Pan-Seared Chicken with Mushrooms

Ingredients

• Chicken breast

  raw, skinless

  12 oz or 340g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Olive oil

  2 tbsp or 27g

• Thyme

  dried

  2 tsp, leaves or 2g

• Black pepper

  ground

  1 tsp or 2g

• Salt

  table

  to taste

  2 dash or 0.8g

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.