Chicken and Gravy
This chicken and gravy recipe offers a rich, flavorful twist on the classic comfort food. Tender chicken breasts are paired with a velvety gravy, making it perfect for family dinners or entertaining guests.
Equipment
- Large skillet
- Shallow dish
- Tongs
- Whisk
- Knife
- Cutting board
- Measuring spoons
- Meat thermometer
- Foil (for tenting chicken)
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh parsley chopped (optional, for garnish)
Instructions
Preparing the Chicken:
- In a shallow dish, mix the flour with garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
- Pat the chicken breasts dry with paper towels to ensure a crispy exterior.
- Dredge each chicken breast in the seasoned flour mixture, shaking off any excess.
Cooking the Chicken:
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the coated chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the skillet and set aside on a plate tented with foil to keep warm.
Making the Gravy:
- In the same skillet or a different one, lower the heat to medium and melt some butter.
- Add the chopped onion and sauté for 2-3 minutes until softened.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle 2 tablespoons of the remaining seasoned flour over the onion and garlic, stirring to coat.
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer and cook for 5-7 minutes, stirring frequently, until the gravy thickens.
- Stir in the heavy cream and simmer for an additional 2-3 minutes until the gravy reaches your desired consistency.
- Taste and adjust seasoning if needed.
Finishing Touches:
- Return the chicken breasts to the skillet, spooning the gravy over them.
- Simmer for 2-3 minutes to reheat the chicken and allow it to absorb some of the gravy flavors.
- Garnish with fresh parsley if desired.
Notes
- Let the flour-coated chicken breasts sit for 5-10 minutes before frying for a crispier texture.
- If the gravy becomes too thick, thin it with additional chicken broth or milk.
- For a lighter option, try using boneless, skinless chicken thighs instead of breasts.
- Deglaze the pan with white wine for added depth of flavor before adding the broth.
- Use cornstarch instead of flour for a gluten-free version of this recipe.
- Avoid overcrowding the pan when frying the chicken to ensure even cooking.
Try These Variations
- Herb-Infused Gravy: Add a bouquet garni (a bundle of thyme, rosemary, and bay leaves) to the gravy while it simmers, removing before serving for an aromatic twist.
- Mushroom Lover's Delight: Sauté 8 oz of sliced mushrooms with the onions for a rich, earthy flavor.
- Lemon and Caper Chicken Gravy: Add the zest of one lemon and 2 tablespoons of capers for a bright, tangy flavor profile.
- Smoky Bacon Infusion: Fry 4 slices of bacon before cooking the chicken, crumble, and add to the gravy for a smoky, salty kick.
