Yield: 4 servings
Chicken and Gravy
This chicken and gravy is tender, juicy, rich, and so easy to make. It's everything you love about smothered chicken, but in just 25 minutes.
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil, or avocado oil
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock, or chicken broth
- Salt and freshly cracked black pepper, to taste
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Instructions
- Season the chicken breasts with the salt, pepper, onion powder, and granulated garlic, then set aside.
- In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken breasts. (Make sure the oil is hot so the breasts get a good seared when placed in the oil.)
- Cook the chicken for 2 minutes and then flip and sear the other side for 2 minutes more. Lower the heat to medium-low and continue cooking the chicken for about 7 to 9 minutes more, until chicken is cooked through and an instant read meat thermometer insert into the breast and reaches 165°F.
- Once the chicken is cooked, remove from the skillet and set on a plate. Cover the plate to keep the chicken warm.
- Do not rinse the skillet, remove any extra oil from the skillet leaving about 1 tablespoon of oil in skillet. If you have brown bits on the bottom of the skillet, make sure to leave those too.
- Add the butter to the skillet. As the butter melts scrape up the browned chicken bits into the butter.
- Add the flour and use a whisk to blend the butter and flour. Cook until golden brown, about 3 minutes. The roux should start to darken and smell amazing.
- Slowly pour in the chicken stock, continue to whisk until well blended, making sure to get the sides of the skillet. (The roux will gather in the sides of the skillet and not blend so it is important to scrape the sides of the skillet as well.)
- Simmer the gravy until it thickens, about 3-5 minutes. Taste the gravy and then add salt and pepper to taste, if needed.
- Add the chicken breast back into the skillet and spoon the gravy over them. Serve immediately.
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Notes
Storage: Store leftovers in the fridge, in an airtight container, for up to 5 days.
Reheat: Reheat on the stove over medium-low heat, while constantly stirring to keep anything from burning. If there’s not enough gravy, you can add one packet of chicken gravy, mixed with one cup of chicken broth, and then poured into the skillet. Bring it to a simmer and once thickened, and chicken is warmed through, serve.
Add more liquid if necessary. If you let this chicken and gravy recipe cool at all, the gravy might firm up and solidify. To fix this, just add a little bit of extra broth, and turn the pan back on to a low heat, stirring constantly. Soon the chicken gravy will be back to normal.
Add Mushrooms or Onions: If you want, you can add some sliced onions or mushrooms to the gravy. After you remove the chicken, add a little more oil or butter if needed, and then add the mushrooms or onions. Sauté until tender, then add the flour and continue on with the recipe as directed.
Use cornstarch to make this recipe gluten free: Need to make this gluten free? Trade out the flour for cornstarch. When the recipe says to add the butter and flour to the skillet, add the butter and all of the chicken broth except 2 tablespoons worth. Use a spatula or wooden spoon to scrape up any chicken pieces stuck to the bottom of the skillet. Bring broth to a simmer. Then in a small bowl, whisk to combine 1 tablespoon cornstarch with reserved 2 tablespoons broth. Pour into the simmering chicken broth, whisking constantly, until thickened.
Nutrition
Serving: 1serving, Calories: 347kcal, Carbohydrates: 6g, Protein: 38g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 126mg, Sodium: 620mg, Potassium: 719mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg