Description
Tender pan-seared chicken breasts smothered in a rich, creamy onion and mushroom gravy — an easy, comforting weeknight dinner that pairs perfectly with mashed potatoes or rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Chopped parsley, for garnish
Instructions
- Season the chicken breasts with garlic powder, paprika, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add onions and mushrooms. Cook for 6–8 minutes until softened and lightly browned.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to combine, cooking for 1 minute.
- Gradually pour in chicken broth while whisking, then add heavy cream, Worcestershire sauce, and thyme. Stir and bring to a simmer until thickened (about 3–5 minutes).
- Return the chicken to the skillet, spooning gravy over the top. Simmer on low for 5 minutes to let the flavors blend.
- Garnish with chopped parsley and serve hot over mashed potatoes, rice, or pasta.
Notes
- For extra richness, deglaze the pan with a splash of white wine before adding the broth.
- Use chicken thighs for a juicier option.
- You can replace heavy cream with half-and-half or evaporated milk for a lighter version.
- This dish is great for meal prep and reheats beautifully the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American