One-Pan Smothered Chicken with Mushroom Gravy

This one-pan smothered chicken recipe is a hearty and flavorful dish made with tender, juicy chicken breasts smothered in a rich mushroom gravy made with a red wine reduction.

A large skillet with smothered chicken and mushrooms next to a gold and white cloth sitting on a dark wooden background

The tender chicken is seared to golden perfection in a skillet, then simmered in a luscious sauce made with a red wine reduction, sautéed mushrooms, garlic, and herbs.

Succulent pan-fried chicken is one of my favorite things to make, like in my chicken Marsala recipe, which is somewhat similar to this recipe.

This one-pan meal is a comforting dish that’s perfect for a cozy dinner at home for the whole family.

Everything cooks together in one pan, allowing the flavors to meld beautifully while keeping cleanup hassle-free. It’s the epitome of comfort food!

A piece of seared chicken breast with creamy mushroom gravy over top next to cooked green beans sitting on a round gray plate

Ingredients

  • Boneless Skinless Chicken Breasts
  • All-Purpose Flour
  • Salt
  • Black Pepper
  • Sliced Mushrooms
  • Red Wine
  • Chicken Broth or Chicken Stock
  • Minced Garlic
  • Dried or Fresh Thyme
  • Worcestershire Sauce
  • Corn Starch
  • Water
  • Heavy Whipping Cream
  • Olive Oil
  • Salt
  • Black Pepper

How to Make Smothered Chicken with Mushroom Gravy

Chicken

  • Pat dry chicken with a paper towel to allow it to brown more easily.
  • In a shallow dish, combine flour, salt, and black pepper. Coat chicken thoroughly in the flour mixture. Shake off any excess flour.
  • Add enough olive oil to a large skillet or cast iron skillet to coat the bottom of the pan. Heat to medium-high heat, and once hot, add seasoned chicken. Cook until golden brown, about 4-6 minutes per side until chicken reaches an internal temperature of 165 degrees Fahrenheit (if needed use a meat thermometer.)
  • Set the browned chicken aside on a paper towel-lined plate.

Sauce

  • In the same large skillet, add the mushrooms. If there’s too much oil in the pan from the chicken, drain and leave about 2 tablespoons of oil. Sauté mushrooms until tender. Set mushrooms aside.
  • Add minced garlic and thyme, and cook for 1 minute.
  • Add red wine, chicken broth, and Worcestershire sauce. Bring to a simmer and let the liquid reduce by half, about 3 minutes.
  • Make a slurry by combining cornstarch and water in a small bowl. Pour the slurry mixture into the pan and whisk until it thickens over high heat.
  • Add heavy cream and mushrooms and season with salt and black pepper to taste. Stir and let the sauce heat up again. Add chicken back to the pan and spoon sauce over top.
  • ​Sprinkle with fresh parsley.
A large skillet with smothered chicken and mushroom gravy sitting over a dark wooden background

What to Serve with Smothered Chicken

  1. Mashed Potatoes: Creamy mashed potatoes, whipped to perfection, offering a comforting and classic side to pair with the savory chicken and gravy.
  2. Rice: Whether it’s fluffy white rice, savory rice pilaf, or seasoned brown rice, rice makes a great base for soaking up the delicious gravy.
  3. Egg Noodles: Egg noodles paired with smothered chicken create a comforting and satisfying meal, with the tender noodles serving as a perfect base to soak up the creamy mushroom gravy.
  4. Steamed Vegetables: Serve steamed vegetables like green beans, broccoli, or carrots to add a pop of color and freshness to your plate.
  5. Sautéed Green Beans with Bacon: Crisp and vibrant green beans lightly seasoned with garlic, salt, and pepper, providing a healthy and refreshing complement to the hearty chicken dish. The crispy bacon pieces add extra flavor.
  6. Salad: A simple side salad with fresh greens, tomatoes, cucumbers, and your favorite dressing can help balance out the richness of the chicken dish.
  7. Collard Greens: For a traditional southern meal, serve smothered chicken with tender collard greens cooked with bacon or smoked ham hock.
  8. 10-Minute Sautéed Broccolini: Sautéed broccolini makes a wonderful side dish for a variety of meals, adding vibrant color and nutritious goodness to your plate. It’s versatile and quick to prepare,
A closeup overhead view of chicken with creamy mushroom gravy on a gray plate

Storing Leftovers

Refrigerating

Leftover smothered chicken can be stored in the fridge in an airtight container for up to 3-4 days.

Freezing

I don’t recommend freezing the gravy. Unfortunately, creamy gravies like the one in this recipe do not freeze well. They become grainy and separate from the dairy that is added.

Reheating Leftovers

Transfer the chicken and mushroom gravy to a skillet. If the gravy has thickened during refrigeration, you can add a splash of chicken broth or water to loosen it up.

Heat the chicken and mushroom gravy over medium-low heat, stirring occasionally to ensure even heating.

Be careful not to overheat or boil the gravy, as this can cause it to separate or become too thick.

A piece of seared chicken breast with creamy mushroom gravy over top next to cooked green beans sitting on a round gray plate with a silver fork holding a piece of chicken; a large black bowl of cooked green beans next to the plate and a gold and white striped towel on a dark wooden backdrop

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A large skillet with smothered chicken and mushrooms next to a gold and white cloth sitting on a dark wooden background

One-Pan Smothered Chicken with Mushroom Gravy

Tiffany
This one-pan smothered chicken recipe is a hearty and flavorful dish made with tender, juicy chicken breasts smothered in a rich mushroom gravy made with a red wine reduction.
No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 524 kcal

Ingredients
  

Chicken

  • 2 pounds Boneless Skinless Chicken Breasts
  • ½ cup All-Purpose Flour
  • 2-3 tablespoons Olive Oil
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Sauce

  • 8 ounces Sliced Mushrooms
  • ¼ cup Red Wine
  • ½ cup Chicken Broth
  • 1 tablespoon Minced Garlic
  • 1 teaspoon Dried Thyme or 1 tablespoon fresh thyme
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Corn Starch
  • 2 tablespoons Water
  • ½ cup Heavy Whipping Cream
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions
 

Chicken

  • Pat dry chicken with a paper towel to allow it to brown more easily.
  • In a shallow dish, combine flour, salt, and black pepper. Coat chicken thoroughly in the flour mixture.
  • Add enough olive oil to a large skillet to coat the bottom of the pan. Heat to medium-high heat, and once hot, add chicken. Cook until golden brown, about 4-6 minutes per side. Set aside on a paper towel-lined plate.

Sauce

  • In the same large skillet, add the mushrooms. If there's too much oil in the pan from the chicken, drain and leave about 2 tablespoons of oil. Sauté mushrooms until tender. Set mushrooms aside.
  • Add minced garlic and thyme, cook for 1 minute.
  • Add red wine, chicken broth, and Worcestershire sauce. Bring to a simmer and let the liquid reduce by half, about 3 minutes.
  • Make a slurry by combining cornstarch and water in a small bowl. Pour the slurry mixture into the pan and whisk until it thickens over high heat.
  • Add heavy cream and mushrooms and season with salt and black pepper to taste. Stir and let the sauce heat up again. Add chicken back to the pan and spoon sauce over top.

Nutrition

Calories: 524kcalCarbohydrates: 19gProtein: 53gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 179mgSodium: 922mgPotassium: 1160mgFiber: 1gSugar: 3gVitamin A: 521IUVitamin C: 5mgCalcium: 53mgIron: 3mg

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