Skinny Latina Chicken with Gravy Mushroom
Skinny Latina Chicken with Gravy Mushroom

Skinny Latina Chicken with Gravy Mushroom

Skinny Latina Chicken with Gravy Mushroom

This recipe you can make with chicken breast, but it’s one of the few that I actually prefer to use chicken thighs instead. So if you prefer the breast or any other part of the chicken, really, please feel free to use that instead. 


  • 2-4 chicken thighs, boneless and skinless 
  • 2 tbsp avocado or olive oil
  • 1 small onion or ½ large onion, diced
  • ½ - 1lb baby bella mushrooms, sliced thick 
  • 1 small cloves of garlic, minced
  • ¼ cup of Skinny Latina Mother of All Marinades
  • 1 cup of chicken broth
  • 1/2 tbsp cornstarch or arrowroot starch 
  • salt and pepper to season 


  • Season the chicken on both sides with salt and pepper
  • Mix the cornstarch (or arrowroot starch) with 2 tbsp of the chicken broth (cold or room temperature). Set aside for now.
  • Heat a large skillet or pan over medium high for a few minutes then add 1-2 tbsp of avocado/olive oil. Add your chicken thighs and cook for about 5 minutes on each side until golden brown. Remove from heat and set aside on a plate. 
  • On the same pan, lower heat to medium and add onions, season with salt and pepper, let sweat for a few minutes until translucent. Add your mushrooms and season with salt and pepper. Spread them out and allow them to cook, stirring infrequently, for about 5 minutes until softened.
  • Add your garlic, cook for a minute and then add the Skinny Latina Mother of All Marinades. Let cook while stirring for 1 minute. 
  • Stir in the chicken broth, cornstarch mix and juices that the chicken has released. Let simmer for 3-4 minutes.
  • Bring the chicken back in the pan, reduce the heat to low and cook for another 4-5 minutes. 
  • Serve over mashed potatoes (I served mine over malanga puree), quinoa, sauteed spinach, rice, or noodles. Buen Provecho!