Name: Chicken with Mushroom Gravy Recipe
Ingredients: 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)

Description

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

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.