Groovy Skillet Chicken with Thyme Parmesan Mushroom Gravy
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(14)
Ingredients
4 servings
- 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
- 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 sub chicken broth)
- Kosher salt
- Freshly ground black pepper
- For the gravy:
- 3 to 4 tablespoons all-purpose flour (or 1:1 gluten-free all purpose flour)
- 1 ½ cup low-sodium chicken broth
- 1 cup whole milk (or unsweetened almond milk)
- 2 ounces parmesan cheese, grated (½ cup)
- ¼ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- For serving:
- Fresh thyme leaves
- Mashed potatoes or egg noodles
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Preparation
Step 1
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 begin to cut horizontally, cutting almost through the other side. Open the butterflied chicken up 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.
Step 2
Cook the chicken: In a large skillet, warm 2 tablespoons of the oil over medium-high heat. Once oil is hot, add the chicken and sear until golden brown on both sides and cooked through, 4 to 5 minutes per side. Transfer to a plate, and set aside.
Step 3
Cook the mushrooms: Return the same large skillet to medium heat and melt 1 tablespoon of butter. Add the mushrooms, thyme and season with a little kosher salt and freshly ground black pepper. Cook mushrooms, stirring occasionally, until all of the liquid has evaporated and mushrooms are golden brown, 6 to 8 minutes. Add garlic and cook until fragrant, 1 minute. Remove mushrooms from the pan and set aside on a plate.
Step 4
Deglaze the pan with white wine, stirring constantly, until all of the browned bits are in the sauce, and reduce liquid for about 2 minutes, then make the gravy as directed below.
Step 5
Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet and whisk in the flour, cooking until a paste forms, about 30 seconds. Slowly stream in the broth and the milk, constantly whisking away any lumps, until smooth and combined. Increase the heat to medium-high, bring mixture to a simmer, then reduce the heat to medium-low and simmer, stirring occasionally, until sauce thickens up to the consistency of gravy, 5 minutes. Stir in the parmesan cheese, salt, and pepper. Taste and adjust seasonings, if necessary.
Step 6
Add chicken and mushrooms, spooning the gravy over the chicken. Cover and simmer over low heat for 5 more minutes.
Step 7
Serve: Garnish with fresh thyme leaves and serve with mashed potatoes or over egg noodles.
Step 8
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