Recipe by Estelle Chait

Pan Seared Roasted Garlic and Mushroom Chicken

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Meat Meat
Medium Medium
6 Servings


- Gluten - Wheat
50 Minutes

Crispy browned chicken seared with 20 cloves of fragrant garlic and a mushroom and thyme sauce- all made in one pan!   You may also want to try Eggplant Chicken in Garlic Sauce.  


Garlic and Chicken Saute

Mushroom Thyme Sauce

  • 1/2 teaspoon thyme, plus more for garnish

  • 2 cups mushrooms, quartered


Prepare the Garlic and Chicken


In a large pan, heat olive oil and 20 cloves of garlic over medium heat. Saute until golden and soft. Remove garlic from the pan, but leave the oil.


While the garlic is browning, place flour, cornstarch, salt, garlic powder, and pepper in a container and whisk to combine.


Turn heat up until the oil is hot enough to fry. Dip chicken pieces in flour mix and place in a single layer to fry in the pan. Flip when golden, cook the second side, and remove to the plate with garlic. Continue in batches until all chicken is fried. (usually two batches).

Prepare the Mushroom and Thyme Sauce


Leaving all the browned bits in the pan, add the water, mirin, Knorr soup mix, and thyme to the pan and bring to a boil. Once boiling, add the fresh mushrooms, lower the heat, and simmer until the sauce has reduced and thickened – a couple minutes.


Carefully add the chicken back into the pan with the sauce, and the garlic as well. Spoon sauce over the chicken, remove from heat, and serve immediately. We like serving this with brown rice or mashed potatoes!


Sponsored by Knorr

Pan Seared Roasted Garlic and Mushroom Chicken

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Beth Shubowitz
Beth Shubowitz
3 years ago

1,If its only 3 pieces of chicken why would it take 2 batches to fry it? 2. how long do i fry it that I know its fully cooked? I dont have a meat thermometer I didnt make it yet

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Reply to  Beth Shubowitz
3 years ago

Three whole chicken breast can be cut in two to make 6 pieces. If you want the chicken thinner, then it can be sliced as if to make schnitzel and then you would have more pieces. Depending on the size of your pan will determine how many batches. You shouldn’t fry the pieces for more than a few minutes on each size, because the breast of chicken cooks very fast and will dry out if you cook it too long. It doesn’t matter if the pieces are completely cooked (they can be slightly under cooked) because you add them back into the vegetable mixture, and the heat there will complete the cooking process and the chicken will stay moist. You can slice into the thickest part and check. If the inside is still slightly pink before you add it to the cooking, It will be fine.