Smothered Chicken with Creamy Mushroom Gravy

Smothered Chicken with Creamy Mushroom Gravy

  • Prep Time: 5 mins
  • Total Time: 20 mins
  • Servings: 4

    • About This Recipe

    “A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it’s cooked through, or pound the breasts thinner.”

    Ingredients

  • 1/3 cupall-purpose flour
  • 1 1/2 teaspoonsdried thyme
  • 1/2 teaspoonground allspice
  • 4largeboneless skinless chicken breast halves
  • 1/4 cupbutter
  • 1lbmushroom, thinly sliced
  • 1smallonion, chopped
  • 1cupwhipping cream
  • 1cupcanned low sodium chicken broth

    • Directions

  • 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.
  • Saute until brown, about 4 minutes per side.
  • Transfer chicken to plate.
  • Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
  • Saute 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.

    • Reviews

  • “This was wonderful! I pounded my chicken breasts (lightly, not enough to flatten them). Cooked for 4 mins per side in the butter, then for 5 mins at the end, in the sauce, and they were perfectly cooked, moist and tender. This was rich, too rich to cook often, but man was it luscious! Loved the thyme flavour. Next time, I will likely cut back on the butter and sub lowfat evaporated milk for the cream. I served it with rice and a salad, and in retrospect the salad wasn’t a good choice. Steamed broccoli would have been better. I substituted a plump shallot for the onion, which was the only deviation I made from the recipe. Excellent chicken, terrific sauce; definitely a keeper!”

  • “Ultimate comfort food. I only had half of the mushrooms called for, but it was still awesome. I cooked the chicken just a bit longer as suggested by yooper. I will definitely make this again.”

  • “This was really good. My husband does not like chicken breast and he really liked this recipe.I used whole milk instead of whipping cream, I was out of allspice and use 1/4 teaspoon each of cinnamon and nutmeg.”

  • “This was soooo delicious, yooper. I pounded the chicken breasts to slightly flatten as suggested. The allspice and thyme were good together. The sauce was very rich and creamy. Made an excellent dinner. I served with asparagus and green beans. Thanks for posting.”

  • “This was so yummy we wanted to lick the plate!!!I accidently doubled the thyme.I added 1 1/2 teaspoons to flour and then by mistake added 1 1/2 to the dish when cooking and I loved the extra flavor, so this mistake worked out perfect!! The Alspice added just the perfect accent of sweetness to the dish. Thanks for posting!!!!!”

  • “This was fabulous!I had to double the recipe to feed my family, so it took a little more time to make this recipe…but boy it was worth the effort.I served this with spicy potato wedges and rolls.I’ll probably serve rice or mashed potatoes for the gravy the next time I make this.Thanks for a great recipe!”

  • “We really love this chicken! I amgoing thru my old Bon Appetit recipes and was going to post it and here it is. While this is great as is, here is how I have adapted it over the years to our liking: I always pound the chicken as yooper suggests. Use half butter and half olive oil for sauteeing the chicken. Before sauteeing the shrooms, deglaze the pan with white or marsala wine, or cognac. Add some minced garlic to the shrooms. Can sub half and half for the cream with good results. A bit more effort, but SO much better than a can of Cream of Mushroom soup. This is also great gravy for pork chops.Thanks for posting, yooper.”

  • “I tried this recipe tonight, and my friend (who is considered “the chef” in our circle of friends) said it was excellent–restaurant quality. I did everything as instructed except let it simmer a little longer at the end, and since I’d run out of chicken broth, I omitted that and used milk and extra seasonings in its place. I’m sure it would have been better with the broth, but it was great without as well. I served it over egg noodles with a side of steamed broccoli.”

  • “This is a great recipe! Very homey. Much better than pouring a can of cream of mushroom soup on chicken, and not much more time consuming if you use pre-sliced mushrooms. I tried it with whole milk instead of the cream, but I will use cream next time, as I would have preferred a creamier sauce. It’s still very good with the milk substitution if there’s no cream handy. I also used boneless chicken thighs instead of breasts.”

  • “Great recipe. Thanks for posting. I should have taken the advice of some other reviewers and flattened my chicken out a little more. I had to throw the chicken in the microwave to get the middle to cook so the gravy did not reduce too much while waiting for it to cook in the skillet. I will know for next time. Other than that, it was a great success at dinner.”

  • “I just tried this recipe tonight.Instead of canned broth I used a pack of sodium free bullion.I also added a teaspoon of garlic and a cornstarch slurry to thicken.However, I only used 8 oz of mushrooms rather than a pound.In my opinion, the more thyme the better!:)Great for low-sodium diets!!!”

  • “Excellent !I made the rcipe as directed using 2 boneless chicken breasts. I will make this again.”

  • “Absolutely loved this! This is like a version my mom used to make when I was growing up.She used canned Cream of Mushroom instead. I like this better.Herbs give nice delicate flavor depth.YUMMY!Served with steamed rice, green peas, andgarlic bread.”

  • “This is very yummy! We made it as written and served it over mashed potatoes. I needed to add a bit more salt but I prefer my food a little saltier. The next time I make this I think I may add a bit of minced garlic to take the flavor up another notch!”

  • “This recipe was really easy and really tasty.It was perfect for a busy weeknight meal.We used shiitakes for the mushrooms and served with mashed potatoes and roasted asparagus.Thanks!”

  • “This was absolutely amazing!I followed the directions and even messed up with the thyme, using it all in the flour instead of saving ½ teaspoon for later.Made it with mashed potatoes.My family and I loved it so much.It was very easy to make and tasted like it took hours to make.Thank you so much for taking the time to post the recipe.”

  • “My family loved this recipe! It was delicious! I served with green beans and mashed potatoes. For sure will make again!”

  • “Our family really enjoyed this.I didn’t pound the chicken instead I cut into strips. I added some Marsala wine, allowed to reduce before putting in chicken broth and heavy cream. Served over egg noodles.I will make this again for my family.Thank you for the recipe.”

  • “Made this tonight and it was very good ! I used foster farms thin sliced chicken breasts so no need to pound them out. Also de-glazed the pan before adding mushrooms with some white wine.. added some chopped garlic to the onions/mushrooms. The only change I would make next time is to add a little more seasoning.. more pepper/thyme, etc… VERY GOOD and definitely will make again ! Picky hubby loved too.. thx !”

  • “Very good.Was happy to find a recipe that didn’t use Cream of Mushroom Soup.”

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