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chicken thighs with mushroom gravy
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5 from 3 votes

Mushroom Gravy for Chicken

A creamy and delicious mushroom gravy for chicken. Roast your chicken thighs in the oven and serve them with this amazing mushrooms gravy.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Poultry
Cuisine: American
Servings: 4
Calories: 843kcal
Author: Adina

Ingredients

  • Roasted chicken thighs:
  • 6 chicken thighs skin-on, bone-in
  • 1 tablespoon olive oil
  • some sweet or hot paprika powder
  • fine sea salt and black pepper
  • Mushroom sauce:
  • 1 tablespoon butter add 1 tablespoon if using a clean pan for making the sauce
  • 1 medium onion
  • 250 g - 300 g/ 8.8 – 10.5 oz cremini mushrooms
  • 4 garlic cloves
  • ½ teaspoon dried thyme
  • pinch of chili flakes optional
  • 2 tablespoons all-purpose flour
  • 250 ml/ 8.5 oz/ ½ cup milk
  • 250 ml/ 8.5 oz/ ½ cup heavy cream
  • 250 ml/ 8.5 oz/ ½ cup chicken stock
  • 50 g/ 1.8 oz/ ⅓ cup freshly grated Parmesan
  • fine sea salt and pepper
  • some chopped parsley

Instructions

Roasted chicken thighs:

  • Preheat the oven to 240 degrees Celsius/ 475 degrees Fahrenheit.
  • Heat a cast-iron pan. Fry 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 frying skin side down for about 10 minutes or until the skin is golden.
  • Move the chicken around from time to time and reduce the heat if you notice that the skin takes too much color.
  • Transfer the skillet to the oven and continue cooking for about 10-12 minutes.
  • Flip the chicken and cook for further 5 minutes or until the skin is crispy and golden brown and the meat is cooked through.
  • Check if the meat is cooked through by piercing it with a skewer in the thickest part of the thigh, the juices should run clear. If the juices are still pink, allow the chicken a few more minutes in the oven.

Mushroom sauce:

  • Halve the onion and slice the halves thinly. Clean the mushrooms and slice them thinly as well. Crush or grate the garlic.
  • If using the same skillet to cook the sauce, transfer the chicken to another dish and keep it warm. Caution: the skillet is very hot, handle it with care.
  • If using a clean non-stick pan or skillet, heat it up and melt the additional butter.
  • 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.
  • Sprinkle the flour all over the mushrooms and stir well for about 1 minute, the mushrooms should be coated in flour.
  • Slowly start adding the milk, cream, and chicken stock while whisking all the time to avoid the formation of clumps. Season the sauce with salt and pepper.
  • Simmer the mushrooms sauce on low heat for about 2 minutes while stirring constantly.
  • 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.
  • Nestle the chicken thighs into the sauce, sprinkle the dish with some chopped parsley, and serve immediately as suggested above.

Video

Nutrition

Serving: 1g | Calories: 843kcal | Carbohydrates: 19g | Protein: 57g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 346mg | Sodium: 1260mg | Fiber: 2g | Sugar: 5g