Chicken and Gravy Recipe

This chicken and gravy recipe is simple and delicious! With a quick and easy homemade gravy made from scratch. Pan-seared chicken breast smothered in rich and flavourful gravy served over creamy mashed potatoes with some green peas. It is easy and quick, so comforting and utterly delicious.

Chicken recipe with gravy

If you ever wanted to know how to make chicken and gravy then this simple chicken breast smothered in gravy recipe is for you. I love how easily it comes together, it is perfect if making ahead and freezes excellently. What is not to love?

With only a handful of ingredients and minimal prep, you can have this chicken dinner with gravy from the kitchen to the table in 30 minutes.

No marinating is needed for the chicken as the simple chicken seasoning used, (ginger powder, onion powder, garlic, and smoked paprika)give it an instantaneous flavor boost. The chicken breast is sliced lengthwise to ensure that it cooks quickly and evenly, with no risk of overcooking or undercooking.

Can we take a minute to talk about the chicken gravy, this homemade version will sure give KFC gravy a run for their money.

Related post for my gravy lovers: Meatballs and gravy just like Salisbury steak

Why do you need to make this recipe?

• The gravy is made from scratch, and there are no packets in sight here. Homemade all the way!

• The whole dish is packed full of flavor, the simple chicken seasoning used gives a zing to the dish that will have you licking your lips for more.

• It is perfect for meal prep, this chicken is so yummy when made ahead and reheated as at when needed. It saves you time in the kitchen when prep days are done.

• A one-pan chicken dinner that is simple & quick to make with minimal pantry staple ingredients, so comforting and utterly delicious! This recipe is adaptable to the instant pot or crockpot (slow cooker)

Chicken and gravy Ingredients

Boneless skinless chicken breast 

Stock - I used mushroom gravy but any other type of stock would work, substitute with low sodium chicken stock or water.

All-purpose flour: this is needed to make the roux for the gravy

Fresh garlic

Yellow onion

Dried Chili

Olive oil

Butter: I used slightly salted butter.

Simple chicken seasoning ingredients

Smoked paprika

Garlic granules

Onion granules

Ginger powder

Salt and black pepper

How to make chicken and gravy

Start by cutting 2 large skinless boneless chicken breast pieces into 2 halves lengthwise. Pat dry with a kitchen paper towel and season with salt and pepper on both sides

To a small bowl add ginger powder, onion granules, garlic granules, and smoked paprika and stir to combine. Season the chicken on both sides with seasoning. 

Heat olive oil on medium-high heat, once the oil is hot and shimmering, add chicken breast pieces. Sear for about 3 to 4 minutes then flip and continue to sear for another 3 minutes. Remove the chicken from the pan and transfer it to a  bowl. 

Add butter to the hot skillet and melt then add the chopped onions. Saute the onions stirring occasionally until caramelized. (this process should take about 5 to 10 minutes, keep an eye so that the onions does not burn)

Add chopped garlic and saute for about 30 seconds just until fragrant. Reduce the heat and stir in flour into the butter and onion mixture for about 1 minute just until slightly brown and nutty, followed by the stock, add it in slowly and gradually until the desired consistency is achieved.

Return the seared chicken pieces into the gravy, reduce the heat and simmer for about 5 to 7 minutes or until the desired thickness is achieved. Spoon some of the gravy over the chicken so it is well coated and absorb some of the flavors from the gravy.

Remove the skillet from the heat, sprinkle some chopped cilantro on the chicken and gravy and serve immediately over some creamy mashed potatoes with steamed veggies.

Mashed potato recipes to serve the gravy with

Creamy garlic mashed potatoes

No drain instant pot mashed potatoes

Kale mashed potatoes

Tips

• Use chicken breast of similar sizes so that it can cook evenly. If you do decide not to slice the chicken breast into 2 thinner pieces, make sure to adjust the cooking time to suit.
• Save time on chopping onions and garlic and use powder or granules instead. This is also a great option if you don't like seeing onions in your food.
• Take your time to caramelize the onion for added flavor (between 5 to 10 minutes
• unsure if the chicken is completely cooked, insert an instant thermometer to the thickest part of the chicken and it should register at least 165F/74C.
• substitute the chicken breast for boneless skinless chicken thighs

More chicken with pan sauce recipes you will love

Coconut lime chicken

Garlic mushroom chicken thighs

Stovetop chicken thighs

Honey mustard chicken thighs

Crustless chicken pot pie

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Chicken and Gravy Recipe

Ajoke

This chicken and gravy recipe is simple and delicious! With a quick and easy homemade gravy made from scratch. Pan-seared chicken breast smothered in rich and flavourful gravy served over creamy mashed potatoes with some green peas.

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner

Cuisine American, British

Servings 4

Calories 275 kcal

Ingredients

  

1x2x3x

• 2 large boneless skinless chicken breast
• 1 ½ cup low sodium chicken stock I used mushroom gravy
• 1 ½ Tablespoons All-purpose flour
• 3 large garlic cloves minced
• 1 small yellow onion thinly sliced
• Dried red pepper flakes to taste
• 2 Tablespoons olive oil
• 2 Tablespoons butter

Chicken seasoning

• 1 teaspoon smoked paprika
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• ½ teaspoon ginger powder
• Salt and pepper to taste

Instructions

 

• Carefully slice 2 large skinless boneless chicken breast pieces into 2 halves lengthwise. Pat dry with a kitchen paper towel and season with salt and pepper on both sides
• To a small bowl, add the chicken seasoning ingredients and mix to combine. Season the chicken on both sides and set aside.
• Heat olive oil on medium-high heat, once the oil is hot and shimmering, add chicken breast pieces. Sear for about 3 to 4 minutes then flip and continue to sear for another 3 minutes. Remove the chicken from the pan and transfer to a plate.
• Add butter to the hot skillet and melt then add the chopped onions. Saute the onions, stirring occasionally until caramelized. (this process should take about 5 to 10 minutes, keep an eye so that the onions does not burn)

  Tip: this melted butter should be enough to deglaze the pan, don't miss this step as the stucked brown bits at the bottom of the pan will enhance the flavour of the gravy.
• Add chopped garlic and saute for about 30 seconds just until fragrant. Reduce the heat and stir in flour into the butter and onion mixture for about 1 minute just until slightly brown and nutty, followed by the stock, add it in slowly and gradually until the desired consistency is achieved.
• Return the seared chicken pieces into the gravy, reduce the heat and simmer for about 5 to 7 minutes or until the desired thickness is achieved. Taste and adjust the seasoning accordingly

  Spoon some of the gravy over the chicken so it is well coated and absorb some of the flavors from the gravy.
• Remove the skillet from the heat, sprinkle some chopped cilantro on the chicken and gravy if desired. Serve immediately over some creamy mashed potatoes with steamed veggies.

Notes

How to store

Fridge: this recipe will keep in an airtight container for up to 3 days

Freezer: Transfer the chicken and gravy into an airtight container or Ziploc freezer-safe bag and freeze for up to 3 months

To reheat: from the fridge simply pop it into the microwave and warm for a few minutes. Allow defrosting in the fridge overnight if using from frozen.

Tips

• Use chicken breast of similar sizes so that it can cook evenly. If you do decide not to slice the chicken breast into 2 thinner pieces, make sure to adjust the cooking time to suit.
• Save time on chopping onions and garlic and use powder or granules instead. This is also a great option if you don't like seeing onions in your food.
• Take your time to caramelize the onion for added flavor (between 5 to 10 minutes)
• unsure if the chicken is completely cooked, insert an instant thermometer to the thickest part of the chicken and it should register at least 165F/74C.
• substitute the chicken breast for boneless skinless chicken thighs

NB: the estimated nutritional value is calculated for the chicken and gravy only. If serveing with mash or other sides, use your trusted nutritional calculator for accuracy.

Nutrition

Calories: 275kcalCarbohydrates: 5gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 209mgPotassium: 537mgFiber: 1gSugar: 1gVitamin A: 455IUVitamin C: 2mgCalcium: 19mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword chicken and gravy, chicken gravy, chicken with gravy recipe

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