Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and flavorful dish perfect for a quick yet elegant weeknight dinner. Juicy, well-seasoned chicken breasts are cooked to golden perfection and smothered in a rich, creamy mushroom gravy enhanced with fresh thyme and parmesan. Served over mashed potatoes or egg noodles, this skillet meal comes together in under 40 minutes, making it ideal for busy cooks who want delicious homemade flavors without a lengthy process.
Ingredients
Scale
For the chicken:
- 1 to 1 1/2 pounds boneless skinless chicken breasts (ideally, 2 large equal-sized breasts)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
For the mushrooms:
- 4 tablespoons salted butter, divided
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon fresh thyme leaves
- 3 garlic cloves, minced
- ¼ cup dry white wine (or substitute chicken broth)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the gravy:
- 3 to 4 tablespoons all-purpose flour (or 1:1 gluten-free all purpose flour)
- 1 ½ cups low-sodium chicken broth
- 1 cup whole milk (or 2% milk works too!)
- 2 ounces parmesan cheese, grated (about ½ cup)
- ¼ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
For serving:
- Fresh thyme leaves
- Mashed potatoes or egg noodles
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board and pat dry with paper towels. To butterfly, place your hand on top of the breast to secure it and carefully slice horizontally through the middle without cutting all the way through. Open up the chicken like a book and cut into two equal-sized pieces. Repeat with the other breast. Season both sides evenly with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
- Cook the mushrooms: In the same skillet, melt 1 tablespoon of salted butter over medium heat. Add sliced mushrooms and fresh thyme leaves, seasoning lightly with kosher salt and freshly ground black pepper. Cook, stirring occasionally, for 6 to 8 minutes until all moisture has evaporated and mushrooms are golden brown. Add minced garlic and cook for 1 more minute until fragrant. Remove mushrooms from skillet and set aside.
- Deglaze the pan: Pour in the dry white wine (or chicken broth substitute) and stir constantly, scraping up any browned bits from the bottom of the skillet. Allow the liquid to reduce for about 2 minutes.
- Make the gravy: Add the remaining 3 tablespoons of butter to the skillet and melt. Whisk in the flour and cook for about 30 seconds until a paste forms. Gradually whisk in the chicken broth and milk, stirring continuously to avoid lumps. Increase heat to medium-high and bring the sauce to a simmer. Then reduce heat to medium-low and simmer, stirring occasionally, for about 5 minutes until the sauce thickens to gravy consistency. Stir in grated parmesan, ¼ teaspoon kosher salt, and freshly ground black pepper. Taste and adjust seasoning if needed.
- Combine everything: Return the cooked chicken and mushrooms to the skillet, spooning the gravy over the chicken. Cover the skillet and gently simmer over low heat for an additional 5 minutes to meld flavors and warm through.
- Serve: Garnish with fresh thyme leaves and serve the chicken and mushroom gravy hot over mashed potatoes or egg noodles for a deliciously comforting meal.
Notes
- To butterfly the chicken breasts evenly, use a sharp knife and steady hand to avoid cutting all the way through the meat.
- If you prefer a thicker gravy, you can add a little more flour at the paste stage and cook slightly longer.
- Substitute dry white wine with chicken broth if you want to avoid alcohol.
- Use gluten-free flour to make the recipe gluten-free if desired.
- Mashed potatoes or egg noodles both work well to soak up the flavorful thyme parmesan mushroom gravy.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
