Chicken in Mushroom Gravy
Transform your weeknight dinner into a gourmet experience with this comforting Chicken in Mushroom Gravy recipe! Juicy, golden-browned chicken breasts are smothered in a rich, velvety gravy made with savory mushrooms, aromatic garlic, and a hint of fresh thyme. This one-skillet dish achieves the perfect balance of creamy and earthy flavors, bolstered by a splash of heavy cream and the natural umami of sautéed mushrooms. Ready in just 45 minutes, it's an elegant yet easy meal perfect for busy evenings or weekend indulgence. Serve it over fluffy mashed potatoes, a bed of rice, or with freshly steamed vegetables for a hearty, restaurant-quality feast at home.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 250 grams Cremini or button mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Dredge the chicken breasts lightly in all-purpose flour, shaking off the excess.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add unsalted butter and let it melt. Stir in the sliced mushrooms and cook for 4-5 minutes, until they release their liquid and start to brown.
Add the finely chopped onion and continue to cook for another 2-3 minutes, until the onion is translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, loosening any browned bits. Bring to a simmer.
Stir in the heavy cream and fresh thyme leaves. Let the mixture simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, spooning some of the mushroom gravy over the top. Cook for an additional 2-3 minutes to warm the chicken and blend the flavors.
Garnish with freshly chopped parsley before serving. Serve hot with your choice of mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
