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.
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.
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.
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!
- Mushroom Pasta (made with canned soup)
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- Cream Cheese Pasta Sauce
- Chunky Mushroom and Celery Soup
- Creamy Garlic Pasta with Bacon and Mushroom
- Easy Oven Roasted Chicken
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- Cheesy Baked Macaroni
- Chicken Burger
- Salisbury Steak with Mushroom Gravy
Pan-Fried Chicken with 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
- 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!
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