Easy Skillet Chicken with Mushroom Gravy

Major comfort food in one skillet! That silky gravy is beyond delicious, and even more remarkably easy. It's satiny and rich, chunky with mushrooms, and has hints of Worcestershire, onion, garlic, and tomato. Plan on serving this incredible dish with some sort of side so you can mop up every drop.

Of course, you could just drink the gravy... or slop it up with a spoon. But it's much better when it seeps into fluffy rice, couscous, tender pasta, buttery mashed potatoes, or curly quinoa. I served mine with pearled couscous and warm artisan bread. It was a monumental success.

And I even converted my son Luke into a mushroom-lover with this dish! He's never been wholeheartedly opposed to the flavorful fungus, but he's always picked them out of mushroomy meals before diving in. Not this time! The meaty mushrooms add incredible depth to the gravy and catapult a simple chicken dish into one of the most comforting, satisfying meals on the planet.

Easy Skillet Chicken with Mushroom Gravy

2 cups chicken broth
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon olive oil
8 ounces cremini mushrooms, stems trimmed, sliced
Salt and ground black pepper
4 boneless skinless chicken breast halves, about 4-5 ounces each
2 tablespoons butter
2 tablespoons all-purpose flour
Chopped green onions for serving, optional
Chopped fresh parsley for serving, optional

In a small bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, parsley, onion powder, and garlic powder. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft. Season the mushrooms with salt and pepper. Use a slotted spoon to transfer the mushrooms to a plate and set aside. Keep the skillet over medium-high heat.
Season the chicken with salt and pepper and add to the hot pan. Cook for 2 to 3 minutes per side, until golden brown. Transfer the chicken to the plate with the mushrooms.
Melt the butter in the same skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth mixture and bring to a simmer. Simmer for 2 minutes and incorporate the brown bits from the bottom of the pan into the gravy. Return the chicken and mushrooms to the skillet with any accumulated juices from the plate. Simmer for 3 to 5 minutes, until the chicken is cooked through. Season the gravy with salt and pepper. Top with green onions and parsley (if using) and serve.
Serves 4