Chicken With Mushroom Gravy Recipe

Believe it or not, this chicken with mushroom gravy recipe includes a secret ingredient that will send your taste buds soaring!

chicken and mushroom recipe

Prepare for a culinary masterpiece: chicken with mushroom gravy so rich and flavorful, it will redefine your weeknight dinners.

This isn't just another recipe; it's a journey to achieving gravy perfection and unlocking the secret to unbelievably juicy chicken, one delicious step at a time.

Ingredients

ingredient and direction lists

Okay, so let's gather what we need to make this amazing chicken and mushroom gravy! For the gravy itself, you're gonna want 2 tablespoons—separated, mind you—of butter. Oh, and grab 120 grams of sliced mushrooms; who doesn't love mushrooms?! This recipe offers a rich, homemade sauce sure to impress.

Don't forget *one* finely chopped garlic clove! Or, you know, minced if you're feeling fancy. We're also gonna need 1/4 cup of flour—that's 3 tablespoons for my peeps who hate measuring cups!

Now, here's the quirky part: 2 cups of beef broth. I know, right? But trust me, it's the secret ingredient! For garnish—totally optional — some thyme or parsley. Fresh or dried; I'm not picky!

Chicken

domesticated fowl food source

First, you'll need the star of our dish: 600 grams (or about 1.2 pounds) of boneless, skinless chicken breasts—go for around 4 smaller ones, but hey, no stress if they're a bit bigger! We're aiming for tender, juicy chicken. Next, grab a plastic bag or cling wrap. Place it over the chicken and get ready to pound! Pound those chicken breasts to an even thickness—about 2cm or 4/5" thick. This helps them cook evenly, so no dry bits! Don't wail on it too hard, its chicken! Now, season 'em generously with salt and pepper. Don't be shy! Heat 2 tsp of olive oil and melt 1 tbsp of butter in a large skillet over high heat. That butter adds a richness you just can't beat. Add the chicken and cook for 3 minutes or until they're golden brown. Flip 'em, and repeat on the other side. For a heartier meal, consider making a cozy chicken stew casserole as a side dish. Transfer to a plate and cover loosely with foil. Gotta keep 'em warm and juicy!

Gravy

savory sauce for food

Now, let's get started on the gravy—the best part, if you ask me! I use the same skillet I cooked the chicken in—gotta get all those yummy bits! First, melt one tablespoon of butter. Then, I toss in my sliced mushrooms, cooking them until they're golden brown, about 3 minutes… because who wants pale mushrooms? Next, I add the remaining butter and garlic, cooking it for another minute.

Okay, now for the secret weapon: flour. I turn the heat down to medium 'cause I don't want to burn anything! Then, I add flour and mix it for a minute. After that, I gradually stir in beef broth, mixing constantly to avoid lumps— nobody likes lumpy gravy!

  • Mix flour in well.
  • Pour broth slowly.
  • Stir quickly to avoid lumps.

I suggest you simmer and cook it about 2 minutes, until it's thick.

Recipe Notes

recipe note directions summary

Before you run off to enjoy that masterpiece of a gravy, let's talk about some extra tips!

First, when prepping the chicken, you can split larger breasts horizontally. It creates thinner steaks if you want! Second, if you're using chicken broth instead of beef, stir in 2 teaspoons of Worcestershire sauce — just a little kick — trust me!

Now, if you're new to gravy-making, don't sweat it. Remove the mushrooms after sautéing them in butter and garlic, add broth gradually, whisk until smooth, then return the mushrooms to the pan! Easy-peasy!

Going gluten-free? No problem! Skip the flour; mix 2.5 teaspoons of cornstarch with the same amount of water, and add it with the broth. Wait for it to thicken into gravy heaven! Don't forget the taste testing!

Remember – enjoy lots of gravy!

Short Recipe Version

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 6

Ingredients:

  • 6 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp soy sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Season chicken with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned on both sides and cooked through. Remove chicken and set aside.
  3. Add onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
  5. Bring to a simmer, then stir in heavy cream, soy sauce, and thyme. Season with salt and pepper.
  6. Return chicken to the skillet and spoon gravy over top. Simmer for 5 minutes, or until heated through.

Nutrition Information (per serving, estimated):

  • Calories: 350
  • Protein: 40g
  • Fat: 15g
  • Carbs: 10g