Easy Skillet Chicken With Savory Pan Gravy
Easy Skillet Chicken With Savory Pan Gravy
Easy Skillet Chicken With Savory Pan Gravy is the weekday dinner of your dreams. Simple to make, delicious to eat and even tastes fantastic as leftovers. I love to serve this recipe with rice or a hearty baked sweet potato. This recipe is also quite affordable and can easily serve six people. The full printable recipe is at the end of this post, I will just share a few notes about the recipe in case you need a little extra help.
I use two hefty sized chicken breasts that I cut lengthwise to make two thinner breasts out of each one, so four total. I cut my chicken breasts, then flatten them a little with a meat mallet by putting them in between so plastic wrap and using the mallet. They will be flattened down to about one inch thickness. This makes it easier to cook them evenly when they are all about the same size. If you do not have a meat mallet, you can use the side of a can of something heavy, like pumpkin or soup.
Better Than Bouillon
If you have followed any of my other recipes, you may know that I love this product, Better Than Bouillon. This is not a sponsored post, although I wish they would sponsor me! I just love the all day cooked flavor their product gives all of my recipes. They also make a low sodium version which is awesome for people who watch their salt intake. The pan gravy for this recipe has so much flavor thanks to this. I find this in the gravy aisle of the grocery store. You can also use chicken broth if you cannot find the Better Than Bouillon , but I have never had trouble finding it.
A lot of people see this recipe online when I post it and actually get angry over the use of corn starch instead of flour. Frying chicken in corn starch is actually very common in Asian cooking. It makes for a lighter, crispier crust on the chicken that seals in the flavors. This is also a gluten free way to fry chicken. I have a full recipe posted that I did in partnership with Argo Corn Starch for fried chicken that you may want to check out. You can find the recipe by CLICKING HERE.
No Mushrooms, No Problem
If you do not like mushrooms, feel free to leave them out. In the steps, omit the step of sautéing the mushrooms and just add the butter, thyme and the broth or bouillon and water. Let it simmer and scrape up those meaty chicken bits then simmer your chicken.
Easy Skillet Chicken with Savory Pan Gravy
- 4 chicken breasts (if they are thicker I slice them lengthwise into 2 pieces) use a mallet to flatten them slightly
- 2 cups of mushrooms, any variety, stems removed and rough chopped
- 3 to 4 sprigs of fresh thyme or a 1/2 tablespoon of dried thyme
- 4 tablespoons of butter
- 2 tablespoons of any oil of your choice, I used olive
- salt, pepper, paprika
- @ heaping tablespoon of better than bouillon brand bouillon . I use the chicken one + 2 cups of water, or you can use 2 cups of chicken broth
- 3/4 cup (approximately) of corn starch
- Splash of worcestershire sauce or soy sauce
- Pat your chicken breasts dry, season them on both sides with salt and pepper and paprika. I just eyeball the seasoning, go lightly on the paprika. Let the chicken breasts sit out on a plate for about 15 minutes.
- Add your corn starch to a shallow bowl, add the olive oil to a skillet and two tablespoons of the butter, let this get pretty hot, but not smoking.
- After the chicken has rested for 15 minutes, gently dredge them through the corn starch on both sides and add them to the skillet.
- Work fairly quickly and add all the chicken to the skillet, if it all doesn't fit, you can work in two batches. Let the chicken cook on medium high heat for about 5 minutes, then flip and cook 5 minutes on the other side. Your chicken should lift easily from the pan when it's time to flip. Adjust your cook times to the thickness of your chicken. Mine was about an inch thick. More cook time for thicker breasts, less cook time for thinner breasts.
- When the chicken is cooked on both sides, remove from pan and set aside, we will be cooking these a little bit more later.
- Add the remaining two tablespoons of butter the skillet, add your mushrooms and sauté over medium heat. Cook these mushrooms until golden brown.
- Add the worcestershire sauce or the soy sauce to the mushroom and toss it all around for a minute or two. Then add your bouillon and water or chicken broth and bring to a low simmer. Use your spatula to loosen the meaty bits from the pan. This is where the flavor is. Add your fresh thyme, stems and all to the pan.
- Add your chicken back to the pan. It is ok, if you have to layer the chicken on top of one another, just baste with the juices throughout and give all the chicken a chance to simmer for a few minutes in the sauce, by readjusting it in the pan. Simmer this for 15 minutes.
- Your pan gravy should thicken from cooking the chicken with the corn starch on it in the pan, it should coat the back of a spoon. If it isn't dissolve 1 tablespoon of corn starch in 1/4 cup of water and add to the simmering pan and let simmer and thicken for a few minutes.
- Turn off heat and let chicken rest for ten minutes before serving. I love to serve this chicken with baked sweet potatoes or rice.