Chicken with Mushroom Gravy

Recipe adapted from Olivia Adriance.


  • 1-1/5 lbs. chicken thighs, breasts, or tenders
  • 4 TBSP avocado oil
  • 1 onion, diced
  • 1 lb. baby Bella mushrooms, sliced thick
  • 2 garlic cloves, minced
  • 2-3 TBSP fresh thyme, roughly chopped
  • 2 c. chicken broth
  • 2 TBSP soy sauce
  • 2 TBSP cornstarch
  • Salt and pepper, to taste
  • Serve over mashed potatoes


  1. Heat a large skillet over medium high heat; then add 1-2 TBSP avocado oil. Season chicken with salt and pepper, to taste, and then add chicken to the skillet and cook for about 5 minutes per side until golden brown. Chicken may not be fully cooked. Remove chicken from pan.
  2. Add 2 more TBSP avocado oil and then add onions and mushrooms, spreading them out and cook, stirring infrequently for about 7 minutes, or until the onions are soft and the mushrooms are mostly golden. Do not add salt at this point as the mushrooms will sweat and steam and not get golden.
  3. Stir in garlic, thyme, and 1/2 tsp. salt and cook for 1-2 more minutes.
  4. Combine chicken broth and soy sauce in a bowl and pour 3/4 of the mixture over the onions and mushrooms, stirring to deglaze any bits stuck to the bottom.
  5. Add cornstarch to the bowl with the remaining broth and soy sauce and whisk to combine.
  6. Pour cornstarch mixture over onions and mushrooms and stir to combine. Simmer for 2-3 minutes while the gravy thickens; then add the chicken and reduce the heat to low, cover, and cook for 10 minutes or until chicken reaches 165 and is tender. Taste and adjust seasoning, if necessary.
  7. Serve over mashed potatoes.

Chicken with Mushroom Gravy:

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