Juicy chicken thighs simmer in a rich mushroom gravy with buttery mushrooms and loads of golden garlic. Perfect for an easy weeknight dinner.
Anything smothered in a rich, savory gravy is bound to be good. Just look at my hamburger steak with gravy! And this chicken with mushroom gravy is no different.
The earthy, umami flavor of the mushrooms plays wonderfully with the tender, juicy chicken. Then there’s the golden garlic, which adds a subtle sweetness to every bite.
And that gravy? Rich, savory, and so good you’ll want to pour it over everything.
Why You’ll Love Chicken with Mushroom Gravy
- So much flavor. The marinated chicken, golden garlic, buttery mushrooms, and savory gravy work wonderfully together.
- Easy to make. Everything cooks in the same skillet.
- Easy to customize. Use a different cut of chicken, another protein, or whatever mushrooms you have.
- Plenty of serving options. Pair it with rice, mashed potatoes, noodles, or crusty bread to soak up the gravy.
Chicken with Mushroom Gravy Ingredients
- Chicken. Any cut works here. I use boneless, skinless chicken thighs because they’re juicy and cook quickly, but just adjust the cooking time if you use a different cut.
- Marinade. Dark soy sauce, oyster sauce, lemon juice, brown sugar, and black pepper give the chicken a savory, slightly sweet flavor with a little tang.
- Mushrooms. Use whatever variety you like. White button, cremini, and baby bella are all good choices.
- Butter. Adds richness and helps cook the mushrooms.
- Garlic. You’ll need a whole head. Slice the cloves and slowly cook them until golden.
- Cornstarch. Thickens the sauce into a smooth gravy.
How to Make Chicken Thighs with Mushroom Gravy
1. Marinate the Chicken
Combine the chicken thighs with soy sauce, oyster sauce, lemon juice, brown sugar, and black pepper. Toss well and marinate for 30 minutes.
2. Sear the Chicken
Heat oil in a large skillet over medium-high heat. Sear chicken until browned. Remove and set aside.
3. Brown the Garlic
Reduce the heat to low. Add the garlic and cook slowly until golden brown. Remove and set aside.
4. Cook the Mushrooms
Melt the butter in the same skillet. Add the mushrooms, season with salt, and cook over medium heat for 4-5 minutes, or until softened.
5. Simmer the Chicken
Return the chicken to the skillet. Add water, soy sauce, oyster sauce, brown sugar, and pepper. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the chicken reaches 165°F.
6. Finish the Mushroom Gravy
Add the browned garlic back to the skillet. Spoon some of the sauce into a small bowl and mix it with the cornstarch until smooth. Stir it back into the skillet and simmer until the gravy thickens.
Pro Tips
- Short on time? You can start cooking while the chicken marinates. Brown the garlic and cook the mushrooms, then set them aside until the chicken is ready.
- Choose your soy sauce. I used dark soy sauce because I like the deeper color it gives the gravy, but regular soy sauce works, too. Just use a little less and adjust to taste.
- Get a good sear. Let the skillet get hot before adding the chicken, and avoid moving it around too much while it browns.
- Adjust the gravy as needed. Add a splash of water if it’s too thick, or a little more cornstarch if you want a thicker gravy.
- Use different mushrooms. Cremini, white button, baby bella, or whatever you have on hand will work.
- Try another protein. Swap the chicken thighs for chicken breast, pork chops, or thinly sliced beef. Just adjust the cooking time as needed.
What to Serve with Chicken and Mushroom Gravy
This chicken with mushroom gravy needs something to soak up all that sauce. Here are a few options:
- Steamed rice. The fluffy rice soaks up the rich, savory gravy beautifully.
- Mashed potatoes. Creamy potatoes work especially well with the rich gravy.
- Egg noodles. Toss them with a little butter, then serve the chicken and gravy on top.
- Roasted vegetables. Try broccoli, green beans, carrots, or asparagus for something lighter.
- Crusty bread. Great for mopping up any gravy left on the plate.
How to Store and Reheat Leftovers
To Store: Let the chicken and mushroom gravy cool, then transfer to an airtight container. Refrigerate for up to 4 days.
To Reheat: Reheat gently in a skillet over medium-low heat until the chicken is hot throughout. Add a splash of water if the gravy is too thick. You can also microwave individual portions until heated through.
More Easy Chicken Dinner Recipes
Rice Cooker Claypot Chicken and Rice
Chicken with Mushroom Gravy
Ingredients
- 1 pound boneless skinless chicken thighs
- 3 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
- ½ teaspoon ground black pepper
- 2 tablespoons neutral oil
- 2 tablespoons butter
- 1 head garlic cloves sliced
- 8 ounces mushrooms sliced
- ½ teaspoon salt
- 1 cup water
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon brown sugar
- Ground black pepper to taste
- 2 teaspoons cornstarch
Instructions
- Combine chicken, soy sauce, oyster sauce, lemon juice, brown sugar, and black pepper. Toss well and marinate for 30 minutes.
- Heat oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Sear for 2-3 minutes per side until browned. Transfer to a plate.
- Reduce heat to low. Add the garlic to the same skillet and cook slowly until golden brown. Remove and set aside.
- Melt butter in the same skillet. Add the mushrooms and season with salt. Cook over medium heat for 4-5 minutes, or until softened.
- Return the chicken to the. Add water, soy sauce, oyster sauce, brown sugar, and black pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the chicken reaches 165°F internally.
- Add the browned garlic back to the skillet and stir.
- Spoon some of the sauce into a small bowl and mix with the cornstarch until smooth. Stir it back into the skillet and simmer for 1-2 minutes, until the gravy thickens.
- Serve and enjoy!
