Description

This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and flavorful dish that features juicy, seared chicken breasts smothered in a rich mushroom gravy infused with fresh thyme and Parmesan. Perfectly quick to prepare, this recipe combines sautéed mushrooms, a creamy gravy, and tender chicken for an easy yet elegant meal served best 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

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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 begin to cut horizontally, cutting almost through the other side. Open the butterflied chicken up 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: In a large skillet, warm 2 tablespoons of extra-virgin olive oil over medium-high heat. Once the oil is hot, add the chicken pieces and sear until golden brown on both sides 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 same skillet to medium heat and melt 1 tablespoon of butter. Add the sliced mushrooms and fresh thyme leaves, seasoning with a little kosher salt and freshly ground black pepper. Cook the mushrooms, stirring occasionally, until all liquid has evaporated and the mushrooms are golden brown, about 6 to 8 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Remove the mushrooms from the pan and set aside on a plate.
Deglaze the pan: Pour in the dry white wine (or chicken broth) to deglaze the pan, stirring constantly to lift all the browned bits off the bottom. 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 until it forms a paste, about 30 seconds. Slowly drizzle in the low-sodium chicken broth and whole milk while whisking continuously to avoid lumps. Increase heat to medium-high and bring the mixture to a simmer. Then reduce to medium-low and let the gravy simmer, stirring occasionally until thickened to gravy consistency, about 5 minutes. Stir in the grated Parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Taste and adjust seasonings as needed.
Combine and simmer: Return the cooked chicken and mushrooms to the skillet with the gravy. Spoon the gravy over the chicken, cover the skillet, and let everything simmer together over low heat for 5 more minutes to meld the flavors.
Serve: Garnish with fresh thyme leaves and serve immediately with mashed potatoes or over egg noodles for a hearty meal.

Notes

Butterflying the chicken breasts ensures even cooking and a tender texture.
Dry white wine adds depth to the gravy, but chicken broth is a fine substitute.
Use gluten-free flour as a direct swap if you require a gluten-free gravy.
Adjust the thickness of the gravy by adding more or less flour and broth as needed.
For a lighter variation, substitute whole milk with 2% milk or a milk alternative.
The dish pairs beautifully with creamy mashed potatoes or tender egg noodles to soak up the flavorful gravy.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 3g
Sodium: 540mg
Fat: 27g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 38g
Cholesterol: 105mg