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Chicken and Gravy

This Chicken and Gravy recipe is easy to make and full of homemade flavor. Serve this with mashed potatoes and green beans for a cozy dinner that your family will love!

A white plate with chicken and gravy with mashed potatoes and green beans.

Chicken and Gravy

There is nothing cozier than a skillet filled with juicy chicken and savory gravy. This gravy is made from scratch with simple ingredients, (including my favorite seasonings and flavor enhancers), which creates the best homemade flavor without taking a lot of time. 

This is a simplified version of my super-popular Smothered Chicken recipe, and it’s very feasible to tackle this during a busy weeknight. Be sure to serve it with some mashed potatoes and roasted green beans! (And check out my PRO tips for this recipe below!)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season chicken with salt/pepper and sprinkle with flour. Sear in olive oil until golden on each side, then set aside. 

Deglaze the skillet with wine (or chicken broth), and reduce by half, then add butter.

A plate of cooked chicken breasts next to a skillet with wine and melted butter.

Add flour to make a roux. Cook for 2 minutes. Add gravy mixture in small splashes, stirring continuously. 

A skillet with a roux with gravy being stirred in.

Simmer and reduce for 5-7 minutes. Add the chicken back and simmer for 5 more minutes, or until desired thickness is obtained. Serve with a side of potatoes and your roasted vegetable of choice.

A skillet of gravy with chicken being added to it.

Pro Tips

  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Bouillon: I add 1/2 bouillon cube for depth of flavor in this gravy. I use Better Than Bouillon for that, and use it to make the broth as well. It takes very little space and makes it easy to measure out customized amounts of broth.
  • The Worcestershire Sauce adds umami and also can’t be tasted in this soup. Soy sauce can be used as a substitute if needed.
  • For Serving: Be sure to serve this with my creamy mashed potatoes and roasted green beans!
  • Beef/Pork Chops: Try my Beef Tips and Gravy and/or my Pork Chops and Gravy recipes next!
  • Crock Pot: This recipe is best suited for the stove top due to the techniques used that require various heat levels. It also needs to simmer, reduce, and concentrate to develop the flavor of the gravy and thicken, which requires evaporation.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

A skillet filled with Chicken and Gravy with fresh parsley on top.

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Chicken and Gravy on a white plate with green beans.

Chicken and Gravy

5 from 5 ratings
This Chicken and Gravy recipe is easy to make and full of homemade flavor. Serve this with mashed potatoes and green beans for a cozy dinner that your family will love!

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts
  • Salt/Pepper
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Gravy

  • ½ cup wine, see notes
  • 4 tablespoons butter
  • ¼ cup flour
  • 2 cups chicken broth
  • ½ cup beef broth, see notes
  • ½ chicken bouillon cube, see notes
  • 1 splash heavy cream, can sub half and half
  • 1 teaspoon Worcestershire sauce, can sub soy sauce

Seasonings

  • ½ teaspoon each: onion powder, garlic powder, mustard powder
  • ¼ teaspoon each: dried thyme, ground sage, pepper

Instructions

  • In a large measuring cup with a spout, combine the chicken broth, beef broth, cream, Worcestershire sauce, and seasonings and set aside. (This is the "gravy mixture")
  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
  • Season each side with salt/pepper, then sprinkle with flour and rub it over the surface of each side. (The flour gives it a little texture and prevents it from sticking to the skillet. It also thickens the gravy a little more at the end.)
  • Heat oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
  • Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
  • Melt the butter and add the flour. Stir continuously for 2 minutes, until the flour turns a light brown, and the raw flour smell is cooked off.
  • Add the "gravy mixture" (from step 1) in small splashes, stirring continuously. Doing this slowly is necessary to maintain the thickness of the gravy.
  • Bring the liquid to a gentle boil, then reduce it to a light simmer, so that it's bubbling very gently. Let it reduce and concentrate for 5-7 minutes, uncovered, stirring occasionally.
  • Add the chicken back to the skillet along with any juices from the plate. Spoon the sauce on top. Let it simmer and reduce for 5 more minutes, or until desired thickness is obtained. The longer it simmers, the thicker and more concentrated it will get. Maintain a very gentle simmer to ensure the chicken stays juicy. (A boil will make it tough.)

Notes

Pro Tips
  • If using smaller chicken breasts, consider using 3-4 instead of 2 large.
  • Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Beef Broth: It may seem counterintuitive to add beef broth, but it adds a nice contrast and depth of flavor with the chicken broth and adds a slightly darker color to the gravy. All chicken broth can be used if preferred! 
  • Bouillon: I add 1/2 bouillon cube for depth of flavor in this gravy. I use Better Than Bouillon for that, and use it to make the broth as well. It takes very little space and makes it easy to measure out customized amounts of broth.
  • The Worcestershire Sauce adds umami and also can't be tasted in this soup. Soy sauce can be used as a substitute if needed.
  • For Serving: Be sure to serve this with my creamy mashed potatoes and roasted green beans!
  • Beef/Pork Chops: Try my Beef Tips and Gravy and/or my Pork Chops and Gravy recipes next!
  • Crock Pot: This recipe is best suited for the stove top due to the techniques used that require various heat levels. It also needs to simmer, reduce, and concentrate to develop the flavor of the gravy and thicken, which requires evaporation.

Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
  • If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 264kcal, Carbohydrates: 10g, Protein: 15g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 69mg, Sodium: 844mg, Potassium: 301mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 378IU, Vitamin C: 1mg, Calcium: 22mg, Iron: 1mg
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10 comments on “Chicken and Gravy”

  1. Great flavor! Easy recipe!

  2. Anything with gravy usually makes me nervous because I always mess it up but this recipe was absolutely delicious and the gravy outstanding!  I also served the roasted green beans with it and I’ll never cook beans any other way after trying your recipe❤️

  3. Outstanding recipe! My husband is still talking about how much he enjoyed it. Do you think if I made it ahead and freeze, it will be as delicious? Will I need to first defrost it and then heat? 

    • Hi Sue, I am so happy that your husband loved this recipe!! 🙂 (My husband does too!) I freeze portion sizes for easy dinners all the time. You can let it defrost (or defrost it in the microwave), and then reheat it in a covered baking dish at 350 for about 20-25 minutes. Lightly grease the baking dish and try to use one that’s about the same size as the amount of chicken that you are reheating! 🙂

  4. This was an outstanding recipe and very quick to make! I followed your directions perfectly without changing a thing. I deglazed my pan with Pinot Grigio and the gravy was incredible. I can’t believe I didn’t have to spend the day in the kitchen to make this meal. My husband, who is use to getting simple pasta and fast dinners on weekdays, wondered if I left work early to make this. My family always knows when I make one of your recipes because of the amazing sauce or gravy that goes with it. It always stands apart from the recipes I use to make. My family and I thank you so much for your blog! I served this with mashed potatoes, broccoli, and fresh bread. There wasn’t any leftovers.

    • I’m so happy this was such a hit Anna! Nothing like pulling off a meal the family goes crazy over. Thanks so much for the great comments and for taking the time to leave a review!💗

  5. This was absolutely delicious as always. I love your recipes 😋

    • I am so happy to hear that Angel!! I figured this would be a pretty popular one on the blog- definitely a great one to add to the rotation. Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

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