Why You’ll Love This Recipe
Easy Chicken and Gravy is a comforting, hearty dish that comes together with minimal ingredients and effort. Featuring tender chicken smothered in a rich, savory gravy, it’s perfect for busy weeknights or cozy weekend dinners. Serve it over mashed potatoes, rice, or biscuits for a satisfying meal the whole family will enjoy.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (boneless, skinless)olive oil or butterchicken broth (or stock)flour (for thickening)onion powdergarlic powdersaltblack pepperoptional: cream or milk for extra richness
directions
Season the chicken with salt, pepper, onion powder, and garlic powder.
In a large skillet, heat olive oil or butter over medium heat.
Add the chicken and sear on both sides until golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add a bit more butter if needed and sprinkle in the flour. Stir to form a roux.
Gradually whisk in the chicken broth, stirring constantly until smooth.
Let the gravy simmer until thickened, about 5-7 minutes. For a creamier gravy, add a splash of milk or cream.
Return the chicken to the skillet and spoon gravy over the top. Simmer for a few more minutes to meld the flavors.
Serve hot over your choice of sides.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use cream of chicken soup instead of flour and broth for a shortcut version.
Add sautéed mushrooms or caramelized onions for extra flavor.
Sprinkle in herbs like thyme or rosemary for a fragrant touch.
Use bone-in chicken for deeper flavor, adjusting cook time accordingly.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet or microwave, adding a splash of broth or milk to loosen the gravy if needed.Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use rotisserie chicken?
Yes, just heat the shredded chicken in the prepared gravy until warmed through.
What can I serve with chicken and gravy?
Mashed potatoes, rice, egg noodles, or biscuits work wonderfully.
How do I make the gravy gluten-free?
Use a gluten-free flour blend or cornstarch as a thickener instead of regular flour.
Can I make this in a slow cooker?
Yes, cook the seasoned chicken with broth and spices on low for 6-7 hours, then thicken the liquid at the end with a flour or cornstarch slurry.
Can I use chicken thighs instead of breasts?
Absolutely, thighs are flavorful and stay juicy during cooking.
How do I prevent lumpy gravy?
Whisk the flour into the fat well and add broth slowly while whisking constantly.
What if my gravy is too thick?
Add more broth or milk a little at a time until it reaches your desired consistency.
Conclusion
Easy Chicken and Gravy is a simple yet deeply satisfying dish that delivers flavor and comfort in every bite. Whether you’re making it for a quick dinner or a cozy family meal, it’s a go-to recipe you’ll want to keep in your rotation.
Print
Easy Chicken and Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-searing & Simmering
- Cuisine: American
- Diet: Low Fat
Description
A simple, comforting chicken and gravy recipe that’s easy to make on busy weeknights.
Ingredients
- 4 boneless, skinless chicken breasts (~6 oz each)
- Salt and pepper, to taste
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups low‑sodium chicken broth
- ½ cup heavy cream (optional for richer gravy)
- 1 tsp dried thyme (or rosemary)
- Chopped fresh parsley, for garnish
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook 5–6 min per side until golden and cooked through (internal temp 165 °F/74 °C). Remove chicken and set aside.
- Add butter to the skillet. Once melted, sauté onion 3–4 min until translucent.
- Add garlic and cook ~30 sec until fragrant.
- Sprinkle flour over onion/garlic and stir constantly for 1–2 min to form a roux.
- Gradually whisk in chicken broth, scraping up browned bits. Bring to a simmer.
- Stir in heavy cream (if using) and thyme. Season gravy with salt and pepper to taste.
- Return chicken to skillet; spoon gravy over and simmer 2–3 min to heat through.
- Garnish with parsley and serve over mashed potatoes, rice, or noodles.
Notes
- Bone‑in chicken pieces can be used—adjust cooking time accordingly.
- For gluten‑free gravy, substitute flour with a cornstarch slurry (1½ Tbsp cornstarch + 2 Tbsp water).
- Deglaze pan with a splash of white wine before adding broth for extra flavor.
- Gravy can be made ahead; reheat gently and whisk before serving.