Pan-Seared Chicken with Mushrooms and Thyme

Name: Pan-Seared Chicken with Mushrooms and Thyme
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ¼ cup All-purpose flour; 1½ pounds Chicken cutlets; Salt; Black pepper; 1 tablespoon Olive oil; 3 tablespoons Unsalted butter; 2 tablespoons Fresh thyme leaves, chopped; 1 pound Button mushrooms, trimmed and quartered; ¼ cup Dry white wine; ¼ cup Chicken broth; ¼ cup Fresh parsley, chopped

Recipe GLPR31e24531074006

Main Course

25 min

454 cal

Servings: 4

Stovetop

Tender chicken cutlets are dusted with flour and pan-seared until golden, then paired with earthy button mushrooms sautéed with fresh thyme and finished with a light wine and broth sauce. A classic French-inspired dish ready in under 30 minutes.

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Ingredients

¼ cup All-purpose flour

1½ pounds Chicken cutlets

Salt

Black pepper

1 tablespoon Olive oil

3 tablespoons Unsalted butter

2 tablespoons Fresh thyme leaves, chopped

1 pound Button mushrooms, trimmed and quartered

¼ cup Dry white wine

¼ cup Chicken broth

¼ cup Fresh parsley, chopped

Directions

Pat the chicken cutlets dry and season both sides evenly with salt and pepper. Spread the all-purpose flour onto a shallow plate and dredge each cutlet, coating lightly and shaking off excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Arrange the chicken cutlets in the pan without crowding and sear for 4–5 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Transfer the cooked chicken to a clean plate.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the quartered mushrooms and fresh thyme, stirring occasionally. Sauté for 5–6 minutes until the mushrooms release their moisture and begin to golden at the edges.
Pour in the dry white wine and chicken broth, stirring gently to deglaze the pan and combine with the mushroom mixture. Simmer for 2–3 minutes until the sauce reduces slightly.
Return the seared chicken to the skillet, nestling it among the mushrooms. Spoon the sauce over the chicken and warm through for 1–2 minutes, ensuring the chicken reaches a safe internal temperature of 165°F if needed.
Divide the chicken and mushroom mixture among four plates, pour the pan sauce over each portion, and garnish generously with fresh chopped parsley before serving.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a staple at any Charlotte chain store—flour, chicken, mushrooms, thyme, and white wine are all standard finds at Harris Teeter, Food Lion, Kroger, or Walmart without a second trip. The cost per serving runs around $3.50 to $4.00 driven mainly by the chicken breasts, making it reasonable for a weeknight. The stated 25 minutes is honest if you're using boneless breasts and a hot pan, though the sauce reduction can feel rushed; real time is closer to 30 minutes if you want proper browning and flavor development. This reheats adequately in a low oven or stovetop, making it friendly for leftovers, and the simple technique works fine for a family meal without fussy steps or constant hovering.