Description
This rich, creamy skillet chicken is simmered in a savory thyme parmesan mushroom gravy for the ultimate comfort food dinner. Serve it with mashed potatoes or egg noodles for a cozy, protein-packed meal.
Ingredients
Scale
For the Chicken:
- 1 to 1 1/2 lbs boneless skinless chicken breasts (2 large breasts)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- Black pepper, to taste
- 2 tbsp extra-virgin olive oil
For the Mushrooms:
- 4 tbsp salted butter, divided
- 8 oz baby bella mushrooms, sliced
- 1 tbsp fresh thyme leaves
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or chicken broth)
- Kosher salt, to taste
- Black pepper, to taste
For the Gravy:
- 3 to 4 tbsp all-purpose flour (or gluten-free 1:1 flour)
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk (or unsweetened almond milk)
- 2 oz Parmesan cheese, grated (1/2 cup)
- 1/4 tsp kosher salt (adjust to taste)
- Black pepper, to taste
For Serving:
- Fresh thyme leaves
- Mashed potatoes or egg noodles
Instructions
-
Prepare the Chicken:
- Pat chicken dry with paper towels.
- Butterfly each breast by slicing horizontally, then cut into two equal pieces.
- Season both sides with garlic powder, Italian seasoning, salt, and pepper.
-
Cook the Chicken:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Sear chicken 4-5 minutes per side until golden brown and cooked through.
- Transfer to a plate and set aside.
-
Cook the Mushrooms:
- In the same skillet, melt 1 tbsp butter over medium heat.
- Add mushrooms, thyme, salt, and pepper. Cook until browned (6-8 minutes).
- Stir in garlic and cook for 1 more minute.
- Transfer mushrooms to a plate.
-
Deglaze the Pan:
- Pour in white wine (or broth) and stir to scrape up browned bits.
- Simmer for 2 minutes until slightly reduced.
-
Make the Gravy:
- Add remaining 3 tbsp butter to the pan.
- Whisk in flour and cook for 1-2 minutes.
- Slowly whisk in chicken broth and milk until smooth.
- Stir in Parmesan cheese, salt, and pepper. Simmer until thickened.
-
Finish & Serve:
- Return chicken and mushrooms to the pan, coating in gravy.
- Simmer for 2-3 minutes until heated through.
- Garnish with fresh thyme and serve with mashed potatoes or egg noodles.
Notes
- For extra richness, stir in 2 tbsp heavy cream before serving.
- Make it gluten-free by using GF flour and serving with GF pasta or rice.
- No white wine? Just use extra chicken broth.
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg