🍗 Chicken and Gravy Recipe: 5 Secret Tips for the Best Flavor!
This Chicken and Gravy recipe is the ultimate comfort food—tender, juicy chicken breasts smothered in a rich, savory homemade gravy. With simple ingredients and just one skillet, this cozy dish is perfect for weeknights or Sunday dinners. Plus, discover 5 secret tips to unlock restaurant-style flavor every time!
Equipment
- Large skillet (preferably cast iron or stainless steel)
- Tongs
- Whisk
- Small bowl (for flour)
- Measuring cups and spoons
- Meat thermometer (optional but recommended)
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil or butter
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
For the Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth preferably low sodium
- 1/2 cup heavy cream or whole milk
- Salt & pepper to taste
- 1 teaspoon poultry seasoning or dried thyme
- Optional: 1 teaspoon soy sauce adds depth and color
Instructions
Season and Sear the Chicken:
- Pat chicken dry and season with salt, pepper, paprika, and garlic powder. Heat oil in a skillet over medium-high heat. Sear chicken on each side for 4–5 minutes until golden brown. Remove and set aside.
Make the Roux:
- Reduce heat to medium. In the same skillet, melt butter. Whisk in flour and cook for 1–2 minutes to eliminate the raw flour taste.
Build the Gravy:
- Gradually whisk in chicken broth. Stir constantly to prevent lumps. Add cream or milk and bring to a simmer. Season with poultry seasoning, and add a splash of soy sauce for umami (optional). Simmer until thickened, about 3–4 minutes.
Return Chicken to Pan:
- Nestle the chicken back into the gravy. Cover and simmer for another 8–10 minutes or until internal temperature reaches 165°F (74°C).
Serve:
- Spoon extra gravy over the chicken. Pair with mashed potatoes, rice, or buttery biscuits.
Notes
⭐️ 5 Secret Tips for the Best Flavor:
Brown the Chicken Well: Searing adds rich caramelized flavor that makes your gravy taste homemade. Use a Splash of Soy Sauce: It deepens the color and adds umami without tasting "soy-like." Deglaze the Pan: Loosen browned bits with broth before whisking the roux—those bits are liquid gold. Add Cream for Richness: Heavy cream gives the gravy a velvety finish. Let It Rest: Allow chicken to rest in the gravy for 5 minutes before serving for juicier meat. 💡 Tips:
For extra depth, sauté minced garlic or onion before adding the flour. This recipe works great with boneless thighs as well. Double the gravy if you’re serving with mashed potatoes or biscuits!
Brown the Chicken Well: Searing adds rich caramelized flavor that makes your gravy taste homemade. Use a Splash of Soy Sauce: It deepens the color and adds umami without tasting "soy-like." Deglaze the Pan: Loosen browned bits with broth before whisking the roux—those bits are liquid gold. Add Cream for Richness: Heavy cream gives the gravy a velvety finish. Let It Rest: Allow chicken to rest in the gravy for 5 minutes before serving for juicier meat. 💡 Tips:
For extra depth, sauté minced garlic or onion before adding the flour. This recipe works great with boneless thighs as well. Double the gravy if you’re serving with mashed potatoes or biscuits!