Easy Chicken and Gravy

A plate of chicken, gravy, mashed potatoes, and green beans.

5 from 3 votes

Made with simple ingredients, this Chicken and Gravy recipe features tender and moist pan-fried chicken breasts smothered in a rich from scratch gravy.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Mariam Ezzeddine

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.

Nutrition