Spring is my killer season.
Also, I think I say that every season, but seriously, my kids, man, so busy.
Right now we are at practice every night during the week except for Friday.
We have games on Saturdays and Sundays.
Cooking and eating dinner like a regular family are basically impossible.
I tried to do that cook 30-pieces-of-chicken-on-Sunday-so-it-will-last-all-week-and-we-will-hate-all-fowl-made-things-for-life business but I think we can all agree that was a fail.
I switched over last week to just focusing on making First Dinner awesome, preparing something edible and not totally terrible for Second Dinner, and then cooking for real sit down meals on Fridays and Sundays.
Some Sundays, everyone leaves the table crying and potentially grounded.
Not this Sunday though, because this Sunday, was a hit!
And so, so easy!
Sunday Dinner Ideas: Pan Fried, Oven Baked Chicken with Mushroom Gravy
- 2 Tbsp. cooking oil
- 8 chicken breast tenderloin pieces (I doubled this because my family is hungry & I needed to make extra for a second night of dinner)
- 1/2 a yellow onion, sliced
- 1 cup mushrooms (feel free to add more if you love shrooms)
- Salt and pepper
- Garlic powder
- 2 Tbsp flour
- 1 3/4 cup chicken broth
- 1 tsp dried thyme
- 3 Tbsp butter
- Mashed potatoes with bacon for serving
- Heat the oven to 400°.
- Peel your potatoes to be used for mashing. Rinse them, chop them into chunks, and place them in a pan, covered with water, on the stove to boil. (I’m assuming everyone knows how to make mashed potatoes so I won’t be going over that here.)
- In a oven-safe skillet, heat the oil over medium high heat. Season the chicken with the salt, pepper, and garlic powder. I say do this to what you own personal taste is (we are light on the garlic, heavy on the pepper here). Cook the chicken in the oil until well browned, turning regularly. Should take about 7-8 minutes.
- Remove the chicken from the pan.
- Reduce the heat to medium, add the onion and the mushrooms. Cook until brown.
- Remove the mushrooms and the onions.
- Add the flour and stir. Put chicken back in pan and cover (if you don’t have an oven-safe pan top, use aluminum foil instead).
- Put in oven and bake for about 15 minutes.
- Now is a good time to prep your other side dish (we had garlic, butter sautéed sugar snap peas), get your potatoes ready for mashing, and take a break to dance to some Yonce in your kitchen.
- Remove from oven.
- Remove the chicken from the pot. Place pot on burner (I shouldn’t have to say this but, seriously, guys, DON’T BURN YOURSELVES!) and whisk in the chicken broth. Add the remaining ingredients and let it simmer a bit.
- Add the mushrooms and onions, simmer a bit until sauce starts looking thickish.
- Add butter and stir until it melts.
- Put chicken back into the pot and let warm on stove until everything is bubbling together and looking tasty.
- Serve spooned over your bacon mashed potatoes.