A delicious Southern dish featuring tender chicken breasts smothered in a rich and creamy gravy with mushrooms and onions.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Southern
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
2 tbsp butter
1 medium yellow onion, thinly sliced
8 oz mushrooms, sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
½ cup heavy cream
1 tsp Worcestershire sauce
½ tsp dried thyme
½ tsp paprika
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Instructions
If the breasts are thick, gently pound them to about ½–¾ inch thick.
Mix flour, paprika, garlic powder, onion powder, salt, and pepper. Coat each chicken breast evenly.
Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for about 4–5 minutes per side, until golden brown. Remove and set aside. It doesn’t need to be fully cooked yet.
In the same skillet, add the sliced onions and mushrooms. Cook for 5–7 minutes until softened and lightly browned. Add garlic and cook for another 30 seconds.
Sprinkle 2 tbsp flour over the vegetables and stir for 1 minute. Slowly pour in the chicken broth while stirring to prevent lumps.
Add heavy cream, Worcestershire sauce, thyme, and paprika. Simmer for 3–5 minutes, until the gravy thickens.
Return the chicken to the skillet and spoon the gravy over it. Cover and simmer on low for 8–10 minutes, or until the chicken reaches 165°F (74°C) internally.
Sprinkle with fresh parsley and serve hot.
Notes
For extra flavor, marinate the chicken in the seasoning for a few hours before cooking.
Serve with rice or mashed potatoes to soak up the gravy.
Leftovers can be stored in the refrigerator for up to 3 days.