Pan Fried Chicken Breast with Brown Gravy

Pan Fried Chicken Breast with Brown Gravy


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This recipe is such a classic that it is impossible not to know how to make. Simple seasoned pan-fried chicken breasts served with a 5-minute mushroom gravy. Make it better by serving it with a side of boiled vegetables and mash potatoes.

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

1 serving


  • 2 pieces boneless, skinless chicken breast
  • 1 C sliced mushrooms
  • ¼ C unsalted butter
  • ¼ C flour
  • 1 tsp onion powder
  • 2 C water
  • 4 tsp beef bouillon granules
  • Salt
  • Pepper
  • Oil

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Season the chicken breasts with salt and pepper.

In a pan, heat the oil over medium heat and place the chicken in. Cook for 15-20 minutes until it is cooked through. Remove and set aside.

Meanwhile, mix the water and beef bouillon granules; heat it up in the microwave for 1 minute.

In a separate saucepan, melt the butter over medium heat. Then add in the flour and onion powder and stir. Stir occasionally for 1 minute.

Later, add in the beef broth and whisk. Add in the mushrooms, close and let the mixture simmer for 1-2 minutes.

Once the gravy has thickened and the mushrooms have tenderized, set aside.

Place the cooked chicken breast on a plate and generously pour the gravy over the meat. You can also serve it with a side of mash potatoes and boiled broccoli. Enjoy!

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