Chicken and Gravy

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.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 301kcal

Author Elizabeth

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

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. 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 the juices run clear when pricked with a knife or fork.

If you are sensitive to salt use low-sodium chicken broth and adjust the salt at the end if needed.

Serving suggestions: Mashed potatoes, biscuits, egg noodles, or served open face on a slice of white bread.

Nutrition