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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 served with fluffy white rice, tender mushrooms, and fresh parsley on a white plate.
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 served with fluffy white rice, tender mushrooms, and fresh parsley on a white plate.
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