Make this creamy and delicious mushroom gravy for chicken. Serve it over crispy and tender chicken thighs or any other chicken cut you prefer.
You can always make me happy with any chicken dish, but this chicken with mushroom gravy was particularly delicious.
Tender chicken thighs with crispy skin covered with a delicious and creamy mushroom gravy with garlic and Parmesan. It can hardly get any better!
And if you like to combine mushrooms and meat, try the German Schnitzel with Mushroom Sauce, make Mushroom Sauce for Steak, or Veal Marsala.
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Recipe ingredients
Chicken thighs or a mixture of thighs and drumstick, bone-in and skin-on.
Mushrooms: I used cremini (brown mushrooms), but regular white mushrooms or button mushrooms are perfectly fine. If you have more mushrooms, try our favorite Mushrooms Soup (Without Cream).
Dairy: Heavy cream, milk, butter, and Parmesan.
Spices: Sweet paprika, red pepper flakes, dried thyme, fine sea salt, and ground black pepper.
See the recipe card for full information on ingredients and quantities.
How to make mushroom gravy?
Step #1: Sear the thighs skin side down for about 2 minutes at high temperature without moving, then on lower heat for about 10 minutes.
Step #2: Transfer the chicken to a roasting tin and cook in the preheated oven for 10-12 minutes. Flip and cook until done (about 5 minutes).
Step #3: Cook onions, mushrooms, and garlic until golden. Season well.
Step #4: Add flour, then milk, cream, and stock. Simmer for 2 minutes until thickened. Add cheese and seasoning, then the chicken.
Good to know!
I used 6 chicken thighs for this dish, they were enough for 2 adults and 2 children. You can add two extra chicken thighs to the recipe if needed.
How to store and reheat?
Refrigerate leftovers for 2-3 days in an airtight container.
When reheating the sauce, add some more milk or chicken stock and stir well. Reheat the chicken thighs in the oven, then add them to the sauce.
What to serve with it?
We served the chicken with mushroom gravy with rice, but you could also have it with noodles, couscous, mashed potatoes, or bread.
Serve a fall menu
- Starter: Butternut Squash and Red Pepper Soup
- Sides: Garlic Parmesan Mashed Potatoes and French-Style Green Beans
- Dessert: Roasted Pears
Do you like this recipe?
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Mushroom Gravy for Chicken
Ingredients
Chicken:
- 6 chicken thighs skin-on, bone-in, Note 1
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
Mushroom gravy:
- 2 tablespoons butter
- 1 medium onion
- 10 oz cremini mushrooms 300 g, Note 2
- 4 garlic cloves
- ½ teaspoon dried thyme
- pinch of red pepper flakes to taste
- 2 tablespoons all-purpose flour
- 1 cup whole milk 250 ml
- ½ cup heavy cream 125 ml
- 1 cup chicken stock 250 ml
- ⅓ cup Parmesan freshly grated, 50 g
- fine sea salt and pepper
- some chopped parsley
Instructions
Chicken:
- Preheat the oven to 240 degrees Celsius/ 475°F/ 240°C.
- Season the thighs with paprika, salt, and pepper.1 teaspoon sweet paprika + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Sear chicken: Heat the oil in the pan. Cook the chicken thighs skin side down for about 2 minutes at high temperature without moving the chicken. Reduce the heat to medium, move the chicken in the pan a little, and continue cooking it skin side down for about 10 minutes or until the skin is golden.1 tablespoon olive oil + 6 chicken thighs
- Move the chicken around from time to time and reduce the heat if you notice that the skin takes too much color.
- Transfer the thighs to a roasting pan, place the pan in the oven, and roast the thighs for 10-12 minutes.
- Flip the chicken and cook for a further 5 minutes or until the skin is crispy and golden brown and the meat is cooked through. Check the internal temperature; it should be 165°F/74°C. Or cut a thigh near the bone; the juices should be clear, and the meat should be white (no pink traces).
Mushroom sauce:
- Prepare the vegetables: Halve the onion and slice the halves thinly. Clean the mushrooms and slice them thinly as well. Crush or grate the garlic.1 medium onion + 10 oz cremini mushrooms/ 300 g + 4 garlic cloves
- Saute: Melt the butter in a large skillet. Cook the onions, mushrooms, and garlic for about 5 minutes or until nicely golden. Season with salt, pepper, dried thyme, and crushed chili flakes, if using.2 tablespoons butter + ½ teaspoon dried thyme + pinch of red pepper flakes
- Sprinkle the flour all over the mushrooms and stir well for about 1 minute; the mushrooms should be coated in flour.2 tablespoons all-purpose flour
- Slowly start adding the milk, cream, and chicken stock, whisking constantly to avoid clumps. Simmer the mushroom gravy on low heat for about 2 minutes while stirring constantly. Season the sauce with salt and pepper.1 cup whole milk/ 250 ml + ½ cup heavy cream/ 125 ml + 1 cup chicken stock/ 250 ml
- Add the freshly grated Parmesan and stir for another minute or until the sauce thickens slightly. If the sauce is too thick, stir in a little more milk or chicken stock to achieve the desired consistency. Adjust the taste with salt and pepper.⅓ cup Parmesan 50 g + fine sea salt and pepper + some chopped parsley
- Nestle the chicken thighs into the sauce, sprinkle the dish with some chopped parsley, and serve immediately as suggested above.
Notes
- Chicken: You can use only thighs or a mixture of thighs and drumsticks. I typically serve 6 thighs for 2 adults and 2 children.
- Mushrooms: Cremini mushrooms (brown) or regular white/ button mushrooms.
Sissi says
It sounds like a wonderful autumn dish!
mjskitchen says
I call dishes like this comfort food. It's one of those dishes that have the whole house smelling wonderful before you even finish cooking it.
Marvellina | What To Cook Today says
Mushrooms, chicken, heavy cream, garlic....I mean..this classic combination is just undeniably good!!!!!
Gingi Freeman says
Oh wow, this looks amazing!!! I just finished writing out my meal plan for the week, and now I'm wanting to change my mind, haha! <3
Karen (Back Road Journal) says
What is there not to like is right! Your chicken looks delicious.
angiesrecipes says
Absolutely mouthwatering! The chicken thighs are perfectly browned and the creamy sauce is just irresistible!