This Pan-Seared Skinless Chicken Breast with an easy mushroom sauce with peas is a great one-pan meal that is a delicious weeknight or weekend meal. Serve this over rice, pasta, or mashed potatoes for a complete meal.
This dish can be made in about 30 minutes!
I knew that would grab your attention.
I know that chicken breast isn’t the sexiest or most delicious cut of poultry. Trust me, I get it. But this recipe for pan-seared chicken will make you think twice about your thoughts about chicken breast. I love pan-seared chicken breast. It is the best way to eat them if you ask me. One of the recipes you’ll find on my blog where I have pan-seared chicken breast is my Jalapeno Popper Chicken Breast and Parmesan and Black Peppercorn Pan-Seared Chicken. They are both scrumptious with delicious flavor.
What does it mean to pan-sear?
Pan-seared is when you give the chicken breasts a simple dusting of flour and cook them on both sides until golden brown leaving a slightly crispy exterior. Man, my mouth is salivating as I am typing this blog post. Pan-searing also means that your pan has to be hot. You don’t want to burn the chicken, but hot enough to where it will leave a nice crunchy exterior. For a thin slice of chicken breast, to pan-sear the chicken, I typically cook them on both sides for about 3-5 minutes.
Ingredients for the recipe
This recipe has ingredients that you more than likely already have in your pantry. The list below is a partial list of the ingredients. See the full recipe below for the complete list.
Mushroom: I used 8 ounces ounce of sliced Baby Bella mushrooms. You can use whichever mushroom you would like. It really depends on your preference. You can also use canned mushrooms if you prefer.
Sweet Peas: I made this sauce twice and I found that, for me, ½ cup is plenty, but a full cup of peas is the amount you see in this recipe.
Skinless Chicken Breast: Of course, this is the main star of the dish. If you have thick chicken breasts, I would slice them in half. Or just use a thin chicken breast that is already cut in half.
Heavy Cream: This is going to make the dish creamy and smooth. You better know that it is going to make this recipe “everything”.
Chicken Broth: The chicken broth gives a nice balance to the sauce and is a great foundation.
Side Dishes for this chicken recipe
For creamy dishes like this, I typically enjoy serving the chicken over mashed potatoes because the potatoes absorb all the sauce and make for a wonderful gravy for the potatoes. But if potatoes aren’t your “jam”, then you might appreciate some of the other ideas below:
- Brown Rice
- Quinoa
- Roasted Potatoes
- Green Salad
- Farro
- Mashed Cauliflower
Commonly Asked Questions
No, you can use bone-in chicken thighs as well. You’ll cook them a bit differently. You will sear the chicken thigh skin side down to get a nice crispy exterior. Then you can bake them in a preheated oven at 350 Degrees for 25 minutes. Make the sauce while the chicken bakes and serve as desired.
Yes! That is one thing I love about my recipes is that you can substitute most of the ingredients fairly easily. Sugar snap peas are definitely an ingredient you can change. Another ingredient that is easy to substitute is canola oil. You can use olive oil if you prefer. I found that canola oil has a high smoke point so it doesn’t evaporate as easily. You may find yourself adding a little more olive oil after each chicken breast is seared.
Similar Recipes
If you like this recipe, you will love some of the similar chicken recipes below!
- Jalapeno Popper Chicken Breast
- Pan-Seared Chicken Breast with Parmesan and Black Peppercorn Sauce
- Crispy Chicken Cutlets with Lemon and Rosemary Butter Sauce
- Baked Honey Mustard Chicken Thighs
Pan-Seared Chicken Breast with Mushrooms and Peas
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This recipe for Pan Seared Chicken Breast with Mushrooms and Peas is simple. This is a tasty recipe for chicken with mushrooms and peas.
Ingredients
- 4 Thin Chicken Breast
- 1 c. all-purpose flour
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 2/3 c. canola oil
- 2 garlic cloves
- 1 shallot, diced
- 8 oz. Baby Bella mushrooms, sliced
- 2 tbsp. Butter
- 1 c. chicken broth
- 1 1/2 c. heavy cream
- 1/2 c. sweet peas
- Garnish: fresh chopped parsley
Instructions
- Heat a shallow large skillet to medium-high heat. Add the oil to the pan.
- Season the chicken breast on both sides with salt and pepper. Place the flour in a shallow bowl along with the garlic and onion powder. Whisk together to combine.
- Dredge the chicken breast on both sides in the flour mixture. Shake off the excess flour. Place in the skillet and pan-fry on both sides until golden brown and crusty, about 2-3 minutes. Remove from pan and place on a cooling rack and cover with aluminum foil to keep warm.
- Use the same pan, add the butter and allow to melt. Add the diced shallot and mushrooms to the pan and cook until softened and tender. Add the garlic and cook until fragrant.
- Reduce the heat to low to medium heat. Pour in the chicken broth and allow to reduce by half, about 3-5 minutes. Add the cream and allow to simmer until thicken and stir. Add the peas and cook for an additional 2-3 minutes. Season the creamy mushroom sauce with salt and pepper to taste. Pour over the chicken breasts and serve as desired. Sprinkle with fresh chopped parsley.
- Prep Time: 5
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Cook
- Cuisine: American
Hi Nicole,
I read your whole recipe and from this I understood that making the Chicken Breast with an easy mushroom sauce is not so difficult. But I have a question! I reviewed a saute pan and I am also going to buy this, my question is can I cook this Chicken Breast recipe in a saute pan? It is the pan: https://pantalking.com/cuisinart-saute-pan-review/ if you want to check
Yes. A saute pan should work.
delicious recipe