Easy Chicken Buttery Gravy

Easy Chicken and Gravy is the sort of cozy recipe that saves busy nights and delivers serious comfort in minutes. The best part This dish uses everyday staples with no mystery soup cans needed and everything comes together in one pan for quick cleanup. Served over mashed potatoes with a side of corn and rolls it feels like a real home cooked meal even on a weeknight.

My family asks for this on chilly evenings and it always fills the kitchen with mouthwatering aromas. I came up with this the first week of a new job when I had little time and almost no groceries left. It quickly became our go to comfort dinner.

Ingredients

• Chicken breasts: Firm juicy protein that works best sliced thin for even cooking Choose chicken with no added broth for better texture
• Butter: Gives the gravy rich flavor and color Use unsalted for more control over seasoning
• Flour: Thickens the gravy Choose all-purpose and sift if needed for a smooth sauce
• Chicken broth: Forms the foundation of the gravy Use low sodium for a less salty result
• Salt pepper: Adds basic seasoning and pulls out other flavors Use freshly ground black pepper if possible
• Garlic powder onion powder paprika: Layers savory and subtle depth Paprika brings gentle warmth Look for good quality spices with strong aroma
• Oregano thyme: Brings mild earthiness and a homemade touch Dried herbs work best here and stay potent

Tips

For best results cut chicken breasts in half for quicker more even cooking Look for firm pink chicken with no gray spots

Step-by-Step Instructions

Prep and Season the Chicken:

Slice the chicken breasts in half lengthwise for thinner quicker cooking pieces Then sprinkle both sides with a pinch of salt pepper and garlic powder rubbing gently to coat every part

Make the Gravy Base:

Set a large skillet over medium high heat Drop in butter and let it melt swirling to coat the pan Add flour and whisk or stir constantly watching it bubble and blend with the butter Keep stirring for two to three minutes to cook the flour and prevent lumps

Add Broth and Seasonings:

Slowly pour in the chicken broth stirring the entire time so the flour mixture smoothly dissolves Sprinkle in salt pepper oregano thyme paprika onion powder and garlic powder Stir everything together until you have a smooth well seasoned liquid

Cook the Chicken in the Gravy:

Wait for the gravy to start bubbling then nestle the chicken cutlets into the skillet so they are mostly submerged Spoon gravy over any spots not covered Place a lid over the pan reduce heat to medium low and let everything cook for twelve to fifteen minutes until the chicken is fully cooked and reaches one hundred sixty five degrees inside

Shred and Finish:

Once the chicken is cooked use two forks to pull it apart into bite sized shreds directly in the pan Stir to coat every piece in rich gravy Simmer for a minute or two longer so flavors meld

Serve:

Spoon plenty of chicken and gravy onto a bed of mashed potatoes This is also great with a side of buttery corn and warm rolls for soaking up the extra sauce

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This recipe always reminds me of Sunday dinners at my grandma's house The paprika was not in her version but it is now my favorite ingredient for the extra layer of flavor and the warm color it gives the sauce It is such a simple addition but it makes the kitchen smell amazing

Storage Tips

Leftovers keep well in a sealed container in the fridge for three days When reheating add a splash of broth or water and warm gently on the stove or in the microwave If you want to freeze let the chicken cool completely then freeze in a tight container for up to two months Thaw overnight before reheating for the best texture

Ingredient Substitutions

Boneless thighs work nicely if you prefer a richer flavor Gluten free flour can be swapped for the all-purpose if needed Vegetable or turkey broth works in a pinch just note the flavor will change If you are missing one of the dried herbs try Italian seasoning or fresh parsley for a different twist

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Serving Suggestions

Classic with mashed potatoes but try with rice cooked noodles or even toast Goes well with steamed green beans corn on the cob or sautéed spinach for a balanced plate Add a sprinkle of fresh parsley or a little more paprika when serving for color and aroma

Cultural and Historical Context

Chicken and gravy is rooted in classic American comfort food traditions It draws from skillet suppers and family dinners meant to stretch a few ingredients to feed a crowd While some recipes rely on processed soup for the sauce this homemade gravy method gives old fashioned flavor with a fresh approach

Recipe FAQs

→ How do you make the gravy creamy?

Whisk melted butter with flour in the skillet to create a roux, then gradually add chicken broth. Stir until smooth and cook until thickened for a rich, creamy result.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and offer a juicier texture. Adjust cooking time as needed to ensure they're fully cooked through.

→ What sides pair best with this dish?

Mashed potatoes are classic. It also pairs well with roasted corn, steamed green beans, or buttery dinner rolls.

→ Is it possible to use pre-cooked chicken?

While fresh chicken is ideal for flavor, cooked chicken can be added towards the end to heat through in the gravy. Adjust simmering time accordingly.

→ How should leftovers be stored?

Store cooled chicken and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to maintain creaminess.

→ Can I make this dish ahead?

Yes, prepare the chicken and gravy a day in advance, then store it in the fridge. Reheat before serving, adding a little broth if the sauce has thickened.