Chicken and Gravy Recipe

This easy chicken and gravy recipe is the one pan meal you need for busy weeknights! The chicken stays perfectly juicy, and you’re going to want this gravy on absolutely everything.

 

We love easy chicken dinners here, but nothing ever beats juicy chicken with a perfectly seasoned gravy. You’ve likely seen the classic, creamy white gravy frequently paired with shredded chicken, but you are going to love this bolder, even easier version! Forget the bland gravy mix packets and mushy, overcooked meat. We’re keeping the focus on quick cooking and flavors that always complement the chicken without ever overdoing it!

Ingredients for Chicken and Gravy

Here’s a quick overview of what you will need. Scroll to the printable recipe card for exact measurements.

• Chicken – Skinless, boneless chicken breasts. While you likely could use thighs or tenderloins, the cooking time would be different with the different sizes.
• Flour – I used gluten-free (GF Bisquick, King Arthur GF flour, or cup4cup can all work). If you are not gluten-free, you can use all-purpose. I have not tried low-carb flours.
• Seasonings: Garlic powder, Onion powder, Paprika, Salt, and Pepper
• Butter and Avocado oil – We like the combo for the best flavor, but feel free to use one or the other if you prefer.
• Chicken stock – Homemade or store-bought work fine. For more protein, use bone broth.

How to Make Chicken Gravy

1. Create 4 chicken cutlets & season. Start by carefully slicing the chicken in half as though you are butterflying it, but cut all the way through so that each chicken breast becomes two thin cutlets. Dredge each piece of chicken in the flour and seasonings.
2. Sear the chicken. Heat a large skillet with the butter and oil over medium heat. Once hot, cook the chicken for 5-6 minutes on each side. Once golden brown, transfer the chicken to a plate for now.
3. Make the gravy. Deglaze the pan if needed, then add in the rest of the butter with the pan over medium low heat. Stir in the flour once melted, allowing it to bubble and form a paste. Pour in the chicken stock slowly while you stir constantly. Once it is completely smooth with no clumps, bring it to a simmer for 2-3 minutes. Once it has thickened enough that the gravy coats the back of your spatula when you stir, it is done.
4. Combine. Add your golden brown chicken back to the pan and reduce the heat to low. Cover the skillet with a lid and allow the chicken to warm up for 3-4 minutes in the gravy before serving.

Storage and Reheating

• Fridge: Place cooled leftovers in an airtight container and refrigerate up to 4 days.
• Freezer: Place in a freezer-safe container in the freezer, then thaw overnight in the fridge within 3 months before enjoying.
• Reheating: Microwave individual portions (50% power, 1 minute increments). To reheat the entire dish, place in a deep skillet over medium-low heat, covered. Stir occasionally and flip chicken for even reheating.

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Yield: 4 servings

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Ingredients

 

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Chicken Ingredients

• ▢ 2 large chicken breasts, cut in half lengthwise to create two smaller, thinner breasts
• ▢ ¼ cup flour, gluten-free or all purpose
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon paprika
• ▢ ½ teaspoon each salt and pepper
• ▢ 1 tablespoon butter
• ▢ 2 tablespoon olive or avocado oil

Gravy Ingredients

• ▢ 2 tablespoons butter
• ▢ 2 tablespoons flour, I use the remaining flour mixture from above, but if you don’t have enough left you will need to supplement
• ▢ 1 cup chicken stock, more if needed to thin the gravy
• ▢ Salt and pepper to taste
• ▢ *see notes if you prefer a creamier gravy

Equipment

• ▢
  Utopia Kitchen Pre-Seasoned Cast Iron Skillet – 12.5 Inch – Black

Instructions

 

• Carefully cut the chicken as if you are butterflying it, but cut it all the way through, this will give you a total of four thinner, uniform chicken breasts.
• Combine the flour, garlic powder, onion powder, paprika, salt and pepper in a bowl. Dredge each piece of chicken in the flour mixture, making sure it is coated well.
• Heat a large, deep skillet to medium heat. Add the butter and oil.
• Cook the chicken for 5-6 minutes on each side until golden brown. Remove the chicken from the skillet.
• If you need to add a little bit of liquid to the skillet to deglaze the pan. Reduce the heat to medium low add the butter and when melted stir in the flour. The flour mixture will begin to bubble and form a paste.
• Slowly pour in the chicken stock, stirring constantly. Allow the mixture to simmer for 2-3 minutes and begin to thicken, at this point it should coat the back of your spatula when you stir.
• Add the chicken back to the pan. Reduce the heat to low. Cover and allow the chicken to rewarm in the skillet for 3-4 minutes.

Notes

• Note: if you prefer a more cream-based gravy, you can add ⅓ cup heavy whipping cream when you are stirring in the chicken stock.

Serving: 1piece of chicken + 1/4 of gravy, Calories: 314kcal, Carbohydrates: 8.5g, Protein: 26.8g, Fat: 18.7g, Cholesterol: 105.6mg, Sodium: 753.1mg, Fiber: 0.5g, Sugar: 0.1g

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