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Creamy Chicken & Mushroom Gravy | Easy 20-Minute Dinner

This Creamy Chicken & Mushroom Gravy is a rich, comforting meal made with tender chicken, mushrooms, and a silky homemade gravy. Ready in just 20 minutes, it’s perfect served with mashed potatoes, rice, or pasta for an easy family dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: International
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 can mushrooms, drained (about 280–300 g)
  • 2 tbsp all-purpose flour
  • 2 tbsp all-purpose flour
  • 250 ml chicken stock
  • 150 g plain full-fat yogurt, whisked until smooth
  • 150 g plain full-fat yogurt, whisked until smooth
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp Worcestershire sauce (optional)
  • Salt and black pepper, to taste
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Skillet
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Whisk

Method
 

  1. Season the chicken

  2. Season the chicken with paprika, salt, and black pepper.

  3. Brown the chicken

  4. Heat the olive oil and butter in a large frying pan over medium-high heat.
  5. Cook the chicken until lightly golden.
  6. Remove from the pan and set aside.

  7. Cook the Mushrooms

  8. In the same pan, cook the onion until softened.
  9. Stir in the garlic.
  10. Add the drained mushrooms and cook until lightly browned.

  11. Make the gravy

  12. Sprinkle the flour over the mushrooms.
  13. Stir in Worcestershire sauce 
  14. Gradually pour in the chicken stock while stirring continuously until smooth.
  15. Return the chicken to the pan.
  16. Add the thyme
  17. Simmer for about 5 minutes.
  18. Whisk the yogurt until smooth.
  19. Gradually stir a few tablespoons of the hot gravy into the yogurt to temper it.
  20. Stir the yogurt mixture into the gravy.
  21. To prevent the yogurt from separating, let it warm gently from the heat of the gravy. Do not allow the gravy to boil after adding the yogurt.

  22. Finish

  23. Taste and adjust the seasoning.
  24. Garnish with fresh parsley.
  25. Serve immediately and enjoy!

Notes

Tempering the yogurt before adding it to the gravy helps keep the sauce smooth and creamy. If cold yogurt is added directly to a hot gravy, it can separate. Mixing a little hot gravy into the yogurt first gently raises its temperature, giving you a silky finish every time.
Tips
  • For the creamiest gravy, use full-fat plain yogurt. It is less likely to separate than low-fat yogurt.
  • Whisk the yogurt until smooth, then stir a few tablespoons of the hot gravy into it before adding it to the pan. This helps prevent curdling.
  • Once the yogurt has been added, do not let the gravy boil. Let it warm gently over low heat to keep the sauce smooth and creamy.
  • Fresh mushrooms can be used instead of canned. Cook them until golden brown for a richer flavour.
  • Taste the gravy before adding extra salt, especially if you’re using chicken stock and Worcestershire sauce, as both add saltiness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and avoid boiling.