This recipe features tender, seasoned chicken breasts served with a savory mushroom sauce over a bed of rice. The chicken breasts are halved to create thinner cuts, then rubbed with a homemade all-purpose seasoning blend made from salt, paprika, brown sugar, black pepper, onion powder, garlic powder, and dried basil. After searing the chicken to a perfect golden brown, they are set aside while mushrooms and onions are sautéed in the same pan, absorbing the flavorful drippings.
A creamy sauce is then created by mixing cream of mushroom soup with milk, simmered until it reaches a smooth consistency. The dish is assembled by placing the cooked rice, prepared in chicken stock for extra flavor, onto plates, topping it with the grilled chicken, and finishing with a generous helping of the mushroom sauce. The result is a comforting, hearty meal with a balance of flavors and textures.
Grilled Chicken with a Mushroom Onion Gravy
Ingredients
- 2 chicken breasts halved to create 4 thin breasts
- 5 tbsp cooking oil divided
- 8 oz mushrooms sliced
- 1 onion sliced
- 1 15 oz can of cream of mushroom soup
- ¼ to ½ cup milk
- 2 cups cooked rice cooked in chicken stock
- 1 tsp salt
- 1 tsp paprika
- ½ tsp brown sugar
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried basil
- Additional salt pepper, and garlic powder to taste
Instructions
Prepare the All-Purpose Seasoning:
- In a small bowl, combine salt, paprika, brown sugar, black pepper, onion powder, garlic powder, and dried basil.
Season the Chicken:
- Rub 2 tbsp of cooking oil over both sides of the chicken breasts.
- Sprinkle the all-purpose seasoning evenly over both sides of the chicken.
Cook the Chicken:
- Heat 2 tbsp of cooking oil in a grill pan or skillet over medium heat.
- Once the oil is hot, add the chicken breasts and cook for 45 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the pan and set aside.
Cook the Vegetables:
- In the same pan, add the remaining 1 tbsp of cooking oil.
- Add the sliced mushrooms and onions. Season with salt, pepper, and garlic powder to taste.
- Cook for a few minutes, until the vegetables are soft.
Prepare the Sauce:
- Add the cream of mushroom soup to the pan with the vegetables.
- Stir in ¼ cup of milk. If the sauce is too thick, gradually add more milk until you reach the desired consistency.
Serve:
- Place a portion of cooked rice on each plate.
- Top with the grilled chicken breasts.
- Spoon the mushroom sauce over the chicken.