• Katherine Arthurs

Easy Pan Seared Chicken with Thyme Mushroom Sauce

Bringing this recipe out of the archives. This is SUCH a good one + 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 ever so slightly...this keeps the sauce gluten free + it doesn't have a flour taste. PLUS the sauce stays a true pan sauce when using all the bits + pieces from cooking the chicken and mushrooms. It all comes together nicely.

Easy Pan Seared Chicken with Thyme Mushroom Sauce

I made this sauce gluten free - use regular flour if you want

1 tablespoon coconut oil/ghee

2-4 boneless + skinless chicken breasts, pounded to be the same thickness

Salt + 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 (I love this one)

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 + 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.