Pan-Seared Chicken with Stout Beer and Mushroom Sauce

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Juicy pan-seared chicken breasts served with a rich, savory mushroom sauce infused with robust stout beer. This American-inspired St. Patrick’s Day 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 450 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
• 8 oz, sliced button mushrooms
• 2 small, finely chopped shallots
• 3 cloves, minced garlic cloves
• 3/4 cup stout beer
• 1/2 cup chicken broth
• 1 tsp fresh thyme leaves
• 1/4 cup heavy cream
• 1 tbsp, chopped fresh parsley

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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 until shimmering.
2. Step 2: Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through (internal temp 165°F). Transfer chicken to a plate and cover loosely with foil.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 8 oz sliced button mushrooms and sauté for 5 minutes until browned and softened.
4. Step 4: Stir in 2 finely chopped shallots and 3 minced garlic cloves; cook for 1-2 minutes until fragrant but not browned.
5. Step 5: Pour in 3/4 cup stout beer and 1/2 cup chicken broth, scraping up any browned bits from the pan. Add 1 tsp fresh thyme leaves, then simmer for 6-8 minutes until the sauce reduces and thickens slightly.
6. Step 6: Stir in 1/4 cup heavy cream and simmer for another 2 minutes until the sauce coats the back of a spoon; return the chicken breasts to the pan to warm through.
7. Step 7: Sprinkle 1 tbsp chopped fresh parsley over the dish before serving. Serve chicken with the mushroom stout sauce spooned over the top.