This Chicken and Gravy recipe is very easy to make and can be blended with homemade ingredients. It is so flavorful that you will feel like you are eating a homemade meal. Accompany it with mashed potatoes and green beans, and you have a great dinner that the family will love!
Chicken and Gravy Recipe
There’s nothing cozier than a skillet filled with delicious chicken and savory sauce. This sauce is made from scratch with basic fixings (including my favorite seasonings and flavor enhancers), which creates the most excellent hand-crafted flavor without taking too much time.
Simple Chicken and Gravy recipe Ingredients
Feel free to jump to the full recipe, but here are valuable notes about the ingredients you will need to make this Simple Chicken and Gravy recipe:
- Boneless skinless chicken: Boneless chicken was all that I had thawed out when I decided to make this Simple Chicken and Gravy. You can use thighs if you like, but you might need to extend the cooking time by a few minutes.
- Chicken broth: Chicken stock is fine. Or vegetable. Water will work, too. Might need a bit more salt.
- All-purpose flour: For building the roux, which will build the gravy. Pretty much any type of flour would be fine.
- Unsalted butter, vegetable oil: Our fats. We use oil to help the seasonings adhere to the chicken and to blend with the butter so it doesn’t burn when you’re searing the chicken.
- Seasoned salt, onion powder, cracked black pepper, celery seed, garlic powder, Green Goddess seasoning: These are just what I pulled out of my pantry and put together on a whim. Feel free to use what you have on hand or what you want to.
How to Make Simple Chicken and Gravy
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Simple Chicken and Gravy recipe:
- Season the chicken. In a small bowl, mix all of the dry seasonings. Once combined, separate about one tablespoon of the mixture into a separate container: you’ll use that to season the gravy. Lightly coat with a teaspoon of vegetable oil the chicken all over, then season it with the mixture you just made (still reserving that single tablespoon). Make sure the chicken is seasoned well all over.
- Sear the chicken. Put a big frying pan or heat a sauté pan on the medium-high range. To the pan, add the two tablespoons of butter and the leftover vegetable oil and then mix them to cover the entire surface of the pan. When the butter has completely melted and has started to bubble, add your chicken, skin side down in a single layer. Don’t crowd the pan – go in batches if you need to. Sear until well-browned, for about 3-5 minutes, then flip and sear the other side. Once all of the chicken is seared, transfer it to a plate or bowl to rest while you build the roux for your Simple Chicken and Gravy.
- Build the roux. The initial step is to put the remaining butter in the pan and let it melt. Next, you have to sift the flour and, by the use of a spatula or a roux whisk, mix the flour and fat to make a roux. As soon as the roux attains a light caramel color, you can cease mixing it, which should require approximately 5-7 minutes.
- Make the gravy. You need to proceed by whisking the chicken broth, starting with one cup. You might find it funny because it seems that the roux absorbs all of the liquid, however, it will become easier as we add the last two cups. Just make sure to whisk thoroughly until you see no lumps between each cup of liquid.
- Simmer the Simple Chicken and Gravy. Now, whisk the reserved seasoning blend into the gravy. If you think you need it, add more seasonings. After you have made the taste right, put the seared chicken back into the pan. Turn down the heat to medium-low and cover the pan with the lid. Let it simmer, stirring occasionally, for 12-15 minutes or until the chicken is fully cooked. That’s it. Savor it!
- Enjoy!
Storage of Chicken and Gravy Recipe
- Store in an airtight box and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
Tips for the Chicken Gravy Recipe:
- Always cook this recipe until it reaches at least 165 degrees with an internal meat thermometer.
- I simply shredded the chicken with two forks on the very pan, but if you’re using a nonstick pan, kindly take the chicken off the pan so you don’t unintentionally scratch your cooking vessel.
- Shredding the chicken with a hand mixer might be another alternative if you take it off the pan and put it in a big bowl.
- Don’t forget to divide your chicken breasts in half lengthwise for the smaller pieces you want. The use of thinner chicken would reduce the cooking time.
FAQS Of the Chicken Gravy Recipe:
How can you cook chicken gravy that tastes the best and is made from scratch?
You can start the procedure by cooking butter and flour until golden, then add broth slowly while stirring. Let the mixture bubble up until it becomes thick and smooth.
Which ingredient is the most critical for making the gravy taste good?
The pan drippings are the secret to fuller flavor with a bit of butter added, and it has to be seasoned well. You can also add a dash of cream to fatten it up.
What is the best way to make gravy?
You need to whisk constantly to be able to avoid lumps, then add liquid slowly, and finally let it be cooked on low heat until you reach your desired consistency.
Recipe!
Homemade Chicken and Gravy Recipe!
This Chicken and Gravy recipe is easy to make and full of homemade flavor. Serve this with mashed potatoes and green beans for a cozy dinner that your family will love!
Equipment
- Mixing bowls
- oven
- Mixing bowls
- Large mixing bowl
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- ¼ cup flour
- 1-2 tablespoons olive oil
Gravy
- ½ cup wine
- 4 tablespoons butter
- ¼ cup flour
- 2 cups chicken broth
- ½ cup beef broth
- ½ chicken bouillon cube see notes
- 1 splash heavy cream can sub half and half
- 1 teaspoon Worcestershire sauce can sub soy sauce
Seasonings
- ½ teaspoon each: onion powder garlic powder, mustard powder
- ¼ teaspoon each: dried thyme ground sage, pepper
Instructions
- In a large measuring cup with a spout, combine the chicken broth, beef broth, chicken bouillon, cream, Worcestershire sauce, and seasonings and set aside.
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
- Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
- Melt the butter and add the flour. Stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
- Add the "gravy mixture" (from step 1) in small splashes, stirring continuously. Doing this slowly is necessary to maintain the thickness of the gravy.
- Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Let it simmer and reduce for 5 more minutes, or until desired thickness is obtained. The longer it simmers, the thicker and more concentrated it will get. Maintain a very gentle simmer to ensure the chicken stays juicy. (A boil will make it tough.)
- Serve with mashed potatoes and roasted green beans!
Notes
Notes
Pro Tips
Storage
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
- Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
- Beef Broth: It may seem counterintuitive to add beef broth, but it adds a nice contrast and depth of flavor to the chicken broth and adds a slightly darker color to the gravy. All chicken broth can be used if preferred!
- Bouillon: I add 1/2 a bouillon cube for depth of flavor in this gravy. I use Better Than Bouillon for that and use it to make the broth as well. It takes very little space and makes it easy to measure out customized amounts of broth.
- The Worcestershire Sauce adds umami and also can’t be tasted in this soup. Soy sauce can be used as a substitute if needed.
- For Serving: Be sure to serve this with my creamy mashed potatoes and roasted green beans!
- Beef/Pork Chops: Try my Beef Tips and Gravy and/or my Pork Chops and Gravy recipes next!
- Crock Pot: This recipe is best suited for the stove top due to the techniques used that require various heat levels. It also needs to simmer, reduce, and concentrate to develop the flavor of the gravy and thicken, which requires evaporation.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
- If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.