Chicken with Mushroom Gravy

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!

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.

Chicken with Mushroom Gravy

The mushroom gravy is to die for!! My tip is to use beef rather than chicken broth which sounds counter intuitive but it gives the gravy better flavour (not "beefy") and a deep brown gravy colour. Refer to the notes for using chicken broth instead.


  • 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
  • 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)
  • Thyme or parsley


  1. 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.
  2. 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.

  1. Add 1 tbsp butter to the skillet. Add mushrooms and cook for 3 minutes or until pretty golden.
  2. 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.

  1. 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).
  2. 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.
  3. If you want, return chicken to the pan and turn to coat in gravy.
  4. Place chicken on serving plates, top with gravy. Best served with mashed potato or similar to optimise the mushroom gravy experience!

Recipe Notes:
1. Or split larger ones in half horizontally to form steaks.

2. If you prefer to use chicken broth instead, add 2 tsp Worcestershire Sauce for a touch of extra flavour. I like using beef broth because it gives the gravy better flavour and that deep brown colour.

3. If you are a beginner cook, you may wish to take the safer option to ensure there are no lumps in your gravy. To do the easier option, before adding the second tbsp of butter to the mushrooms, remove the mushrooms. Turn heat down to medium, add the 1 tbsp butter + garlic, once melted, add flour, cook for 1 minute. Then gradually add the beef broth, stirring constantly. Use a whisk if needed to make it lump free. Return mushrooms to the gravy at the end once gravy is thickened.

4. GLUTEN FREE: Skip the flour and mix 2.5 tsp cornflour / cornstarch with the same amount of water in a small bowl and add that in with the beef broth. Then as it simmers, it will thicken into a gravy!

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