These chicken breasts are pan seared with a combination of mushrooms, shallots and garlic. The nicely browned chicken is then covered in a light, tasty white wine sauce. So simple but a go-to meal in my kitchen and a family favourite.
I recently served this with some braised leeks and it felt like I was eating the yummy insides of a Chicken Pot Pie.
I cooked this on my Single-Burner Induction Cooktop that I recently acquired, thinking it would be perfect to bring up on the boat deck or on the dock to cook on rather than down in the galley. It worked beautifully and I would highly recommend it. It heated quickly and cooked the food evenly. Now, onto the main event… the chicken.
Prepare your chicken. Lay out 2 nice fresh chicken breasts.
Cover with plastic wrap.
Pound until about 1 inch thick with an even thickness throughout. I like to use a rolling pin but you can pound it with a mallet or even a full wine bottle. Just be careful with that last one.
Cover chicken with spices. I’ve used salt, pepper, dried basil and a bit of Lemon salt here.
Heat up your frying pan on medium high heat, add some oil and warm until nice and hot.
Add your seasoned chicken breasts to the pan and sear on one side for about 3 minutes.
Turn and cook on the other side for about 3 minutes. You’re looking for a nice golden brown.
Reduce the heat to medium-low and cover the pan. Let cook for about 8-10 minutes, until internal temperature reaches 165F and juices run clear. Remove from pan and cover to keep warm.
Add the shallots and garlic to your pan and cook for about 2 minutes, until fragrant. Then, add your mushrooms and keep cooking until the liquid from the mushroom has cooked off and the mushrooms are just starting to brown.
Add the white wine and chicken stock and heat for about 5 minutes to let some of the wine cook off. A nice dry white is perfect here. The smell of this while cooking is quite amazing and will have your mouth watering.
When your sauce is done, add a bit of salt and it’s ready. Serve your Stovetop Chicken Breasts whole or sliced (Slice only if you are serving immediately. You don’t want all that tender chicken to dry out) and pour the mushroom sauce over the top. This meal is perfect with mashed potatoes 🥔 or rice to soak up the yummy sauce and a nice green vegetable 🥦 on the side.
See below for the handy printable recipe. If you make this, please let me know in the comments at the bottom of the page.
Stovetop Chicken Breasts with Mushrooms and ShallotsDifficulty: Easy
Stovetop chicken ready in 30 minutes.
2 T olive oil
2 boneless, skinless chicken breasts
salt and pepper to taste
1/2 tsp dried basil
1/2 tsp lemon pepper (optional)
8 oz white mushrooms, sliced
1 shallot, finely chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken stock
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, basil and lemon pepper.
- Brown chicken for 3 minutes, turn and brown for another 3 minutes. Turn pan to medium-low, cover and cook for about 8-10 minutes, until internal temperature is 165F and juices run clear. Remove the chicken from the pan with a slotted spoon or tongs, cover and keep warm.
- Add shallots and garlic to pan and cook for about 1 minute, until garlic is fragrant. Add mushrooms and sauté until liquid from mushrooms is reduced and mushrooms are starting to brown.
- Pour in white wine and chicken broth and cook for about 5 minutes, until slightly reduced.
- Serve warm chicken with sauce. Mashed potatoes and any green vegetable like broccoli 🥦 or asparagus would be an excellent accompaniment.