Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and flavorful dish featuring tender chicken breasts seared to golden perfection and smothered in a rich mushroom gravy infused with fresh thyme and Parmesan cheese. Perfect for a quick yet elegant weeknight dinner, it pairs beautifully with 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
- Mashed potatoes or egg noodles
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board and pat dry with paper towels. Butterfly each chicken breast by carefully slicing horizontally almost through to the other side, then open like a book and cut into two equal pieces. Season all sides 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. Once hot, add the chicken pieces and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
- Cook the mushrooms: In the same skillet over medium heat, melt 1 tablespoon of butter. Add sliced mushrooms, fresh thyme, kosher salt, and freshly ground black pepper. Cook, stirring occasionally, until mushrooms release moisture 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 substitute) and stir constantly to scrape up browned bits from the skillet. Allow the liquid to reduce for about 2 minutes.
- Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet, then whisk in flour and cook for about 30 seconds to form a paste. Gradually whisk in chicken broth and milk, stirring to avoid lumps. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and continue simmering until the gravy thickens, about 5 minutes. Stir in grated Parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Adjust seasoning as needed.
- Combine chicken and mushrooms: Return the cooked chicken and sautéed mushrooms to the skillet. Spoon gravy over the chicken pieces, cover the skillet, and let simmer on low heat for 5 minutes to meld flavors and warm through.
- Serve: Garnish with fresh thyme leaves and serve hot over mashed potatoes or egg noodles.
Notes
- Butterflying the chicken breasts allows for even cooking and helps the cutlets cook faster.
- Use a sharp knife for safely butterflying chicken breasts.
- White wine adds depth to the gravy but can be substituted with chicken broth for a non-alcoholic version.
- Adjust the thickness of the gravy by using more or less flour according to preference.
- For a gluten-free option, use gluten-free all-purpose flour in the same quantity as regular flour.
- Use whole milk for a creamier gravy, or 2% milk for a lighter version.
- Serve with creamy mashed potatoes or buttered egg noodles for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with gravy)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
