How to Prepare Delicious Pan Seared Chicken with Mushroom & Herb Sauce

Pan Seared Chicken with Mushroom & Herb Sauce. Juicy, pan seared chicken with mushroom gravy. The gravy is to die for! Great quick one for midweek that's guaranteed to please everyone.

A full flavor Pan Seared Chicken recipe cooked in a Wild Mushroom Sauce seasoned with fresh thyme and lemon juice. Usually its one of my go to dishes. I'm not a huge fan of red meat and sometimes fish is just expensive so that leaves us with chicken. You can cook Pan Seared Chicken with Mushroom & Herb Sauce using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pan Seared Chicken with Mushroom & Herb Sauce

1. Prepare 2 of Boneless Skinless Chicken Breasts.
2. It's 8 oz of Package of Mushrooms (I used White Button).
3. Prepare 1 of Small Yellow Onion Diced.
4. Prepare 3 of Garlic Cloves Minced.
5. Prepare 2 Cups of Chicken Broth (Low Sodium preferably).
6. You need 2 Tbsp of Extra Virgin Olive Oil.
7. You need 1 Tbsp of Fresh Thyme Leaves Chopped.
8. Prepare 1 Tbsp of Fresh Parsley Chopped.
9. It's 1 Tbsp of Butter.
10. Prepare to Taste of Salt & Pepper.

This pan chicken with gravy is delicious served with mashed potatoes, or pasta. We typically dial back the garlic with most of our cooking… but feel free… Chicken served in a quick, easy and tasty tarragon and mustard mushroom sauce. With grilling season over we are now forced to cook indoors but that does not really bother me so much as I have always enjoyed cooking meat in a pan over the stove where you can get a good sear and some. Stir in the wine, scraping the bottom of the pan to release any brown.

Pan Seared Chicken with Mushroom & Herb Sauce instructions

1. Start by prepping all your ingredients and heating a large skillet over medium heat..
2. Salt and Pepper your chicken on both sides..
3. Once pan is hot add 2 tablespoons of olive oil. Give the pan a swirl to coat and then add your chicken..
4. Sear chicken on both sides until golden brown (about 5 minutes per side.) Don't worry if your chicken isn't cooked all the way. It's going to finish cooking in the sauce later. Once brown on both sides remove chicken from pan and set aside..
5. Turn heat down to medium low..
6. Next add the tablespoon of butter along with the onions. With a wooden spatula stir and scrape the brown bit from bottom of pan. Let this cook down until the onions are soft and just starting to turn golden. Stir in the garlic and let this cook for just another minute or two..
7. Once the garlic starts to soften then stir in your mushrooms and herbs. Then add the chicken broth. Bring to a simmer..
8. Place your chicken back in pan and cook at a simmer for about 30 minutes partially covered. Sauce should reduce and chicken should be cooked through. *NOTE Chicken is done at 165 degrees Fahrenheit..
9. I served this up with a simple side of roasted asparagus..
10. Any leftovers make for a great chicken and rice dish (I'll be sharing that later on.).

I seared the chicken in really hot oil at the start so that it has a very crispy crust on the exterior. I've also added onion and garlic into the mushrooms for extra flavour. Dip the chicken breast in the seasoned flour. Melt some butter in a frying pan with some oil. Every part of this recipe for perfect pan seared boneless skinless chicken thighs with pan sauce is versatile; you can always add pasta, mashed.