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a pot of chicken and mushrooms in an oval dutch oven
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Chicken and Mushrooms with Herb Gravy

Creamy thyme gravy, juicy chicken and tender mushrooms make the ultimate comfort food dinner.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 460kcal
Author Rachel Ballard

Equipment

  • Dutch Oven

Ingredients

  • 1/4 cup avocado oil
  • 3 bone in, skin on chicken breasts about 2 pounds total
  • 1 medium yellow onion peeled and sliced in to 1/4" thick rings
  • 12 ounces baby portobello mushrooms wiped clean, stems removed tops quartered if large or cut in half if small
  • 2 cups chicken broth
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup all purpose flour a gluten free 1:1 blend will also work
  • 2 teaspoons white wine vinegar 1/4 cup white wine will substitute
  • 2 teaspoons fresh thyme leaves
  • 6 slices texas toast optional, baguette or sourdough toast would also work

Instructions

  • Preheat the oven to 350
  • Place the dutch oven on the stove, add the oil and preheat over medium high 3-4 minutes. Sprinkle chicken with salt and pepper and place chicken skin side down in the pot.
  • Allow chicken to sear on one side 6 minutes before turning and searing 5-6 minutes more on the second side. Transfer to a plate temporarily.
  • To the same pot, add 1 more tablespoon avocado oil and add the onions. Sprinkle with a pinch of salt and cook until just softened--2 to 3 minutes.
  • Add the flour to the onions and oil and stir until no pockets of flour remain--about 1 minute. Add the broth, white wine vinegar or white wine, thyme leaves, half of the salt and all of the pepper. Stir and allow to simmer over medium heat until the sauce thickens--about 5 minutes. Taste to see if you need the rest of the salt and add it if necessary.
  • Add the chicken into the gravy, cover and bake 30 minutes.
  • After 30 minutes, remove the lid and add the mushrooms, nestling them into the area around the chicken. Cover and bake an additional 20 to 30 minutes until the chicken registers 160 near the bone. Allow the chicken to rest covered in the pot 10 minutes before serving.
  • Serve warm with thick toasted bread.

Nutrition

Serving: 0.5breast | Calories: 460kcal | Carbohydrates: 25g | Protein: 29g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1347mg | Potassium: 518mg | Fiber: 2g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 8mg