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!
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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
This turned out very good!
I agree with you in using beef broth! I doubled the recipe. I was really happy with how quick and easy it was to make. I almost thought I ruined the gravy when I accidentally added the broth in before the flour, but it actually worked out deliciously! I was so scared for a moment though, people really shouldn’t talk to me while I’m trying a new recipe. Haha… thank you once again for another winner! You’re my favorite to follow!
I’m so glad you loved it Tania!
super easy to make a must in my weekly planning great hearty flavor the family couldn’t get enough
That’s great David!
I made this recipe it turned out awesome I have a big family so I doubled it
That’s great David!
This is a wonderful recipe! Quick, easy, tasty! This is one of the few recipes I’ve used online that delivered on the first try! Thanks!
Great to hear Lisa!
I just made this and it was super easy. I had all the ingredients on hand and I will be saving this recipe for sure !! I only had chicken broth so I added a bit of Worcestershire sauce – that did the trick. Thanks for the tip
I’m so glad it worked out for you!
So I pretty much had all the ingredients at home to make this recipe. Now we have none!
Not one scrap. The pan has been licked so clean you’d never know we made this. I need to lay on the lounge now and digest.
😂 I’m so glad it was a hit Ravi!
I’m making this in my cooking class, I need to only make 1 serving. I was wondering if you had different size servings on the site.
Hi Evette, if you click the “servings” a bar will come up allowing you to adjust the amount of servings (and then it will automatically adjust the ingredients)
This is so good Have made it with both thighs and breasts, whole and in bite size pieces. Served with pasta and mashed potatoes. This is comfort food at its finest.
Perfect!!
This was totally fantastic. I love all your recipes and this was no exception. The beef broth is definitely key. Thanks for a great recipe. My husband kept raving about it. I served it with egg noodles and roasted carrots and it was delicious.
Yes beef definitely has more flavour!
Made this today , it was really good, added a punch more salt and garlic because I had used low sodium beef broth.My husband said it was soo good. Had it with mashed red potatoes . Made it with 6 pieces of chicken cutlets and had plenty of gravy after. Thanks for this great recipe, will add this to my weekly dinner menu list!! I’ve made alot of your dishes and this is another to keep..
I’m so happy you love it Sonia!
Thanks Nagi,
That was so simple to prepare!
I am surprised my sauce did not come out lumpy….thanks again.
I’m so glad you loved it!!
Fabulous! Really enjoyed this one Nagi. Thanks again for another great recipe.
You’re so welcome Leslie, thanks for the feedback!
This is so good and so easy! I use beef boullion cubes to make broth since beef broth is something I don’t usually have on hand. I will keep coming back to this recipe over and over again. It is now one of my favorites. Thank you!
Woot! So glad you loved it Michelle, I often use beef bullion if I don’t have stock in my pantry!
I am going to make this for a dinner party Saturday for about 16 people. I want to prepare this a little ahead of time but don’t want the chicken to dry out. If I put the chicken breasts in a crock pot to keep them warm for an hour or so, should I decrease the seat time to 2 minutes on each side? Thoughts?
Hi Peggy, I would cook them fresh then put them in a crock pot on the keep warm setting. You could always make the gravy ahead of time too! I hope everyone loves it! x
This was good, but I added garlic salt, and onion and it really brought the dish alive. I also cook the chicken 97% of the way done and then add the chicken in with the mushroom and onion and garlic and then add the broth and cook it altogether.
Sounds great Krista!
This was awesome! I did use chicken broth with the Worcestershire in it since I’m allergic to beef but it was amazing. I sautéed some fresh green beans along with it and they went great with it. Gonna make again for sure!
Sounds great Brittany!
Just made. So good. Used Xanthan gum vs flour and more mushrooms, and chicken thighs. Very good! Thanks for posting.
That’s great to hear Kjersti! Thanks for letting me know! N x
I made this last night for dinner. All I can say ITS AWESOME!!
Glad you enjoyed it Michael!! Thanks for sharing your feedback 🙂 N x
I happened upon your website while looking for new recipes, and decided to try this chicken and mushroom gravy recipe. Oh my, not only was it very easy to make, it will now be a regular among our favorites. The gravy was very easy to make, and made the meal. I will be making the gravy for not only this recipe, but for other dishes as well. Thank you for all of these wonderful recipes, I check your site regularly for new ones!
Holy dooley this was incredible! Had to stop myself having seconds so I could have leftovers! This will be a common occurrence in my house now 🙂
Great to hear you enjoyed this one Natalie! Thanks for letting me know – N x