Pan Seared Chicken With Mushroom & Herb Sauce

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Pan Seared Chicken with Mushroom & Herb Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pan Seared Chicken with Mushroom & Herb Sauce is one of the most popular of current trending meals on earth. It's easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Pan Seared Chicken with Mushroom & Herb Sauce is something that I have loved my whole life. They're fine and they look fantastic.

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As for the number of servings that can be served to make Pan Seared Chicken with Mushroom & Herb Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Pan Seared Chicken with Mushroom & Herb Sauce using 10 ingredients and 10 steps. Here is how you can achieve that.

This easy recipe is packed with flavor and just a handful of ingredients. This recipe makes enough for 2 servings. I made this just for myself so I saved the rest for a round 2 recipe which I'll be sharing later on (the BEST chicken and rice dish ever!)

Ingredients and spices that need to be Make ready to make Pan Seared Chicken with Mushroom & Herb Sauce:

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

Instructions to make 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.)

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Award-winning Pan Seared Chicken with Mushroom & Herb Sauce. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!