Seared Chicken with Mushroom Thyme Sauce and Creamy Mashed Potatoes

There’s something magical about a perfectly seared chicken breast, golden and crisp on the outside, tender and juicy within. When paired with a rich, earthy mushroom sauce infused with fresh thyme and a hint of lemon, it becomes a dish that feels both rustic and elegant.

We love serving this saucy chicken over a bed of creamy mashed potatoes, which soak up every last drop of the savory sauce. It’s the kind of comforting meal that warms you from the inside out, yet comes together in just 30 minutes-perfect for a busy weeknight or a cozy weekend dinner.

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Ingredients

4 boneless, skinless chicken breastsView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

8 oz mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 cup chicken brothView ingredient guideLike ingredientDislike ingredient

1/2 cup heavy creamView ingredient guideLike ingredientDislike ingredient

1 teaspoon fresh thyme leavesView ingredient guideLike ingredientDislike ingredient

1 tablespoon lemon juiceView ingredient guideLike ingredientDislike ingredient

4 servings of mashed potatoes (prepared)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and set aside.
3. In the same skillet, add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown, about 5 minutes.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 3 minutes.
6. Stir in the heavy cream, fresh thyme and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly.
7. Return the chicken to the skillet, spooning the sauce over the top. Cook for 2 minutes to reheat.
8. Serve the chicken and mushroom sauce over a bed of creamy mashed potatoes.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I make the mashed potatoes from scratch?

Boil peeled potatoes until tender, mash with butter, milk, salt and pepper to taste.

Can I substitute the heavy cream?

You can use half-and-half or whole milk, but the sauce will be less rich. For a dairy-free option, use coconut cream.