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!
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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
Mel says
This recipe is a stunner! That gravy was sooo delicious! Thanks for sharing
Nagi says
Thank you so much for sharing your feedback Mel, I’m so pleased to hear you enjoyed this! N x ❤️
Mel says
Hi! Recipe looks amazing however can you assist me to convert this recipe to a slow cooker instead of a stovetop? Thanks!
Nagi says
HI Mel! I’m afraid this is for a stove top 🙂 One day I may create a slow cooker version!
carla says
by broth do you mean stock?
Nagi says
Yes! Liquid stock 🙂 N x
Dee says
Super easy! And oh so yummy!! Thanks for another winner Nagi 😋👍🍽
Nagi says
That’s terrific to hear Dee! So glad you enjoyed this, thank you for letting me know! N x
Runa says
Another winner Nagi 😀! Served it up with some mustard mash and veg, dinner sorted. The only change I made was to dry poach the chicken in the oven as knowing my luck I would have definitely overcooked it.
Thanks as always.
PS. The self saucing cake is genius.
Nagi says
That’s great to hear Runa, thanks for sharing your feedback! N x ❤️
Randall Ives says
I would velvet the chicken breast, beat 1 egg white and 1 tsp. of cornstarch till a thin sauce this will cover 2 chicken breasts. cover or brush each breast, add salt pepper and chill for least :30 minutes.
It gives the chicken breast a “skin” that enhances flavor
I also use 1/2 onion when cooking the mushrooms and 1/2 cup white wine in the gravy and cook until reduced and then brown the flour making a roux before adding the stock.
Nagi says
That’s a great trick Randall, thanks for sharing it!
Amy says
THIS WAS AMAZING!! I was going to take a picture of it but I ate it too fast!! Just had my leftovers for lunch and it was just as amazing reheated.
This is the first recipe of yours that I’ve made. I don’t know what took me so long! I’ve been following your site and I receive your recipe emails and they all look amazing! I cant wait to start making more 😉
Nagi says
That’s terrific Amy! Thanks for letting me know! N x ❤️
Joanne says
Is it ok to freeze?
Nagi says
Hi Joanne! Yes this will freeze just fine 🙂
Nghia says
Love the simplicity of this recipe and great photography too!
I tried to cheat when making the gravy the first time by mixing the flour with the broth, only for it to turn lumpy when it hit the hot pan :(( I did some research and mixed the flour with the butter (without the mushrooms) for a minute to form a roux, then slowly added the stock and it turned out perfectly! I also added some dried thyme leaves and the flavour reminded me of walking in a forest at the crack of dawn.
Keep up the great work Nagi!
Nagi says
Yes it does work! The trick is to mix with just a splash of liquid until smooth, then add the rest of the liquid. The reason I don’t do it that way is because the gravy does benefit from the flour being sautéed with the butter first, it cooks out the floury flavour 🙂 N xx
katherine alesi says
I made this tonight. I thought it was just ok. Needed a lot of seasoning and chicken was tough. Next time I am going to lightly dredge chicken in flour and saute in butter first to make more tender. I have had many of your dishes and they were all fantastic. Just was not a huge fan of this one.
Nagi says
Hi Katherine, I’m sorry to hear that, if your chicken was tough it does sound like you unfortunately overcooked the chicken. 🙁 N x
Barbara Maxwell says
Prepared this for dinner tonight. Excellent! So simple, yet so flavorful! This is definitely a “repeater”. Thank you, Nagi! As a posnote, your Proper Chicken Chow Mein with the Charlie sauce has been repeated many times. We love it, and sometimes crave it!
All of your recipes that I have tried have been wonderful. I can always depend on you!
Nagi says
I’m so pleased to hear that Barbara! Thank you for letting me know! N xx
Caramellz says
Cette recette est très bonne, toute la famille l’a aimée. J’ai apprécié aussi faire la sauce sans l’aide d’une enveloppe ou tous autres ingrédients douteux du commerce.
Merci de l’avoir partagé.
Leanne Waterson says
this dish is so simple and so delicious – my son (who is very picky) just loved it. thanks for a great recipe!
Susanna says
This is absolutely amazing. Made this today. You make cooking so easy. Love your recipes. Will be back for more.
Thanks
Nagi says
Wonderful to hear Susanna! Thank you for sharing your feedback – N x ❤️
Barb says
I’m so glad I made extra mushy’s & gravy – it was fantastic. Both MOTH & son slurped the remainder with bread.
Really a tasty recipe Nagi and yup, I agree, making it with beef stock gives it lovely colour and isn’t overpowering.
I also added to the gravy the juices from the rested chicken.
Thank you once again.
PS: had to make a 3rd batch of the salsa on the weekend. By adding an extra chilli (or two) really makes a great chilli sauce in minutes. We just love it!
Nagi says
I’m so pleased to hear you enjoyed this Barb! Thanks for letting me know! N x ❤️
Carol says
Yum! Made tonight with broccoli and bolied chat potatoes with sour cream. Added double mushies . Will definitely make again. Thanks Nagi
Nagi says
I’m so happy to hear you enjoyed this Carol!! Thanks for taking the time to leave a review. N x ❤️
Rose says
I made this tonight and it was DELICIOUS!!! I made potatoes for my husband and I had leftover rice I put mine over. YUM!!!
Nagi says
I’m so happy to hear you and your husband enjoyed this Rose!! Thanks for taking the time to leave a review. N x ❤️
Tamara says
Chicken needs cooking longer. 3 minutes on each side is not enough. Chicken needs to be cooked thoroughly.
Nagi says
I agree Tamara! If you pound the chicken thin to the size per the recipe, it should definitely be long enough 🙂 N xx
Kim says
This looks scrumptious! I’m making it this week. Thanks. Peace. Kim
Nagi says
Hope you do Kim! N xx
Jean says
Can someone explain to this food newb why you need to pound the chicken breast? Also, this look delicious.
Nagi says
Hi Jean! It tenderises the meat and makes the surface area flatter so you get more delish crust and it makes the meat thinner so it cooks more evenly which is quite important for chicken breast as it has a tendency to dry out very quickly. 🙂 N x