Easy Chicken and Gravy Recipe ( Video)
This chicken and gravy recipe is very quick and easy to make with simple ingredients. Juicy, tender chicken breasts smothered in a delicious brown gravy.
Servings: 4
Ingredients
- 2 chicken breasts cut in half lengthwise to make 4 fillets
- Salt and pepper to taste
- 1 1/2 teaspoon onion powder divided
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter divided
- 2 tablespoons all-purpose flour
- 1 1/2 cup beef broth or chicken broth
- 1/ teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce optional
- 2 tablespoons fresh chopped parsley
Instructions
- Cut the chicken breasts in half lengthwise to make 4 fillets. Season with salt, pepper, 1 teaspoon of onion powder and the garlic powder.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken to the pan and cook until golden , about 10 minutes ( 5 minutes per side). Transfer to a plate. Keep aside.
- In the same skillet melt the remaining butter ( 2 tablespoons) over medium heat. Once it is melted, add in the flour and cook for about 1 minute.
- Gradually add the beef broth and whisk until the flour is completely dissolved.
- Season with Italian seasoning, onion powder, salt and pepper and add the Worcestershire sauce. Adjust the seasoning to your liking.
- Return the chicken back to the skillet, bring to a gentle simmer and cook for about 5 minutes or until the chicken is cooked through (the internal temperature reaches 165 F |73 C) and the sauce has thickened up slightly.
- Garnish with fresh parsley and serve immediately over mashed potatoes. Enjoy!
Notes
- Use a larger chicken breast if you can. We’ll be cutting the breast in half lengthwise, to allow for a shorter cooking time. Smaller breasts, which you can leave intact, will take longer to cook. Using a nice broad piece of chicken that you’ve made thinner is the best of both worlds! We always recommend using an instant-read meat thermometer to guarantee your chicken is cooked to perfection. For the record, that’s at an internal temperature of 165F.
- If you like, you can swap out your chicken breast for chicken thighs. Bear in mind that thighs are fattier and slightly lower in protein than breast. In this recipe, we prefer boneless, skinless chicken breast, as they don’t take as long to cook as chicken thighs do.
- If you haven’t already, pick up a great skillet that is easy to clean and long-lasting. You’ll thank us in fifteen years when you’re still using it to cook this awesome recipe.
- Tongs, rather than a fork, are a great way to turn your chicken without piercing it and letting all its juices run out. Simply grab the chicken and turn it gently to ensure an even sear on both sides.