Beer Chicken With A Creamy Beer Mushroom Gravy

Golden, juicy, and packed with garlicky flavor — this Beer Chicken is the kind of comfort food you’ll crave again and again. Each piece is marinated in lager for extra tenderness, baked until the skin turns irresistibly crisp, and finished with a rich, creamy beer mushroom gravy that ties it all together.

It’s the ultimate beer can chicken–inspired dish you can easily make at home, perfect for anyone who loves chicken and beer nights or just wants to add a new favorite to their list of easy chicken recipes.

• What Makes This Recipe So Good
• What Goes Into Beer Chicken
• How To Make Beer Chicken
• Tips For Making Beer Chicken
• Recipe FAQ’s
• Crispy Beer Chicken with a Creamy Beer Mushroom Gravy Recipe

What Makes This Recipe So Good

This Beer Chicken turns an ordinary chicken dinner into something special. The lager works its magic by tenderizing the meat and infusing it with subtle malty flavor, while the garlicky seasoning and crispy baked skin add that crave-worthy finish. It’s everything you want in comfort food — juicy inside, golden outside, and full of character.

The best part? You don’t need a grill or a special setup to make this beer can chicken. Just a simple marinade, a hot oven, and a few pantry staples. Whether it’s for your next weekend dinner or a casual chicken and beer night with friends, this dish checks every box for those who love easy chicken recipes that still taste restaurant-quality.

What Goes Into Beer Chicken

There’s nothing fancy about this Beer Chicken, yet the results taste like you spent hours in the kitchen. The secret is in the marinade — the lager tenderizes the meat while the garlic and seasoning infuse it with deep, savory flavor.

• Lager: The star of this recipe! A light beer like Corona adds mild maltiness and helps create juicy, flavorful chicken.
• Garlic: Crushed instead of minced, so it releases gentle flavor without burning or overpowering the beer marinade.
• Chicken Thighs and Drumsticks: The perfect combo for tender, juicy meat that stays moist even after baking.
• Mushrooms: They soak up all that garlicky beer sauce, adding earthy richness to the creamy gravy.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Beer Chicken

1. Marinate the Chicken: Place the chicken in a dish. Pierce 1-inch slits into the meat, then pour in lager, garlic, stock powder, and salt. Refrigerate for 4–6 hours for a deeper, richer flavor.

1. Rotate for Even Flavor: Halfway through marinating, turn each piece over to make sure the beer and garlic soak evenly into the chicken. This helps every bite stay juicy and flavorful once cooked.

1. Preheat and Prepare: When ready to cook, preheat your oven to 210°C (410°F). Drain and reserve the marinade for later, then pat the chicken dry with paper towels to help achieve a crispy golden skin.

1. Sear Until Golden: Heat a cast-iron or ovenproof skillet over medium-high heat with a drizzle of oil. Sear the chicken skin-side down for about 4 minutes until the skin turns golden, then flip and brown the other side.

1. Bake to Perfection: Transfer the pan to the oven and bake for 30 minutes, broiling during the last 5 minutes. The chicken should be fully cooked through with irresistibly crispy, beer-infused skin.

1. Sauté the Vegetables: In another pan, cook the shallots and mushrooms with a small amount of oil until fragrant and softened. Pour in the reserved beer marinade and simmer gently for about 5 minutes, then set aside.

1. Make the Gravy: Melt butter in a small saucepan and whisk in flour until smooth and lump-free. Add the mushroom mixture with its liquid, stir well, then pour in the extra ½ cup of lager and cook until thickened.

1. Finish and Serve: Stir the cream and sugar into the gravy, seasoning with salt to taste. Serve your Beer Chicken with mashed potatoes, rice, or vegetables, and spoon the creamy beer mushroom gravy on top or on the side.

A dish this bold deserves sides that match its flavor. The creamy mushroom gravy and garlicky beer-marinated chicken go beautifully with Browned Butter Parmesan Roasted Potatoes , soaking up every drop of that sauce while adding a golden crunch. If you’re after something cozy and hearty, Beef and Pumpkin Shepherd’s Pie is an unexpected yet comforting companion that turns dinner into a full-on feast.

For something lighter, Creamy Roasted Tomato Basil Soup makes a great starter or side — its tangy warmth balances the rich, malty notes of the chicken perfectly. Whether you’re pouring another round of beer or keeping it casual with a weeknight dinner, these sides complete the perfect chicken and beer night at home.

Tips For Making Beer Chicken

• Use a light lager like Corona or Heineken to add flavor without overpowering the chicken. Darker beers can make the gravy a bit bitter, so keep it light and crisp.
• Marinate the chicken for at least 4 hours, or overnight if you can. The beer tenderizes the meat and helps the flavors soak right through.
• Pat the chicken dry before searing to help the skin turn crisp and golden instead of steaming in the pan.
• Broil for the last few minutes of baking to get that beautiful golden crust—just keep an eye on it so it doesn’t burn.

Yes, but lighter lagers like Corona, Budweiser, or Heineken work best. They add subtle flavor without turning the dish bitter or too heavy.

Absolutely! You can swap the beer with non-alcoholic beer, chicken broth, or even ginger ale for a touch of sweetness and depth.

Not necessarily. A few hours will do the trick, but if you have time to let it sit overnight, you’ll get extra juicy and flavorful chicken.

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IngredientsUSMetric1x2x3x

Chicken in Beer:

• ▢ 4 chicken thigh cutlets washed and patted dry
• ▢ 4 chicken drumsticks washed and patted dry
• ▢ 1 bottle lager – I used Corona 330ml
• ▢ 4 cloves garlic, crushed lightly with the flat side of a knife and the heel of your hand DO NOT mince them
• ▢ 1 tablespoon vegetable stock powder
• ▢ 1 teaspoon Salt to taste

Drunken Creamy Mushroom Gravy:

• ▢ 2 stems shallot/green onions sliced thinly
• ▢ 1 cup sliced mushrooms
• ▢ Reserved beer marinade
• ▢ 3 tablespoons light/reduced fat butter or spread of choice
• ▢ 2 tablespoons flour
• ▢ 1/2 cup extra lager
• ▢ 4 tablespoons reduced fat cooking cream
• ▢ 1 teaspoon sugar
• ▢ 1 pinch salt to season

Instructions

Chicken:

• Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking).
• When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan (see notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
• Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.

Gravy:

• While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
• In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) 1/2 cup of lager and cook until thickened, stirring occasionally.
• When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.

To Serve:

• Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.

Notes

• Use a mild lager for the gravy, otherwise the flavour may be too strong. We like Corona, but you can choose a milder lager.
• If you don’t have an oven proof pan, simply transfer the chicken pieces from the frying pan you’re using into an oven proof baking dish, and pour any left over juices from the pan onto the chicken.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Crispy Beer Chicken with a Creamy Beer Mushroom Gravy

Ingredients

Chicken in Beer:

• 4 chicken thigh cutlets washed and patted dry
• 4 chicken drumsticks washed and patted dry
• 1 bottle lager - I used Corona 330ml
• 4 cloves garlic, crushed lightly with the flat side of a knife and the heel of your hand DO NOT mince them
• 1 tablespoon vegetable stock powder
• 1 teaspoon Salt to taste

Drunken Creamy Mushroom Gravy:

• 2 stems shallot/green onions sliced thinly
• 1 cup sliced mushrooms
• Reserved beer marinade
• 3 tablespoons light/reduced fat butter or spread of choice
• 2 tablespoons flour
• 1/2 cup extra lager
• 4 tablespoons reduced fat cooking cream
• 1 teaspoon sugar
• 1 pinch salt to season

Instructions

Chicken:

• Place the chicken into a large dish. Pierce 1-inch slits through the chicken skin into the meat (about 1/2-inch deep. Pour in the beer; add the crushed garlic, stock powder and salt; turn the chicken skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour. (Rotate the chicken once while marinading to ensure an even flavour when baking).
• When ready to cook; preheat your oven to 210°C | 410°F. Drain the beer marinade (reserving the liquid), and heat a cast iron skillet or oven proof pan (see notes) on medium-high heat. Add 1 tablespoon of oil to the pan; and when it starts to smoke sear chicken, skin side down for about 4 minutes until the skin is golden and crisp, then flip and sear until golden.
• Transfer pan to the oven and continue to cook for a further 30 minutes, broiling for the last 5 minutes, until the chicken is completely cooked through.

Gravy:

• While the chicken is in the oven, fry the shallots and mushrooms in a separate hot pan with a drizzle of oil. When fragrant; add the reserved marinade and simmer on medium-high heat for 5 minutes. Set aside.
• In a smaller saucepan, melt the butter. Lower heat and whisk the flour through until lump free. Add the shallot and mushroom mixture along with the liquid, and stir until combined. Add the (extra) 1/2 cup of lager and cook until thickened, stirring occasionally.
• When gravy is thick, stir the cooking cream through along with the sugar. Season with salt to suit your tastes.

To Serve:

• Serve with creamy mashed potatoes, rice or steamed vegetables. Pour gravy over the chicken; or to retain crispiness, serve gravy onto the side of your serving plates. Sprinkle with finely chopped thyme or parsley.

Notes

• Use a mild lager for the gravy, otherwise the flavour may be too strong. We like Corona, but you can choose a milder lager.
• If you don’t have an oven proof pan, simply transfer the chicken pieces from the frying pan you’re using into an oven proof baking dish, and pour any left over juices from the pan onto the chicken.

Nutrition

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