Mushroom Chicken is seasoned chicken breasts smothered in rich, flavorful mushroom gravy served over mashed potatoes, rice, pasta, or whatever suits your fancy! It’s a winning combination that is a hearty and satisfying meal for guests, for family, or for a comforting weeknight dinner! I love to serve the mushroom chicken with my Skins On Mashed Potatoes.
Ingredients & Substitutions
Chicken: Look for 4 boneless, skinless chicken breasts. (I created 4 chicken breasts by cutting two larger pieces in half.) Season with salt and pepper before cooking them in the skillet. Chicken thighs would also be delicious. Depending on the cut and size of the chicken, cooking times may vary. Just make sure it reaches an internal temperature of 165°F. Rotisserie chicken would also be a delicious idea. Since it is already seasoned and cooked, it makes for a convenient option!
Mushrooms: I used baby bella mushrooms, also known as cremini mushrooms, which are younger portobello mushrooms. White button mushrooms would also be a good choice for the gravy. For an extra layer of complexity, shiitake mushrooms would also be delicious! Or, create a blend of different kinds of mushrooms to add to the gravy. Canned mushrooms would also work. But, since canned mushrooms are already cooked, add them near the end of the recipe just to heat them up. Wash and drain the canned mushrooms before adding them to the gravy.
Chicken Broth: If you don’t have chicken broth, you could substitute chicken stock.
Heavy Cream: For the creamiest gravy, use heavy cream, also known as heavy whipping cream. You could substitute half-and-half or whole milk, but the consistency of the gravy will be thinner and less creamy.
Cornstarch: Cornstarch is mixed with some of the chicken broth to add to the gravy as a thickening agent. If you don’t have cornstarch, you could substitute flour, but that could result in a floury taste.
What To Serve With Mushroom Chicken
To complement the hearty and flavorful main dish, here are some side dishes that would go well with it:
- Roasted Vegetables: Roasted vegetables, such as carrots, green beans, asparagus, or shredded Brussels sprouts add color and nutrition to the meal.
- Wedge Salad: A crisp green salad can provide a refreshing contrast to the creamy mushroom chicken and mashed potatoes.
- Crusty Bread: Add a basket of crusty bread like Sourdough bread or slices of a French baguette.
- Garlic Knots: Serve warm garlic knots for a delightful garlic-infused taste to the meal.
Can I Make This Without Chicken?
Absolutely! You can serve the mushroom gravy without chicken. You will still have a flavorful gravy to enjoy. Or, try it with pork chops, beef steak (like sirloin or ribeye), ground beef, ground turkey, ground chicken, or meatballs.
How To Store Mushroom Chicken
After the mushroom chicken has cooled to room temperature, place it into an airtight container. Store the chicken and gravy in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop.
- 1 pound boneless, skinless chicken breasts, 2 large chicken breasts, sliced in half lengthwise to make 4 chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1 pound fresh baby bella mushrooms, sliced ¼-inch thick
- 1 teaspoon apple cider vinegar
- 1 cup (240 g) chicken broth, divided
- 1 ½ cups (357 g) heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ½ teaspoon Italian seasoning
- 3 tablespoons cornstarch
- mashed potatoes, for serving
- parsley, for garnish
- Season chicken breasts on both sides with salt and pepper.
- To a large skillet over medium heat, add the oil. Once hot add the chicken breasts and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan, placing it onto a plate. Tent loosely to keep warm and set aside.
- To the same skillet over medium-low heat, add the butter. Once melted, add garlic and cook for 1 minute.
- Add the mushrooms. Cook for 6-7 minutes, or until the mushrooms release their juices and the liquid has reduced. Stir in the apple cider vinegar, ½ cup chicken broth, heavy cream, salt, dry mustard, and Italian seasoning.
- In a small bowl, mix the cornstarch and the reserved ½ cup chicken broth until fully combined. Add to the mushroom gravy mixture. Simmer, stirring constantly until it thickens slightly, about 2-3 minutes.
- Nestle the cooked chicken into the mushroom gravy.
- Serve chicken and mushroom gravy over mashed potatoes. Garnish with parsley. Serve immediately.
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What the Test Kitchen had to say about this recipe:
So good! I tend to put mushrooms in my home cooking so this one is going to be a staple for me!!
This is so good! It's a versatile gravy that would go with so many different kinds of meat. And, I love that it is simple to make. I am a meat and potatoes kind of gal, so this recipe is perfect.
This is delicious! The flavors go together so well and the chicken holds its moisture, great recipe!
Yummm! The mushroom gravy is delicious on its own! So flavorful and creamy. It goes excellent with chicken for a great source of protein! You can also plate it with some mashed potatoes and vegetables.
I adore this! The creamy gravy chock-full of mushrooms is so flavorful on its own and then adding the chicken in just puts it over the top. I'll be returning to this recipe often!
So delicious! This is such a flavorful dish and I could eat that mushroom gravy with a spoon…..I may have actually done that.