Description
Tender chicken breasts smothered in a rich and savory mushroom gravy, perfect served over mashed potatoes, rice, or noodles.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms (cremini or white button)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup dry sherry (optional, but highly recommended!)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- A pinch of red pepper flakes for a little heat
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, and paprika.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken breasts in the hot skillet and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside on a plate. Cover with foil to keep warm.
- Make the Gravy: In the same skillet, melt butter over medium heat.
- Add sliced onion and cook until softened and translucent, about 5-7 minutes. If using celery and carrots, add them now and cook for another 3-4 minutes.
- Add minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes.
- Sprinkle flour over the vegetables in the skillet. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Slowly pour in chicken broth, whisking constantly to prevent lumps.
- Add dried thyme and dried rosemary. If using sherry, stir it in now.
- Bring the gravy to a simmer and let it cook for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally.
- Reduce the heat to low and stir in heavy cream. Season with salt and pepper to taste.
- Smother and Serve: Place the cooked chicken breasts back into the skillet with the gravy.
- Spoon the gravy over the chicken, making sure it’s well coated.
- Let the chicken simmer in the gravy for a few minutes to heat through and absorb the flavors.
- Garnish with chopped fresh parsley.
- Serve over mashed potatoes, rice, egg noodles, or polenta.
Notes
- For extra flavor: Marinate the chicken in buttermilk for at least 30 minutes (or up to overnight) before cooking.
- Spice it up: Add a pinch of red pepper flakes to the gravy for a little heat.
- Make it vegetarian: Substitute the chicken breasts with thick slices of portobello mushrooms.
- Thickening the gravy: If your gravy isn’t thick enough, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the gravy. Simmer for a few minutes until thickened.
- Thinning the gravy: If your gravy is too thick, add a little more chicken broth until it reaches your desired consistency.
- Make it ahead: You can make the gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
- Using different mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake or oyster mushrooms.
- Adding vegetables: You can add other vegetables to the gravy, such as chopped bell peppers or peas.
- Serving Suggestions: Mashed Potatoes, Rice, Egg Noodles, Polenta, Biscuits, Green beans, roasted vegetables, or a simple salad.
- Storage Instructions: Store leftover smothered chicken gravy in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the smothered chicken gravy. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat the smothered chicken gravy gently in a saucepan over medium heat, stirring occasionally. You may need to add a little chicken broth to thin it out if it has thickened during storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes