Skillet Chicken and Mushrooms in Gravy
This easy and delicious Skillet Chicken and Mushrooms in Gravy is my kind of comfort food! The chicken is perfectly seasoned and cooked, the mushrooms are juicy and sauteed until golden, and all of it is smothered in a rich brown gravy. Plus, all of it cooks in one pan. It’s perfect. Not only is this dish super tasty, but each serving is just 312 calories or 4 WW Points on the current Weight Watchers program. To view your current WW Points for this recipe and track it in the WW app or site, click here!
I have wanted to make something like this for a while, and when my mushroom-hating husband went out of town for work I knew it was the perfect time. If you have a mushroom-hater in your own family, I will say that the mushrooms are pretty easy to pick out. But they are great in this if you like them! Juicy, perfectly seasoned, and sauteed to golden perfection before being covered in gravy. If you love these mushrooms and want to make them on their own as a side dish or topping, just use my recipe for Garlic Herb Mushrooms!
One of the great things about this Skillet Chicken and Mushrooms in Gravy is that it makes enough mushrooms and gravy to pour over your chicken and your side dishes. Because if this, I recommend choosing sides that will taste great smothered in gravy! I served mine with ½ cup mashed potatoes and a pile of steamed green beans, both with the mushrooms and gravy on top. You could also serve this with stuffing, rice, egg noodles, cooked carrots, peas, or whatever other sides you like to eat with gravy.
- Chicken Breast Cutlets: I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. Everything I cut off to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 5 oz cutlets and freeze them for later in quart size freezer bags. That way, I always have some cutlets and some chicken bites on hand!
- Better Than Bouillon: If you don’t have this, you can substitute powdered bouillon or cubes for the Better Than Bouillon, but I highly recommend purchasing it. I’ve seen it in pretty much every grocery store I’ve been to, including a small local store in my area, so you should be able to find it pretty easily. I have the chicken, beef and vegetable bases in my fridge at all times. BTB is sort of a paste rather than a powder, and the flavor is just unmatched in my opinion!
- Gravy Master: I always use this when I make gravy! Gravy Master adds flavor and browning to your gravy in a way that enhances the whole thing. Kitchen Bouquet is a similar product by a different brand, so if you have that on hand then feel free to use that instead!
- Mushrooms: I used sliced white mushrooms, but baby bellas would also be great in this recipe!
- Light Butter: I always have a tub of Land-O-Lakes Light Butter Spread with Canola Oil in my fridge, because it’s the main butter product that I use. I like it in recipes and also on toast, etc. It works great and is less calories/points than traditional butter.
More tasty Comfort Food recipes
Looking for more tasty, lightened up, comfort food recipes? Check out my Slow Cooker Chicken and Stuffing, Meatloaf with Gravy, One-Pot Chicken Parmesan Pasta, Ham and Cheese Au Gratin Potato Bake, One-Pot Cheeseburger Pasta, Cheesy Bacon Ranch Stuffed Chicken, One-Pot Meatballs and Macaroni, Hot Turkey Sandwich with Gravy, One-Pot Creamy Tomato Pasta with Chicken and Spinach, One-Pot Cheesy Chili Mac, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, Swedish Turkey Meatballs, One-Pot Buffalo Chicken Mac and Cheese, Chicken and Dumpling Casserole, Stuffed Turkey Bundles with Gravy, and so many more in the Comfort Food category of my recipe index!
Skillet Chicken and Mushrooms in Gravy
For the Mushrooms
- 1 tablespoon light butter, (I use Land-O-Lakes light butter spread with canola oil)
- 8 oz sliced mushrooms
- 1 teaspoon chopped fresh parsley
- ¼ teaspoon dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 garlic clove, minced
For the Chicken
- 4 (5 oz each) chicken breast cutlets, pounded to an even ½ inch thickness
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the Gravy
- 3 tablespoon light butter, (I use Land-O-Lakes light butter spread with canola oil)
- 3 tablespoons all-purpose flour
- 2 ½ cups reduced sodium chicken broth
- ½ teaspoon Better Than Bouillon Chicken Base
- ½ teaspoon Gravy Master Seasoning and Browning Sauce
- 1-2 teaspoons chopped parsley
- To make the mushrooms, melt a tablespoon of light butter in a large sauté pan over medium-high heat. When the butter is melted, add the sliced mushrooms and stir to toss in the butter before spreading across the surface of the pan. Cook, stirring occasionally, for 5-6 minutes until the mushrooms are softened and golden around the edges. Sprinkle with the parsley, thyme, salt, and pepper and add the minced garlic. Stir together and cook for another 30-60 seconds until the garlic is fragrant. Remove the contents of the pan to a side plate and cover to keep warm.
- To make the chicken, stir together a tablespoon of flour and ½ teaspoon each of salt, pepper and garlic powder in a small dish. Place the chicken cutlets in a mixing bowl or zip-top bag and sprinkle with the seasoned flour. Stir the cutlets or shake in the bag until the chicken is coated. Place the sauté pan back on the burner and drizzle with a tablespoon of olive oil. Bring the pan over medium-high heat until the oil is hot. Lay the chicken cutlets in the pan in a single layer and cook for 4-5 minutes until the bottom is golden. Flip the chicken cutlets and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover.
- To make the gravy, add the three tablespoons of light butter to the sauté pan and bring over medium-low heat until melted. Add the flour and whisk to combine (it will make sort of a paste – don’t worry about anything stuck to the bottom of the pan from previous steps, it will come up when you add liquid). Whisk in the broth a little at a time, stirring to combine as you go so that the flour dissolves into the broth and you scrape up anything stuck to the pan. Add the Better Than Bouillon and the Gravy Master sauce and whisk into the sauce. Raise the heat to bring the sauce to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the gravy thickens.
- To finish the dish, add the mushrooms back into the gravy in the pan and stir to mix into the sauce. Add the chicken cutlets along with any juices on the side plate and spoon some gravy over the top of them. Cover the pan partially with a lid set slightly askew, and leave the burner on low for five minutes until warmed through. Sprinkle with a bit of chopped fresh parsley before serving. Each serving is one chicken breast cutlet and a little over ½ cup of mushrooms and sauce.
312 calories, 10 g carbs, 2 g sugars, 14 g fat, 4 g saturated fat, 35 g protein, 1 g fiber, 589 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per (1 chicken breast + ½ cup topping) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)