This tender and flavorful chicken thigh with mushroom gravy recipe is served over rice. Boneless and skinless pan seared chicken thighs are simmered with thyme, rosemary, and a hint of tomato paste in a hearty mushroom gravy sauce.
Bonus - there is no cream in this chicken thigh with mushroom gravy recipe.
Chicken and mushroom gravy over rice is one of my favorite all time comfort foods. Like hands down, y'all.
Serve skillet chicken thighs smothered in mushroom gravy over white rice or mashed potatoes.
Make Chicken Thighs with Mushroom Gravy Even Easier
Don't have fresh thyme or rosemary? Skip it man! This mushroom gravy recipe can stand on it's own without them!
Dried herbs can be used instead of fresh herbs but at ⅓ of the amount of the fresh herbs.
Skip Seasonings like the paprika and dried thyme if in a hurry.
What Influences The Color Of Mushroom Gravy?
This chicken with mushroom gravy sauce is versatile in color and can be made into a red gravy by adding more tomato paste.
In the browner looking pictures in this post, the amount of tomato paste stated in the recipe is used. In the redder looking pictures (shot after the instructional video), the gravy has more tomato paste, thus is a redder sauce.
Both gravies taste similar and they both taste amazing.
Long story short, add more tomato paste for a redder sauce with a little sweeter tomato taste or add what the recipe calls for for a traditional brown gravy.
Variations On Chicken Thighs With Mushroom Gravy
Use chicken breast instead of chicken thighs.
Chicken breast cooks twice as fast. Be careful to not overcook the chicken breast if making this substitution.
Use a different mushrooms for the gravy. Some ideas:
- button (small white mushrooms)
- cremini (small brown mushrooms)
- portobello (larger button mushrooms - did you know!)
- shiitake mushrooms
- oyster mushrooms
What Thickener Is Used For Mushroom Gravy?
This chicken thigh and mushroom gravy recipe calls for flour as the thickener.
Cornstarch can also be used but it is twice as powerful as flour, because it is all carbohydrates and no protein. Cornstarch is also relatively tasteless. It can gelatinize fast so be careful. Lastly, it has a sheen to it where flour is opaque.
Conversely, flour has some protein and fiber and has a distinct taste. It needs time to cook to get rid of the flour taste. I prefer flour in mushroom gravy.
Most American gravies are thickened with flour. Conversely, Chinese food gravies generally use cornstarch as a thickener.
Mushroom Gravy Troubleshooting
If the mushroom gravy is not thickening, remove the cover and simmer at a slightly higher heat.
If that doesn't work, lightly dust the simmering gravy with either cornstarch or flour. Cornstarch has a higher thickening power than flour, so a little goes a long way.
If the mushroom gravy is too thick, slowly and little by little, stir in some more broth until desired thickness.
Chicken Thighs with Mushroom Gravy FAQ
Chicken thighs are uber flavorful and tender. They are also very forgiving if you are unsure how long to cook chicken. Chicken thighs can be cooked a long time and still come out fantastic.
Yes. Even the juice creates flavor. Any liquid that has been released from any meat after searing, including chicken, should be added back into the sauce / gravy and brought to a simmer for a couple minutes minimally.
Yup. Gravy needs to be boiled to thicken. Likewise, gravy will thicken as it cools
Things In My Kitchen:
- 12" non stick pan - This is my favorite non-stick pan. It's flat bottom holds ~ 8 chicken thighs (~ 2lb). It's PFOA free, affordable, easy to clean, and comes with a lid.
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Chicken Thighs And Mushroom Gravy over Rice
EatSimpleFood.com
This hearty braised tender chicken thigh recipe with white wine, butter, rosemary, and mushroom gravy is one of my favorite comfort food recipes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
Ingredients
- 1 tablespoon vegetable oil
- 2lb chicken thighs, boneless & skinless
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon dried thyme
- 2 tablespoon unsalted butter
- 1 cup onion, diced
- 16 ounces mushrooms, sliced
- 2 teaspoon garlic, minced
- 2 tablespoon tomato paste
- 2 tablespoon flour (all purpose or gluten free)
- 2 cups chicken broth
- 2 large sprig rosemary
- 1 ¾ cups uncooked rice (cooked according to package instructions)
Instructions
- Season chicken on both sides by sprinkling with salt, pepper, paprika, and dried thyme.
- Bring a large pan
to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.
- Reduce heat to medium. Add butter, onions, and mushrooms to pan and cook ~ 7-10 minutes or until liquid is gone and mushrooms are browning. Add garlic and cook 1-2 minutes or until fragrant.
- Add flour and stir (the mushrooms will begin to look clumpy). Stir in tomato paste and add to the clumpiness.
- Slowly stir in the broth and add rosemary sprig. Add chicken back to pan and any juices.
- Bring to a boil, reduce heat, cover, and simmer covered ~ 25-30 minutes (stirring occasionally) or until gravy is thickened.
- Serve over cooked rice and add a pretty little rosemary garnish if you have some. Happy Eating! Beckie
to medium high heat and enough oil to lightly coat the bottom. Sear the chicken ~ 3-4 minutes per side or until dark brown. Remove from pan and set aside on a plate.Notes
- If your gravy is not thickening, remove the cover and simmer at a slightly higher heat.
- If your gravy is too thick, stir in some more broth slowly and a little at a time until desired thickness.
- The gravy will darken and also thicken with time.
Serving Suggestion
Serve this Braised Chicken and Mushroom Gravy recipe with an orange and beet salad or an olive and fig Tapenade appetizer, a green bean and cherry tomato salad as a side dish, or save room and follow it up with roasted figs with a balsamic glaze as a dessert.
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