A comforting and delectable meal embodying southern style chicken and gravy, offering a creamy, savory experience perfect for any weeknight dinner.
Ingredients
Scale:
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)
Instructions
Start by seasoning the chicken breasts with salt, pepper, garlic powder, and onion powder. Ensure each piece is evenly coated for consistent flavor.
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.
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.
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.
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.
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.
