This chicken and gravy is easy, affordable and delicious. In this recipe, chicken breast is simply seasoned and pan fried. The drippings are used to make a flavorful homemade gravy. Then the chicken is shredded and added to the gravy.
We serve the shredded chicken and gravy with mashed potatoes, but it is also delicious with biscuits, egg noodles, or served open face on a slice of white bread. Check your pantry and refrigerator and take your pick, because however you serve it this is a filling and satisfying meal.
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Ingredients
- Chicken – Boneless, skinless chicken breast trimmed of any fat.
- Oil – We use olive oil here; we are not cooking at a very high temperature so you can use your favorite oil.
- Herbs and spices – Salt (we use Kosher salt), garlic powder, onion powder, dried thyme, and black pepper to season the chicken and the gravy.
- Broth – Chicken broth, use your favorite brand. If you are sensitive to salt use low-sodium broth and adjust the salt at the end if needed.
- Butter – Regular salted butter works well, but if you need to, use unsalted.
- Flour – Use all-purpose flour.
Recipe tips and notes
- The cooking time will depend on the size and thickness of the chicken breast. Chicken is fully cooked when it reaches and internal temperature of 165°F at its thickest part. Use an instant read thermometer to make sure.
- Other ways to know if chicken is cooked through includes checking that it is opaque all the way through with no pink or red and that the juices run clear when pricked with a knife or fork.
- If you are sensitive to salt, reduce the amount used in the seasoning, use reduced sodium chicken broth and unsalted butter. Adjust the salt at the end to your liking.
- This is a simple recipe, but things do move quickly. It is best to have everything ready to go before you start cooking. I like keeping prepped ingredients in glass nesting bowls for stress free cooking.
Instructions
Add the salt, garlic powder, onion powder, dried thyme, and black pepper to a small bowl. Stir to combine. Season the chicken on both sides with the mix.
Cook the chicken
- Heat the olive oil in a large, deep, skillet over medium heat. When the oil is hot, but not smoking, add the chicken to the skillet, cook for 3 minutes.
- Turn each piece and cook for 2 minutes until browned.
- Carefully, add ½ cup of chicken broth to the chicken. When the broth starts simmering, cover the skillet and lower the heat to medium-low. Cook the chicken for 8-12 minutes or until cooked through. Keep the broth at a simmer, raise or lower the heat as needed.
Take the skillet off the heat and remove the chicken. Place it on a rimmed plate or pan (to collect any juices) and allow it to cool, we will shred it later.
Make the gravy
- There should not be too much liquid left in the skillet (if any). Do not wash or wipe the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foamy, add the flour. Stir well to combine and cook for 1-2 minutes, stirring constantly.
- Slowly add the chicken broth to the butter and flour mixture while stirring briskly. Move around the skillet making small circles while adding and stirring. Continue stirring until the chicken gravy is smooth.
- When the liquid starts to simmer, lower the heat to medium-low, cover and cook for approximately 8 minutes. Keep it at a simmer, do not let it boil too vigorously. Adjust the heat as necessary and stir it occasionally.
In the meantime, place the chicken on a cutting board and add any juices collected on the plate to the simmering gravy.
Use two forks to shred the chicken, provided it is cool enough to handle.
Add the shredded chicken to the gravy and stir to combine. Cook for 5 minutes on medium-low to low heat to let the flavors combine. Taste the gravy and add salt if needed. As a reference we did not add any extra to ours.
Serve the chicken in gravy with mashed potatoes or your favorite side dish and garnish with chopped herbs and a pinch of black pepper, if desired.
Storing and reheating
Store the chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.
Reheat in a skillet or saucepan until it comes to a gentle simmer. Add a little chicken broth to loosen the gravy while reheating if it is too thick. Wait until it is warm before adding because it will loosen as it warms up. Or reheat in the microwave until it reaches at least 165°F.
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Chicken and Gravy
Ingredients
- 1 pound Chicken Breast boneless and skinless
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Black Pepper plus extra for garnish if desired
- 1 tablespoon Olive Oil
- 3½ cup Chicken Broth divided (½ cup to cook the chicken and 3 cups for the gravy)
- 4 tablespoons Butter
- ¼ cup All Purpose Flour
- Chopped parsley, sliced green onions, chopped chives, sprinkle of paprika, or extra black pepper for garnish optional
Instructions
- Add the salt, garlic powder, onion powder, dried thyme, and black pepper to a small bowl. Stir to combine. Season the chicken on both sides with the mix.
- Heat the olive oil in a large, deep, skillet over medium heat. When the oil is hot, but not smoking, add the chicken.
- Cook the chicken for 3 minutes.
- Turn each piece and cook for 2 minutes until browned.
- Carefully, add ½ cup of chicken broth to the chicken. When the broth starts simmering, cover the skillet and lower the heat to medium-low.
- Cook the chicken for 8-12 minutes or until cooked through (at least 165°F see notes). Keep the broth at a simmer, raise or lower the heat as needed.
- Take the skillet off the heat and remove the chicken. Place it on a rimmed plate or pan (to collect any juices) and allow it to cool, we will shred it later.
- There should not be too much liquid left in the skillet (if any). Do not wash or wipe the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foamy, add the flour. Stir well to combine and cook for 1-2 minutes, stirring almost constantly.
- Slowly add the chicken broth to the butter and flour mixture while briskly stirring. Move around the skillet making small circles while adding and stirring. Continue stirring until the chicken gravy is smooth.
- When the liquid starts to simmer, lower the heat to medium-low, cover and cook for approximately 8 minutes (while you shred the chicken). Keep it at a simmer, do not let it boil too vigorously. Adjust the heat as necessary and stir it occasionally.
- In the meantime, place the chicken on a cutting board and add any juices collected on the plate to the simmering gravy.
- Use two forks to shred the chicken, provided it is cool enough to handle.
- Add the shredded chicken to the gravy and stir to combine. Cook for 5 minutes on medium-low to low heat to let the flavors combine. Taste and add salt if needed. As a reference we did not add any extra to ours.
- Serve the chicken in gravy with mashed potatoes or your favorite side dish and garnish with chopped herbs and a pinch of black pepper, if desired.
Richard
Thanks was yummy, I added some onion and garlic as well to the butter then added the four. Fir the gravy for a kick added a can of mushroom soup as well.
Elizabeth
Hi Richard,
Sounds delicious! I’m happy to hear you enjoyed it.