This gravy and chicken dish is tasty, inexpensive, and simple to make. This dish calls for pan-frying and a simple seasoning of chicken breast. A rich homemade gravy is prepared from the drippings. Afterwards, the chicken is shred and combined with the gravy.
The shredded chicken and gravy is great served open-faced on a slice of white bread, with biscuits, or even better with egg noodles and mashed potatoes. This is a great and hearty supper, no matter how you serve it, so raid your pantry and refrigerator and make your selection.
CHICKEN AND GRAVY INGREDIENTS
- Chicken: Skinless, boneless breasts that have had all of their fat removed.
- Oil: You can use your preferred oil here; we’re not cooking at a high temperature, so olive oil works well here.
- Herbs and spices: To season the chicken and gravy, we add black pepper, dried thyme, onion powder, and garlic powder (we use Kosher salt).
- Use your preferred brand of chicken broth for your soup. Use low-sodium broth if you have a sensitive stomach and adjust the salt later if necessary.
- Butter: Regular salted butter works nicely, although unsalted butter can be used if necessary.
- Use all-purpose flour for your flour.
RECIPE TIPS AND NOTES
- The size and thickness of the chicken breast will determine how long it takes to cook. When the thickest section of the chicken achieves an internal temperature of 165°F, it is considered completely cooked. To be sure, use an instant read thermometer.
- Other methods to determine if chicken is cooked through are to pierce it with a knife or fork to reveal clear fluids and to make sure the chicken is opaque throughout and free of pink or red.
- Reduce the quantity of salt used in the seasoning, use unsalted butter and chicken broth with lower sodium content if you have sensitivity to salt. To taste, add more salt in the end.
- Though it’s a straightforward recipe, things happen rapidly. It’s preferable to prepare things ahead of time and cook first. For stress-free cooking, I prefer to store prepared ingredients in glass nesting bowls.
HOW TO MAKE CHICKEN AND GRAVY
To a small bowl, add the salt, black pepper, dried thyme, onion powder, and garlic powder. Mix everything together. Use the mixture to season the chicken on both sides.
COOK THE CHICKEN
- In a big, deep pan, heat the olive oil over medium heat. Add the chicken to the skillet and heat for three minutes, or until the oil is hot but not smoking.
- Cook each piece for two minutes on each side, or until browned.
- Gently pour a half-cup of chicken stock over the chicken. Reduce the heat to medium-low and cover the skillet after the stock begins to boil. Cook for 8 to 12 minutes, or until the chicken is well cooked. Maintain a simmer and adjust the heat as necessary for the broth.
Remove the chicken from the skillet and turn off the heat. We will shred it later, so place it on a rimmed dish or pan (to catch any juices) and let it cool.
MAKE THE GRAVY
- If there is any liquid remaining in the skillet, it shouldn’t be excessive. Avoid cleaning or wiping the skillet. Return it to medium heat and stir in the butter.
- Add the flour once the butter has melted and become frothy. Cook, stirring regularly, for one to two minutes after thoroughly mixing.
- Stir quickly while gradually adding the chicken stock to the butter and flour mixture. Stirring and adding, move in tiny circles around the skillet. Until the chicken gravy is smooth, keep stirring.
- Reduce the heat to medium-low, cover, and cook for about 8 minutes, or until the liquid begins to simmer. Reduce the heat to a simmer and avoid bringing it to a rolling boil. As needed, adjust the heat and give it a quick stir.
Meanwhile, put the chicken on a cutting board and pour the boiling gravy over any juices that have accumulated on the dish.
As soon as the chicken is cool enough to handle, shred it with two forks.
Mix in the shredded chicken after adding it to the gravy. To allow the flavors to meld, cook on medium-low to low heat for 5 minutes. If necessary, taste the gravy and add more salt. We didn’t add anything additional to ours, only for reference.
Garnish the chicken in gravy with chopped herbs and a bit of black pepper, if you’d like, and serve it with mashed potatoes or your preferred side dish.
STORING AND REHEATING COOK THE CHICKEN
The chicken may be kept for up to 3–4 days in the refrigerator or for up to 2–3 months in the freezer when stored in an airtight container.
Return to a simmer over low heat in a skillet or saucepan. If the gravy is too thick, while it’s warming, thin it up with a little chicken broth. As it warms up, the addition should be delayed until it is warm. Alternately, reheat in the microwave for at least 165°F.
You may also like these easy recipes:
- Chicken Marsala
- Chicken Stew
- Buttermilk Roast Chicken with garlic
- Easy Salisbury Steak with Mushroom Gravy
Chicken and Gravy
Ingredients
- 1 pound Chicken Breast boneless and skinless
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Black Pepper plus extra for garnish if desired
- 1 tablespoon Olive Oil
- 3½ cup Chicken Broth divided ½ cup to cook the chicken and 3 cups for the gravy
- 4 tablespoons Butter
- ¼ cup All Purpose Flour
- Chopped parsley sliced green onions, chopped chives, sprinkle of paprika, or extra black pepper for garnish optional
Instructions
- To a small bowl, add the salt, black pepper, dried thyme, onion powder, and garlic powder. Mix everything together. Use the mixture to season the chicken on both sides.
- In a big, deep pan, heat the olive oil over medium heat. Add the chicken when the oil is heated but not smoking.
- Cook for three minutes on the chicken.
- Cook each piece for two minutes on each side, or until browned.
- Gently pour a half-cup of chicken stock over the chicken. Reduce the heat to medium-low and cover the skillet after the stock begins to boil.
- Chicken should be cooked thoroughly after 8 to 12 minutes (at least 165°F; see notes). Maintain a simmer and adjust the heat as necessary for the broth.
- After turning off the heat, take the chicken out of the skillet. After cooling, place it on a rimmed dish or skillet (to catch any juices) and shred it later.
- If any liquid is left in the skillet, it shouldn’t be excessively high. Don’t clean or wash the skillet. Restart the burner at medium heat and stir in the butter.
- Stir in the flour once the butter has melted and foamed. Mix thoroughly to blend, then cook, stirring nearly continuously, for one to two minutes.
- Stir quickly while adding the chicken stock little by little to the butter and flour mixture. Add the ingredients and whisk, moving in tiny circles around the skillet. Stir the chicken gravy until it becomes smooth.
- Lower the heat to medium-low, cover, and cook for about 8 minutes (while shredding the chicken) after the liquid begins to simmer. Reduce the heat to a simmer and avoid bringing it to a rolling boil. As needed, adjust the heat and give it a quick stir.
- Meanwhile, put the chicken on a cutting board and pour the boiling gravy over any juices that have accumulated on the dish.
- As soon as the chicken is cool enough to handle, shred it with two forks.
- Mix in the shredded chicken after adding it to the gravy. To allow the flavors to meld, cook on medium-low to low heat for 5 minutes. If necessary, taste and add salt. We didn’t add anything additional to ours, only for reference.
- Garnish the chicken in gravy with chopped herbs and a bit of black pepper, if you’d like, and serve it with mashed potatoes or your preferred side dish.
Notes
Use low-sodium chicken broth if you have a sensitive stomach and increase the salt later if necessary.
Serving ideas include mashed potatoes, biscuits, egg noodles, or a slice of white bread served open-faced.