Pan-Seared Chicken with Seasonal Mushroom Sauce

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Pan-seared to golden perfection, served with a rich mushroom sauce that highlights fresh seasonal ingredients. This chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2, finely chopped shallots
• 8 oz, sliced mixed seasonal mushrooms
• 2, minced garlic cloves
• 1/3 cup dry white wine
• 3/4 cup chicken broth
• 1 tsp fresh thyme leaves
• 1/4 cup heavy cream

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Instructions

1. Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil.
2. Step 2: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Add 2 finely chopped shallots and sauté for 2 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced mixed seasonal mushrooms and cook for 5 minutes until tender and slightly browned. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Pour in 1/3 cup dry white wine, scraping up any browned bits from the pan, and simmer for 2 minutes until the liquid reduces by half.
5. Step 5: Add 3/4 cup chicken broth and 1 tsp fresh thyme leaves, simmer gently for 3-4 minutes until sauce thickens slightly.
6. Step 6: Stir in 1/4 cup heavy cream and cook for 1-2 minutes until the sauce coats the back of a spoon. Return chicken breasts to the skillet and spoon sauce over them to warm through before serving.