Provolone Chicken with Mushroom Gravy

Makes 4 Servings

  • Total Time: 45
  • Prep Time: 15
  • Cook Time: 30


  • 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.