Description

This flavorful 30-Minute Skillet Chicken with Thyme Parmesan Mushroom Gravy is a comforting and elegant dish perfect for weeknight dinners. Tender boneless, skinless chicken breasts are seared to golden perfection and topped with a rich, creamy mushroom gravy infused with fresh thyme, garlic, and parmesan cheese. Served alongside mashed potatoes or egg noodles, this one-pan meal is simple to prepare yet packed with bold, savory flavors.

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 works too)
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 cut horizontally almost through to 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, heat 2 tablespoons of olive oil over medium-high heat until hot. Add the chicken pieces and sear until golden brown on both sides and cooked through, approximately 4 to 5 minutes per side. Remove the chicken from the skillet and transfer to a plate; set aside.
Cook the mushrooms: Return the skillet to medium heat and melt 1 tablespoon of butter. Add the sliced mushrooms and fresh thyme, seasoning with a pinch of kosher salt and freshly ground black pepper. Cook while stirring occasionally until the mushrooms release their liquid and turn golden brown, about 6 to 8 minutes. Add minced garlic and cook for 1 more minute until fragrant. Remove mushrooms from the skillet and set aside.
Deglaze the pan: Pour the white wine (or chicken broth) into the skillet, stirring constantly to scrape up any browned bits from the bottom of the pan. 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 for about 30 seconds to form a paste. Gradually add the chicken broth and milk, whisking continuously to prevent lumps and create a smooth sauce. Increase heat to medium-high and bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until the gravy thickens to desired consistency, about 5 minutes. Stir in grated parmesan cheese, ¼ teaspoon kosher salt, and freshly ground black pepper. Adjust seasoning to taste.
Combine and simmer: Return the cooked chicken and mushrooms to the skillet, spooning the gravy over the chicken. Cover the skillet and let simmer over low heat for an additional 5 minutes to meld flavors and heat through.
Serve: Garnish with fresh thyme leaves and serve the chicken and gravy over mashed potatoes or egg noodles for a hearty, comforting meal.

Notes

Butterflying the chicken breasts ensures even cooking and quicker preparation.
You can substitute the white wine with chicken broth for a non-alcoholic version.
Use gluten-free flour to make this recipe gluten-free.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
For a richer gravy, use whole milk rather than 2% milk.
Fresh thyme can be substituted with dried thyme if fresh is not available; use about 1 teaspoon dried.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 38g
Cholesterol: 110mg