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Made with simple ingredients, this Chicken and Gravy recipe features tender and moist pan-fried chicken breasts smothered in a rich from scratch gravy. Perfect as an easy weeknight recipe, this classic comfort recipe comes together in 30 minutes. Served over some mashed potatoes or your carb of choice, this creamy chicken recipe is packed with flavor.
This smothered chicken and gravy recipe is a weeknight star. It uses pantry staples to transform a pack of regular chicken breast into a hearty old-fashioned dinner. It’s perfect for when you’re craving something warm and cozy. It’s a dream of a recipe that comes together quickly and easily.
I cannot stress enough how much I rely on easy weeknight recipes. Juggling a family with work means a packed schedule so having dinner done in 30 minutes is game-changing. Another recipe I love to make on weeknights is my Garlic Butter Mushroom Chicken Bites and Easy Chicken Lo Mein.
Why You’ll Love This Chicken and Gravy Recipe
- It only uses one pan. Perfect for a quick clean-up, everything from the chicken to gravy is made in one pan! Who doesn’t love an easy one-pot recipe?!
- A dreamy creamy gravy. This homemade gravy tastes like it’s been simmering all day but only requires a few minutes to come together. You’ll want to make extra as it’s perfect for drizzling over some mashed potatoes or rice.
- It’s so easy! Trust me, this recipe is the perfect easy recipe that anyone can make.
Chicken and Gravy Ingredients
- Chicken breasts: slice the chicken breasts lengthwise so they take less time to cook through.
- Seasoning: I use Italian seasonings, garlic powder, onion powder, ground black pepper, and salt to season this chicken and gravy recipe.
- Olive oil: or whatever oil you prefer.
- Butter: use unsalted butter.
- All-purpose flour: to make the roux for the gravy, you’ll need some flour.
- Chicken broth: use low sodium chicken broth if possible. You can use homemade broth or store-bought for the gravy.
- Soy sauce: use low sodium soy sauce to keep the gravy from tasting too salty.
- Chopped parsley: to garnish
How To Make Chicken and Gravy
- Season the chicken: Season the chicken breasts with Italian seasonings, garlic powder, pepper, and salt.
- Sear the chicken: Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set them aside.
- Make the roux: To the same skillet add the butter. Once the butter is melted, sprinkle the flour and cook for a minute.
- Make the gravy: Pour the chicken broth and whisk simultaneously, add in the onion powder, soy sauce, salt, and pepper, let the gravy simmer for 5 minutes.
- Simmer the chicken: Transfer the chicken back to the skillet and cook until the sauce thickens and the chicken is cooked through.
- Garnish and serve: Garnish the chicken and gravy with chopped parsley and serve over mashed potato.
Tips and Notes
- Feel free to add fresh or dried herbs to the gravy for added flavor.
- We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
- You can swap the boneless skinless chicken breasts for chicken thighs. Simply adjust the cooking time as thighs take a little less time to cook.
- You can use skin-on chicken breasts if you’d like. Just be sure to sear the chicken skin-side down first and when adding the chicken back to the pan, have the skin facing up to keep it crispy.
FAQs
Homemade mashed potatoes are my go-to for chicken and gravy. You can also serve it with rice, bread, or pasta. A side of roasted vegetables is great as well.
You can use a simple non-stick pan or a cast iron pan for this homestyle chicken and gravy recipe. Either works for this recipe! A large pan with more surface area is ideal as you won’t overcrowd the chicken.
To store leftover chicken and gravy, place it together in an airtight food storage container and refrigerate. Leftovers will keep for 3 to 4 days. To reheat, place the chicken and gravy in a covered skillet or saucepan and gently reheat over low heat.
Yes! Both the chicken and gravy are freezer-friendly. Simply allow the chicken and gravy to cool and transfer it to a freezer-safe container.
More Creamy Chicken Recipes
- Creamy Chicken Alfredo Pasta
- Creamy Mushroom Steak
- Chicken and Mushroom Pasta
- Creamy Red Pepper Rigatoni Pasta
- Creamy Sundried Tomato Chicken Thighs
I hope you enjoy all the recipes I share with you, including this delicious Chicken and Gravy recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Chicken and Gravy
Ingredients
- 2 whole chicken breasts, sliced lengthwise
- 1 teaspoon Italian seasonings
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cup chicken broth, low sodium
- 1 teaspoon low sodium soy sauce
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Chopped parsley, to garnish
Instructions
- Season the chicken breasts halves with Italian seasonings, garlic powder, pepper and salt.
- Heat a large skillet with oil on a medium flame, add the chicken breasts and cook for 5-6 minutes until they turn golden. Transfer them to a plate and set aside.
- To the same skillet add the butter. Once the butter is melted, sprinkle the flour and cook for a minute.
- Pour the chicken broth and whisk simultaneously, add in the onion powder, soy sauce, salt and pepper, let the gravy simmer for 5 minutes.
- Transfer the chicken back to the skillet and cook until the sauce thickens and chicken is cooked through.
- Garnish the chicken and gravy with chopped parsley and serve over mashed potato.
Notes
- Feel free to add fresh or dried herbs to the gravy for added flavor.
- We slice the chicken breasts so they’re more even and cook up faster. If you use uncut chicken breasts, then you risk the outside drying out before the interior cooks.
- To check if your chicken is cooked through, use an instant read thermometer and make sure the chicken is cooked to 165F.
- Make this spicy with the addition of some red chili flakes or cayenne pepper to the sauce.
- You can swap the boneless skinless chicken breasts for chicken thighs. Simply adjust the cooking time as thighs take a little less time to cook.
- You can use skin-on chicken breasts if you’d like. Just be sure to sear the chicken skin-side down first and when adding the chicken back to the pan, have the skin facing up to keep it crispy.
