Easy Chicken and Gravy
Made with simple ingredients, this Chicken and Gravy recipe features tender and moist pan-fried chicken breasts smothered in a rich from scratch gravy. Served over some mashed potatoes or your carb of choice, this creamy chicken recipe is packed with flavor.
servings
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
Calories: 275kcal | Carbohydrates: 5g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 492mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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