Let’s talk comfort food, because if there’s one dish that warms both your heart and your belly, it’s a good chicken and gravy recipe. I still remember the first time I pan-fried chicken breasts for dinner after a long workday, it was fast, hearty, and when paired with that rich, savory gravy? Total game-changer.
This chicken and gravy dish is one of those all-around MVP recipes. It’s quick enough for a Tuesday night but feels fancy enough for Sunday supper. The chicken comes out tender and golden, and that homemade gravy? It’s velvety, garlicky, and loaded with flavor. Whether you’re serving it over mashed potatoes, rice, or just mopping it up with crusty bread, it hits all the cozy notes. And bonus: it uses ingredients you probably already have in your kitchen.
Table of contents
Why I Keep Coming Back to This Chicken and Gravy Recipe
This recipe is a go-to for so many reasons:
- Uses pantry staples, nothing fancy!
- Quick and ready in under 30 minutes.
- One-skillet = less cleanup.
- That homemade gravy? Pure magic.
- Easily customizable to suit different diets.
Quick Customization Ideas:
- Gluten-free? Use GF flour.
- Dairy-free? Swap in vegan butter.
- Want it creamier? Add a splash of cream.
- Spice it up with red pepper flakes.
What to Prep Ahead (So You’re Not Rushing Later)
I’m all about minimizing weeknight chaos, and a little prep goes a long way. Here’s what you can do ahead of time:
- Slice the chicken breasts into cutlets: Save time and ensure even cooking.
- Season the chicken: Do it earlier in the day and let it sit for extra flavor.
- Pre-measure your spices and flour: Makes the cooking flow smoother.
- Warm your chicken broth: It blends more easily into the roux when it’s not cold.
How to Make it
Chicken and Gravy Recipe
4
servings10
minutes30
minutes350
kcalThis easy chicken and gravy recipe features tender chicken breasts pan-fried to perfection and smothered in a rich, flavorful gravy made from simple pantry ingredients.
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Ingredients
2 boneless, skinless chicken breasts (cut into 4 cutlets)
1 tsp garlic powder
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 tsp Italian seasoning
1 tsp onion powder
Fresh parsley for garnish (optional)
Directions
- Prepare the chicken: Start by cutting each chicken breast into two thin cutlets so they cook faster and more evenly. Then season both sides with garlic powder, salt, and pepper.
- Cook the chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the pan is hot, add the chicken and cook until golden on both sides, about 3 to 4 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
- Make the gravy: In the same skillet (don’t clean it, you want all those tasty bits), add the remaining tablespoon of butter. Once melted, whisk in the flour and let it cook for a minute to form a roux.
- Add the broth: Slowly pour in the chicken broth while whisking constantly to keep the gravy smooth. Stir in the Italian seasoning and onion powder. Let it simmer for a few minutes until it thickens up into a silky sauce.
- Bring it all together: Return the chicken to the skillet and spoon the gravy over the top. Let it cook for another few minutes until the chicken is cooked through and everything is hot and cozy.
- Serve and enjoy: Garnish with fresh parsley if you like, and serve hot with mashed potatoes, rice, or your favorite side dish.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- You can use chicken thighs instead of breasts for a juicier option.
Nutrition Facts
- Total number of serves: 4
- Calories: 350kcal
- Fat: 19g
- Saturated Fat: 6g
- Sodium: 530mg
- Carbohydrates: 8g
- Protein: 28g
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Little Secrets That Make a Big Difference
I’ve made this chicken and gravy recipe more times than I can count, and trust me, these simple tips make all the difference. Whether you’re cooking for two or feeding a crew, a few tiny tweaks can take this dish from good to unforgettable.
Here’s what I’ve learned:
- Pound the chicken cutlets slightly with a meat mallet or rolling pin for even thickness, this helps them cook uniformly and stay juicy.
- Let the roux cook for at least a minute before adding broth. This step builds flavor and removes any raw flour taste from the gravy.
- Add broth gradually, whisking constantly. It keeps the gravy silky and lump-free.
- Don’t rush the simmer, give the gravy a couple of minutes to thicken so it clings to the chicken just right.
- Deglaze the pan with a splash of broth before making the gravy if your chicken left lots of browned bits (aka flavor gold).
- Rest the chicken briefly before slicing if you plan to cut it, keeps it juicy and tender.
Fun Twists to Try with This Chicken and Gravy
If you’re like me, you love switching things up based on what’s in the fridge, or what you’re just craving that day. This recipe is super flexible, so don’t be afraid to make it your own. Here are a few easy and tasty variations that bring new life to the classic chicken and gravy combo.
Vegetable-Packed Gravy Version
Toss in diced carrots, peas, or spinach when you return the chicken to the skillet. It bulks up the meal and adds a touch of color and freshness to every bite.
Creamy Mushroom Chicken and Gravy
Add 1 cup of sliced mushrooms to the pan right after cooking the chicken. Sauté until browned, then proceed with the gravy. The mushrooms add an earthy richness and extra texture.
Herb & Garlic Chicken with Gravy
Swap Italian seasoning for a mix of fresh rosemary and thyme. Add a crushed garlic clove to the butter when making the roux. It gives the dish a rustic, garden-fresh flavor.
Spicy Cajun Chicken and Gravy
Season the chicken with Cajun seasoning instead of garlic powder, and add a pinch of cayenne to the gravy. This gives it a bold, smoky kick that’s perfect for spice lovers.
Chicken and White Gravy (Southern-Style)
Use milk instead of broth for a creamy, white gravy base. You can check out my Kentucky Kernel White Gravy Recipe for inspiration, it’s a total comfort food classic.
Your Questions Answered
If your gravy is too thin, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the simmering gravy and cook for a few minutes until it thickens. For a gluten-free option, arrowroot powder also works well.
While you can use boneless skinless breasts, bone-in chicken thighs or legs bring more flavor. The bones infuse the gravy as the chicken simmers, making it richer and more satisfying. You can also use rotisserie chicken if short on time, just reduce the simmering time.
Lumpy gravy usually comes from adding flour or thickener directly into hot liquid. To avoid this, make a roux first by cooking flour in butter or oil, then whisk in broth gradually. If lumps still form, strain the gravy before serving.
Give This Cozy Classic a Try
If you’re craving something hearty, simple, and totally satisfying, this chicken and gravy recipe is it. It’s quick enough for a weeknight but cozy enough to make you feel like you’re being wrapped in a warm blanket. I’ve leaned on this dish during busy weeks, lazy Sundays, and everything in between, and it never disappoints.
If you loved this one, you might want to check out some of my other comfort food favorites, like Pepper Steak with Gravy, Old-Fashioned Salisbury Steak, or even my Ultimate Chocolate Gravy Recipe if you want to sweeten things up for breakfast.
Can’t wait to hear how you make it your own!
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