This One Pot Chicken and Mushroom is one of those dinners that feels rich and comforting but is surprisingly easy to make. Crispy chicken pieces are lightly coated, pan-seared until golden, then simmered in a savoury, glossy mushroom gravy, all in the same pan. No complicated steps, no extra dishes, just bold flavour and a creamy, umami-packed sauce that pairs perfectly with rice, mashed potatoes, or even buttered noodles.

It’s the kind of recipe you reach for on busy days when you want something hearty, filling, and homemade without standing in the kitchen for hours.

Why You’ll Love This Recipe

• Everything cooks in one pan
• Crispy chicken with a rich, savoury mushroom gravy
• Simple pantry ingredients
• Perfect for weeknight dinners
• Pairs well with rice, pasta, or bread

Ingredients

For the Chicken

• 800 g chicken breast, cut into bite-sized pieces
• 2–3 tsp paprika
• 2 tsp salt
• 3 tsp black pepper
• 2–3 tsp garlic powder
• 1 tbsp soy sauce
• 1 cup cornstarch
• Oil, for cooking

For the Mushroom Gravy

• 3–4 garlic cloves, chopped
• 2 tbsp butter
• 1 small onion, chopped
• 500 g mushrooms (white or baby bella), sliced
• 1½ cups chicken stock
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tsp black pepper
• 1 tsp MSG
• 1 tbsp cornstarch
• ¼ cup water

Instructions

Step 1: Marinate the Chicken

• In a bowl, combine the chicken pieces with paprika, salt, black pepper, garlic powder, and soy sauce.
• Mix well and let the chicken marinate for 10–15 minutes to absorb the flavours.

Step 2: Coat and Cook the Chicken

• After marinating, dust the chicken with cornstarch, tossing lightly so each piece is coated. Shake off any excess.
• Heat oil in a large pan over medium-high heat.
• Cook the chicken in batches until golden, crisp on the outside, and just cooked through.
• Remove from the pan and set aside. Do not clean the pan.

Step 3: Start the Gravy

• In the same pan, add butter and let it melt.
• Add the chopped garlic and sauté briefly until fragrant.
• Immediately add the chopped onion and cook until soft and lightly golden.

Step 4: Cook the Mushrooms

• Add the mushrooms and cook until they release their moisture and begin to brown.
• Season with black pepper and MSG.

Step 5: Make the Gravy

• Pour in the chicken stock, soy sauce, and oyster sauce.
• Bring to a gentle simmer.
• Mix cornstarch with water to make a slurry, then add it to the pan, stirring continuously until the gravy thickens.

Step 6: Combine and Finish

• Add the cooked chicken back into the pan.
• Toss gently so the chicken is evenly coated in the mushroom gravy.
• Let everything simmer together for 2–3 minutes, then turn off the heat.
• Serve hot with steamed rice, mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.

Tips & Variations

• Use chicken thighs for extra juiciness.
• Add a splash of cream at the end for a richer sauce.
• Swap mushrooms for bell peppers or add spinach for variety.
• Adjust soy sauce and stock to control saltiness.

If you are more of a visual learner, here is how I make it: