Description

Golden pan-seared chicken smothered in a velvety mushroom gravy—this comforting skillet dinner is rich, earthy, and bursting with flavor. Paired with creamy mashed potatoes or buttered noodles, it’s the perfect cozy meal to warm your soul any night of the week.

Ingredients

For the Chicken:
2 large boneless, skinless chicken breasts (sliced lengthwise into thinner cutlets)
Salt, to taste
Black pepper, to taste
1/2 cup all-purpose flour (for dredging)
3 to 4 tablespoons olive oil

For the Mushrooms:
10 oz mushrooms (button or baby bella), sliced
2 tablespoons salted butter

For the Gravy:
2 1/2 cups beef broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon
1 teaspoon soy sauce or Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 cup dry white wine (such as Pinot Grigio or Chardonnay)
3 cloves garlic, minced
3 tablespoons cornstarch (mixed with 3 tablespoons cold water for slurry)
1/3 cup heavy cream

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Instructions

Prepare the Gravy Base
In a medium bowl, combine beef broth, bouillon, soy sauce, onion powder, thyme, and mustard powder. Set aside.
In a separate small container, shake together cornstarch and water to make a slurry. Set aside.
Cook the Mushrooms
In a large skillet, melt butter over medium-high heat. Add sliced mushrooms and cook undisturbed for 3–4 minutes per side until browned. Cook in batches if necessary. Remove from skillet and set aside.
Dredge and Sear the Chicken
Season the chicken pieces with salt and pepper, then dredge in flour.
Heat olive oil in the same skillet and sear the chicken on both sides for 4–5 minutes until golden and cooked through. Work in batches to avoid crowding. Remove chicken from skillet.
Deglaze with Wine
Pour white wine into the skillet and scrape up browned bits. Add garlic and simmer for 4 minutes until reduced by half.
Make the Gravy
Add the prepared broth mixture to the pan. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes.
Slowly stir in the cornstarch slurry. Simmer until thickened, then reduce heat and stir in the heavy cream.
Finish the Dish
Return mushrooms to the skillet, followed by the chicken and any juices. Spoon sauce over the chicken.
Cover the pan loosely and cook over low heat for 5 more minutes to warm through.
Serve and Enjoy
Serve hot with mashed potatoes, buttered noodles, or seasonal roasted vegetables.

Notes

Wine Substitute: Use chicken broth instead of wine for an alcohol-free version.
Make It Ahead: Sauce and chicken can be made in advance and reheated gently over low heat.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.

Extra Flavor: Add a splash of lemon juice or fresh thyme for a fresh finish.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Skillet
Cuisine: American Comfort Food