Open-Face Chicken and Mushroom Gravy Sandwiches
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 15 min
- Cost
- $17.00
- Nutrition
- 460 cal · 34g protein
- quick
- 20-min
- skillet
- comfort-food
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Open-Face Chicken and Mushroom Gravy Sandwiches is a weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $17 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb ground chicken
- 16 oz cremini mushrooms
- 2 cups whole milk
- 3 tbsp all-purpose flour
- 1 tbsp butter
- 1 tsp Italian seasoning
- 2 tsp Worcestershire sauce
- 4 count whole grain buns
- 2 count oranges
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Buy sliced mushrooms or slice them thin. Melt the butter in a large skillet over medium-high and cook the mushrooms 5 minutes until browned.
- Add the ground chicken, Italian seasoning, salt and pepper. Cook, breaking it up, 5-6 minutes until no pink remains and it reaches 165°F.
- Sprinkle the flour over the pan and stir 1 minute. Slowly pour in the milk and Worcestershire, stirring, and simmer 2-3 minutes until a thick gravy forms.
- Toast the buns and lay both halves cut-side up on plates. Spoon the chicken and mushroom gravy over the top.
- Cut the oranges into wedges and serve on the side.
- Picky eaters can have a plain toasted bun with orange wedges and the chicken on the side.
- Make ahead: slice the mushrooms up to 2 days early and keep them in the fridge. Leftover chicken gravy keeps 3 days; reheat it with a splash of milk.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 42 g
- Fiber
- 3 g
- Sugar
- 10 g
- Fat
- 18 g
- Saturated fat
- 6 g
- Sodium
- 790 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Abdul Raheem Kannath / Unsplash