Pan-Seared Chicken with Mushrooms

Ingredients

• Chicken breast

  raw, skinless

  6 oz or 170g

• White mushrooms

  raw

  1 cup, pieces or slices or 70g

• Olive oil

  1 tbsp or 14g

• Thyme

  dried

  1 tsp, leaves or 1g

• Black pepper

  ground

  ½ tsp or 1g

• Salt

  table

  1 dash or 0.4g

Directions

1. Pat the chicken dry. Season both sides with half of the thyme and black pepper (add a pinch of salt if using).
2. Heat half of the olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken and sear until golden brown and cooked through, about 6–7 minutes per side (internal temperature 165°). Transfer to a plate and tent loosely.
4. Reduce heat to medium. Add the remaining olive oil to the skillet.
5. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, about 5 minutes. Season with the remaining thyme and black pepper (and salt, if using).
6. Return the chicken to the pan, nestling it among the mushrooms, and warm for 1–2 minutes. Spoon mushrooms over the chicken to serve.