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
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
Another great recipe, my husband and I both loved it! Made it exactly as written, served it over white rice 🙂
I am so glad you enjoyed it Mandi! N x
Making this tonight. Just want to say how much I love your blog. I’ve never had any recipe turn out badly — they’ve all been delicious, from desserts (RED VELVET CAKE) to dinners. Very happy to have you in my browser bookmarks!
This is my go to recipe for mushroom gravy. I use the chicken mushroom gravy for my chicken and make beef mushroom gravy for my beef tips or hamburger steak. This is a very easy recipe to follow. I mix the 1/4 C of flour with the 2 C of room temp broth and stir with a whisk before adding to my mushrooms to prevent lumps. If the broth is refrigerated, I heat the broth until it is lightly warm.
I made this tonight with chicken thighs. It was Very good. My question is after cooking thighs(which browned nicely) and removing them I had a lot of juice left in the pan. Should I drain the juice before cooking mushrooms? Thanks Jim
Another winner from Recipetin! Served with sweet potato mash, baby carrots and peas for some colour!
My boyfriend and I enjoyed this a lot! It’s easy to make. I added sautéed onions for more flavor and used baby Bella mushrooms. I seasoned the chicken with salt, pepper, and garlic powder. I would make this again!
Lovely flavor with everyday ingredients! Another winner. Thank you for the recipe.