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–+ servings

Smothered Chicken with Mushroom Gravy

5 from 1 vote
This smothered chicken with mushroom gravy is a cozy one-pan dinner made with juicy chicken thighs, tender mushrooms, and a rich savory gravy. It is hearty, comforting, and perfect with mashed potatoes, rice, or noodles.
Smothered chicken with mushroom gravy in a skillet with juicy seared chicken thighs, tender mushrooms, and rich homemade gravy.
Servings: 4
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

For the Chicken:

  • 1 1/2 to 2 lb (900g) boneless skinless chicken thighs
  • 1/2 tsp paprika
  • 1/2 tsp salt divided or to taste
  • 1/3 tsp black pepper plus more to taste
  • 2 tbsp olive oil

For the Gravy:

  • 1 medium onion chopped
  • 2 tbsp butter
  • 3 garlic cloves minced
  • 10 to 12 oz mushrooms sliced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 tbsp chopped fresh parsley for serving

Instructions

  • Pat the chicken dry with paper towels. Season both sides with paprika, part of the salt, and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 4 to 5 minutes per side, until lightly golden. The chicken does not need to be fully cooked yet. Transfer to a plate and keep any juices.
  • In the same skillet, add the chopped onion and cook for 3 to 4 minutes, stirring often, until softened and lightly golden.
  • Add the butter and minced garlic. Stir for about 30 seconds to 1 minute, just until the garlic is fragrant.
  • Add the sliced mushrooms and cook for 6 to 8 minutes, until they release their moisture, soften, and start to brown lightly.
  • Sprinkle the flour over the mushrooms and stir well to coat everything evenly. Cook for about 1 minute to remove the raw flour taste.
  • Slowly pour in the chicken broth while stirring and scraping the bottom of the skillet. Stir in the Dijon mustard, Worcestershire sauce, Italian seasoning, and remaining salt if needed.
  • Return the chicken and any juices from the plate to the skillet. Spoon some of the mushroom gravy over the chicken.
  • Reduce the heat to low or medium-low and simmer gently for 8 to 10 minutes, or until the chicken is fully cooked and the gravy has thickened.
  • Taste and adjust the seasoning if needed. Sprinkle with fresh parsley and serve warm with mashed potatoes, rice, or noodles.

Notes

  • For chicken breasts, slice them into thinner cutlets so they cook evenly and stay tender.
  • If the gravy gets too thick, add a small splash of chicken broth or water until it loosens back up.
  • For a creamier finish, you can stir in a small splash of heavy cream at the end over low heat.
Smothered chicken with mushroom gravy in a skillet with juicy seared chicken thighs, tender mushrooms, and rich homemade gravy.
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