Pan Seared Chicken with Mushroom & Herb Sauce
Pan Seared Chicken with Mushroom & Herb Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pan seared chicken with mushroom & herb sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pan Seared Chicken with Mushroom & Herb Sauce is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pan Seared Chicken with Mushroom & Herb Sauce is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have pan seared chicken with mushroom & herb sauce using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pan Seared Chicken with Mushroom & Herb Sauce:
  1. Make ready 2 Boneless Skinless Chicken Breasts
  2. Make ready 8 oz Package of Mushrooms (I used White Button)
  3. Take 1 Small Yellow Onion Diced
  4. Make ready 3 Garlic Cloves Minced
  5. Make ready 2 Cups Chicken Broth (Low Sodium preferably)
  6. Prepare 2 Tbsp Extra Virgin Olive Oil
  7. Take 1 Tbsp Fresh Thyme Leaves Chopped
  8. Prepare 1 Tbsp Fresh Parsley Chopped
  9. Take 1 Tbsp Butter
  10. Get to Taste Salt & Pepper
Instructions to make Pan Seared Chicken with Mushroom & Herb Sauce:
  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.)

So that is going to wrap this up with this special food pan seared chicken with mushroom & herb sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!