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Smothered Chicken with Creamy Mushroom Gravy

Smothered Chicken with Creamy Mushroom Gravy

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  • 1/3 cup all purpose flour
  • 1 1/2 teaspoons dried thyme
  • 1/2 teaspoon ground allspice
  • 4 large skinless boneless chicken breast halves
  • 1/4 cup (1/2 stick) butter
  • 1 pound mushrooms, thinly sliced
  • 1 cup canned low-salt chicken broth

Recipe Preparation

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.

  • Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

Recipe by Gertrude Burnom Shreveport LAReviews Section

Smothered Chicken with Creamy Mushroom Gravy

I’m back people. So much has been happening personally plus my site has been giving me trouble for months. I believe we worked out all the kinks. Prayerfully and hopefully that’s the case.

I wanted to share my Smothered Chicken with Creamy Mushroom Gravy because it’s comfort food at its best! The photo alone makes me feel better! How about you?

I make this dish all the time because it’s one of Summer’s favorite way to eat chicken. Now that I think about it Summer’s just a big chicken fan and she doesn’t really care how I cook it for her.

I was making this for Summer to take back to her dorm since she refuses to eat the food the college serves. That’s a very long story for another day! I’ll just say this about my beautiful baby girl…she’s spoiled rotten!

Yes, I am guilty because I spoiled her.

This kid calls me basically in tears because the school doesn’t season their food properly. She said Ma’ you gotta help me…they’re trying to take me out Ma’! I can’t stop laughing at her because she’s so serious.

Summer will only eat the cheese pizza and grilled cheese on campus. She doesn’t like fast food because she grew up on home cooked meals. Basically, she’s at school living off of oatmeal and PB& J unless I cook for her. lol

BTW: this kid has eaten oatmeal for breakfast pretty much everyday for almost twenty years. I don’t understand it! If we make breakfast she’ll eat it but otherwise oatmeal is her life y’all!

I’ll tell ya’ about the rest of Summer’s food shenanigans later because we must focus on this chicken! I took bone in, skin on chicken breast because I feel like it taste better for this thick and rich gravy. You can use boneless breast but I wouldn’t if I were you.

I think it taste too dry for my liking. If you want to go boneless and skinless I would suggest chicken thighs.

Enough talking it’s time to start cooking. Enjoy

Smothered Chicken with Creamy Mushroom Gravy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving 4
4 bone-in, skin-on chicken breast, cut in half
2 cups flour, all purpose
1 tablespoon Creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 tablespoon chili powder
Extra virgin olive oil
For the Creamy Mushroom Gravy:
4 cups beef broth low sodium
3 cups sliced mushrooms
1/2 white onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
3 tablespoons flour, all purpose
5 cloves garlic, minced
2 teaspoons Creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder

2 teaspoons onion powder
Fresh chopped parsley to garnish.
Serve with rice or mashed potatoes.
Mix chicken seasoning blend together and set aside.
Add flour to a bowl and add 1 tablespoon of seasoning blend, mix well.
Rinse chicken and pat dry, cut in half. Place chicken in a clean bowl.
Drizzle about 2 tablespoons of olive oil over chicken. Season with remaining spice blend, mix well.
Heat about four tablespoons of olive oil in a large skillet over medium heat.
Add chicken to flour and shake off excess by lightly tapping with your hand.
Place chicken in skillet skin side down, cook five minutes per side.
Move chicken to a bowl while we make the gravy.
For the Gravy:
Mix seasoning blend and set aside.
Add butter to skillet and extra oil if needed. Add all vegetables to the pan except the garlic. Cook vegetables for about five minutes.
Season with half the seasoning blend, add garlic, cook one minute more.
Add broth to pan, season, bring to boil, reduce heat to medium low.
Add chicken to pan and cook for about 40 minutes or until chicken is no longer pink. Stir chicken every five minutes.
The last 10 minutes of cooking add heavy cream and a little parsley.
Add extra broth if needed during cooking.

Recipe Summary

  • ½ cup butter
  • 1 whole chicken, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¾ cup all-purpose flour
  • 3 cups chopped yellow onions
  • 1 cup chopped celery
  • 3 cloves garlic, chopped
  • 2 cups chopped carrots
  • 3 cups chicken broth
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper

Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.

Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.

Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

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Instant Pot Crack Chicken The Most Amazing Instant Pot

How to make smothered chicken in the crock pot:

In a small mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water and onion soup mix.

Lay the chicken at the bottom of the crock pot.

Season with the black pepper.

Pour the sauce over the top of the chicken and top with the mushrooms.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Summary

  • 2 skinless, boneless chicken breasts
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 (8 ounce) package chopped white mushrooms
  • ¼ cup chopped white onion
  • 1 tablespoon Worcestershire sauce
  • 1 pinch salt and cracked black pepper to taste
  • 1 splash red wine
  • ½ cup shredded mozzarella cheese

Preheat the oven to 350 degrees F (175 degrees C).

Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.

Bake in the preheated oven for 15 minutes.

Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low cook until tender, 10 to 15 minutes.

Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Creamy Southern Smothered Chicken

You know those dishes that are just comforting? You know, the ones that are warm and bubbly, filling, taste amazing and just make you feel good? Well we’ve got one of those for you today. Southern smothered chicken. That’s right, this is a good ol’ fashioned chicken and rice recipe, but this one’s been reinvented a bit to have maximum flavor. Trust us, you’ll love it. Using condensed soup as the base of what makes our chicken “smothered chicken,” we added plenty more seasoning to make sure that we ended up with a nice, round depth of flavor, then layered our chicken thighs – so, so flavorful and amazing in this recipe – over a bed of rice, topping it with this sauce.

Everything bakes together to absolute perfection and you’re left with a dinner that everyone will love, that you can turn to anytime. While you’re welcome to use any condensed soup you like (mushroom would be really good too), we like using the cream of cheddar and cream of herbed chicken to bring extra cheesiness and more herby goodness to the dish. Cooking the chicken like this, smothered in a thick and creamy sauce, means your chicken is moist and cooked perfectly every time, plus all the juices and flavors drip down into the rice, so you’ve got an amazing side dish basically baked into your main course. Win-win!

Frequently Asked Questions About Smothered Chicken

Before I share my smothered chicken recipe, here are a few questions I have gotten from our readers that I wanted to share:

Can I Use Canned Or Jarred Mushrooms?

Yes, you can but I wouldn’t really recommend it. When veggies are canned or jarred, they tend to carry over extra sodium and they might have a more “rubbery” texture from the cooking process.

It’s better to use fresh mushrooms. Just make sure you clean them well before cooking!

Can I Use Chicken Thighs Instead Of Chicken Breasts?

Yup! It depends on which type of meat you prefer. If you like all-white meat, then I would recommend using the chicken breast. If you like darker meat, then chicken thighs are the way to go!

With both cuts of poultry, make sure to remove the outer skin off the chicken before you place them into the crockpot. If you leave them on to cook with the chicken, they will just be very soggy and it probably won’t taste as good as it would if it were crispy.

Sometimes making sauced dishes on the Blackstone can be a challenge, but if you have the right tools it can be a snap.

For this dish, we use the Blackstone for the browning, but make the pan sauce in a cast iron pan. It can be placed on the Blackstone or cooked inside on the stove, either way, will work here.

Likewise, if you don&rsquot have a Blackstone you can use a cast iron pan on the stove as well.

What you see pictured here was cooked on the Blackstone though, so Blackstone chicken it is!

Get all of my BLACKSTONE RECIPES here!

How to cook juicy chicken breast on the Blackstone Flat Top Griddle

Chicken breast is notoriously hard to cook properly, and that&rsquos typically due to cooking it too hot and too long. You need it to get to 165°, but ideally, you want to get it there gently and then pull it off of the heat a few degrees prior to that magic 165°.

In order to know what temperature your chicken is at any given point, you need to make sure you have a fast and accurate thermometer.

We use the ThermoWorks Mk4 around here, and love it! You can see all the ThermoWorks gear that we use and love here on our OWYD ThermoWorks page!

Creamy Chicken and Mushrooms shopping list

  • 2 boneless skinless chicken breasts
  • avocado oil
  • salt
  • onion powder
  • garlic powder
  • black pepper
  • butter
  • chanterelles
  • flour
  • chicken broth
  • parsley
  • chives (optional but REALLY adds a ton, so get some!)

See all of my chicken recipes!

How to make Chicken with Mushroom Gravy

  1. Season your chicken breasts.
  2. Preheat your griddle.
  3. Cook the chicken.
  4. Make the gravy while the chicken cooks.
  5. Finish cooking chicken, pull from the griddle at 163°.
  6. Serve with rice, potatoes, or pasta and generous amounts of the gravy.

Is it a sauce or is it gravy?

That&rsquos a great question, and probably going to open up a whole can of worms down in the comments, but maybe you guys can school me a little.

What makes something a gravy?

I used to think that gravy was always a thickened mixture of animal stock with fat and a thickening agent like flour or corn starch. But then I met the &ldquoSunday Gravy&rdquo that has been made for all of the years in Italian kitchens and that is decidedly DELICIOUS, but also blows my &ldquogravy&rdquo definition out of the water.

What say you? Sauce or gravy? Where&rsquos your line?

What kind of mushrooms work best for this dish?

In the dish pictured here, we used primarily Chanterelle mushrooms. Those can be hard to come by though out of season. Crimini, Baby Bellas, Portabella, and even shiitake mushrooms would be great in this dish.

What about this mushroom powder?

This stuff is magic. I use it in SO many things, but most notably in my Beef Stroganoff and Ground Beef Stroganoff, this Traeger White Wine Chicken and Mushrooms, Wild Rice Pilaf, Creamy Mushroom Pasta, Mushroom Risotto, etc.

Basically, anything that needs a hit of umami to round out the flavor could benefit from a few shakes of this mushroom powder from Spiceology.

Smothered Chicken with Creamy Mushroom Gravy

Spring is still hiding from us in this freezing desert which has me in the mood for comfort food!

My Smothered Chicken with Creamy Mushroom Gravy is just what I need to forget it’s like 30 degrees.

Yes, I live in Las Vegas and yes it gets super cold. I’m sure everyone heard about the snow we had last month?

My whole house was covered in snow. It was wonderful and at the same time shocking!

I’m a California girl and I’m not used to it being so cold.

I grew up wearing shorts and flip flops everyday.

It’s so cold out here I’m forced to wear pants, boots, and an actual jacket.

I even started buying scarves. lol

Now that I am very well dressed lets make us some chicken that’ll warm us all up.

First, the chicken. I use thighs for this dish because I love how they can handle this thick heavy weight gravy.

You could use chicken breast but I find that thighs give our dish more flavor.

Also, the texture is on point.

You use whichever chicken pieces you enjoy.

I take my chicken thighs and I coat them in extra virgin olive oil and my spice blend.

It’s important to coat in olive oil because it helps the spices stick to the chicken.

After you coat the chicken in olive oil and spices we lightly flour the chicken in our seasoned flour blend.

We’re laying the flavors y’all.

It’s important to season everything because you don’t want any gaps in flavor.

Next, we’re going to pan fry our chicken in butter and olive oil.

Butter equals flavor. Flavor equals happiness.

The olive oil helps the butter to not burn while we fry our chicken.

After the chicken is browned place it on a plate while we make our gravy.

Don’t forget to fry the chicken in batches.

Don’t overcrowd the pan or you’ll wind up steaming the chicken instead of frying it.

The gravy is real simple. Use the same pan you cooked the chicken in. If too much oil remains discard some of it.

Add more butter and olive oil to the pan.

Add the vegetables and saute them. Add the flour to thicken the gravy.

Add broth then place the chicken back in the gravy pan and cook around thirty minutes.

Add heavy cream and cook ten minutes more.

Serve over hot jasmine rice and enjoy!

Smothered Chicken with Creamy Mushroom Gravy

3 lbs boneless, skinless, chicken thighs

1 tablespoons creole seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon smoked paprika

1/2 tablespoon black pepper

1/2 tablespoon chili powder

Serve over hot jasmine rice

For the Creamy Mushroom Gravy:

1 lb baby bella mushrooms, sliced

3 tablespoons flour, all purpose

2 tablespoons butter, unsalted

2 tablespoons of olive oil

2 teaspoons creole seasoning

dash of Tabasco hot sauce

Mix chicken seasoning blend together and set aside.

Place flour in a bowl, add 1 tablespoon of chicken seasoning blend to flour.

Rinse chicken, pat dry, place in a large bowl. Coat chicken with about 3 tablespoons of olive oil.

Season chicken with remaining spice blend. Mix well.

Place butter and around 3 tablespoons of olive oil into a large skillet over medium heat.

Coat chicken in seasoned flour, shaking off excess flour.

Place chicken into melted butter/olive oil mixture in the pan. Do this in around two to three batches as to not overcrowd the pan.

Brown chicken around 4-5 minutes per side. Repeat until all the chicken is browned.

Add more butter and olive oil if needed.

Place chicken on a plate while we prepare the gravy.

Discard all but two-three tablespoons of oil/butter mixture that remains in the pan.

To Prepare the Gravy:

Mix spice blend together and sat aside.

Add butter and olive oil to the pan that the chicken was cooked in.

Add onions and mushrooms, season with half the spice blend and cook for five minutes. Add garlic and cook one minute more.

Add flour and cook around three minutes.

Pour in beef broth, season with remaining spice blend.

Add chicken back to the gravy pot, cook over medium heat around 25-30 minutes.