These chicken tenders with mushroom gravy and crispy bacon come together in just 30 minutes, using everyday ingredients. The hearty mushroom gravy makes every bite a flavor-packed experience you won’t forget. Perfect for a quick, crowd-pleasing dinner!
Looking for more chicken inspo? Try my Dill chicken thighs, One-pot chicken and rice or Creamy mushroom chicken.
Why this chicken recipe works
Craving something indulgent yet quick? This dish may look fancy, but it’s made in just one skillet and comes together in no time, thanks to chicken tenders! They cook up quickly, but if you prefer, you can easily swap them for chicken fillets or boneless-skinless thighs.
Your family, friends, or even a date will be wowed when you serve up this cozy dish. It’s comforting, it’s delicious, and ready in just 30 minutes! Can’t wait to hear what you think of it!
Let me guide you through the recipe step-by-step in the VIDEO, or join me on YouTube!
Ingredients for Chicken in mushroom gravy
- Olive oil and unsalted butter: Searing the chicken in both assures a beautifully golden, browned exterior.
- Chicken breasts: We’re using chicken tenders for an extra juicy and tender result, but chicken fillets or boneless-skinless thighs work just as well.
- Bacon: Adds a savory, crispy touch that pairs like a dream with the hearty gravy.
- Mushrooms: Cremini mushrooms are my go-to, but brown, oyster or portobello mushrooms work great too.
- Onion and garlic: Essential for depth and aroma.
- Green peas: A pop of color and an extra hint of green.
- Chicken broth: Creates a rich, flavorful gravy (water and salt just don’t compare!).
- All-purpose flour: My thickener of choice, but cornstarch is a good alternative.
- Seasonings: A blend of salt, black pepper, dried thyme and paprika enhances every bite of this comforting dinner.
Recipe tips
- Alternatives for green peans: Feel free to swap the peas for kale, spinach, asparagus, steamed green beans or broccoli for added healthy nutrition and texture.
- Extra flavor: For a festive touch, try deglazing the skillet with a splash of dry white wine, like Chardonnay or Pinot Gris, before adding the chicken broth. This adds depth and richness to the gravy.
- No mushrooms? If you’re cooking for a mushroom skeptic, give my Red pesto chicken or Creamy garlic chicken recipe a try instead!
What to serve with this chicken and mushroom recipe
This mushroom gravy is outrageously good, so be sure to serve this chicken over something that can soak it all up! I recommend pairing it with my Fluffy Mashed Potatoes or Skillet Crispy Potatoes. If you prefer, steamed rice, cauliflower rice or egg noodles work beautifully, too.
Looking for a green side? Try roasted broccoli, Roasted Brussels Sprouts, Green Beans, or Creamy Cucumber Salad for a refreshing contrast.
Want to add a pop of color? Vinegar Tomatoes with Cucumbers make a vibrant, veggie-packed addition to the plate!
Storage tips
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
- For longer storage, this chicken freezes beautifully—keep it in the freezer for up to 3 months. It’s perfect for meal prepping or saving for a busy day!
- Reheat gently in a skillet over low to medium heat, adding a splash of water to loosen the gravy as it warms.
Chicken Tenders in Mushroom Gravy
Ingredients
- 7 ounces bacon bits
- 2 tbsp olive oil - divided
- 1 tbsp unsalted butter
- 1.1 pounds chicken tenders
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- 9 ounces cremini mushrooms - sliced
- 1 yellow onion - diced
- 1 garlic clove - minced
- ½ tsp dried thyme
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- ¾ cup frozen green peas
Instructions
- Get your prep done before you start cooking: Combine chicken tenders with salt, pepper and paprika. Slice the mushrooms, dice the onion and mince the garlic.
- Heat your skillet over high, add bacon and cook until crispy for about 2 minutes. Remove from skillet.
- Reduce heat to medium. Add butter and 1 tablespoon oil, then place chicken in a single layer. Sear for 3 minutes per side. Transfer to a clean plate.
- Add mushrooms and cook until they release moisture. Add the remaining oil and cook until browned. Add onion, garlic and thyme. Cook for 2 minutes. Add flour, stir until incorporated.
- Deglaze with chicken broth and bring to a boil. Stir in peas.
- Return chicken tenders and the released juices to the skillet, sprinkle with bacon and simmer for 5 minutes. Enjoy!
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