Smothered Chicken with Mushroom Gravy

It’s rare that I get a really strong food craving (besides chocolate) when I’m not pregnant (and I’m not pregnant, pinky swear). You know, the kind of craving where you are like “I have to have this now and if I don’t, I’ll probably die.” That kind of craving.

The other night I got one of those. And of all things, seriously all things, it was for smothered chicken and mashed potatoes. Who am I? I would have thought when the craving hit, it would have been something luxurious and expensive, like Chilean Sea Bass (speaking of pregnancy, I once ate a heaping portion of Chilean Sea Bass while I was pregnant without realizing it was on the outlawed list of fishes to eat while pregnant; my OB was not a happy camper about my stupidity and mercury level tests became my BFF; but it was one of the best meals I’ve ever eaten, so there).

Because I didn’t want to expire from an unfulfilled craving, I set out to create the perfect smothered chicken recipe. It was a lot easier than I thought and oh, so delicious. Pan-seared chicken breasts are smothered in a light, creamy mushroom gravy.

What To ServeThe entire concoction is meant to live with tender mashed potatoes so don’t forget those. I threw in a side of steamed broccoli and let me tell you, my craving was thoroughly satisfied.

Smothered Chicken with Mushroom Gravy

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Smothered Chicken with Mushroom Gravy

Yield: Serves 4

Smothered Chicken with Mushroom Gravy

I try to get 4-6 chicken pieces out of this dinner so if the chicken breasts I'm using are really thick, I cut them in half to form two thinner chicken cutlets. The chicken and gravy are divine served over mashed potatoes, like this garlic Parmesan recipe.


  • 1 1/2 pounds boneless, skinless chicken breasts
  • Salt and 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 or baby bella mushrooms, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1 clove garlic, finely minced
  • 3 tablespoons flour
  • 1 1/2 cups low-sodium chicken or beef broth
  • 1/2 cup milk, half-and-half or cream
  • Salt and pepper to taste


  1. 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.
  2. 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.
  3. 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).

Recipe Source: Mel’s Kitchen Cafe

50 Responses to Smothered Chicken with Mushroom Gravy

  1. Tricia Sanders says:

    I just recently stumbled across your blog and I LOVE it!! I made this for dinner on Sunday and it was absolutely fabulous, thumbs up from my family and super easy to make. Thank you!

  2. shron says:

    good then, good still!

  3. I made this months ago and just got around to putting it up on my blog! Thank you for the recipe – I love your blog!

  4. Suzy says:

    Absolutely delicious!! Served it over rice and it was so tasty….

  5. Julie says:

    This looks fantastic! Do you think this could be made the night before or in the morning and then reheated covered in the oven?

  6. Mukta says:

    Hallo! I am from India and a fan of our blog. Have already tried the lemon chicken pasta! Would love to try this one out. Just wanted to confirm of you mean wheat flour here.

  7. Rebecca says:

    This has become a favorite for our mushroom loving family. I needed to use up some boneless pork chops so I cooked them up instead of chicken. YUM!!

  8. becca says:

    some asked about using almond milk…I’ve used it in my gravy before and it works fine. I use cornstarch to help thicken the gravy. There is a bit of sweetness due to the almond milk and is even with the plain version. I like to balance it with white pepper and garlic.

  9. Kelly says:

    Tried this tonite and everyone loved it! Another hit! My son has food sensitivities and can’t eat anything with preservatives or additives, so your blog has been such a blessing! He was so thrilled to be able to eat gravy! Trying your spaghetti sauce tomorrow and your divine breadsticks. Love your blog! Such great recipes without totally bizarre ingredients no ones ever heard of!

  10. Pauline says:

    Holy Smokes this is good! But then, I do loves me mushrooms! Could have made a meal out of the gravy alone!

  11. Ruth says:

    I made this tonight with mashed potatoes and green beans sauted with onions, garlic and diced mushrooms. Huge hit with me and my picky hubby! I could drink that gravy!! This goes in the rotation!

  12. Tracy T. says:

    Needed a mushroom gravy for beef tips and this one looked promising. It made a wonderfully creamy gravy that was divine over rice. It was good on the beef tips, but next time I’ll use beef broth. I’m sure this would be delicious over chicken. I did add a very small amount of red pepper flakes, not enough to make it spicy but just added a little zip. I’ve already thought of other uses for this gravy. I simmered it thick tonight, but will try a thinner consistentcy with shredded chicken added for a Chicken a la King. With vegetable broth, I think it would make a great filling for a vegetarian pot pie.

  13. MARY says:


  14. Christine says:

    BTW I have been enjoying your recipes since the beginning of the summer and I even referred a new friend I made in China when I went for a couple weeks. She said she loves to try cooking American food. I will try to contact her and see if she has any favorites.

  15. Christine says:

    I don’t know how popular this recipe is but I think I just discovered the flavor magnitude that is possible to get from mushrooms. I sounded like Bill Murray on “What About Bob?” at dinner. LOVED IT!

  16. Lindy says:

    Made this tonight! So delicious. Recipe box worthy as we say around here! Thanks for the recipe!

  17. Tina says:

    I was looking for a recipe yesterday that I could use up the mushrooms in my fridge with before they go bad and come across this one and your site. I made it last night with the garlic parm mashed potatoes. It was so wonderful!!! I did add extra garlic because we love garlic. I have made garlic potatoes but never thought about adding the parm – I do not know why cheese is good on everything. I have looked through your other recipes and found quite a few I will need to try. Thank you for the wonderful recipes and such a great blog!!!

  18. Tiffany says:

    This really is delish I served it with garlic mashed potatoes. Will be added this to my arsenal of staple recipes. 🙂

  19. Joey says:

    Outstanding! Easy and so fast … at the end I added a little marsala wine and result was as tasty as any Chicken Marsala I’ve ever had! Wow, thank you so much for this incredible recipe!

  20. Sally says:

    I am looking for a few meals to take to a friend with a new baby – this sounds good. How do I take it? Do I leave the gravy on the side? Do I leave the mushrooms out so they don’t breakdown?
    I’m not a bad cook, but my usual “take” meals are casseroles.

    • Mel says:

      Hi Sally – I wouldn’t leave the mushrooms out. In fact, if it were me, I’d prepare it and then put the chicken in a pan and cover it with the gravy and then take the potatoes in another dish.

  21. Amy R says:

    It’s morrell season in east central Wisconsin and a friend gave us some amazing mushrooms that required an equally amazing recipe–yours did not disappoint! My only modification was I swapped some of the broth for white wine. Thanks!

  22. Tanya says:

    Made this tonight and it was so great! (I knew it would be though. Your recipes never let me down!) Next time ill double the gravy but only because my husband likes his stuff SWIMMING in gravy. Thanks for another winner!

  23. Sue says:

    I made this for dinner this evening. It was simple, quick and very delicious. It will become a regular in our household. Loved the flavors in the gravy.

  24. Holly W says:

    I made this for our Sunday dinner yesterday. It was sooo yummy. We all loved it and this recipe (along with many of your others) has been added to my binder that is only for collecting the best of the best! Thanks for a great meal!

    P.S. Trying the candy apple pie next week for Sunday dessert! (We only do desserts on Sundays so they have to be extra special!)

  25. Catherine says:

    I made this for Sunday dinner yesterday. It was really, really good. I’ve never had a mushroom gravy before. Tasty! I used Swanson’s beef broth (no MSG added) and for the milk I mixed skim and whole, because that’s what I have, to get something in the middle. Creamy, but not deadly with calories. I served it up with Garlic and Parmesan Mashed Potatoes, which we all could (and do) eat plain, but were fantastic with the gravy. My kids surprised me with the chicken cutlets-there were no leftovers! I dipped the cutlets in flour, in addition to salt and pepper before I fried them. Next time I’ll have to use more chicken to satisfy all the tummies!

  26. Pauline says:

    Oh My! Was this EVER fantastic! I do love mushrooms, so I couldn’t have tasted a better gravy. Oh, forget the gravy. I think I’m just going to make a batch of Mushroom Gravy SOUP!!!!

  27. Sally says:

    I made this and it was delicious! Very filling. I’m a singleton so I cooked only one chicken breast, but the full recipe of the gravy. I had quite a bit of gravy leftover, so I made Croûte Aux Champignons (mushrooms on toast) with it, topped with some gruyere cheese. Two delicious meals from one short time cooking.

  28. Linda says:

    Made this last night and my husband couldn’t stop raving about it! Thanks, Mel!

  29. Christie Y. says:

    Wow, this is weird… I was craving this dish too on Friday. Yours looks so yummy!

  30. Mailee Woodhouse says:

    Holy Cow! I just made this for our Sunday dinner, I loved it. Thank you so much for sharing your Talents. You are my favorite cook. I also think your baby is so cute. I love her bed head picture. She should be in that Pampers commercial (I feel so pretty)

  31. Sandy W says:

    Tried this tonight and it was great. It’s a keeper as we say. It was like winter comfort food and fit in with the snow on the ground here in Green Bay. Thanks for another wonderful recipe.

  32. bluebaker says:

    made it- loved it. I am going to make this again some Sunday when we have an actual
    family meal together- tablecloth and everything.

  33. Michelle says:

    I made this tonight for dinner and it was delicious! Thank you! My 2 year old even gobbled it up. The only difference I made was grilling the chicken on the grill instead of pan frying. The gravy was wonderful not to heavy but full of flavor. Definitely a keeper.

  34. Barbara says:

    This was pretty quick to put together, and really delicious! Actually, it was just the gravy I used…I was in a hurry at the supermarket, the chicken breast wasn’t on sale, and so I grabbed a rotisserie chicken, then made the mashed potatoes and this yummy gravy. Monday’s lunch of leftovers from this meal has already been stowed in the refrigerator by my sweetie. Thanks for that delicious recipe on just the day I needed it.

  35. I do something like this for pork chops — soooooooo good. I’ll have to try it with chicken.

  36. Wow, what a great looking chicken dish! This is wonderful, Mel!

  37. Jamy says:

    This looks fabulous! I am a new ‘convert’ to meat w/ gravy so I am anxious to give it a try! =)

  38. Love comforting dinners like this! Just wish the rest of my household enjoyed mushrooms like I do.

  39. Sally says:

    It’s windy and chilly here today and this looks like a perfect comfort dish for dinner tonight.

  40. noelle says:

    Have you ever tried subsituting almond milk for milk in recipes like these? I try to eat dairy free as much as I possibly can, so I tend to stay away from creamy sauces, but they are so yummy!

  41. Jen T says:

    Yum! My family can eat mashed potatoes every day of the week, so we will have to try this! Thanks!

  42. Teresa says:

    Mel, I am wondering what you used in the sauce to get the consistency in the picture. It looks very delicious. Did you use milk (what %), half-and-half, or cream? Thanks.

    • Mel says:

      Teresa – I’ve made this several times since posting and I’ve used either 1% milk or fat free half-and-half (the Kemp’s brand of fat free half-and-half doesn’t have any additives in it). Both have worked great.

  43. Celia says:

    This is one of our family favorites! Hubby is gluten free though so I recently found a delicious recipes for GF mushroom soup. I fry up the chicken and then let it simmer in the soup for a while. Delish!

  44. This looks so delicious!!! Literally just showed my friend this!

  45. Heather says:

    Looks so good!! Now I’m craving it and pretty sure I’ll be having it for dinner tonight. Thanks!

  46. Stacey says:

    It is 9 o’clock in the morning and I could eat it right now! It looks SO good.

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