The holidays are here, and your oven is begging for mercy. You want a centerpiece that’s festive but doable after a long day. This Christmas Chicken with Mushroom Gravy is cozy, glossy, and dramatic enough to make your guests wonder if you hired a sous-chef. That’s right—you didn’t, just a little butter and some mushrooms doing their happy dance.
It yields juicy meat, silky gravy, and leftovers for days. That’s why it’s perfect for busy cooks who still want Christmas magic on the table.
Let’s keep the drama on the plate and not in the kitchen. With a simple herb butter, a crispy roast, and a pan gravy that looks glossy enough for holiday cards, you’re about to become the family MVP—minimum stress, maximum flavor.
And yes, there will be leftovers for brunch and a strong urge to argue over who gets the last spoonful. You’ve earned it.
Contents
Equipment
Must-haves
- Roasting pan (or a sturdy baking dish big enough for a whole chicken)
- Meat thermometer
- Sharp knife
- Basting brush
Nice-to-haves
- Kitchen twine (for neat trussing)
- Carving board and sharp carving knife
- Roasting rack (if you have one)
- Olive oil spray (for crisp skin without excess oil)
Those tools will save you from drama—yes, even nosey relatives deserve a well-supported bird.
Ingredients
- 1 whole chicken (about 4–5 lb), giblets removed
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 lemon, halved
- 2 sprigs fresh thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup dry white wine (optional, for deglazing)
- 1 cup chicken stock, divided
- 8 oz cremini or white mushrooms, sliced
- 2 shallots, finely chopped
- 1 tbsp butter (for mushrooms)
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Tip: The lemon inside the chicken brightens the meat without overpowering it. And yes, this is the moment you pretend you’re a fancy chef on a holiday cooking show.
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mash together the softened butter with minced garlic, salt, and pepper.
- Gently loosen the skin over the chicken breast with your fingers, being careful not to tear the skin.
- Rub the garlic butter under the skin and all over the outside of the chicken.
- Stuff the cavity with lemon halves and thyme. Tuck the wings, and if you like a neat bird, truss the legs with kitchen twine.
- Place the chicken on a rack in the roasting pan and brush with olive oil.
- Roast for 60–75 minutes, or until the thickest part of the thigh reads 165°F (74°C). Baste with pan juices every 20 minutes for extra gloss.
- Remove the chicken and tent with foil. Let it rest 15–20 minutes while you make the gravy.
- Carefully pour off most of the fat from the roasting pan, leaving about 2–3 tablespoons of flavorful bits in the pan. Move the pan to the stovetop over medium heat.
- Add the sliced mushrooms and the chopped shallots to the pan. Sauté in the remaining drippings with the 1 tablespoon of butter until browned and fragrant.
- Stir in the flour and cook for 1 minute to form a roux. This is your gravy’s foundation—no scary science here.
- Pour in the wine (if using) to deglaze, scraping up the browned bits. Add 1 cup of chicken stock and simmer 5–7 minutes until slightly thickened.
- Stir in the heavy cream, season with salt and pepper, and cook another 1–2 minutes until glossy and smooth.
- Carve the rested chicken and spoon the mushroom gravy over the slices. Serve with extra gravy on the side.
That pan gravy may be the star here—silky, savory, and a little mushroom hug for your tongue. And yes, you’ll want seconds. A lot of seconds.
Good to Know
Resting the chicken is non-negotiable. Juices rearrange themselves during a quiet 15 minutes, so cutting early is basically a liquid sports event you don’t want to win.
Tips
- Make-ahead idea: mix and refrigerate the garlic butter (step 2) the day before. Bring to room temp before rubbing on the chicken. That way you’ll feel like a pro even if you’re running late.
- Gravy hack: for a gluten-free option, whisk 1–2 tsp of cornstarch with 2 tbsp water and stir into the simmering stock instead of flour.
- Leftovers love: turn any extra chicken into sandwich fillings, casseroles, or a creamy chicken-pasta saucier.
Variations
- Herb variation: swap thyme for rosemary and add a pinch of sage for a Christmas-y piney note.
- Wine-free gravy: skip the wine; use an extra 1/2 cup stock and a splash of lemon juice to brighten the pan gravy.
- Mushroom variety: use a mix of cremini, portobello, and shiitake for deeper earthy flavors.
Serving Suggestions
- Serve alongside creamy mashed potatoes and roasted Brussels sprouts for a classic holiday plate.
- Garnish with chopped fresh parsley for colors that pop on the table.
- Offer cranberry sauce on the side for a sweet-tangy contrast that kids and adults secretly crave.
