This Chicken with Mushroom Gravy is a total crowd pleaser, and a great quick one for midweek! Juicy, pan seared chicken breast is smothered with a mushroom gravy that is absolutely to die for. And don’t worry – this recipe makes plenty of gravy!
Winner, winner … Chicken with Mushroom Gravy!
I looked at the homepage of my website the other day and all I could see was golden, brown, yellowy foods. Working backwards from the most recent: Cheesy topped Spinach Ricotta Cannelloni (mostly yellow), Spring Rolls (golden brown), Crispy Roasted Parmesan Potatoes (golden brown), Baked Vegetables and Rice (some colour, mostly brown seasoned rice), 3 Ingredient Peanut Butter Cookies (100% brown).
I vowed to share something colourful this week. Bright, fresh colours, lots of green. I wanted to brighten up my website, darn it!!!!
#Fail.
And wait until you see the weekend recipe on Friday. It’s more brown.
#RepeatFail
Fact: Brown foods rock. The golden brown bits of any dish are always the best. Slow cooked stews, curries, pies – this type of food is me.
Healthy food blogs are probably very green with lots of colourful veggies.
My blog is very brown. And I’m totally cool with that. 😉
So here’s some more brown food for you – Chicken with Mushroom Gravy.
I know many people are extremely fond of cooking with chicken breast, but for me, it’s more the exception rather than the rule. I’m a dark meat gal – thighs, wings, drumsticks, basically every other part of the chook. Body only, I don’t do the chicken feet thing – do you?? 😉
But on this occasion, with all that sauce and a quick pan sear, chicken breast works great. Of course, it would be terrific with thigh too!
I think Mushroom Gravy is my favourite type of gravy. I say “think”, because I’m a little brain washed at the moment, seeing all these photos, and I can’t think of any other type of gravy or gravy type sauce right now.
My one little tip is to make this gravy with beef rather than chicken broth. I know it sounds counter intuitive, to use beef broth when you’re making a chicken recipe. But trust me, beef broth works better. It has a more intense flavour, but the beef flavour doesn’t overpower the dish. In fact, though people with a refined palette may notice the beef flavour, normal people wouldn’t.
They’ll just know this gravy is to die for. 🙂 – Nagi x
PS Beef broth also makes the gravy a nice deep brown colour, whereas chicken broth makes a pale brown gravy. You can use chicken broth if you prefer, but I’d add some extra flavour into the sauce – see notes in the recipe.
More chicken recipes you’ll love!
- Greek Chicken Gyros
- Chicken STROGANOFF!
- The BEST Baked Chicken Breast – the juiciest baked breast you’ll ever have!
- Baked Chicken and Rice – chicken AND garlicky butter rice, made in one pan!
- Honey Mustard Chicken – super quick prep
- Crispy Parmesan Crusted Chicken
- Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
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CHICKEN WITH MUSHROOM GRAVY
WATCH HOW TO MAKE IT
Chicken with Mushroom Gravy recipe video! Note the part where I’m making the gravy, how I add the broth gradually, stirring constantly. This is key to ensure you don’t end up with any flour lumps in your gravy. N x
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Chicken with Mushroom Gravy
Ingredients
Chicken:
- 600 g / 1.2 lb chicken breasts, boneless skinless, , 4 small ones (Note 1)
- Salt and pepper
- 2 tsp olive oil
- 1 tbsp / 15g butter
Mushroom Gravy:
- 2 tbsp / 30 g butter , separated
- 120 g / 4 oz mushrooms , sliced
- 1 garlic clove , finely chopped (or minced)
- 1/4 cup / 35g flour (3 tbsp)
- 2 cups / 500 ml beef broth (Note 2 for chicken broth)
Garnish (optional):
- Thyme or parsley
Instructions
Chicken:
- Place a plastic bag or cling wrap over the chicken and pound to even thickness 2cm / 4/5" thick. Sprinkle both sides generously with salt and pepper.
- Heat oil and melt 1 tbsp butter in a large skillet over high heat. Add chicken and cook for 3 minutes or until golden, then turn and cook the other side for 3 minutes. Transfer to plate, cover loosely with foil.
Gravy:
- Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.
- Add remaining 1 tbsp butter and garlic. Cook for 1 minute until mushrooms are golden.
- Turn heat DOWN to medium. Add flour and mix for 1 minute.
- Add about 1/4 of the beef broth, mixing as you go. Once incorporated, add remaining broth gradually, mixing constantly. This is key to avoid lumps in gravy. Use a whisk if needed (works fine even with mushrooms in there) (Note 3 for beginner option).
- Cook gravy for about 2 minutes or until it thickens to your taste - remember it will thicken more as it cools when serving. Adjust salt and pepper.
- If you want, return chicken to the pan and turn to coat in gravy.
- Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Wake up, eat breakfast, deal with private business, settle on day bed to watch the sun rise. #HardLifeOfDozer
Can I use the slow cooker for this? A mix of boneless, skinless chicken breast and bone in drums. If so, what adjustments
trying tonight
I hope you loved it Kelly! N x
I followed your recipe exactly and it was so savory and delicious. I loved the sauce. It was the perfect addition and did not overpower or become too thin. It clung to the chicken giving it an amazing flavor.It was the perfect balance of all the yummy things together. My husband and I loved it. It will definitely be a dish I will serve to company.
I like your brown foods and brown website. Seen your salads and they look amazing. Sounds like your mum and my mum are both really amazing chefs and we both grew up knowing how possible it is to cook wonders at home. Recently last year or so I’ve been uninspired to cook since I’ve been channelling creative energy elsewhere and I just don’t have the brain power to be imaginative in the kitchen. But your recipes are like so awesome, easy, yummy, tasty. I said to my husband I know I can just follow this website & NOT modify (i.e. use more brain power) the recipes. Such a relief! Cooking has become fun again, easy, fast, yum, tasty. I look forward to going to the grocery store!?!? to get ingredients now. I never followed a recipe site before because even though they put testimonials on it and had massive ratings I was like……. i don’t believe them! Just sounds……flatttt. But I know with your recipes I can just relaxxx and follow along. I am definitely a fan and recipetineats is becoming easily my only go to for every day meals indefinitely. THANK YOU NAGI
Hi Nagi and Dozer, another fabulous meal thank you. The more I cook your recipes the more they look like your videos, thank you so much for sharing.
Hi – can the chicken breasts be put in the oven instead of stove top? If yes what temperature and how long? Want to make it for a large group – 8 people. Want to avoid doing it on the stove.
Can you make the gravy ahead of time
Hi Fran, you sure can! N x
I used boneless chicken legs for this. Remember to score some cuts to make sure the insides are cooked as well since they are thicker than breast meat. Cooking time wise I cant tell , just make sure you look at the inside make sure it aint pink color
Is there cook stone for bonkers things the same as chicken breasts? I’m going by to use the boneless thighs.
I mean same cook time for boneless thighs?)
Best chicken mushroom recipe ever! And I’ve made many. It’s now on my short list of family favorites. Thanks!
This dish was so tasty, especially with the mushroom gravy!! Thank you so much for this recipe!!
This was so delicious. All I did was google chicken and mushroom, this came up and I made with polenta chips and honey roast Brussels sprouts. Thank you!
Hi Nagi, love this recipe but one of my biggest loves is mushroom and pepper sauce – what do you recommend to add to make that, would it be green peppercorns or just lots of extra black pepper?