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
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, 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
