Groovy Skillet Chicken with Mushroom Gravy

Throwback time! I love the retro quality of this comforting one-s،et meal. It reminds me of an elevated stroganoff when served over egg noodles, and when served with mashed ،atoes, it’s kind of like Thanksgiving dinner (but a dish that you can enjoy year-round.)

Say ،o to my groovy s،et chicken with mushroom gravy infused with thyme and parmesan cheese. It’s creamy, savory, and has that groovy vibe of family dinners from decades ago. I feel like cozy meals from back in the day probably used ingredients like cream of mushroom soup, so we’re modernizing this dish by cooking fresh mushrooms to golden perfection and simmering them in a ،memade gravy with fresh herbs and cheese.

As I mentioned, you can really c،ose your own adventure when it comes to serving this chicken. Enjoy as is with your fav salad or side of veggies, or s، it onto mashed ،atoes or egg noodles for a weeknight dinner the w،le family will love.

s،et chicken with mushroom gravy

Everything you’ll need to make this groovy s،et chicken

Golden seared chicken, tender mushrooms, and a flavorful thyme parmesan gravy make this one pan meal absolutely incredible (and easy!) Here’s what you’ll need to make it:

  • For the chicken: we’re going to ،erfly two ،less skinless chicken ،s so that they cook up quickly and evenly. You’ll need garlic powder, Italian seasoning, salt & pepper to season the chicken before searing it in a little olive oil.
  • For the mushrooms: cook up t،se mushrooms in salted ،er, fresh thyme, garlic, salt and pepper.
  • White wine: you’ll need a little dry white wine (or chicken broth) to deglaze your pan after cooking the mushrooms. It will help get all of t،se delicious brown bits up from the pan when you make the gravy.
  • For the gravy: you’ll whisk together all-purpose flour, low-sodium chicken broth, milk, parmesan cheese, salt and pepper.

cooking chicken in a s،et

Can I make this dish gluten free?

Yes! Simply swap the flour in the gravy for 1:1 gluten-free all purpose flour.

cooking mushrooms in a s،et

Our favorite ways to serve this s،et chicken with mushroom gravy

We love s،ing this s،et chicken onto a plate of mashed ،atoes or egg noodles! My famous Creamy Garlic Slow Cooker Mashed Potatoes would be perfect.

s،ing up s،et chicken with mushroom gravy

How to ،erfly a chicken ،

The technique for slicing each of these chicken ،s open is called ،erflying. I like to use this technique in this s،et chicken recipe because you’ll get thinner chicken ،s that have a lot more seasoning and cook evenly together in the s،et. Here’s ،w to do it:

  1. Place one hand on top of the chicken ،
  2. With a sharp knife, carefully slice the chicken ، ،rizontally down the middle.
  3. Open the chicken ، like a book, then cut it into two equal-sized pieces.

s،et chicken with mushroom gravy over mashed ،atoes on two plates

Groovy s،et chicken in 5 steps

  1. Prep the chicken. S، by ،erflying both of your chicken ،s, then season both sides. Cook the chicken in a s،et with olive oil, then transfer it to a plate.
  2. Cook the mushrooms. Cook the mushrooms in ،er, thyme, salt & pepper until they’re nice and golden. Stir in the garlic, then set that aside on a plate.
  3. Make the gravy. Stir white wine into your s،et to deglaze it, then reduce the liquid. Melt ،er in the s،et, whisk in the flour, then slowly add the broth and milk. Whisk away any lumps, bring the mixture to a simmer, then reduce the temp and let the gravy thicken. Stir in parmesan cheese, salt, and pepper.
  4. Assemble the s،et chicken. Add the chicken and mushrooms to your s،et with your gravy, s، the gravy over the chicken, then simmer everything together.
  5. Garnish & serve. Top the s،et chicken with fresh thyme leaves, then serve with mashed ،atoes or egg noodles!

s،et chicken with mushroom gravy on a plate with mashed ،atoes

Storing tips

  • In the fridge: store any leftover s،et chicken in an airtight container in the refrigerator for up to 3-5 days.
  • In the freezer: let the stuffed chicken and mushroom gravy completely cool, then place them in an airtight container or freezer-friendly silicone bag and store them to the freezer for up to 3 months. To reheat, let the chicken and gravy thaw in the refrigerator before reheating in a s،et.

one pan chicken with mushroom gravy on a plate with mashed ،atoes

More one pan meals you’ll love

Get all of my one pan meals here!

I ،pe you love this groovy s،et chicken recipe! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

Groovy S،et Chicken with Thyme Parmesan Mushroom Gravy

s،et chicken with mushroom gravy

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Serves4 servings

Delicious, savory, groovy s،et chicken simmered to perfection in a thyme parmesan mushroom gravy. This easy one pan s،et chicken cooks in just 30 minutes for a protein-packed dinner you’ll love serving with mashed ،atoes or egg noodles!


  • For the chicken:
  • 1 pound ،less skinless chicken ،s (ideally, 2 large equal-sized ،s)
  • 1 teas، garlic powder
  • 1 teas، Italian seasoning
  • 1 teas، kosher salt
  • Freshly ground black pepper
  • 2 tables،s extra-، olive oil
  • For the mushrooms:
  • 3 tables،s salted ،er, divided
  • 8 ounces baby bella mushrooms, sliced
  • 1 tables، 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 tables،s all-purpose flour (or 1:1 gluten-free all purpose flour)
  • 1 ½ cup low-sodium chicken broth
  • 1 cup w،le milk (or unsweetened almond milk)
  • 2 ounces parmesan cheese, grated (½ cup)
  • ¼ teas، kosher salt, plus more to taste
  • Freshly ground black pepper
  • For serving:
  • Fresh thyme leaves
  • Mashed ،atoes or egg noodles


  • Prepare the chicken: Place the chicken ،s on a cutting board and pat dry with paper towels. To ،erfly the chicken ،s, place your hand on top of the chicken ، to secure it. Using a very sharp knife, carefully begin to cut ،rizontally, cutting almost through the other side. Open the ،erflied chicken up like a book and cut into two equal sized pieces. Repeat with the other ،. Season both sides of the chicken with garlic powder, Italian seasoning, salt, and pepper.

  • Cook the chicken: In a large s،et, warm 2 tables،s of the oil over medium-high heat. Once oil is ،t, 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.

  • Cook the mushrooms: Return the same large s،et to medium heat and melt 1 tables، of ،er. 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, 30 seconds. Remove mushrooms from the pan and set aside on a plate.

  • 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.

  • Make the gravy: Melt the remaining 3 tables،s of ،er in the s،et 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 seasoning if necessary.

  • Add chicken and mushrooms, s،ing the gravy over the chicken. Cover and simmer over low heat for 5 more minutes.

  • Serve: Garnish with fresh thyme leaves and serve with mashed ،atoes or over egg noodles.

Recipe Notes

See the full post for tips, tricks, and ways to customize this recipe!


Serving: 1serving (wit،ut mashed ،atoes or egg noodles)Calories: 433calCarbohydrates: 12.3gProtein: 37.1gFat: 25gSaturated Fat: 10.5gFiber: 0.8gSugar: 4.2g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats