Provolone Chicken with Mushroom Gravy

July 13, 2016
makes 4 servings
prep time 15 min
cook time 30 min


  • 4 (6-ounce) boneless, skinless chicken breasts
  • 5 teaspoons vegetable oil, divided
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (12-ounce) package sliced baby portabella mushrooms
  • 1 (1.2 ounce) package brown gravy mix
  • 1/4 teaspoon garlic powder
  • 2 cups water
  • 4 slices Provolone cheese


1. Preheat oven to 350°F.

2. Pound chicken breasts to 1-inch thickness; coat each with 1 teaspoon vegetable oil and sprinkle with salt and pepper.

3. Place chickens breasts In a 9-inch x 13-inch casserole dish; bake for 15 minutes or until internal temperature of chicken reaches 165°F.

4.  Pour mushroom gravy over chicken, top each with 1 slice of cheese; bake for an additional 3 to 5 minutes or until cheese is melted.


To make mushroom gravy:

1. In a medium sauce pan, cook mushrooms in 1 teaspoon vegetable oil over medium heat for 5 to 7 minutes or until mushrooms are tender.

2. Add garlic powder and water and bring to a boil over high heat; whisk in gravy mix. Simmer for 3 to 5 minutes or until gravy is smooth.


Tip: Substitute white button or other mushroom varieties for portabella.

Provolone Chicken with Mushroom Gravy

PT15M PT30M PT45M Serves 4 Ingredients: 4 (6-ounce) boneless, skinless chicken breasts, 5 teaspoons vegetable oil, divided, 1 teaspoon salt, 1 teaspoon black pepper, 1 (12-ounce) package sliced baby portabella mushrooms, 1 (1.2 ounce) package brown gravy mix, 1/4 teaspoon garlic powder, 2 cups water, 4 slices Provolone cheese,

nutritional facts

Per serving

Calories 370

Total Fat 17g 26%

Saturated Fat 5g 25 %

Trans Fat 0g

Cholestrol 125mg 42%

Sodium 1450mg 60%

Total Carbohydrate 9g 3%

Sugars 2g


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