Ingredients
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 dry with paper towels. Butterfly each chicken breast by carefully slicing horizontally almost through, then open like a book and cut into two equal pieces. Season both sides 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. When the oil is hot, add the chicken pieces and sear until golden brown and cooked through, about 4 to 5 minutes per side. Transfer the 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 and fresh thyme, seasoning with kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are golden brown and all liquid has evaporated, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the mushrooms and set aside on a plate.
- Deglaze the pan: Add the white wine to the skillet and stir constantly, scraping up browned bits from the bottom. Let the wine reduce for about 2 minutes to concentrate the flavor.
- Make the gravy: Melt the remaining 3 tablespoons of butter in the skillet over medium heat. Whisk in the flour and cook until a paste forms, about 30 seconds. Slowly whisk in the chicken broth and milk, blending until smooth and lump-free. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and let the sauce thicken, stirring occasionally, about 5 minutes. Stir in the grated parmesan cheese, ¼ teaspoon kosher salt, and black pepper. Adjust seasonings to taste.
- Combine and simmer: Return the cooked chicken and mushrooms to the skillet, spooning gravy over the chicken. Cover the pan and simmer gently over low heat for 5 minutes to allow flavors to meld and heat through.
- Serve: Garnish with fresh thyme leaves and serve the skillet chicken and mushroom gravy over mashed potatoes or egg noodles for a comforting, flavorful meal.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend in place of regular flour.
- If you prefer not to use wine, substitute with additional chicken broth for deglazing.
- Butterfly the chicken breasts carefully to ensure even thickness and quick cooking.
- Use fresh thyme for the most vibrant flavor; dried thyme can be substituted but reduce the quantity.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
