Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp all-purpose flour
  • 8 oz cremini mushrooms, sliced
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup light cream
  • 1 tsp fresh thyme leaves
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper, then lightly dust each piece with flour. Note: Dry chicken sears better
  2. Heat olive oil in a 12 inch skillet over medium high heat until shimmering. Add chicken breasts and sear for 5–7 minutes per side without moving them, until a golden brown crust forms and the internal temperature reaches 165°F (74°C).
  3. Remove chicken to a plate and let it rest. Note: Resting keeps the juices inside
  4. Reduce heat to medium and melt butter in the same pan. Add mushrooms and sauté for 5 minutes until browned and fragrant.
  5. Stir in minced garlic and thyme, cooking for 30 seconds until the garlic smells aromatic.
  6. Pour in chicken broth to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon.
  7. Stir in the light cream and lemon juice, simmering for 3 minutes until the sauce thickens to a velvety consistency.
  8. Return the chicken to the pan to coat with the sauce before serving.