Sautéed Chicken Breast with Garlic-Mushroom Pan Sauce

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Bathed in a rich sauce of sautéed mushrooms, garlic, and fresh herbs. This American-inspired chicken recipe (low-carb, keto), ready in about 35 minutes, pairs chicken breast, olive oil, cremini mushrooms 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 (6 oz each) chicken breast
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 2 cloves garlic
• 1/2 cup heavy cream
• 1 tsp fresh thyme
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet. Add sliced mushrooms and cook for 4-5 minutes until browned, then add minced garlic and cook for 1 minute until fragrant.
4. Step 4: Pour in heavy cream and lemon juice, bring to a gentle simmer, and add thyme. Cook for 2 minutes until sauce thickens slightly.
5. Step 5: Return chicken to skillet, spoon sauce over it, and cook for 2 minutes to heat through.