Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a hearty and flavorful dish featuring tender seared chicken breasts smothered in a creamy mushroom gravy infused with fresh thyme and parmesan. Perfectly quick and easy, this comforting recipe is ideal for a weeknight dinner served alongside mashed potatoes or egg noodles.
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 cup low-sodium chicken broth
- 1 cup whole milk (or 2% milk)
- 2 ounces parmesan cheese, grated (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, carefully cut horizontally almost through to the other side, then open like a book and cut into two equal pieces. Season both sides with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the chicken and sear until golden brown and cooked through, about 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.
- Cook the mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms, fresh thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and become golden brown, about 6 to 8 minutes. Add minced garlic and cook for 1 minute until fragrant. Remove mushrooms from skillet and set aside.
- Deglaze the pan: Pour in the white wine (or chicken broth) and stir constantly to scrape up browned bits from the bottom of the pan. Let the liquid reduce for about 2 minutes.
- Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet. Whisk in the flour and cook for about 30 seconds until a paste forms. Slowly whisk in the chicken broth and milk, ensuring no lumps remain. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and simmer for 5 minutes, stirring occasionally until the gravy thickens.
- Finish the gravy: Stir in the grated parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- Combine chicken and mushrooms: Return the chicken and mushrooms to the skillet, spooning gravy over them. Cover and simmer on low heat for 5 minutes to marry the flavors.
- Serve: Garnish with fresh thyme leaves and serve hot with mashed potatoes or egg noodles.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 flour blend.
- Dry white wine adds depth; chicken broth can be used as a non-alcoholic alternative.
- Use 2% milk for a lighter gravy if preferred.
- Butter and parmesan add rich flavor but can be adjusted for dietary needs.
- Ensure chicken pieces are similar in size for even cooking.
- The gravy should be thick enough to coat the back of a spoon but not overly thick.
Nutrition
- Serving Size: 1 serving (about 1 chicken breast with gravy)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
