Smothered Chicken with Mushroom Gravy
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
22 mins
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Total Time
37 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Smothered Chicken with Mushroom Gravy
Description
This Smothered Chicken recipe highlights boneless, skinless chicken breasts cooked in olive oil to a golden finish. The accompanying mushroom gravy is developed in the same pan by melting butter and sautéing shallots, garlic, mushrooms, and thyme until tender and flavorful. A flour-based roux is formed in the pan to thicken the sauce, which is then combined with chicken broth and milk, creating a smooth, savory gravy that clings to the chicken.
The gravy's creamy texture and the seasoning of black pepper and salt balance the tender chicken, providing a comforting, umami-rich profile. Serving this dish over mashed potatoes is recommended, as the potatoes soak up the flavorful gravy well, making a complete and satisfying meal.
To yield 4-6 servings, thick chicken breasts may be sliced to create thinner cutlets ensuring quick, even cooking and preventing dryness. Using a meat thermometer can help achieve the ideal doneness at 165 degrees F without overcooking.
Ingredients
- 1 ½ pounds chicken breast boneless skinless
- salt
- black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 shallot minced (or 1/4 cup finely minced yellow or white onion)
- 8 ounces white button mushrooms chopped, or baby bella mushrooms
- ¼ teaspoon salt
- ¼ teaspoon thyme dried
- 1 clove garlic finely minced
- 3 tablespoons flour
- 1 ½ cups chicken broth low-sodium or beef broth
- ½ cup milk half-and-half or cream
- salt to taste
- black pepper to taste
Instructions
- Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to a plate and cover to keep warm.
- Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
- Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is divine with mashed potatoes).
Notes
- Cut thick chicken breasts into thinner pieces to increase the number of servings and ensure even cooking.
- The chicken and mushroom gravy pairs especially well served over mashed potatoes.
- Cook chicken until it reaches an internal temperature of 165°F to avoid dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 365kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 133mg | 44% |
| Sodium | 461mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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