Smothered Chicken with Mushroom Gravy

Instructions

Step 1: Season the chicken breasts with salt, pepper, and paprika./n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside./n
Step 3: In the same skillet, melt butter and sauté the chopped onion until softened./n
Step 4: Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender./n
Step 5: Sprinkle flour over the mixture and stir well, cooking for 1–2 minutes to remove the raw flour taste./n
Step 6: Gradually pour in the chicken broth while stirring to create a smooth gravy./n
Step 7: Stir in the heavy cream and dried thyme, allowing the sauce to thicken slightly./n
Step 8: Return the chicken to the skillet, spooning the gravy over the top.
Step 9: Cover and simmer for 10–15 minutes until the chicken is fully cooked and tender./n
Step 10: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.

This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.