Looking for an easy weeknight meal? Whip up this delicious Chicken with Mushroom Gravy Recipe in under 35 minutes.
Every now and then, you come across a recipe that just leaves you completely speechless, and this chicken with mushroom gravy does exactly that. Chicken, often a blank canvas, transforms into a culinary masterpiece when smothered in this rich mushroom gravy, all easily prepared in just one pan for quick cooking and cleanup.
The deeply savory and aromatic sauce, infused with earthy mushrooms and fragrant herbs, offers an incredibly comforting experience. Each bite delivers a luscious blend of tender chicken and creamy, flavorful goodness that’s utterly irresistible. This dish truly elevates a simple weeknight meal, making it feel special and gourmet. It’s the kind of satisfying comfort food you’ll crave again and again.
What other proteins can I use besides chicken?
Looking to change things up? If chicken isn’t quite what you’re craving, feel free to substitute it with another protein from the list below for equally delicious results:
Pork: Thinly pounded pork tenderloin medallions or pork chops would be excellent. Like chicken, they brown well and absorb the creamy gravy, offering a slightly different, tender texture and mild flavor that complements the earthy mushrooms.
Beef: If you want to use beef, consider using thinly sliced beef sirloin. Sear it quickly to a nice crust, then finish cooking in the gravy. The tasty beef flavor stands up wonderfully to the rich sauce. Ground beef or small beef meatballs could also work; sear them before then simmer directly in the gravy to finish cooking.
Vegetables: If you want to keep it purely vegetarian, you could sauté a whole portobello mushroom in place of the chicken and increase the amount and variety of mushrooms (like shiitakes, trumpet, or porcini). A roasted cauliflower steak would also be delicious coated in the creamy gravy, simply make the gravy starting with step three.
How do I store leftovers?
If you have any leftovers from this chicken with mushroom gravy recipe, cool them completely and refrigerate them in an airtight container for up to 3 days. You can also freeze them in an airtight container for up to 4 months. To defrost, I recommend leaving it in the refrigerator overnight to fully thaw. To reheat, warm in a saucepan on the stove over medium-low heat, adding a splash of broth or milk if needed, until the meat and gravy are heated through. Alternatively, place in a covered ovenproof dish and bake at 325˚F for 15 to 25 minutes, ensuring the internal temperature of the chicken reaches 165˚F before serving.
Serving suggestions
Though this chicken with mushroom gravy is delicious on its own, it’s even better when it’s served with some side dishes. Anytime I make side dishes for dinner, at least two of them need to be veggies! I recommend making a tray of Roasted Broccoli and Cauliflower and delicious Garlic-Parmesan Green Beans. If you want a low-effort side, make a salad instead. I suggest either a bowl of this Tossed Salad or this Vegan Salad. Also, you need a carb to soak up that delicious gravy sauce! Try making a plate of Air-Fryer Sweet Potato Fries or tasty Rice Pilaf.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- Kosher salt and black pepper to taste
- 2 1/2 teaspoons olive oil
- 3 tablespoons butter
- 8 ounces mushrooms sliced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 2/3 cups low-sodium chicken broth
- 1/3 cup milk
- 1 teaspoon Worcestershire sauce
- Fresh thyme or parsley for garnish
Instructions
- Place the chicken breasts between plastic wrap and gently pound them to an even thickness. Season both sides generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add the butter and sliced mushrooms and cook for about 5 minutes until they begin to brown. Add the minced garlic and sauté for an additional minute until fragrant.
- Dust the mushrooms with flour, onion powder, dried oregano, and dried rosemary; stir for 1 minute to create a roux.
- Gradually add the chicken broth, milk, and Worcestershire sauce while stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes until the gravy thickens.
- Place the chicken back in the skillet and drizzle some gravy on top. Let it simmer for 5 minutes to meld the flavors.
- Plate the chicken and top with the mushroom gravy. Garnish with fresh thyme or parsley and serve with mashed potatoes or pasta if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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