Lightened up skillet chicken and mushrooms with a bonus side dish!


  • 2 teaspoons cornstarch
  • 1/2 cup fat-free milk ( you can use half and half if you aren’t trying to cut carbs and fat)
  • 4 boneless skinless chicken breast halves (pounded thin-sh)
  • olive oil spray (I use this one)
  • 1.5 tablespoon butter
  • 1/2 pound sliced fresh mushrooms (but feel free to add more mushrooms if you love them. The more the merrier really 😉
  • 1 medium white onion, thinly sliced
  • 1/4 cup chicken broth
  • Salt and pepper for flavoring (lightly season every layer as you cook…tip from my girl Jule (


  • Mix the cornstarch and milk together in a bowl until the lumps disappear
  • Pound chicken with a meat mallet. It doesn’t need to be super thin, but make sure it isn’t too thick so it will cook in the sauce
  • In a large nonstick skillet, heat olive oil spray over medium heat
  • Add your chicken breasts to the pan and cook until no longer pink on the outside, 5-6 minutes per side. Remove from pan.
  • In the same pan that you cooked the chicken, heat butter over medium-high heat; add your mushrooms and onions and sauté until tender (7-8 minutes).
  • Stir in chicken broth, salt and pepper; bring to a boil. This will happen quickly
  • Once boiling, stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes.
  • Return chicken to pan; heat through.
  • If you need to add more milk and broth, do so at this point and bring back to a boil
  • Chicken should cook quickly in the sauce. I usually cover the pan (5 minutes or so)
  • Serve and enjoy!

I served this dish with a side of mashed cauliflower and roasted broccoli! For the broccoli, place your chopped broccoli pieces on a pan on top of a sheet of parchment paper. Spray the broccoli with olive oil spray so it is fully coated. Then sprinkle Nutritional yeast all over the broccoli. Roast at 400 degrees for 30-40 minutes. DELISH!