Description
This Chicken and Gravy recipe is simple, hearty, and bursting with homestyle flavors. The chicken is pan-seared for a golden crust, then simmered in a luscious, seasoned gravy. It’s comfort food at its best and a perfect weeknight dinner that will warm you up from the inside out.
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the gravy:
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth (low sodium)
- 1/2 cup whole milk or heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt, to taste
- Optional: 1 tablespoon soy sauce or Worcestershire sauce (for added depth)
Instructions
- Season the chicken: Pat the chicken dry with paper towels. Season both sides with garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
- Sear the chicken: Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
- Make the roux for the gravy: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1–2 minutes until the mixture turns golden brown.
- Build the gravy: Slowly pour in the chicken broth while whisking to avoid lumps. Add the milk (or cream) and whisk until smooth. Stir in onion powder, garlic powder, dried thyme, black pepper, and salt. Add the optional soy sauce or Worcestershire sauce for extra flavor, if desired.
- Simmer the gravy: Reduce the heat to low and simmer the gravy for 5–7 minutes, stirring occasionally, until it thickens to your desired consistency. Taste and adjust seasoning as needed.
- Combine chicken and gravy: Return the cooked chicken to the skillet, spooning the gravy over the top. Let it simmer for an additional 3–5 minutes to warm the chicken and let the flavors meld together.
- Serve: Serve the chicken and gravy hot over mashed potatoes, rice, biscuits, or egg noodles. Garnish with fresh parsley if desired.
Notes
- For extra flavor, deglaze the pan with 1/4 cup white wine or chicken broth after searing the chicken, before making the roux.
- If the gravy becomes too thick, simply whisk in a splash of chicken broth or milk to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Lunch
- Method: Pan-fried and simmered
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 310 Kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 29 g
- Cholesterol: 85 mg
Keywords: Pan-fried and simmered