Easy Pan Seared Chicken with Thyme Mushroom Sauce

March 15, 2021

Bringing this recipe out of the archives. This is SUCH a good one and it’s so good to always have a simple sauce in your back pocket…cause chicken breast is better with a sauce!

Once you master this sauce, you will be covering everything with it!

I used tapioca powder to thicken the sauce.

This keeps the sauce gluten free and it doesn’t have a flour taste. PLUS the sauce stays a true pan sauce when using all the bits and pieces from cooking the chicken and mushrooms. It all comes together nicely.

Let's cook more delicious chicken.

Crispy Chicken Thighs with Shallot & Oregano Potatoes

Gluten Free Roast Chicken & Leek Pot Pie

Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!

Easy Pan Seared Chicken with Thyme Mushroom Sauce

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Author: White Sparrow
Total Time: 25 minutes
Yield: 4 1x
Diet: Gluten Free

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Ingredients

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1 tablespoon coconut oil/ghee
2–4 boneless and skinless chicken breasts, pounded to be the same thickness
Salt and pepper
1 tablespoon butter
½ medium yellow onion or 2 shallots, chopped
1 8oz. package of sliced baby bella mushrooms
1 bunch of fresh thyme
1 garlic clove, chopped
1 teaspoon tapioca powder or arrowroot powder
2 cups chicken bone broth (I use Bonefide Broth )
1 teaspoon Worcestershire Sauce

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Instructions

Using a heavy duty pan (cast iron works great) melt the oil or ghee over high heat.
Pat the chicken breast dry with a paper towel. Liberally sprinkle each side of chicken with salt and pepper. When the pan is hot, add the chicken. Make sure to give each piece of chicken space.
Let cook on the first side for 4 minutes or until the sides of the chicken turn white, then flip over. Cook for only 2 minutes and remove the chicken from the pan to a plate.
Turn the heat down to medium/high, add the butter, onions, mushrooms and thyme to the pan. Stirring occasionally to cook until the onions are soft and the mushrooms are brown – around 4 minutes. Add the garlic clove and tapioca powder. Stir constantly for 30 seconds.
Add the chicken bone broth and Worcestershire sauce into the pan, stirring to combine all ingredients. Return the chicken back to the pan.
When the broth starts to boil, cook for 3 minutes. Turn the heat off and let sit in the pan. The sauce will thicken upon standing. Remove the fresh thyme with tongs or a fork and discard.

Serve with roasted vegetables, cauliflower rice or over pasta.