Pan Seared Chicken with Mushroom Sauce

This juicy chicken with mushroom sauce is a 35-minute weeknight dinner screams comfort food and you’ll want to make it on repeat. Tender chicken simmered in a mushroom garlic cream sauce for a fancy-but-easy one-pot bite.

Why You’ll Love This Chicken Recipe

If you love simple chicken dinners that feel slightly elevated, this pan-seared chicken with mushroom sauce is just what you need.

• Easy clean-up. This saucy chicken dinner comes together in one pan for easy clean-up once you’re done.
• Beginner-friendly. All you need to do is sear the chicken, sautée the veggies, and add coconut milk for the perfect bite.
• Great for weeknights. You only need 35 minutes to cook this dish! It’s ideal for even the busiest weeknights.
• Versatile. Turn it into a pasta dinner, add tender veggies, or use up leftovers to make this easy recipe.

What You’ll Need

Lemon juice and herby thyme help brighten up the dish and break through its creamy richness. Scroll to the recipe card at the bottom of the post for exact amounts.

• Olive oil – You can also use vegetable, corn, or canola oil.
• Chicken breasts – Make sure they’re boneless and skinless.
• Onion – White and yellow onions are best.
• Garlic – Fresh garlic, garlic paste, and garlic powder all work.
• Baby bella mushrooms – Cremini mushrooms are a good swap.
• Shiitake mushrooms – Other wild mushrooms like porcinis and morels are fine as well.
• Chicken broth – Feel free to use veggie stock.
• Coconut milk – Full-fat coconut milk will give you a creamier sauce. It must be unsweetened.
• Lemon juice – Only add 1/2 teaspoon if you use lime juice.
• Thyme – It can be fresh or dried. Parsley works too.

How To Make Chicken With Mushroom Sauce

The secret to a flavorful, complex sauce is making sure the onions and mushrooms are well-cooked. Scroll to the bottom of the post for the full recipe card.

• Prep the chicken. Season it with salt and pepper on all sides. Set a large pan over medium-high heat. Pour in the olive oil.
• Sear it. Add the seasoned chicken and cook it for 3-4 minutes per side, or until slightly browned. Remove it from the heat and set it aside.

• Sautée the veggies. Stir the onions into the same pan, sautéing them for 3-4 minutes or until soft and translucent. Add the all the mushrooms and garlic. Cook everything for another 5-7 minutes or until the mushrooms have browned slightly.
• Make the sauce. Pour in the broth and mix well. Season with more salt and pepper to taste. Bring it to a boil and then reduce it to a simmer. Once the liquid reduces, whisk in the coconut milk, lemon juice, and thyme. Simmer for 1-2 minutes.
• Serve. Return the chicken to the pan and spoon sauce on top. Garnish it with more thyme. Serve and enjoy!

Tips for Success

It’s easy to clean out the fridge with this one-pot dinner if you add leftover veggies and chicken.

• Make it spicy. Stir 1/4-1/2 teaspoon red pepper flakes, cayenne pepper, or chili oil into the sauce for a kick of heat.
• Use dairy. For a richer sauce, swap the olive oil for unsalted butter. You should also use heavy cream or half-and-half instead of coconut milk.
• More veggies. Mix sautéed spinach, Grilled Vegetables, bell peppers, or baby corn into the sauce before returning the chicken to the pan for a heartier bite.
• Make it a pasta dinner. Slice the chicken into 1/2″ strips and set it aside. Boil 1 pack of spaghetti, penne, or angel hair pasta according to package instructions. Strain well and toss it into the sauce. Top with sliced chicken and enjoy!
• Add leftovers. Chop up leftover Instant Pot Whole Chicken, Grilled Whole Chicken, or Air Fryer Chicken Breast and mix it into the sauce to reduce food waste.
• Thicken it. Whisk 3 teaspoons corn starch or arrowroot powder with 3 tablespoons broth or water until smooth. Stir it into the sauce and simmer until slightly thickened. Add the chicken as usual and serve.

Side Dish Ideas

This dairy-free chicken with mushroom sauce is a quick dinner option. I love it with my Brussels Sprouts with Bacon or Crispy Air Fryer Green Beans on the side. Other veggie sides include my Air Fryer Asparagus or Prosciutto Wrapped Asparagus. If you want a fresh salad, try my Arugula Salad with Roasted Grapes or Tomato Panzanella Salad.

Proper Storage

Store it in different serving-size containers for easy reheating on weeknights.

• Fridge: Place it in an airtight container for up to 5 days. Discard immediately if the chicken or sauce tastes sour.
• To reheat it: Microwave it for up to a minute or until warm. You can also use a pan over medium heat for 8-10 minutes.

More Easy Chicken Recipe

• Honey Garlic Instant Pot Chicken Thighs
• Shredded Chicken Tacos
• Asian Chicken Mason Jar Salads
• Grilled Chicken with Raspberry Chipotle BBQ Sauce

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