If you’re looking for a comforting, cozy dinner that feels fancy but comes together in just about 30 minutes, this Skillet Chicken with Mushroom Parmesan Gravy Recipe is exactly what you need. I absolutely love how tender the chicken turns out, swimming in that rich, garlicky mushroom and Parmesan gravy — it’s like a warm hug on a plate. When I first tried this dish, I was amazed at how simple ingredients come together to make something so show-stopping. Stick around because I’m sharing all my tips to help you nail it every time!
Why You’ll Love This Recipe
- Quick and Easy: Ready in around 30 minutes, perfect for busy weeknights.
- One-Skillet Wonder: Minimal cleanup since everything cooks in the same pan.
- Rich, Flavor-Packed Gravy: The mushroom, thyme, and Parmesan combo takes the sauce to the next level.
- Family Favorite: My family always goes crazy for this dish, it’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
The magic of this Skillet Chicken with Mushroom Parmesan Gravy Recipe lies in simple, fresh ingredients that complement each other beautifully. Using fresh thyme and baby bella mushrooms adds that earthy note, while Parmesan cheese gives the gravy a creamy depth. I always recommend picking good-quality chicken breasts that are about the same size so they cook evenly.
- Chicken breasts: Boneless and skinless work best; I find butterfly cutting them helps them cook through without drying out.
- Garlic powder & Italian seasoning: These add a savory base layer of flavor to the chicken.
- Extra-virgin olive oil: Use a good one for searing the chicken perfectly.
- Butter: Divided – for sautéing mushrooms and creating the gravy, butter adds richness you don’t want to skip.
- Baby bella mushrooms: Their robust flavor holds up beautifully in the gravy.
- Fresh thyme leaves: A subtle herbal touch that pairs so well with mushrooms and chicken.
- Garlic cloves: Minced fresh garlic gives the gravy that punch of aroma.
- Dry white wine or chicken broth: For deglazing the pan and boosting flavor – I usually go with broth if I’m avoiding alcohol.
- All-purpose flour (or gluten-free): To thicken the gravy into that luscious consistency.
- Chicken broth: Low sodium helps you control the saltiness.
- Milk (whole or 2%): Adds creaminess without heaviness.
- Parmesan cheese: Freshly grated is a must—trust me on this one, it melts into the sauce for a rich finish.
- Kosher salt & black pepper: Season to taste to bring everything together.
Variations
I love that this skillet chicken recipe is totally customizable depending on what you have on hand or your taste preferences. Feel free to switch things up and make it your own!
- Use turkey cutlets: I swapped chicken for turkey when I wanted a leaner option, and it worked beautifully with the Parmesan mushroom gravy.
- Mushroom mix: Try shiitake or cremini mushrooms for different textures and flavors—just cook them the same way.
- Gluten-free version: Swap all-purpose flour for a gluten-free 1:1 blend, and this recipe stays just as delicious.
- Herbs: Fresh rosemary or sage can replace thyme if that’s what you have, giving the gravy a different but equally lovely note.
How to Make Skillet Chicken with Mushroom Parmesan Gravy Recipe
Step 1: Prep and Butterfly Your Chicken Breasts
Start by placing the chicken breasts on a cutting board and patting them dry with paper towels — moisture is the enemy of a good sear! I like to butterfly the breasts by slicing horizontally almost through the breast, then opening it like a book. This helps the chicken cook evenly without drying out. Season generously on both sides with garlic powder, Italian seasoning, kosher salt, and freshly ground black pepper.
Step 2: Sear the Chicken Until Golden and Cooked Through
Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4-5 minutes per side until you get that beautiful golden crust and the chicken is cooked through. Don’t rush this part — the sear locks in flavor and juices. When done, transfer the chicken to a plate and set aside.
Step 3: Sauté Mushrooms and Build Flavor
Use the same pan (love that one-skillet magic!) and melt 1 tablespoon of butter over medium heat. Add the sliced baby bella mushrooms, fresh thyme leaves, salt, and pepper. Cook, stirring occasionally, until the mushrooms release all their moisture and turn a lovely golden brown—about 6 to 8 minutes. Toss in the minced garlic and cook for just a minute more until fragrant. Remove the mushrooms and set aside.
Step 4: Deglaze the Pan and Make the Parmesan Mushroom Gravy
Pour in the white wine (or chicken broth if you prefer no alcohol) to deglaze, scraping up all those flavorful browned bits stuck to the skillet—the secret to a rich gravy. Let that reduce for about 2 minutes. Then, melt the remaining butter and whisk in the flour until it becomes a smooth paste, cooking for about 30 seconds. Slowly whisk in the chicken broth and milk, making sure there are no lumps. Bring it to a simmer, then lower the heat and stir occasionally until it thickens, about 5 minutes. Stir in the grated Parmesan, taste, and season with salt and pepper as needed.
Step 5: Combine and Simmer to Finish
Return the chicken and mushrooms to the skillet, spoon some gravy over the top, cover, and let everything simmer gently on low for 5 more minutes. This makes sure the chicken stays moist and the flavors marry beautifully.
Pro Tips for Making Skillet Chicken with Mushroom Parmesan Gravy Recipe
- Butterfly Your Chicken: This simple trick helps the chicken cook evenly and stay juicy, especially if the breasts are thick.
- Don’t Skip Deglazing: Scraping those browned bits off the pan adds so much depth to your gravy — I never skip this step now.
- Use Fresh Parmesan: Pre-grated cheese often lacks flavor; grating your own takes your gravy to another level.
- Simmer Gently: Keeping the heat low during the final simmer prevents the milk from curdling and gives you silky smooth gravy.
How to Serve Skillet Chicken with Mushroom Parmesan Gravy Recipe
Garnishes
I always sprinkle fresh thyme leaves on top—it adds a pop of herbal brightness and looks really inviting. For a bit of color and texture, some finely chopped parsley works great too.
Side Dishes
Mashed potatoes are my go-to because they soak up all that luscious gravy perfectly. Egg noodles or creamy polenta also pair wonderfully if you want a little change. For a fresh contrast, simple roasted green beans or a crisp arugula salad balances the richness beautifully.
Creative Ways to Present
For special occasions, I like serving the chicken on a bed of creamy mashed potato towers, spooning the mushroom Parmesan gravy over like a velvety cascade. Adding a sprinkle of toasted pine nuts or shaved Parmesan curls on top gives it an extra-special touch that impresses guests every time.
Make Ahead and Storage
Storing Leftovers
After cooking, I let everything cool to room temperature, then transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The chicken stays nicely moist inside the gravy, so it reheats beautifully without drying out.
Freezing
This dish freezes well! I portion it out before freezing and store it in freezer-safe containers for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the chicken and gravy in a skillet over low heat, stirring occasionally, until warmed through. Adding a splash of chicken broth or milk can help loosen the gravy if it thickened too much in the fridge. Avoid microwaving if you can—this method preserves that silky gravy texture best.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless skinless chicken thighs will add extra juiciness and flavor, though they might take a couple of minutes longer to cook through. Just adjust the searing time accordingly and enjoy the richer taste.
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Is there a non-dairy way to make the Parmesan mushroom gravy?
You can swap milk for unsweetened almond or oat milk and use a dairy-free Parmesan alternative or nutritional yeast to maintain that cheesy umami flavor. Keep an eye on the gravy thickness, as non-dairy milks sometimes behave differently when simmering.
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What can I substitute for white wine in the gravy?
If you prefer not to use wine, low-sodium chicken broth is a perfect substitute. It still helps deglaze the pan and adds a nice depth to the gravy’s flavor.
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How do I prevent the gravy from getting lumpy?
Whisk the flour into melted butter thoroughly to form a smooth paste before adding the liquid slowly in a steady stream while whisking constantly. This gradual process is the key to a silky, lump-free gravy every time.
Final Thoughts
This Skillet Chicken with Mushroom Parmesan Gravy Recipe is one of those dishes I keep coming back to because it’s so reliably delicious and quick. Every time I serve it, I get compliments on how rich and comforting it is—without spending hours in the kitchen. You’ll enjoy how easy it is to whip up this crowd-pleaser, and trust me, it’s a perfect way to make an ordinary weeknight feel a little more special. Give it a try—I can’t wait to hear how much your family loves it too!
Print
Skillet Chicken with Mushroom Parmesan Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a delightful one-pan meal featuring tender, seasoned chicken breasts seared to golden perfection and smothered in a savory mushroom gravy infused with fresh thyme and parmesan. Paired perfectly with mashed potatoes or egg noodles, this easy-to-make recipe combines rich flavors with simple ingredients for a comforting dinner any night of the week.
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, for garnish
- Mashed potatoes or egg noodles
Instructions
- Prepare the Chicken: Place the chicken breasts on a cutting board and pat them dry thoroughly using paper towels. Carefully butterfly each chicken breast by placing your hand on top to stabilize it, then slice horizontally almost through to the other side. Open each breast like a book and cut into two equal pieces. Season both sides generously 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 until a golden brown crust forms, cooking about 4 to 5 minutes per side, until cooked through. Transfer the chicken to a plate and set aside.
- Cook the Mushrooms: Return the skillet to medium heat and melt 1 tablespoon of salted butter. Add the sliced baby bella mushrooms and fresh thyme; season lightly with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until all the mushroom liquid has evaporated and they turn golden brown, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the mushrooms from the skillet and set aside.
- Deglaze the Pan: Pour in the dry white wine (or chicken broth) and stir constantly to scrape up any browned bits stuck to 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 salted butter in the skillet. Whisk in the all-purpose flour and cook for about 30 seconds to form a roux. Slowly pour in the low-sodium chicken broth and whole milk, whisking constantly to prevent lumps and create a smooth gravy. Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and let it simmer, stirring occasionally, until thickened to your desired consistency, approximately 5 minutes. Stir in the grated parmesan cheese, ¼ teaspoon kosher salt, and freshly ground pepper. Taste and adjust seasonings as needed.
- Combine and Simmer: Return the cooked chicken breasts and mushrooms to the skillet, spooning the parmesan mushroom gravy over them. Cover the skillet, reduce the heat to low, and let everything simmer gently for 5 more minutes to meld the flavors and heat through.
- Serve: Garnish the skillet chicken and gravy with fresh thyme leaves. Serve hot over creamy mashed potatoes or egg noodles for a hearty and delicious meal.
Notes
- You can substitute dry white wine with chicken broth if preferred.
- To make gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Butter can be adjusted from salted to unsalted—if using unsalted, add a little extra kosher salt to taste.
- For a lighter version, use 2% milk instead of whole milk.
- Ensure chicken breasts are evenly sized for consistent cooking.
- Mushrooms should be cooked until all moisture evaporates for a deep, concentrated flavor in the gravy.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with gravy)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
