Description

This 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and flavorful dish featuring tender skillet-seared chicken breasts smothered in a rich mushroom gravy infused with fresh thyme and Parmesan cheese. Perfectly paired with mashed potatoes or egg noodles, this recipe offers a simple yet elegant meal ideal for weeknights or casual dinners.

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, for garnish
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 cut horizontally almost through the other side. Open the butterflied chicken 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, salt, and pepper.
Cook the chicken: In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat. Once hot, add the chicken pieces and sear until golden brown and cooked through, about 4 to 5 minutes per side. Transfer 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, fresh thyme, kosher salt, and freshly ground black pepper. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, and mushrooms 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 on a plate.
Deglaze the pan: Pour in the white wine (or chicken broth substitute), stirring constantly and scraping up any browned bits from the bottom of the skillet. Allow the liquid to 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 a paste forms, about 30 seconds. Gradually whisk in the chicken broth and milk, ensuring the mixture is smooth and free of lumps. Increase heat to medium-high and bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until gravy thickens to desired consistency, about 5 minutes. Stir in grated Parmesan cheese, ¼ teaspoon kosher salt, and pepper to taste. Adjust seasoning if necessary.
Combine and simmer: Return the cooked chicken and mushrooms to the skillet, spooning gravy over the top. Cover and simmer on low heat for an additional 5 minutes to meld flavors and heat through.
Serve: Garnish the skillet chicken with fresh thyme leaves. Serve hot with a side of mashed potatoes or egg noodles for a complete meal.

Notes

Butterflying the chicken breasts ensures even cooking and a tender result.
Use dry white wine for deglazing if possible; substitute chicken broth if avoiding alcohol.
Adjust the thickness of the gravy by varying the amount of flour to your preference.
Fresh thyme is essential for authentic flavor; dried thyme can be substituted but use less.
This dish pairs wonderfully with creamy mashed potatoes or buttered egg noodles.
To make this recipe gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 110 mg