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White plate with chicken and vegetables over rice with a fork

Saucy Chicken and Vegetables

Mushrooms, onions and bell peppers are quickly sauteed along with chicken and then an easy brown sauce made with onion soup mix is added to make Saucy Chicken and Vegetables.
Course Main Course
Cuisine American
Keyword Saucy Chicken and Vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 862kcal
Author Jennifer @ Plowing Through Life


  • 6 chicken breast tenderloins cut into 2 inch x 1/2 inch strips or cubes
  • 2 tablespoons butter
  • 1/2 sweet onion chopped
  • 1/2 red bell pepper chopped
  • 4 ounces mushrooms chopped
  • 1 package onion soup mix
  • 1 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons water


  • Combine chicken broth, onion soup mix and Worchestershire sauce. Set aside.
  • In a large skillet melt butter over medium-high heat and brown chicken on all sides.
  • Set chicken aside and add onion, pepper and mushrooms to the drippings. Saute until crisp-tender. Return chicken to skillet.
  • Pour onion soup mixture over chicken and cover skillet. Reduce heat and simmer for 10 minutes.
  • Combine cornstarch and water and set aside.
  • Use a slotted spoon to remove chicken and vegetables to a plate. Set aside.
  • Add cornstarch mixture to skillet and bring to a boil. Boil 1 minute or until sauce is thick in same skillet. Pour sauce over chicken and enjoy!


Calories: 862kcal | Carbohydrates: 69g | Protein: 75g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 252mg | Sodium: 6177mg | Potassium: 2528mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2653IU | Vitamin C: 111mg | Calcium: 162mg | Iron: 4mg