Description
Quick, satisfying skillet chicken with mushrooms ready in 20 minutes, featuring a savory pan sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
- 8 oz fresh mushrooms, sliced or quartered (cremini, button, shiitake)
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil (or a neutral oil like canola)
- 1 tsp dried thyme (or 1½ tsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken dry with paper towels and season both sides with salt, pepper, and dried thyme.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer.
- Add the chicken breasts to the hot pan. Sear without moving for 5–7 minutes until golden brown. Flip and cook another 5–7 minutes until cooked through.
- Transfer the cooked chicken to a plate and tent loosely with foil to rest.
- In the same skillet, add the mushrooms and sauté over medium-high heat for 4–6 minutes until browned.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth, bring to a simmer, and let it reduce slightly for about 1–2 minutes.
- Return the chicken to the skillet, spoon sauce over the breasts, cover, and let simmer for 2 minutes.
- Serve hot with mushroom sauce over each piece.
Notes
For a richer sauce, add a tablespoon of butter at the end. If desired, use vegetable broth for a non-chicken option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American