Quick and Easy 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, utterly delicious, and about to be a family favorite.
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 breasts
Stock – I used mushroom gravy but any other type of stock would work, substitute with low-sodium chicken broth, 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: substitute with garlic powder
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.
You can also serve it with white rice, egg noodles, spaghetti, cauliflower rice or cauliflower mash.
Mashed potato recipes to serve the gravy with
No drain instant pot mashed potatoes
Tips
- Use chicken breasts 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
- If the gravy is too thin, make a cornflour slurry, add it to the gravy, and cook until the desired consistency is achieved.
More chicken with pan sauce recipes you will love
Garlic mushroom chicken thighs
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Chicken and Gravy Recipe
Ingredients
- 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 accordinglySpoon 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
- 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
Nutrition
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.
Made this for dinner and it was absolutely delicious! So easy, simple and simple and packed with flavour. The whole family loved it including my extremely fussy little girl! Will definitely be making this again 🙂
Yay! It is always a bonus when the meal hits the spot with the fussiest ones. Thank you so much for the feedback and I am glad you all enjoyed it.
It was a little salty, but 5hat was probably my fault. One of the chicken breasts was thinner and it kinda got dried out, but the gravy made up for it.
I liked the consistency of the gravy, but I would probably leave the ginger out because it made the gravy a little sweet. Also, I doubled the amount of chicken stock because I really like to have A LOT of gravy. Other than that, the gravy is so delicious!! I’m saving this recipe, and I’m definitely going to make it again.
I am happy to know, you will be making this recipe again. Thank you for the feedback.
Didn’t think I could make a gravy that tasted so good. Chicken tasted great too
Thank you, so much Becky for the feedback, I am glad you enjoyed it.