Chicken and gravy recipe
There’s nothing quite like the comforting taste of a well-made chicken and gravy recipe. This classic dish is the perfect way to bring warmth and satisfaction to any meal.
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Equipment
- 1 Stove
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Gravy:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth preferably low sodium
- 1 cup whole milk or heavy cream
- Salt and pepper to taste
- 1 teaspoon thyme optional
- 1 teaspoon rosemary optional
Instructions
Season the Chicken:
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
Heat the Olive Oil:
- Heat the olive oil in a large skillet over medium-high heat. Ensure the pan is hot before adding the chicken.
Cook the Chicken:
- Place the chicken breasts in the skillet and cook for 6-7 minutes on each side, or until they reach an internal temperature of 165°F.
Rest the Chicken:
- Remove the chicken from the skillet and let it rest on a plate covered with foil.
Make the Gravy:
- In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture turns a light golden brown. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Slowly pour in the milk or cream, and continue to whisk until the gravy thickens, about 5-7 minutes. Season with salt, pepper, thyme, and rosemary, if using.
Combine Chicken and Gravy:
- Return the chicken to the skillet and spoon the gravy over it. Let the chicken simmer in the gravy for a few minutes to absorb the flavors.
Serve:
- Serve the chicken with the gravy over your choice of sides, such as mashed potatoes, rice, or vegetables.
Notes
Chicken Options:
You can use bone-in chicken thighs or drumsticks if you prefer a richer flavor. Just adjust the cooking time accordingly, as bone-in cuts take longer to cook. Thickening the Gravy:
If your gravy turns out too thin, let it simmer a bit longer to reduce, or whisk in a little more flour mixed with cold water to thicken it up. Flavor Boosters:
Add a splash of white wine or a teaspoon of Dijon mustard to the gravy for an extra layer of flavor. Fresh herbs like parsley or chives can also be stirred in just before serving. Healthier Substitutions:
For a lighter version, use olive oil instead of butter and opt for low-fat milk or a milk alternative like almond milk. Storage:
Leftover chicken and gravy can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the gravy. Serving Suggestions:
This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables. For a lighter option, serve it with a fresh green salad or steamed vegetables.
You can use bone-in chicken thighs or drumsticks if you prefer a richer flavor. Just adjust the cooking time accordingly, as bone-in cuts take longer to cook. Thickening the Gravy:
If your gravy turns out too thin, let it simmer a bit longer to reduce, or whisk in a little more flour mixed with cold water to thicken it up. Flavor Boosters:
Add a splash of white wine or a teaspoon of Dijon mustard to the gravy for an extra layer of flavor. Fresh herbs like parsley or chives can also be stirred in just before serving. Healthier Substitutions:
For a lighter version, use olive oil instead of butter and opt for low-fat milk or a milk alternative like almond milk. Storage:
Leftover chicken and gravy can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the gravy. Serving Suggestions:
This dish pairs beautifully with mashed potatoes, rice, or roasted vegetables. For a lighter option, serve it with a fresh green salad or steamed vegetables.
Nutrition
Serving: 1Serving | Calories: 521kcal | Carbohydrates: 17g | Protein: 57g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 176mg | Sodium: 564mg | Fiber: 1g | Sugar: 2g
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