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chicken with mushroom gravy

Smothered Chicken with Mushroom Gravy

4.72 from 7 votes
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Author: Rika Livingston


  • 1.5 pounds ¬†whole chicken breast {I used pre-cut chicken breast thin fillets}
  • 1/4 teaspoon kosher salt
  • 1/4 cup flour
  • 1 1/2 teaspoons fresh thyme divided {use more according to your liking}
  • 1 teaspoon onion powder
  • 2 tablespoons butter
  • 3-4 garlic cloves {minced}
  • 1 pound mushroom {thinly sliced}
  • 1/4 cup dry white wine {I used Sauvignon Blanc}
  • 1/4 cup chicken stock
  • 1/4 cup heavy cream
  • a pinch of ground black peppercorn you can also use black pepper


  • In a medium mixing bowl, add 1/2 teaspoon thyme, onion powder and flour.
  • Cut the whole chicken breast in half and pound it to an even thickness with the bottom of pan or a meat mallet. If you use the pre-cut chicken breast thin fillets, skip this part.
  • Season the chicken with 1/4 teaspoon salt. Dredge it to the seasoned flour and shake off the excess flour.
  • Melt butter in a skillet pan over medium-high heat. Add chicken, then sear it for about 1-2 minutes per side or until golden. Remove to a plate.
  • Using the same skillet (do not wash), add mushrooms and 1 teaspoon fresh thyme (or use more according to your liking). Cook until mushrooms are brown (for about 4-5 minutes).
  • Add garlic and cook until fragrant, for about 30 seconds.
  • Stir in dry white wine, chicken stock and heavy cream. Bring to a boil, stirring occasionally for about 2-3 minutes. Season with salt and peppercorn (or black pepper) to taste.
  • Return the chicken back to the pan. Keep it uncovered and reduce the heat to a medium-low. Simmer until the chicken is fully cooked and the sauce has thickened for about 5 minutes.
  • Remove the chicken and mushrooms from the heat. Serve immediately with steamed veggies, pasta or rice.
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