This onion soup gravy chicken skillet is pure comfort food. Simple ingredients, one pan, and a rich, savory sauce that tastes like you spent all day making it. With onion soup mix, mushrooms, bell peppers, and tender chicken, this easy dinner comes together fast and feels cozy enough for any night of the week. 👇👇
Note From Andi:
This recipe gives me total retro dinner vibes - the kind of meal your mom or grandma might've made straight from the pantry. I love that it uses simple staples like onion soup mix, mushrooms, and chicken to create a rich, flavorful sauce in no time.
The best part? Everything cooks in one pan, and that thick gravy-style sauce gets poured right over fluffy rice.
If you love easy skillet dinners like this, also try my Ground Turkey Quinoa Skillet or Ground Beef Sweet Potato Skillet next - both are weeknight-friendly and use simple, budget ingredients.
Why You'll Love This Recipe
- Pantry-friendly - made with onion soup mix, canned mushrooms, and Worcestershire.
- Ready in under 30 minutes - perfect for weeknights.
- Family-approved - cozy, saucy, and pairs perfectly with rice.
Recipe Ingredients 👇👇
- 1 lb boneless skinless chicken breasts - about 4 medium, sliced into bite-sized pieces
- 1 Tbsp salted butter - adds richness to the sauce
- ½ cup chopped onion - fresh or frozen will work
- ½ cup chopped green bell pepper
- 1 can (4 oz) mushroom stems and pieces - drained
- 1 envelope onion soup mix - the classic Lipton-style packet
- 1 ¼ cups water - mixes with the soup packet to make the base sauce
- 1 Tbsp Worcestershire sauce - adds savory flavor
- 1 Tbsp cornstarch + 1 Tbsp cold water - for thickening the sauce at the end
- Cooked rice - white, jasmine, or brown rice to serve it over.
Watch How To Make It 👇👇
Step-By-Step Instructions 👇👇
STEP 1: Prep the Base
Cook your rice in a rice cooker or on the stovetop according to package directions, then set aside. In a small bowl, whisk together 1 envelope onion soup mix, 1¼ cups water, and 1 Tbsp Worcestershire sauce. In another small bowl, stir together 1 Tbsp cornstarch and 1 Tbsp cold water; set both aside for later.
STEP 2: Brown the Chicken
Slice 1 lb boneless chicken breasts into bite-sized pieces. Heat 1 Tbsp salted butter in a large skillet over medium heat. Add the chicken and cook for 1-2 minutes per side, just until lightly browned (it doesn't need to be fully cooked yet). Remove chicken to a plate and set aside - leave any liquid in the pan.
STEP 3: Sauté the Vegetables
In the same skillet, add ½ cup chopped onion, ½ cup green bell pepper, and 1 can of drained mushrooms. Sauté for 2-3 minutes until the bell pepper is tender and the onions start to soften.
STEP 4: Build the Sauce & Simmer
Pour the onion soup mixture into the skillet with the veggies, stirring to combine. Add the browned chicken back to the pan, mix everything together, reduce the heat to low, and cover. Simmer for 8-10 minutes, or until the chicken is cooked through.
STEP 5: Thicken the Sauce
Transfer the chicken mixture to a serving bowl. Pour in the cornstarch slurry (the mix of 1 Tbsp cornstarch + 1 Tbsp cold water) into the pan juices. Bring to a gentle boil, stirring constantly for 1-2 minutes, until the sauce thickens into a rich gravy. Pour it over the chicken.
STEP 6: Serve & Enjoy
Serve the chicken and sauce over warm cooked rice. Spoon extra sauce on top - it's the best part!
Recipe Tips
- Cut chicken evenly so it cooks at the same rate.
- Don't skip the cornstarch slurry - it's what turns the sauce into gravy.
- Use a wide skillet so the chicken and veggies brown instead of steam, and the sauce thickens faster as the liquid evaporates.
- Want a richer sauce? Replace ½ cup of the water with low-sodium chicken broth.
- Make it creamy: Stir in 2 Tbsp sour cream or a splash of heavy cream before serving.
Variations and Substitutions
- Protein swaps: Use boneless chicken thighs or pork chops
- Veggie add-ins: Try adding sliced carrots, celery, or frozen peas.
- Flavor twist: Add a dash of soy sauce or balsamic vinegar to deepen the flavor.
- Low-sodium option: Choose reduced-sodium onion soup mix and broth.
- No mushrooms? Skip them or replace them with frozen green beans.
What To Serve With
- Pair with dinner rolls or garlic bread to soak up the sauce.
- Add a side of steamed broccoli or green beans for color.
- Serve with my kale chickpea salad to balance the richness.
- For a cozy twist, spoon it over mashed potatoes instead of rice.
How To Store Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet or microwave with a splash of water or broth to loosen the sauce.
- Freezer: Not ideal - the sauce can separate once thawed.
Dinner Rhythm Idea
If you're following my Dinner Rhythm Blueprint, this is a perfect Anchor Meal - hearty, satisfying, and stretches into a few easy meals.
- Option 1: Serve fresh over rice tonight.
- Option 2: Reheat leftovers and serve over noodles or mashed potatoes tomorrow.
- Option 3: Shred the chicken and spoon it into toasted hoagie rolls for easy open-faced sandwiches.
Dinner Rhythm Tip: Keep a few packets of onion soup mix in your pantry - it's one of the easiest shortcuts for making instant sauces or gravies.
FAQs
Yes! Mix 3 Tbsp dried minced onion, 2 tsp beef bouillon granules, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp dried parsley to replace one store-bought packet.
Absolutely - boneless thighs stay juicy and work beautifully here.
Yes, just double the soup mix, water, and Worcestershire. You'll want extra sauce if serving a larger family.
Onion Soup Gravy Chicken Skillet
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Ingredients
- 1 lb boneless skinless chicken breasts - about 4 medium
- 1 Tbsp salted butter
- ½ cup chopped onion - fresh or frozen
- ½ cup green bell pepper - chopped
- 4 oz canned mushrooms - stems and pieces, drained
- 1 pkg onion soup mix
- 1 ¼ cups water
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- Cooked rice - for serving
Instructions
- Cook rice according to package directions and set aside.
- In a small bowl, whisk together onion soup mix, 1¼ cups water, and 1 Tbsp Worcestershire sauce.
- In another bowl, mix 1 Tbsp cornstarch with 1 Tbsp cold water until smooth; set aside.
- Cut 1 lb chicken into bite-sized pieces. Heat 1 Tbsp butter in a skillet, add chicken, and brown for 1-2 minutes per side. Remove chicken to a plate.
- In the same skillet, sauté ½ cup onion, ½ cup green pepper, and 1 can mushrooms for 2-3 minutes, until softened.
- Stir in the onion soup mixture, then add the chicken back in. Reduce heat, cover, and cook 8-10 minutes, until chicken is cooked through.
- Remove chicken to a bowl. Pour the cornstarch mixture into the skillet and bring to a gentle boil. Stir for 1-2 minutes, until thickened.
- Pour sauce over chicken and serve with rice.
Notes
- Cut chicken evenly for quick, even cooking.
- Use chicken broth for a richer sauce.
- Add sour cream for a creamy twist.
- Serve with bread or mashed potatoes for comfort-style dinners.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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