A Pot of Pan Seared Chicken with Wild Mushroom Thyme Sauce

Pan Seared Chicken with a Wild Mushrooms Thyme Sauce

  • Author: Krista
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 40 mins
  • total_time Total Time: 45 mins
  • yield Yield: 6 1x
  • category Category: Poultry, Gluten Free, Paleo
  • method Method: Stovetop
  • cuisine Cuisine: American


A full flavor Pan Seared Chicken recipe cooked in a Wild Mushroom Sauce seasoned with fresh thyme and lemon juice.



  • 2 tablespoons of coconut oil
  • 3 chicken breasts, skinless & boneless {cut in half}
  • 1 cup of onion, diced
  • 2 garlic cloves, minced
  • 1 lb of cremini mushrooms, sliced
  • 1/2 lb. of shitake mushrooms, stemmed removed and then sliced
  • juice of 1 lemon
  • 2 tablespoons of fresh thyme, chopped
  • 2 1/2 cup of low sodium chicken broth
  • 3 tablespoons of arrowroot


  1. Heat a large skillet to medium high heat.
  2. Season chicken breast with salt & pepper.
  3. Add in coconut oil and chicken breasts, saute for 5-6 minutes per side.
  4. Remove chicken from the pan and place on a plate.
  5. Next add onions to the pan. Saute fro 3-4 minutes until translucent.
  6. Add in garlic, saute for 30 seconds and then add lemon juice. {be sure to scrap brown bits off the pan leftover from the chicken}
  7. Add in the cremini and shitake mushrooms, and fresh thyme.
  8. Saute for 10-15 minutes, until mushrooms have softened and started to brown.
  9. Add in the chicken broth and season with salt & pepper to taste.
  10. Bring to a boil, then reduce to simmer.
  11. In a small bowl, mix together 3 tablespoons of arrowroot with 1/2 tablespoons of water.
  12. Add arrowroot mixture to the broth mixture. Whisk in to combine.
  13. Let simmer for 3-4 minutes, until thickened.
  14. Add chicken back into pan with the mushroom mixture, cover and let simmer for 3-4 minutes.
  15. Serve!

Keywords: chicken recipes, easy chicken dinner, chicken breast recipes