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Pan-Fried Chicken with Mushroom Gravy

Quick and easy pan-fried chicken with gravy. Made with chicken thighs and homemade mushroom gravy. A simple and easy recipe for the whole family.

Why you’ll love this Chicken with Mushroom Gravy

  • Made with chicken thighs–packed with flavor, and has less chance of drying out after cooking. You can choose to have it with skin or without skin.
  • The mushroom gravy is so easy to make and full of flavor. Made with chicken drippings and simple ingredients that you probably already have in your pantry.

Pan-Fried Chicken

And here’s how to cook the chicken in 4 easy steps!

Start off by seasoning both sides with salt, garlic powder, and pepper. Yes, just 3 ingredients!

Pan-fry in a large skillet enough to fit 3-4 pieces chicken. Make sure the oil is hot so the chicken is quickly browned and seared. Cook each side for 4 minutes until crisp-brown. Then continue cooking with the lid on for another 6 to 8 minutes.

Simple Mushroom Gravy

See all that drippings in the pan? That’s packed with flavor from the chicken and it’s all going in the gravy!

Saute the onion and mushroom (canned or fresh) in melted butter then add the flour. Cook for a few minutes until browned.

Steps on how to make Mushroom Gravy

Then pour the broth (use chicken or beef) while scraping the brown bits off the pan. Simmer until it thickens to a gravy consistency.

There are two things you can do once the gravy is ready–add in the chicken and simmer for a few minutes or just pour it over just before serving.

Easy. Peasy!

Pan-fried chicken thighs topped with mushroom gravy

What to serve with Chicken with Mushroom Gravy

You can have this with rice, mashed potatoes, and even pasta. Serve with a side of steamed vegetables and your meal is complete.

More easy recipes for your weekly dinner!

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Boneless Chicken with Mushroom Gravy and Green Beans

Pan-Fried Chicken with Mushroom Gravy

Quick and easy pan-fried chicken with mushroom gravy. Made with chicken thighs and homemade mushroom gravy.
Author: Mella
Servings 4 servings
Prep Time 5 mins
Cook Time 15 mins

Ingredients
  

Chicken

  • 600 gram /1.2 lb boneless chicken (skinless or skin on), 4 pcs thighs or breast
  • 2 tsp garlic powder
  • 2 tsp onion powder, optional
  • salt and pepper
  • 3 tbsp vegetable oil

Mushroom Gravy

  • 1 tbsp butter, add more if preferred
  • 1/2 onion, sliced
  • 200 grams mushroom, fresh or canned, sliced
  • 3 tbsp flour
  • 3 cups beef stock, or chicken
  • 1/2 tsp dried thyme, optional

Instructions
 

  • Pat dry chicken with a paper towel. Seasoning both sides of the chicken with salt, garlic powder, onion powder, and pepper.
  • Heat vegetable oil in a large skillet over medium heat. Add chicken and cook each side for 4 minutes until brown and seared. Cover with lid and continue cooking for 8 to 10 minutes until cooked through. Longer cooking time is needed for thicker cuts. Transfer to a plate and set aside.
  • Melt butter in the same pan. Don't remove the drippings. Add onion and mushrooms and saute until softened. Stir in the flour and cook for 1 minute. Pour broth while scraping off the browned bits off the pan. Sprinkle thyme, if using.
  • Simmer until it thickens to a gravy consistency. Taste, season with salt and pepper. Remove from heat.
  • There are two things you can do once the gravy is ready–add in the chicken and simmer for a few minutes or just pour it over just before serving. Serve and enjoy!

Recipe Notes

Broth – you can also use 1 1/2 pc chicken/beef bouillon dissolved in hot water.

Nutrition

Calories: 404kcal | Carbohydrates: 11g | Protein: 25g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 458mg | Potassium: 740mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
Keyword chicken with gravy
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