Looking for a comforting and delectable meal that can be whipped up in no time? Our Easy Chicken and Gravy recipe is your go-to solution. This delightful dish embodies the essence of southern style chicken and gravy, offering a creamy, savory experience that’s perfect for any weeknight dinner. Let’s dive into this flavorful journey with a detailed recipe that’s sure to become a family favorite.

Ingredients

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 6 ounces each, for even cooking)
  • 1 teaspoon salt (preferably sea salt for enhanced flavor)
  • 1/2 teaspoon black pepper (freshly ground for better aroma)
  • 1 teaspoon garlic powder (or substitute with 2 cloves of minced garlic for a fresher taste)
  • 1 teaspoon onion powder (adds a depth of flavor to the chicken)
  • 2 tablespoons olive oil (extra virgin for its robust flavor)
• For the Gravy:
  • 2 tablespoons unsalted butter (ensures you can control the saltiness of the gravy)
  • 2 tablespoons all-purpose flour (necessary for creating the roux)
  • 2 cups chicken broth (low sodium to manage the salt levels easier)
  • 1/2 cup heavy cream (can be swapped with coconut milk for a dairy-free option)
  • Salt and pepper to taste (adjust according to your preference after tasting)
• Optional Ingredients:
  • Chopped fresh parsley for garnish (adds freshness and a burst of color)
  • Cooked rice or mashed potatoes for serving (choose based on preference for a hearty accompaniment)

Steps / Instructions

1. Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. Ensure each piece is evenly coated for consistent flavor.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside to rest, allowing juices to redistribute.
3. In the same skillet, reduce the heat to medium and melt the butter. Once melted, whisk in the flour, cooking for about 1 minute until it forms a light roux. The roux should have a slightly nutty aroma and a pale golden color.
4. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly for 3-5 minutes. Stir continuously to prevent the gravy from sticking to the pan.
5. Reduce the heat to low and stir in the heavy cream. Season the gravy with additional salt and pepper as needed. Continue to cook, stirring occasionally, until the gravy is smooth and creamy.
6. Return the chicken breasts to the skillet, spooning the gravy over them to ensure they’re well-coated. Simmer the dish for another 5 minutes, allowing the flavors to meld together and the chicken to absorb the savory gravy.

Tips & Tricks

• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Layer the chicken and gravy to maintain moisture. Reheat gently on the stove or in the microwave to prevent the chicken from drying out.
• Make-Ahead Option: Prepare the gravy in advance and refrigerate it separately. Simply reheat and combine with freshly cooked chicken. This saves time on busy evenings.
• Common Mistakes to Avoid: Overcooking the chicken can result in dry, tough meat. Use a meat thermometer to ensure the internal temperature reaches 165°F. Avoid over-boiling the gravy as it can become too thick or lose flavor.
• Pro Techniques: For a deeper flavor, consider adding a splash of white wine to the skillet after browning the chicken and before making the gravy. This deglazes the pan, incorporating those delicious browned bits into the gravy.

Variations

• Dietary Alternatives: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Alternatively, use cornstarch as a thickener for the gravy.
• Flavor Variations: Add mushrooms or onions to the gravy for an extra layer of flavor. Sauté them in the skillet after cooking the chicken and before making the roux.
• Ingredient Swaps: Use boneless chicken thighs for a juicier bite, adjusting the cooking time as needed. The thighs typically require a few more minutes to cook through completely.

Serving Suggestions

• Serve Easy Chicken and Gravy over a bed of fluffy rice or creamy mashed potatoes for a complete meal. This pairs beautifully with a side of Creamy Street Corn Pasta Salad. The sweetness of the corn salad complements the savory gravy perfectly.
• Garnish with fresh parsley for a pop of color and added freshness. A sprinkle of freshly chopped chives or green onions can also add a nice touch.
• Consider pairing this dish with a light, crisp white wine or a refreshing iced tea. A Chardonnay or Sauvignon Blanc would enhance the flavors of the chicken and gravy.

FAQ

• Can I use chicken thighs instead of breasts? Yes, chicken thighs are a great alternative and tend to be more forgiving in terms of cooking, remaining juicy and flavorful. Adjust the cooking time as thighs usually take longer to cook through.
• How can I make the gravy thicker? If you prefer a thicker gravy, simply allow it to simmer longer, or add a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water. This will quickly thicken the gravy as it simmers.
• What if I don’t have heavy cream? You can substitute heavy cream with half-and-half or whole milk, though the gravy might be slightly less rich. For a dairy-free option, consider using coconut milk or a non-dairy cream alternative.

Print

Easy Chicken and Gravy

Recipe by m h

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Southern Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

10 min

🍳

Cook Time

30 min

🔥

Calories

—

A comforting and delectable meal embodying southern style chicken and gravy, offering a creamy, savory experience perfect for any weeknight dinner.

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Ingredients

US Metric

• 4 boneless, skinless chicken breasts (about 6 ounces each, for even cooking)
• 1 teaspoon salt (preferably sea salt for enhanced flavor)
• 1/2 teaspoon black pepper (freshly ground for better aroma)
• 1 teaspoon garlic powder (or substitute with 2 cloves of minced garlic for a fresher taste)
• 1 teaspoon onion powder (adds a depth of flavor to the chicken)
• 2 tablespoons olive oil (extra virgin for its robust flavor)
• 2 tablespoons unsalted butter (ensures you can control the saltiness of the gravy)
• 2 tablespoons all-purpose flour (necessary for creating the roux)
• 2 cups chicken broth (low sodium to manage the salt levels easier)
• 1/2 cup heavy cream (can be swapped with coconut milk for a dairy-free option)
• Salt and pepper to taste (adjust according to your preference after tasting)
• Chopped fresh parsley for garnish (adds freshness and a burst of color)
• Cooked rice or mashed potatoes for serving (choose based on preference for a hearty accompaniment)

Directions

1.

Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. Ensure each piece is evenly coated for consistent flavor.

2.

Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside to rest, allowing juices to redistribute.

3.

In the same skillet, reduce the heat to medium and melt the butter. Once melted, whisk in the flour, cooking for about 1 minute until it forms a light roux. The roux should have a slightly nutty aroma and a pale golden color.

4.

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly for 3-5 minutes. Stir continuously to prevent the gravy from sticking to the pan.

5.

Reduce the heat to low and stir in the heavy cream. Season the gravy with additional salt and pepper as needed. Continue to cook, stirring occasionally, until the gravy is smooth and creamy.

6.

Return the chicken breasts to the skillet, spooning the gravy over them to ensure they're well-coated. Simmer the dish for another 5 minutes, allowing the flavors to meld together and the chicken to absorb the savory gravy.