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.