Why You’ll Love This Recipe
This Easy Chicken and Gravy recipe is the ultimate comfort food, bringing together tender chicken and rich, savory gravy in one simple dish. Perfect for weeknight dinners or cozy weekends, it requires minimal ingredients and delivers maximum flavor. Serve it over mashed potatoes, rice, or biscuits for a hearty, satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighsolive oil or butterchicken broth or stockflourgarlic powderonion powdersalt and pepperwhole milk or heavy cream (optional for creamier gravy)fresh parsley (optional for garnish)
directions
Season the chicken with salt, pepper, garlic powder, and onion powder.
Heat oil or butter in a large skillet over medium heat.
Add the chicken and sear for 3-4 minutes on each side until golden brown.
Remove the chicken and set aside.
In the same skillet, add a bit more oil if needed and whisk in the flour to make a roux.
Gradually pour in the chicken broth while whisking constantly to avoid lumps.
Simmer the gravy for 5-7 minutes until thickened.
Return the chicken to the skillet and simmer in the gravy for another 10-15 minutes until fully cooked and tender.
Add milk or cream for a richer gravy, if desired.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes
Variations
Add mushrooms or onions to the skillet for extra flavor.
Use turkey or pork chops instead of chicken.
Incorporate herbs like thyme or rosemary for a more aromatic gravy.
Try it with a splash of white wine for a deeper flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over low heat, adding a splash of broth or milk to loosen the gravy.If freezing, store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use rotisserie chicken?
Yes, just add shredded rotisserie chicken to the finished gravy and heat through.
Can I make it gluten-free?
Use a gluten-free flour blend or cornstarch for thickening.
Can I make this in a slow cooker?
Yes, cook on low for 4-6 hours or high for 2-3 hours, then thicken the gravy at the end.
Can I add vegetables?
Absolutely, carrots, peas, or green beans make great additions.
Is heavy cream necessary?
No, it just adds richness. Milk or even evaporated milk can be used.
Can I use bone-in chicken?
Yes, just increase the cooking time and ensure it reaches an internal temp of 165°F.
What to serve with this dish?
Mashed potatoes, rice, egg noodles, or biscuits pair perfectly.
Can I double the recipe?
Yes, just ensure your pan is large enough to accommodate.
What if my gravy is too thick?
Add more broth or milk to reach your desired consistency.
What if my gravy is too thin?
Simmer longer or add a flour-water slurry to thicken.
Conclusion
This Easy Chicken and Gravy recipe is a classic comfort dish that’s as flavorful as it is simple. Whether you’re cooking for the family or prepping ahead, it’s a dependable, delicious go-to meal that warms the soul. Give it a try—you’ll come back to it time and time again.
Print
Easy Chicken and Gravy Recipe-Classic Comfort Food
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Low Fat
Description
A simple, classic chicken and gravy recipe perfect for a comforting weeknight meal.
Ingredients
- 4 bone-in chicken thighs (about 1.5–2 lbs)
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk or cream
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- In a large skillet over medium‑high heat, heat olive oil or butter.
- Brown the chicken thighs skin‑side down for 5–7 minutes until golden, then flip and brown the other side for 3–4 minutes. Remove chicken and set aside.
- Reduce heat to medium, add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over onion‑garlic mixture, stirring continuously for about 1 minute to cook the raw flour taste.
- Gradually whisk in chicken broth, scraping up any brown bits from the pan.
- Pour in milk or cream, then add thyme and bay leaf. Bring the gravy to a simmer; season with salt and pepper.
- Return chicken thighs to the pan, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through (internal temp 165 °F / 74 °C) and gravy has thickened.
- Remove bay leaf, taste gravy and adjust seasoning. Garnish with chopped parsley before serving.
Notes
- Use bone‑in, skin‑on chicken for best flavor and richer gravy.
- To make it gluten‑free, substitute all‑purpose flour with an equal amount of GF flour or cornstarch slurry.
- For extra richness, stir in a pat of butter at the end.
- Leftover chicken and gravy work well over mashed potatoes or rice.