Mushroom and chicken gravy is an easy recipe that you can quickly make on a weekday night and is delicious enough to make for any holiday meal! Most of my Slavic readers have had at least one version of this recipe. It’s a favorite in many homes! The best part about this easy mushroom and chicken gravy recipe is that even children love it! It is a one-pot meal the whole family will love.
Mushroom gravy takes only 30 minutes to make and uses one pan. It uses simple ingredients to make a delicious homemade gravy that goes great over mashed potatoes, noodles, buckwheat, or white rice.
Winner, winner … Chicken and Mushroom Gravy!
As a busy mom of 3, if I can get dinner on the table in less than 30 minutes, that’s a win for me!
Ingredients
- 1 large yellow onion finely diced
- 2 small carrots- finely grated
- 1/2 pound white mushrooms- thinly sliced
- 2 chicken thighs
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth or chicken stock (low sodium)
- 1 cup half and half – this makes a creamy gravy
- 1/4 teaspoon salt
- 1/4 ground black pepper
How to make an easy mushroom and chicken gravy recipe
Heat 3 tablespoons of butter in a cast iron pot (or a large skillet) over medium-low heat. Add in the onion and saute for 5 minutes until they are slightly golden brown stirring often. Add in the shredded carrots and continue to cook for another 3 minutes.
Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
Add thinly sliced white mushrooms to the onions and carrots and continue to saute on medium heat for 5 minutes.
Clean the chicken thighs ( you can also use chicken breast, or chicken tenderloins) and cut off the fat or any carcass that might be on it. Chop the chicken thighs into small bite sizes. Add the chicken to the pan and saute on medium-high heat for 5 minutes stirring often.
thicken the gravy
Stir 2 tablespoons of all-purpose flour ( or a cornstarch slurry ) and continue to saute with the vegetables ( this helps get rid of the raw flour taste, and bring out the nutty aroma) and chicken for a few minutes then drizzle in 2 cups of chicken broth stirring continuously ( this prevents lumpy gravy) until the broth is smooth. Bring to a light simmer. (remember the gravy will thicken as it cools. if you like a thicker gravy you can add an extra 1/2 tablespoon of flour)
Add in 1 cup half and half ( you could also use whole milk) stirring continuously. Simmer for 5 minutes then turn the heat off. Add in more salt or pepper to taste if needed.
I hope you will enjoy this easy mushroom and chicken gravy recipe as much as we do and add it to your dinner rotation. Pour this flavorful gravy over your choice of grain or potatoes. Our favorite way is over white rice.
Keep the mushroom and chicken gravy warm in a slow cooker and you will have a warm lunch waiting for you, which makes a good after-church lunch! Enjoy this meal with my favorite chicken melts sandwich for an appetizer.
salad recipes
cucumber avocado and corn salad
If you make this recipe tag me on Instagram, id love to see your creations!
Pin it for later!
EASY MUSHROOM AND CHICKEN GRAVY RECIPE
Ingredients
- 1 large yellow onion finely diced
- 2 small carrots- finely grated
- 1/2 pound white mushrooms- thinly sliced
- 2 chicken thighs
- 3 tbl unsalted butter
- 2 tbl all-purpose flour
- 2 cups chicken broth or chicken stock (low sodium)
- 1 cup half and half – this makes a creamy gravy
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Heat 3 tablespoons of butter in a cast iron pot (or a large skillet) over medium-low heat. Add in the onion and saute for 5 minutes until they are slightly golden brown stirring often. Add in the shredded carrots and continue to cook for another 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper.
- Add thinly sliced white mushrooms to the onions and carrots and continue to saute on medium heat for 5 minutes.
- Clean the chicken thighs ( you can also use chicken breast, or chicken tenderloins) and cut off the fat or any carcass that might be on it. Chop the chicken thighs into small bite sizes. Add the chicken to the pan and saute on medium-high heat for 5 minutes stirring often.
- Stir 2 tablespoons of all-purpose flour ( or a cornstarch slurry ) and continue to saute with the vegetables ( this helps get rid of the raw flour taste, and bring out the nutty aroma) and chicken for a few minutes then drizzle in 2 cups of chicken broth stirring continuously ( this prevents lumpy gravy) until the broth is smooth. Bring to a light simmer. (remember the gravy will thicken as it cools. if you like a thicker gravy you can add an extra 1/2 tablespoon of flour)
- Add in 1 cup half and half ( you could also use whole milk) stirring continuously. Simmer for 5 minutes then turn the heat off. Add in more salt or pepper to taste if needed.
loved this recipe? try these other recipes!
INSTANT POT BEEF TIPS WITH GRAVY RECIPE (EASY DINNER)
CREAMY RANCH CHICKEN AND BROCCOLI CASSEROLE
AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS, THIS WILL NOT CHANGE YOUR PRICE BUT WILL SHARE A SMALL COMMISSION WITH OUR FAMILY.
Reader Interactions