Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and flavorful dish featuring tender seared chicken breasts smothered in a rich mushroom gravy infused with fresh thyme and Parmesan cheese. Perfect for a quick weeknight dinner, it pairs beautifully with creamy mashed potatoes or egg noodles.
Ingredients
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
- 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 a chicken breast to secure it. Carefully cut horizontally almost through the breast, then open it like a book and cut into two equal-sized pieces. Repeat with the other breast. Season both sides of the chicken 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 until golden brown and cooked through, about 4 to 5 minutes per side. Transfer the cooked 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 and fresh thyme leaves, seasoning with kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are golden brown and all liquid has evaporated, about 6 to 8 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove the mushrooms from the pan and set aside.
- Deglaze the Pan: Pour in the white wine and stir constantly to lift the browned bits from the skillet. Let it reduce for about 2 minutes to concentrate the flavor.
- Make the Gravy: Melt the remaining 3 tablespoons of butter in the skillet. Whisk in the flour and cook until a paste forms, about 30 seconds. Slowly add in the chicken broth and milk while whisking to avoid lumps. Increase heat to medium-high and bring the mixture to a simmer. Reduce heat to medium-low and continue simmering, stirring occasionally, until the gravy thickens, about 5 minutes. Stir in the grated Parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Adjust seasoning as needed.
- Combine and Simmer: Return the cooked chicken and mushrooms to the skillet, spooning the gravy over the chicken. Cover and simmer on low heat for 5 minutes to meld flavors and heat through.
- Serve: Garnish with fresh thyme leaves and serve the skillet chicken with mushroom gravy over creamy mashed potatoes or egg noodles for a hearty, comforting meal.
Notes
- Butterflying the chicken breasts ensures faster and more even cooking.
- You can substitute the dry white wine with chicken broth if you prefer an alcohol-free option.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Adjust salt and pepper to taste especially after adding Parmesan cheese, which adds saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
