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!
Honey Mustard Chicken – super quick prep
Slow Cooked Chicken Stew and a faster Chicken Stew (Casserole) – on the table in under an hour!
Browse all chicken recipes
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
Hi Nagi, I’m with you, dark meat all the way around. Also my Cody thinks the same way, although I have made most
of your recipes with Chicken Breasts and they were all winners. All your food is both delicious and healthy, regardless of the color. I made your Mushrooms with Rice last week and ate like a pig all week. I love mushrooms and rice dishes. So, please
just keep publishing so ah’s can keep on munching all week.
Nagi, your the best with more honesty and simplicity than any other website cook that I have encountered. Thanks to you and your Mom, and of course Dozer. Bet he doesn’t complain…..
PS: My kittens are growing up so fast and they are so beautiful. All Orange Tabby like their Mother. Going to take them to
a very good Pet Adoption Clinic here in Jax, Florida where they will be neutered and placed for adoption. I wish I could
have them all………LOL……
Bobby & Cody
You pigged out on that mushroom rice? You should have seen ME! Thank you for your lovely message, so glad you enjoy my recipes! Stay in control of all those gorgeous kittens! 😻
Another one on my “must make” list. I bet Dozer was disappointed it was a mushroom, he thinks he deserves the chicken. Couldn’t you spare just a teeny bit.
Ba ha ha! I know, I’m SO MEAN! 😂
Even if I’m not making your recipes right away, I still enjoy watching your little videos (food porn, that’s me). They are so well done.
But I just happen to have mushrooms, some organic broth, and one chicken breast so that’s my little dinner tonight and I’ll freeze the remainder of the gravy for another time. Thank you
WHOOT! Hope you LOVE IT!!!! N xx Nagi (East Coast of Australia! ❤️)
Hi Nagi,
This is going to be my dinner tonight. Gravy looks delish.
Hope you love it Linda! N xx
I made this dish tonight. Oh my was it delicious. Turned out wonderful following the recipe. Nagi, you definitely have a winner here. Yummers.
That’s fantastic to hear Linda! Thanks for leaving a review! N x ❤️
It’s your little tweaks that make your recipes so interesting. You have liberated me from traditional methods…I thank you and Dozer (he helps I’m sure). Hurray for brown foods.
Thank you Beth! Fellow Brown-Food-Lover 😍
…and for less sodium, you can get NSA (no sodium added) Campbell’s beef (or chicken) broth, use unsalted butter and leave out the salt entirely.
Looks delicious–we love both chicken and mushrooms. Glad you’re not using the “mushroom soup” shortcut; that stuff is amazingly high in sodium!
Mushroom Soup SHORTCUT??!! 😳
Hi Nagi, looks delicious!! I am gluten free can I substitute cornstarch for the flour? Thinking of adding a splash or two of red wine along with the beef stock what do you think?
HI BESS! I will add Gluten Free directions in the notes 🙂 N x
Hi Bess,
I am gluten-free and any roux I make is with cornflour (e.g., for bechamel sauce, or other gravies). I find it works great- just a little practice with the different consistencies and you’ll be fine! Just keep the quantities in mind- in my experience, I need a little less cornflour than if I was using wheat flour.
As for wine- I made this recipe but used a little white wine myself. Was great!
Don’t substitute cornstarch. You are making a roux; use flour or a different recipe.
How about using mushroom broth instead of beef or chicken?
Oooh! MUSHROOM BROTH!!! I added a note re: cornstarch GF 🙂 N x
Hi Nagi! This mushroom gravy looks amazing! I just bought mushrooms yesterday and I have some boneless chicken thighs in the freezer so I’m all set! With all that lovely gravy I’m definitely going to make mashed potatoes.
YES to mash Dorothy. Always, when it comes to gravy! 😂