Pan-Seared Chicken with Wild Mushroom and Shallot Sauce

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Pan-seared to golden perfection and served with a rich wild mushroom and shallot cream sauce. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, salt 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 (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 medium, finely chopped shallots
• 8 oz, sliced wild mushrooms
• 2, minced garlic cloves
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tbsp, chopped fresh parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

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. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F; 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. Once melted, add 2 finely chopped shallots and sauté for 2 minutes until softened and fragrant. Add 8 oz sliced wild mushrooms and cook for 4-5 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1/4 cup dry white wine and simmer for 2-3 minutes until reduced by half.
4. Step 4: Lower heat and stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves. Simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
5. Step 5: Return chicken breasts to the skillet, spoon sauce over them, and cook for an additional minute to warm through. Garnish with 1 tbsp chopped fresh parsley before serving.