Serves 6
45 min
Pan Seared Chicken with Wild Mushroom Thyme Sauce
Recipe GLPR52655bffa2b9cc
Tender, perfectly seared chicken breasts topped with a rich, savory sauce made from earthy cremini and shiitake mushrooms sautéed with fresh thyme, garlic, and onions in a silky chicken broth reduction. This elegant yet simple dish comes together quickly and serves as an impressive centerpiece for any dinner table.
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Ingredients
3 boneless, skinless chicken breasts
2 tablespoons coconut oil
1 cup diced onion
2 garlic cloves, minced
1 pound cremini mushrooms, sliced
½ pound shiitake mushrooms, stemmed and sliced
2 tablespoons fresh thyme, chopped
1 Juice of 1 lemon
2½ cups low-sodium chicken broth
3 tablespoons arrowroot
3 tablespoons water
Salt and freshly ground black pepper to taste
Directions
Heat a large skillet over medium-high heat. Season the chicken breasts generously on both sides with salt and pepper.
Add the coconut oil to the hot skillet. Once shimmering, carefully place the seasoned chicken breasts in the pan and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a plate and set aside.
Add the diced onion to the same skillet (keeping the flavorful browned bits in the pan) and sauté for 3-4 minutes until the onions become translucent and softened.
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the lemon juice to the pan, scraping up any browned bits from the bottom with a wooden spoon to incorporate all the flavor.
Add both the sliced cremini and shiitake mushrooms along with the fresh chopped thyme. Sauté for 10-15 minutes, stirring occasionally, until the mushrooms have released their moisture, softened, and begun to brown.
Pour in the low-sodium chicken broth and season the mixture with salt and pepper to taste. Bring the broth to a boil, then reduce the heat to maintain a gentle simmer.
In a small bowl, whisk together the arrowroot with 3 tablespoons of water until completely smooth. Pour this slurry into the simmering broth and whisk constantly to combine and avoid lumps.
Allow the sauce to simmer for 3-4 minutes, stirring frequently, until it thickens and coats the back of a spoon.
Return the cooked chicken breasts to the skillet, nestling them into the mushroom sauce. Cover the pan and simmer gently for 3-4 minutes to allow the chicken to warm through and absorb the flavors.
Divide the chicken breasts among serving plates and spoon the wild mushroom thyme sauce generously over each portion. Serve immediately.
