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
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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
Andy says
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!
Mike says
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?
Becky says
Absolutely loved this! So delicious. Even my two year old enjoyed it. I didn’t have to think creatively to coax him to eat up.
Thanks for another great recipe!
Angela Dash says
Delicious, perfect with chicken but my son asked me how to rev it up a bit for beef. Any ideas? I often put a little vegemite in with mushrooms.
Gord says
I have been looking for a chicken recipe that doesn’t have tomato sauce, and found it with this one. Followed the recipe other than I bumped up the garlic. I think the next time I make it I will deglaze with a bit of white wine. Otherwise, delicious and one to make again.
Alia says
This is so delicious! I make it all the time. Never any leftovers!
heidi says
Neat. ! Thanks for letting me know
Norma Cullen says
Made this last week and it was absolutely outstanding! My husband’s birthday is tomorrow and he requested this for his birthday dinner. Thank you for a great recipe!
Remerta Basson says
Wonderful – so far removed from my usual dry and boring chicken breast fillets! Brown food for the win!
Nagi says
All the best foods are brown – chocolate for example! 🤤
Heidi says
Hi Nagi !
Sometimes when I fry chicken breast it gets too dry . Would it work to dust the cutlets in flour like you would with Chicken Piccata ?
Alia says
I have done that before! It’s super delicious.
George Moffat says
Absolutely DELICIOUS! Used chicken stock since I didn’t have beef broth but still so very flavourful. Was a wee bit disappointed when my meal was finished! 🙂
Nora says
OMG!!! This was THE BEST gravy I have made. So easy and full of flavor even using chicken broth with worchestershire. Thanks!
Nora says
OMG!!! This was THE BEST gravy I have made. So easy and full of flavor even using chicken broth with worchestershire. Thanks!
pat boluk says
Love your recipes! When I look for something new to make, I go to you first. Thank you so much.
Nagi says
Thanks so much Pat, that’s lovely to hear ❤️
Pattie says
Looking forward to making this! Do leftovers freeze and reheat well? Thanks!
Melissa Hunter says
Hey!! Thanks for the recipe! I was out of beef stock and was on the hunt for a recipe! The Worcestershire idea is brilliant! Worked way better than expected! Gravy is good as is, but i couldn’t resist adding onions and pimentón picante!! And who uses 1 clove garlic haha!! You saved dinner! Delish! Thanks!
Marjorie Edgar says
Love your recipes Nagi. Going to try thus one tonigh. Can I use a beef stock cube ?
Nagi says
Hi Marjorie, yes, just follow the packet directions to make up 2 cups of stock. N x
Marjorie Edgar says
Thank you so much. I made it last night, hubby loved it too.
Venti says
Going to try this recipe today..
Nagi says
I hope you loved it Venti!
Courtney says
Found the recipe yesterday on Google. I made this tonight because I had chicken breast and leftover mushrooms on hand. I also wanted to make something nice for my husband. I’m a dark meat girl but this chicken was surprisingly moist! I also had never made gravy but it was easy, even without doing the beginner method. My husband and I are counting calories and we were both able to have a double helping without blowing our diet. Thanks! I can’t wait to try more recipes.
Nagi says
That’s so great to hear Courtney!
jennifer says
Thanks, Nagi.
Jennifer says
Do you know a quick and easy way to make beef broth?
Nagi says
Hi Jennifer, I just use store bought!
Angela says
This was so delicious! I didn’t have beef broth on hand, so I used chicken broth. I followed the Worcestershire tip and added more garlic. It was perfect with mashed potatoes. Definitely will make it again.
Nagi says
That’s great to hear Angela!!
Lisa Lukinovich says
Made this last night. It was just as expected, AWESOME!
Nagi says
WOOT! Thanks so much for letting me know Lisa ❤️