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!
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
I made this with egg noodles and asparagus on the side. I agree with using the chicken thighs (my favorite) . The only issue I had was the length of time to cook the chicken thighs (they do cook quick). I did 4 minutes on the first side, then flipped. The other side took more like 5/6 minutes not 2. But they came out perfect. I like that you said put the plate juices from the chicken in the gravy. Instead of onions I added onion powder on the chicken. The way I like to season the chicken is put it in a bowl with tbsp. oil then added the garlic powder, onion powder, salt/pepper and took my hands to rub it all in. The sour cream, mustard combo with mushrooms and beef broth made a perfect gravy! I added a tbsp worstichire sauce for added flavor. I didn’t get a chance to take a photo, my family of 5 ate it all up so fast. I can confidently say I’m a new follower. I’ll take a picture next time. This is my go to for chicken and mushroom sauce. Yum!
This was delicious. It was easy and pretty quick to make.
Loved this recipe! I had both chicken and mushrooms and this was perfect, as your recipes usually are! I have your new cookbook and I need to pull out the other one as well to make my menu & grocery list. I tend to look up quick recipes i have saved on my phone, or from memory but you books are beautiful.
I needed to use up some chicken and mushrooms and found this recipe. We had it for supper tonight and it was DELICIOUS. Served it over rice. This will definitely go into our regular rotation.
Just made this tonight over rice with steamed broccoli and cauliflower. Soooooo good and easy! Will definitely be making this again!
Made this 2 nights ago, came out really well, served with mashed potatoes
Made this for lunch with smashed potato..delish! Had mushroom powder combined with flour and coated chicken with them prior to browning in frying pan using a tsp of unsalted butter. Added garlic and onion on the pan and brought chicken pieces back. Also added 100mls all purpose cream to the gravy to thicken and add creaminess.
I am probably fussy but I reckon use homemade beef stock if you have it. I used Maggi Beers and I just couldn’t get the gravy tasting right. I normally have stock of my own but had run out.
Another simple recipe from Nagi that is so easy and so delicious. Delicious!
Hi Nagi, just wondered if this can be frozen ?
Made this for dinner tonight, absolutely loved it! Served it over mash with green beans and broccoli – yum! It’s going on the winter rotation. Thanks Nagi for another easy and fantastic recipe!
Yum!! We love mushrooms so we went with 8 Oz and 1 3/4 cup of broth. Perfect!
Yummy! Thoroughly enjoyed this, Nagi, thank you. Great way to make mushroom, gravy too.
Great recipe, easy and the whole family liked it. I found the gravy just a bit flat (maybe my beef stock isn’t that tasty) but a little lemon juice at the end made it very delish. Thank you for the recipe!
I Love how you lay out the recipe and the hints, everything I’ve made has come out amazing. thankyou
SO good and easy! The beef broth is a must. Gives it more depth and umami flavour.
Thank you!
I’m glad you liked it Wendy – thanks for commenting!! N x
Making this for dinner tonight. Sounds delish. Would like to offer a tip. No matter what kind of gravy I make, I always heat the liquid in microwave for 1-2 minutes before slowly adding/stirring to flour. This makes almost foolproof lump-free gravy.
That’s a great tip Delaine! Thanks!! N x
A great recipe for a simple mushroom sauce. I am a huge fan of your cooking, they are really great and they always work 🙂
Made this tonight almost exactly as written; it came out wonderfully! I love the amount of gravy in this recipe. I had some mixed wild mushrooms–more than the recipe called for, added them all and it still was plenty of gravy. I added a splash of red wine (I wanted a dry white, but had none) to the pan to deglaze all the brown goodness after the chicken and mushrooms cooked, but otherwise kept things pretty much to the letter. Served over a mix of wild rice/wheat berries, with a citrusy salad on the side–fantastic! The earthiness of this dish is so hearty and comforting; it went really well with the chewier grains. This recipe is a keeper!.
It was so easy and so yummy! I used rice flour instead of regular flour and the gravy turned out great!
That’s a great way to make it gluten free! N x