Our Blackstone Chicken with Mushroom Gravy features tender chicken breasts seared on the Blackstone griddle alongside mushrooms cooked in plenty of butter, then finished with a rich, savory mushroom gravy. The result is a comforting, restaurant-style meal that pairs beautifully with potatoes, rice, or pasta.
Blackstone Chicken with Mushroom Gravy
Cooking saucy dishes on a flat top griddle can seem tricky, but with the right approach it’s straightforward. For this recipe we brown the chicken on the Blackstone and make the pan sauce in a preheated cast iron skillet. The skillet can sit directly on the griddle or be used on a stovetop—both methods work well. If you don’t have a Blackstone, a heavy cast iron pan on the stove will still deliver excellent results.
In the photos shown, the chicken was cooked on the Blackstone, giving it a beautiful sear while keeping the interior juicy. The mushrooms are sautéed separately and combined with a butter-and-flour gravy that becomes silky and flavorful when finished with chicken broth and a touch of herbaceous freshness.
How to cook juicy chicken breast on the Blackstone Flat Top Griddle
Chicken breast is easy to overcook, which dries it out. Aim to raise the internal temperature gently toward 165°F, and remove the chicken a few degrees below that target to allow carryover cooking to finish it. Use a reliable instant-read thermometer to check doneness quickly and accurately; a fast instrument prevents repeated probing and keeps juices inside the meat.
Recipe Shopping List
Before you start, pick up the following ingredients. For exact quantities and a step-by-step method see the recipe card below.
- Boneless skinless chicken breasts
- Avocado oil (or other neutral oil)
- Salt, black pepper, onion powder, garlic powder
- Butter
- Mushrooms (chanterelles shown; cremini, baby bellas, portobello or shiitake also work)
- All-purpose flour
- Chicken broth
- Fresh parsley and chives
- Optional: powdered mushroom seasoning for extra umami
How To Make This Recipe (Overview)
This summary outlines the main steps. For best results, follow the detailed instructions in the recipe card further down.
- Season the chicken breasts with oil and dry seasonings.
- Preheat the griddle to medium-low and preheat a cast iron skillet on the same surface or on the stove.
- Sear the chicken on the griddle, then set aside while you finish the pan sauce.
- Sauté the mushrooms in butter until their juices evaporate.
- Make the gravy by cooking butter with flour, then whisking in chicken broth and seasonings until smooth and thickened.
- Return the chicken to the pan, simmer briefly to finish cooking and coat with gravy, then serve.
See all of my chicken recipes for more inspiration.
Recipe FAQ
Both terms get used interchangeably in home cooking. In this recipe the mixture is a gravy in the sense that it’s a thickened, savory pan liquid made from butter, flour, and stock, enriched with mushrooms and aromatics. If you prefer a thinner sauce, reduce the flour slightly or add extra broth.
What kinds of mushrooms work best?
Chanterelles were used in the photos for their delicate texture and flavor, but cremini, baby bella, portobello, or shiitake all work well. Use what’s in season or what you enjoy most.
Should I use mushroom powder?
Mushroom powder adds concentrated umami and deepens the gravy’s flavor, but it’s optional. A small pinch goes a long way.
Served here with smashed potatoes and buttered noodles—great side options below.
Serve This With
- Mashed potatoes
- Smashed potatoes
- Wild rice pilaf
- Buttered noodles
Full Recipe
Yield: 4 servings
Prep Time: 15 minutes · Cook Time: 20 minutes · Total Time: 35 minutes
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1 tsp avocado oil (or neutral oil)
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp black pepper
Mushrooms
- ½ cup chanterelle or other mushrooms, sliced
- ¼ tsp salt
- 1 tbsp butter
Gravy
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 8 oz (about 1 cup) chicken broth
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp powdered mushrooms (optional)
- ½ tsp chopped parsley
- ½ tsp chopped chives
Instructions
- Preheat a flat top griddle over medium-low heat. Place a medium cast iron skillet on the griddle (or warm it on the stovetop).
- Brush the chicken with oil and season both sides with salt, onion powder, garlic powder, and pepper.
- Sear the chicken on the griddle, about 6 minutes per side, depending on thickness. Use an instant-read thermometer and remove the chicken when it reaches about 163°F, allowing carryover cooking to reach 165°F.
- While the chicken cooks, add the mushrooms, 1 tbsp butter, and ¼ tsp salt to the preheated cast iron skillet. Sauté until the mushrooms release their juices and those juices evaporate.
- Add the remaining 2 tbsp butter to the skillet and sprinkle in the flour. Cook, stirring, for about 3 minutes to form a roux and eliminate any raw flour taste.
- Gradually whisk in the chicken broth, then add the remaining salt, pepper, powdered mushroom (if using), parsley, and chives. Bring to a gentle simmer and let the gravy thicken.
- Return the seared chicken to the pan, spoon the gravy over it, and simmer for 2–3 minutes until the sauce clings to the chicken and the chicken finishes cooking.
- Remove from heat and serve immediately, spooning generous amounts of mushroom gravy over each piece.
Nutrition (estimate per serving)
Calories: 213 · Total Fat: 12g · Saturated Fat: 6g · Cholesterol: 75mg · Sodium: 741mg · Carbohydrates: 5g · Protein: 20g
If you enjoy bold, buttery flavors and a silky mushroom gravy, this Blackstone chicken recipe is an easy weeknight upgrade or a simple weekend showstopper. The technique is adaptable—use your cast iron pan on the stove if you don’t have a griddle—and swapping mushroom varieties will change the character of the dish to suit seasonal availability and personal taste.