Serves 4
25 min
Pan-Seared Chicken with Mushrooms and Thyme
Recipe GLPR31e24531074006
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.
