Skillet Chicken

This is a truly tasty dish that I really enjoy to prepare and eat. It does take a bit longer to prepare but it is so worth it! This is really good served with mashed potatoes to ladle the gravy over.

You could probably half the recipe or double it to fit your needs.

Skillet Chicken

Skillet Chicken


  • 2 T. canola or olive oil
  • 8-10 boneless skinless chicken breasts
  • 1 t. dried thyme
  • 1 T. garlic powder
  • 1 t. onion powder
  • salt and pepper, to taste
  • 1 1/3 c. water
  • 2 T. cornstarch
  • 4 T. chopped parsley, optional but puts a really pretty finishing touch


Heat the oil in a skillet with a tight-fitting lid over medium heat. Cook the chicken, this may need to be done in batches, until slightly browned. When all chicken is cooked transfer it to a plate to keep warm.

In a small bowl, combine the seasonings (thyme through black pepper). Sprinkle seasonings over chicken and keep warm. Add 1 cup of water to the skillet and whisk up all of those browned bits from the bottom of the pan; bring to a boil.

Add chicken back to the skillet, cover and simmer for 10 to 20 minutes or until chicken is cooked through. Transfer chicken back to a plate to keep warm.

Combine cornstarch and remaining water; add to pan broth and cook, stirring constantly, until thickened. At this point, you can add the chicken back to the pan or simply plate the chicken and serve with the gravy over top. Garnish with parsley, if desired.

2 thoughts on “Skillet Chicken

Please comment below:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.