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.