Crispy Skillet Chicken with Mushroom Onion Brown Gravy
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Whether you’re juggling naptime, homework, or just trying to make it to bedtime with dinner on the table, these easy recipes are here to save the day. No fancy techniques, no complicated ingredients—just real-life meals you can make fast, with minimal stress and maximum flavor. Because easy doesn’t mean boring! These recipes are all beginner friendly and are so easy, anyone can make them! In fact, I often do them with a baby in my arms. This Crispy Skillet Chicken with Mushroom Onion Brown Gravy is the ultimate comfort food dinner that's packed with rich, savory flavor. Tender chicken cutlets are coated in a crispy, golden breadcrumb crust, then topped with a homemade mushroom and onion brown gravy that's loaded with buttery caramelized vegetables and savory beef broth. Served over creamy mashed potatoes, this hearty meal is perfect for weeknight dinners or cozy Sunday suppers. With its crispy chicken, flavorful gravy, and classic comfort food appeal, this family-friendly recipe is sure to become a regular on your dinner menu.
Equipment
- 3 Bowls
- 1 skillet
Ingredients
Chicken
- 2 Large boneless, skinless chicken breasts, sliced into 4 cutlets
- Salt and Pepper
- 1 cup All-purpose flour
- 2 Eggs, beaten
- 1 1/2 cups Italian breadcrumbs or panko
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1/4 – 1/2 cup Vegetable oil
Mushroom Onion Brown Gravy
- 2 tbsp Butter
- 8 oz Sliced baby bella mushrooms
- 1 Small yellow onion, thinly sliced
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Beef Broth
- 1 tsp Worcestershire sauce
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- Salt and pepper, to taste
- Fresh parsley, optional
Instructions
- Pound chicken to 1/2-inch thick if needed and season with salt and pepper.
- Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with garlic powder, onion powder, and paprika.
- Coat each cutlet in flour, egg, then breadcrumbs.
- Heat about 1/4 inch of oil in a skillet over medium heat and fry 4-5 minutes per side until golden and cooked through (165F). Remove to a plate.
- Pour off most of the oil, leaving about 1 tablespoon. Add butter, mushrooms, and onions and cook 8-10 minutes until browned.
- Stir in garlic and cook 30 seconds.
- Sprinkle flour over the vegetables and cook for 1 minute.
- Slowly whisk in beef broth. Add Worcestershire, onion powder, garlic powder, salt and pepper.
- Simmer 4-6 minutes until thickened.
- Serve the crispy chicken over mashed potatoes and spoon the mushroom onion gravy over the top. Garnish with parsley if desired.