Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a hearty and comforting dish that features tender, pan-seared chicken breasts crowned with a savory mushroom gravy infused with fresh thyme and Parmesan cheese. Perfectly paired with mashed potatoes or egg noodles, this recipe combines rich flavors with a quick and easy cooking method, making it an ideal weeknight dinner.
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
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 the chicken breasts, place your hand on top of the chicken breast to secure it. Using a very sharp knife, carefully cut horizontally, almost through to the other side. Open the butterflied chicken like a book and cut into two equal-sized pieces. Repeat for the second breast. Season both sides of the chicken with garlic powder, Italian seasoning, 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. Once hot, add the chicken 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: Return the skillet to medium heat and melt 1 tablespoon of butter. Add the sliced mushrooms and fresh thyme leaves, seasoning with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 6 to 8 minutes. Add minced garlic and cook until fragrant, about 1 minute. Remove mushrooms from the skillet and set aside.
- Deglaze the pan: Add the dry white wine to the skillet, scraping the bottom to loosen browned bits. Stir and reduce the liquid for about 2 minutes to concentrate flavor.
- Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet. Whisk in the flour and cook for about 30 seconds to form a roux. Slowly whisk in the chicken broth and milk, ensuring the mixture is smooth and lump-free. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and continue to simmer, stirring occasionally, until the gravy thickens, approximately 5 minutes. Stir in the grated Parmesan cheese, ¼ teaspoon kosher salt, and pepper to taste. 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 over low heat for an additional 5 minutes to meld flavors.
- Serve: Garnish with fresh thyme leaves. Serve hot alongside mashed potatoes or over egg noodles for a complete meal.
Notes
- Use a sharp knife to butterfly the chicken breasts carefully for even cooking.
- Dry the chicken well before seasoning to ensure good searing and crust formation.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you prefer a richer gravy, substitute whole milk with half-and-half or cream.
- Dry white wine can be substituted with chicken broth for a non-alcoholic option.
- Make sure to scrape up the browned bits when deglazing the pan as they add crucial flavor.
- Serve with creamy mashed potatoes or buttered egg noodles to soak up the delicious gravy.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
