Chicken with mushroom gravy is a hearty and satisfying dish, combining tender, pan-seared chicken breasts with a rich, savory mushroom sauce. This comforting meal comes together easily, making it perfect for both weeknight dinners and special occasions.

INGREDIENTS YOU’LL NEED:

4 boneless chicken breasts (pound to an even thickness for uniform cooking)
2 cups mushrooms, sliced (cremini or button mushrooms work well)
1 ½ cups chicken broth (low-sodium for better control of seasoning)
½ cup heavy cream (adds richness and smoothness to the gravy)
2 tbsp olive oil (for cooking the chicken)
2 tbsp all-purpose flour (to thicken the sauce)
2 garlic cloves, minced (adds depth and flavor to the gravy)
1 tbsp butter (enhances the richness of the mushrooms)
1 tsp dried thyme (or fresh thyme for a more aromatic flavor)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

HOW TO MAKE CHICKEN WITH MUSHROOM GRAVY:

This dish is simple to prepare but delivers impressive results. The chicken is seared until golden, and the creamy mushroom gravy is rich, with just the right amount of herb-infused flavor.

STEP-BY-STEP INSTRUCTIONS:

Season the chicken:
Start by seasoning both sides of the chicken breasts generously with salt and pepper. This enhances the flavor of the meat during cooking.
Cook the chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
Tip: Cover the chicken loosely with foil to keep it warm while you prepare the gravy.
Sauté the garlic and mushrooms:
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn. Then, add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they are browned and have released their juices.
Tip: Avoid overcrowding the pan to help the mushrooms brown instead of steam.
Make the roux:
Once the mushrooms are browned, sprinkle the 2 tablespoons of flour into the skillet. Stir the flour into the mushroom mixture and cook for 1 minute, allowing the flour to absorb the fat and create a roux. This step helps thicken the gravy.
Add the liquids:
Gradually pour in the chicken broth, stirring constantly to avoid lumps and to ensure the roux is well incorporated. Continue stirring as the sauce begins to thicken. Once it reaches a smooth consistency, reduce the heat to low, and stir in the heavy cream and thyme. Let the sauce simmer for about 2 minutes to meld the flavors together.
Tip: If the gravy becomes too thick, add a splash of additional broth or cream to thin it out.
Return the chicken to the skillet:
Add the seared chicken breasts back to the skillet, nestling them into the mushroom gravy. Spoon some of the gravy over the chicken to coat it. Let the chicken simmer in the gravy for an additional 2-3 minutes to reheat and allow the flavors to infuse the meat.
Garnish and serve:
Just before serving, sprinkle the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken hot, generously topped with the creamy mushroom gravy.

HELPFUL TIPS:

Pound the chicken: For even cooking, it’s a good idea to pound the chicken breasts to an even thickness. This ensures that they cook evenly and prevents dryness.
Don’t overcrowd the mushrooms: To achieve a golden-brown color on the mushrooms, give them enough space in the skillet. If you crowd them, they will steam instead of brown.
Adjust the gravy consistency: If your gravy is too thick, thin it with a little more chicken broth or water. If it’s too thin, simmer it a bit longer to reduce.

DETAILS:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Pan-Seared
Cuisine: American
Diet: Dairy-Free option available (substitute cream with coconut milk or dairy-free cream)

NOTES:

For a dairy-free version, replace the heavy cream with a dairy-free cream alternative such as coconut cream.
Serve the chicken with mashed potatoes, rice, or over buttered noodles for a complete meal.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and cook well in this type of dish. Adjust the cooking time, as thighs may take slightly longer to cook through.

Can I make this dish ahead of time?
Yes, you can make this chicken with mushroom gravy ahead of time. Reheat gently on the stovetop, adding a little broth or cream to thin the sauce if needed.

What can I serve with this dish?
This dish pairs beautifully with mashed potatoes, rice, or pasta. You can also serve it alongside steamed vegetables like green beans or asparagus for a lighter option.

STORAGE INSTRUCTIONS:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy has thickened too much during storage.
Freezing: You can freeze the chicken and gravy in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Chicken with mushroom gravy is a simple yet indulgent dish that can be made quickly for a cozy dinner. Enjoy this comforting recipe with your favorite sides for a satisfying meal!

Chicken with Mushroom Gravy Recipe

Author: Martha

Print Recipe

Description

Ingredients

Scale

4 boneless chicken breasts (pound to an even thickness for uniform cooking)
2 cups mushrooms, sliced (cremini or button mushrooms work well)
1 ½ cups chicken broth (low-sodium for better control of seasoning)
½ cup heavy cream (adds richness and smoothness to the gravy)
2 tbsp olive oil (for cooking the chicken)
2 tbsp all-purpose flour (to thicken the sauce)
2 garlic cloves, minced (adds depth and flavor to the gravy)
1 tbsp butter (enhances the richness of the mushrooms)
1 tsp dried thyme (or fresh thyme for a more aromatic flavor)
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Season the chicken:
Start by seasoning both sides of the chicken breasts generously with salt and pepper. This enhances the flavor of the meat during cooking.
Cook the chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
Tip: Cover the chicken loosely with foil to keep it warm while you prepare the gravy.
Sauté the garlic and mushrooms:
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn. Then, add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they are browned and have released their juices.
Tip: Avoid overcrowding the pan to help the mushrooms brown instead of steam.
Make the roux:
Once the mushrooms are browned, sprinkle the 2 tablespoons of flour into the skillet. Stir the flour into the mushroom mixture and cook for 1 minute, allowing the flour to absorb the fat and create a roux. This step helps thicken the gravy.
Add the liquids:
Gradually pour in the chicken broth, stirring constantly to avoid lumps and to ensure the roux is well incorporated. Continue stirring as the sauce begins to thicken. Once it reaches a smooth consistency, reduce the heat to low, and stir in the heavy cream and thyme. Let the sauce simmer for about 2 minutes to meld the flavors together.
Tip: If the gravy becomes too thick, add a splash of additional broth or cream to thin it out.
Return the chicken to the skillet:
Add the seared chicken breasts back to the skillet, nestling them into the mushroom gravy. Spoon some of the gravy over the chicken to coat it. Let the chicken simmer in the gravy for an additional 2-3 minutes to reheat and allow the flavors to infuse the meat.
Garnish and serve:
Just before serving, sprinkle the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken hot, generously topped with the creamy mushroom gravy.

Notes

For a dairy-free version, replace the heavy cream with a dairy-free cream alternative such as coconut cream.
Serve the chicken with mashed potatoes, rice, or over buttered noodles for a complete meal.