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Easy Chicken and Gravy Recipe

Chicken and Gravy

iamwinfred
This is the kind of meal that fills your kitchen with the most inviting aroma and has everyone at the table asking for seconds. It's simple, satisfying, and made with pantry staples you probably already have on hand. Think tender, juicy chicken cooked in a rich, silky gravy that clings to every bite. Serve it over a pile of fluffy mashed potatoes or buttery rice, and you've got pure comfort on a plate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 310 kcal

Equipment

  • Large skillet or cast iron pan 12-inch recommended
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs For flipping the chicken
  • Whisk For the gravy
  • Shallow dish or plate For dredging the chicken
  • Ladle or large spoon For serving
  • Instant-read meat thermometer Optional but recommended
  • Flat-edged wooden spatula Optional

Ingredients
  

  • 2 large boneless, skinless chicken breasts about 1.5 lbs total, halved horizontally to create 4 thinner cutlets
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • salt and black pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried rosemary optional
  • fresh parsley chopped, for garnish (optional)

Instructions
 

  • Halve chicken breasts horizontally to create 4 thinner cutlets. Pat completely dry with paper towels.
  • Mix garlic powder, onion powder, paprika, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Generously season both sides of each cutlet.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken undisturbed for 4-5 minutes until golden brown.
  • Flip and cook 3-4 minutes more until internal temperature reaches 165°F. Transfer to a plate and tent with foil. Do not wipe the skillet.
  • Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Once melted, add flour and stir continuously for 1-2 minutes to make a golden roux.
  • While whisking constantly, slowly pour in chicken broth. Scrape up browned bits from the bottom of the pan.
  • Add Worcestershire sauce and dried rosemary (if using). Simmer for 3-5 minutes, stirring frequently, until gravy thickens to desired consistency. Season with salt and pepper to taste.
  • Return chicken to the skillet, spooning gravy over each piece. Simmer on low for 2-3 minutes until warmed through.
  • Garnish with fresh parsley if desired. Serve hot over mashed potatoes, rice, or egg noodles.

Notes

  • Dry the chicken thoroughly: Patting the chicken dry before searing is the single biggest tip for getting a beautiful golden crust. Moisture is the enemy of browning.
  • Don't skip the roux: Cooking the flour and butter together before adding the broth is what gives the gravy its body and prevents it from tasting starchy or raw.
  • Use low-sodium broth: This gives you full control over the saltiness of the final dish. You can always add more salt, but you can't take it out.
  • Chicken thighs work great: Boneless, skinless chicken thighs are even more forgiving than breasts and stay incredibly tender even if slightly overcooked. Cook 5-6 minutes per side.
  • Fix lumpy gravy: Pour through a fine-mesh strainer or use an immersion blender directly in the pan for a few seconds until smooth.
  • Adjust gravy consistency: If too thick, add a splash of chicken broth. If too thin, let it simmer for a few more minutes to reduce and thicken.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
  • Reheating: Gently reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the gravy. The gravy will thicken when refrigerated.
  • Make it dairy-free: Replace the butter with vegan butter or a neutral-flavored oil like avocado oil.
  • Make it gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend or use 1 1/2 tablespoons of cornstarch mixed with cold water as a slurry.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 9gProtein: 36gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 480mgPotassium: 420mgFiber: 0.5gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 2mgIron: 8mg
Keyword chicken and gravy, comfort food, easy chicken dinner, homemade gravy, one pan chicken
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