This chicken and gravy recipe is easy, budget-friendly, and absolutely delicious. We simply season and pan-fry chicken breast, then use the drippings to make a flavorful homemade gravy. The chicken is shredded and added to the gravy for a rich, comforting dish.
What's great about this recipe
- Easy and budget-friendly: This is a straightforward meal made with simple, affordable ingredients that you likely already have in your pantry and fridge.
- A new chicken favorite: This recipe transforms a couple of pieces of chicken into a comforting meal that’s perfect for family dinner.
- Rich and tasty: The seasoned and pan-fried chicken, combined with a homemade gravy made from the drippings, creates a dish that's packed with flavor.
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.
- See the recipe card for quantities and preparation.
How to make this chicken and gravy recipe
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 for 3 minutes, then turn and cook for 2 minutes until browned.
- Add ½ cup of chicken broth. When it starts simmering, cover and lower the heat to medium-low. Cook for 8-12 minutes until the chicken is cooked through. Keep it at a simmer. Then, remove the skillet from heat, place the chicken on a plate or pan. Let it to cool; we will shred it later.
- There should be little to no liquid left in the skillet. Do not wash or wipe it. 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 in small circles while adding and stirring. Continue stirring until the 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, adjusting the heat as necessary, and stir occasionally.
- Meanwhile, place the chicken on a cutting board and add any juices collected on the plate to the simmering gravy. Shred the chicken and add it to the gravy. Stir to combine and cook for 5 minutes on medium-low to low heat to let the flavors blend.
- Taste the gravy and add salt if needed. Serve the chicken in gravy with mashed potatoes or your favorite side dish. Garnish with chopped herbs and a pinch of black pepper, if desired.
Storing and reheating instructions
Refrigerator: Allow the chicken to cool completely. Place it in an airtight container and store in the refrigerator for up to 3-4 days.
Freezer: Cool the leftovers. Place them in a freezer-safe, airtight container(s). Label them with the contents and date. Freeze for 2-3 months.
Reheating: When reheating leftovers, ensure they reach an internal temperature of at least 165°F (as measured with a food thermometer).
- Stovetop: Reheat the chicken in a skillet or saucepan over medium heat 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 the broth because it will loosen as it warms up.
- Microwave: Reheat in the microwave on high until hot all the way through. Stir occasionally to ensure even heating.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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 an internal temperature of 165°F at its thickest part. Use a kitchen thermometer to make sure.
- Other ways to know if the chicken is cooked through include 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 if needed.
- 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.
Frequently asked questions
We love serving it with mashed potatoes, but it’s just as tasty with biscuits, egg noodles, or open-faced on a slice of white bread. So, check your pantry and fridge and choose your favorite way to enjoy this filling and satisfying meal.
Cooking the chicken at the right temperature and not overcooking it is key. Make sure to monitor the internal temperature with a food thermometer and remove the chicken from heat as soon as it reaches 165°F. Allow it to rest and cool before shredding to retain its juices.
If your gravy is too thick, add more broth. Add a tablespoon or two at a time while stirring until it reaches the desired consistency.
If your gravy is not thickening, allow it to simmer (uncovered) for a few more minutes until the desired consistency is reached. Stir it often to prevent sticking. Keep in mind that gravy will thicken as it cools, so don’t take it too far.
If you enjoyed this recipe, be sure to check out some of our other delicious meals. Our ground beef and mushrooms is a hearty option that's full of flavor. For a classic comfort dish, try our easy ground beef stroganoff – it's always a hit! And if you're looking for something quick and tasty, our chicken with cream of mushroom soup is perfect for a weeknight dinner.
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📖 Recipe
Chicken and Gravy Recipe
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.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Jessica
How do I adjust the recipe if I already have leftover shredded chicken and want to make the sauce?
Elizabeth Rodriguez
Hi Jessica, Make the gravy following the same instructions, season it with the garlic and onion powder, thyme, etc. If you have chicken base add a little in to add more flavor since you won't have the pan drippings. When it's done, taste and adjust the seasoning as needed.
Yolanda
I made this for dinner and it was yummy. I use risotto instead of the mashed potatoes and I used vegetable broth instead of chicken broth, it came out great, thanks.
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.