Chicken in Mushroom Gravy
Oh you’re going to love these tender chunks of chicken sautéed in a rich mushroom gravy. Enjoy over rice (traditional or cauliflower) or mashed potatoes! It’s so good and simple. Ready in only 25 minutes!
My Skillet Mushroom Steak Bites are a total crowd pleaser. I can’t get enough of them and based on what I hear from ya’ll on Instagram, you feel the same. Because we all have excellent taste of course.
I wanted to create something similar to that ridiculously yummy entree but with chicken instead of steak. And that, my friend, is how I landed on this Chicken in Mushroom Gravy recipe. It’s savory, flavorful, and tastes a lot like a classic Chicken Marsala!
We start by chopping chicken breasts (or thighs if you prefer) into chunks. I like to do this before cooking because it drastically shortens our cooking time and makes it easier to achieve that great browning on each piece. I’m never in favor of beige chicken. How about you?
Then toss your chicken and mushrooms into a large skillet (11″ or 12″ nonstick skillet works perfectly) with oil. Salt and pepper. Sauté until chicken is golden in color.
Let’s make that gravy, shall we?
For the gravy, add all remaining ingredients except for your parsley, arrowroot flour, and water. Bring it to a simmer so that everything is warmed.
Stir in fresh parsley.
To thicken the gravy, shake the arrowroot and water together in a jar to create a slurry. Pour it into your skillet and stir. Voila! It thickens almost immediately.
Ladle this all over rice (traditional or cauliflower) or my Light & Creamy Mashed Potatoes. Aaaaaand now I’m hungry. Story of my life.
How to make this Whole30 compliant?
This recipe is completely Whole30 compliant! If you’re on Whole30 you’ll want to serve this over something that is also compliant. I recommend cauliflower rice, mashed potatoes (make sure they’re Whole30 like my Light & Creamy Mashed Potatoes), or roasted veggies (try my Easy Roasted Broccoli).
What is arrowroot flour?
Arrowroot flour is a starch extracted from the arrowroot plant and it is a fantastic substitute for cornstarch or regular white flour. It’s a lot less processed, completely flavorless, and blends into everything. It cannot be used in exactly the same way as other thickeners so be sure to follow recipe instructions so you’re using it correctly. In this recipe (and in many of my recipes) I like to shake it with equal parts cool water to create a slurry. Then I add that into whatever I’m thickening at the end of my cooking time. (Heating it too long can make it lose it’s ability to thicken.)
How to serve this?
This gravy is outrageously good so be sure to serve this chicken over something that can sop it all up! I recommend my Light & Creamy Mashed Potatoes. If you’re not a mashed potato fan (how dare you) try Easy Seasoned Roasted Potatoes, Easy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes. Steamed cauliflower rice or traditional rice work great too!
Thinking of a green side? I recommend my Spicy Roasted Broccoli, Easy Roasted Broccoli, Balsamic Bacon Brussels Sprouts, Garlic Green Beans, Simple Sautéed Cabbage, Roasted Brussels Sprouts, or Roasted Green Beans with Almonds.
Want to add more color to your plate? These Roasted Ranch Veggies will give you your vegetable fix and look so dang pretty. You’ll enjoy these Roasted Parsley Carrots and my Roasted Red Cabbage too.
More recipes like this:
Salisbury Steak in Mushroom Gravy
Sausage & Veggie Bowls with Easy Mustard Sauce
Chicken in Mushroom Gravy
- 2 tbsp olive or avocado oil
- 1 1/2 lbs chicken breasts, Cut into 1-inch pieces, Can use chicken thighs if preferred.
- 8 oz sliced mushrooms, I prefer sliced baby bella mushrooms when available.
- 1 tsp salt
- 3/4 tsp black pepper
- 1 tbsp garlic, minced
- 2 cups chicken stock
- 3 tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tbsp onion powder
- 1/4 tsp paprika
- 1 tbsp fresh parsley, chopped
- 1 tbsp arrowroot flour
- 1 tbsp cold water
- Heat 2 tablespoons of oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken and mushrooms. Season with salt and pepper. Sauté, flipping occasionally, for 7 to 10 minutes or until chicken has some browning and mushrooms are tender.
- Add the minced garlic. Sauté until garlic is golden, about one minute.
- Reduce heat to medium. Add chicken stock, balsamic vinegar, thyme, rosemary, onion powder, and paprika. Stir to combine. Simmer uncovered for 4 to 5 minutes or until gravy is heated through. Taste and add more salt and pepper if desired.
- Stir in chopped fresh parsley.
- To thicken gravy, turn off heat. In a small container combine arrowroot flour and water. Shake. Pour the mixture into your gravy and stir so it’s thoroughly mixed in. You’ll notice the gravy begins to thicken immediately.
14 Comments on “Chicken in Mushroom Gravy”
This was to die for! The chicken was so tender and juicy! I served it over garlic mashed potatoes!!
Just made this recipe this weekend. I’ve made a few of Christina’s recipes so far and they all were great! And I love that they don’t require a ton of ingredients. I had a lot of what I needed for this recipe in my pantry already! If you like this recipe, I also recommend checking out her steak bites and mushrooms in gravy. You won’t be disappointed!
Thank you so much for the kind comment! Really appreciate it and happy you enjoy the recipes!
This is delicious! I’m making it again tonight for dinner with your mashed potatoes!
So glad you enjoyed!
Delicious!! So simple and husband loved it as much as I did. Mine was served over cauliflower mash with side of green beans and will definitely be going into the rotation. Thanks for a wonderful recipe!
Super easy and delicious!
We had this over mashed potatoes and it was so good!! My 5yo said it was the best thing he had ever eaten! 🤣
So so good, flavorful, and quick.. I served mine over riced cauliflower
Best chicken mushroom recipe ever! And I’ve made many. It’s now on my short list of family favorites. Thanks!
This was really good! We used chicken thighs. The gravy was soaked up perfectly in the fresh cauliflower rice we threw together in the skillet with some pasture-raised butter, salt and pepper. It was a little herby for my preference, but delicious nonetheless!
This was absolutely delicious! I added some asparagus, red peppers, and blistered tomatoes. I will definitely make this again!
Those additions sound fantastic! Thank you for trying it, Greta!