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!

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.

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

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.

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.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 3-Quart Stainless Steel Sauté Pan– This is the skillet pictured in this recipe.
• Large Measuring Cup with a Spout -This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
• Kitchen Tongs– makes it easy to handle the chicken when searing.
• My Favorite Chef Knife
• Meat Tenderizer
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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Chicken and Gravy

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

5 from 13 ratings

Servings: 4 people

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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

US Customary - Metric

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.)
• Serve with mashed potatoes and roasted green beans!

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.

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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.

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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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Author: Stephanie