Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a creamy, flavorful dish featuring tender seared chicken breasts topped with a rich mushroom gravy infused with fresh thyme, Parmesan cheese, and garlic. Perfect for a comforting weeknight dinner, this recipe combines quick pan-searing and stovetop simmering to deliver a hearty meal 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 cups low-sodium chicken broth
- 1 cup whole milk (or 2% milk)
- 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, for garnish
- Mashed potatoes or egg noodles
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Butterfly them by carefully slicing horizontally through each breast almost 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. Once hot, add the chicken pieces and sear them until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Cook the mushrooms: Reduce heat to medium and melt 1 tablespoon butter in the same skillet. Add sliced mushrooms and fresh thyme, seasoning lightly with kosher salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, around 6 to 8 minutes. Add minced garlic and cook for 1 more minute until fragrant. Remove the mushrooms from the skillet and set aside.
- Deglaze the pan: Pour in the white wine (or chicken broth) and stir constantly to lift all browned bits off the bottom of the pan. Let the liquid reduce for about 2 minutes to concentrate flavor.
- Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet. Whisk in the flour to form a paste and cook for about 30 seconds. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Increase heat to medium-high; bring to a simmer then reduce to medium-low and cook, stirring occasionally, until the gravy thickens, approximately 5 minutes. Stir in grated Parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Taste and adjust seasonings if needed.
- Combine chicken and mushrooms: Return the cooked chicken and mushrooms to the skillet, spooning the gravy over the top. Cover and simmer on low heat for 5 minutes to meld flavors and reheat the chicken through.
- Serve: Garnish with fresh thyme leaves and serve hot over mashed potatoes or egg noodles for a complete comforting meal.
Notes
- Butterflying the chicken breasts ensures even cooking and faster searing.
- Use a sharp knife to carefully cut the chicken without slicing all the way through.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free blend 1:1.
- Dry white wine can be substituted with chicken broth to keep the recipe alcohol-free.
- Adjust seasoning of the gravy to taste before serving.
- Serve with creamy mashed potatoes or buttered egg noodles to soak up the delicious gravy.
- This recipe is perfect for a quick weeknight dinner with easy pantry ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
