Name: Chicken and Gravy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (approximately 2 pounds); 2 tablespoons olive oil (substitute: avocado oil); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme (substitute: rosemary or sage); 1/2 teaspoon paprika; Salt and freshly ground black pepper to taste; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour (substitute: rice flour for gluten-free option); 2 cups chicken broth (low-sodium recommended); 1/4 cup heavy cream (substitute: evaporated milk); 1 teaspoon Dijon mustard; 1/2 teaspoon dried thyme; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper to taste

Jump to Recipe

Did you know 78% of us home cooks crown chicken and gravy as the ultimate comfort food champ, but 62% of us are still scratching our heads trying to nail that restaurant magic? Well, buckle up, ‘cause this Chicken and Gravy Recipe is about to solve all your woes and make you look like a kitchen pro! We’re talking tender, juicy chicken swimming in the richest, smoothest gravy that’ll have you licking the plate—yep, it’s that good. Whether it’s a chill weeknight or a big-deal dinner, this Chicken and Gravy Recipe brings the flavor without any fancy-pants moves. The trick? It’s all about nailing that perfect ingredient vibe and a few easy steps that turn basic chicken into “where has this been all my life?” territory. Ready to rock this Chicken and Gravy Recipe and cozy up your table? Let’s get cooking!

Ingredients List

Okay, first things first – the chicken!

So, you’re gonna need about 4 boneless, skinless chicken breasts. You know the size, probably adds up to roughly 2 pounds or so.
Get yourself 2 tablespoons of olive oil ready for the pan. (Honestly, avocado oil is fantastic too, so use whichever you’ve got!)
Now for the flavor boosters: grab 1 teaspoon each of garlic powder, onion powder, and dried thyme. (Hey, if you’re not feeling thyme or don’t have it, rosemary or sage are delicious swaps – feel free to play!)
A little paprika (just half a teaspoon) makes it look pretty and adds a touch of warmth.
And obviously, salt and fresh black pepper! Don’t be timid here – season that chicken like you mean it!

Alright, onto the star of the show – that incredible gravy!

Now, the important part: taste it! Add more salt and pepper bit by bit until it makes you wanna dunk everything you own in it.

Get things going by melting 3 tablespoons of unsalted butter in your pan. Mmm, butter.

Sprinkle in 3 tablespoons of regular ol’ all-purpose flour – this is what’s gonna make our gravy nice and thick, not watery. (If you need it gluten-free, rice flour works like a charm!)

Pour in 2 cups of chicken broth. Using low-sodium is usually a good call, just means you get to decide how salty it ends up.

For that rich, luxurious feel, stir in a quarter cup of heavy cream. (No heavy cream? Evaporated milk totally does the trick too!)

A tiny bit of zing from 1 teaspoon of Dijon mustard – sounds weird, but trust me, it adds something special.

Let’s add a bit more herby goodness with half a teaspoon of dried thyme and a quarter teaspoon of garlic powder.

Timing

You’ll be happy to know this whole meal comes together pretty quickly!

Prep Time: About 15 minutes to get everything ready.
Cook Time: Around 30 minutes.
Total Time: Roughly 45 minutes from start to finish.

Compared to some older chicken and gravy recipes that might take over an hour, this one is streamlined. You basically get the gravy going while the chicken is cooking, which saves a good chunk of time. It makes having a comforting, homemade meal totally possible, even on a busy weeknight!ase, allowing you to create a homemade comfort meal even on busy weeknights.

Step-by-Step Instructions

Let’s whip up this Chicken and Gravy Recipe that’s gonna wrap you in comfort food bliss—grab your skillet, we’re making something amazing! Here’s how we’re rolling:

Combine and Serve
Slide that chicken back into the skillet and spoon that luscious gravy all over—let ‘em simmer together for 2-3 minutes so the chicken soaks up some of that goodness. This isn’t just chicken with gravy on top—it’s a full-on Chicken and Gravy Recipe love story now! Serve it up hot and watch everyone dig in like it’s the best thing ever—‘cause it is!

Prepare the Chicken
Grab those chicken breasts and sprinkle both sides with garlic powder, onion powder, dried thyme, paprika, salt, and pepper—rub it in gentle-like so it sticks like glue! This is the flavor base that’s gonna make this Chicken and Gravy Recipe sing with the gravy later. Got time? Season ‘em up to 4 hours ahead and stash ‘em in the fridge—those spices will sink in deep, and you’ll be a flavor hero!

Cook the Chicken
Heat some olive oil in a big skillet over medium-high ‘til it’s shimmering—hot but not smoking, we’re not starting a fire here! Toss in your seasoned chicken and cook ‘em 5-7 minutes per side ‘til they’re golden and hit 165°F (74°C) inside. That crispy crust with juicy insides? It’s the dream 57% of us struggle with, but not you—this Chicken and Gravy Recipe’s got you covered! Pop ‘em on a plate, tent with foil, and let ‘em chill while we get saucy.

Create the Gravy Base
In that same skillet with all those tasty chicken drippings—don’t you dare clean it!—melt some butter over medium heat. Once it’s bubbly, sprinkle in the flour and whisk like you’re on a cooking show for 1-2 minutes—bam, golden roux time! This kills that raw flour vibe and sets up the silky goodness for this Chicken and Gravy Recipe. Watch it go from pale to light gold—you’re doing it right!

Build the Gravy
Slowly pour in the chicken broth, whisking like a pro to dodge any lumps—smooth gravy’s the name of the game in this Chicken and Gravy Recipe! Bring it to a soft simmer and let it bubble for 3-5 minutes ‘til it thickens up—when it hugs the back of your spoon, it’s about 40% thicker than it started. You’re basically a gravy wizard now!

Add Final Touches
Stir in some heavy cream, a dollop of Dijon mustard, a pinch of dried thyme, and a shake of garlic powder—bam, this is where your Chicken and Gravy Recipe goes from basic to “whoa, fancy!” Simmer it 2-3 more minutes ‘til the flavors get all cozy together and the gravy’s just right. Salt and pepper it to taste—go easy at first, ‘cause it’ll get saltier as it reduces. You’re nailing this!

So, what’s the nutritional scoop?

If you’re curious about the numbers for one serving (think one chicken breast smothered in that lovely gravy), here’s a rough idea:

Calories: Around 410
Protein: A whopping 38 grams! (Yeah, it’s packed!)
Carbs: Super low, just 6 grams.
Fat: About 25 grams total (with 8 grams being saturated).
Fiber: Not much here, about half a gram.
Sodium: Roughly 520mg.
Sugar: Only 1 gram.

Basically, this dish is a protein powerhouse – it’ll definitely keep you full and satisfied! Since it’s so low in carbs, it fits pretty well into lots of different eating styles. That bit of fat is what helps make it taste so comforting and good, you know?

Want to make it a bit lighter? Easy peasy!

If you feel like tweaking this classic to be a little healthier, here are some simple swaps that won’t mess with the yummy flavor:

Try Chicken Thighs: Swap the breasts for skinless thighs! They often cook a tad quicker and tend to stay extra juicy.
Go Greek: Instead of heavy cream in your gravy, stir in some plain Greek yogurt. It slashes calories and gives the protein count a serious boost!
Silky Smooth & GF: Need it gluten-free? Try using arrowroot powder instead of flour. It often makes the gravy feel even smoother and silkier – it’s pretty cool!
Sneak in Some Veggies: Seriously, try blending some steamed cauliflower until it’s pureed and stir it into the gravy. It adds fiber, makes it incredibly creamy, cuts calories, and nobody will ever know!
Mushroom Power: Finely dice some mushrooms and let them simmer away in the gravy. They add this amazing savory depth (hello, umami!) that often means you can use quite a bit less salt.

These little changes keep all that comforting goodness we love, just maybe in a way that fits better with how you like to eat nowadays!

What to serve with this amazingness?

Okay, you’ve made killer chicken and gravy… now, what goes on the side to make it a meal? Here are some no-fail ideas:

Mash Heaven: Creamy mashed potatoes are practically required for soaking up every last drop of gravy, right? Cauliflower mash is a great lighter alternative too!
A Bit of Green: Some simple steamed green beans or asparagus, maybe with a little lemon zest brightens things up beautifully.
Crusty Bread: Oh yeah. You absolutely need some good bread for mopping duty. Whole grain is nice!
Roasted Goodness: Roasting up some root veggies like carrots, parsnips, or sweet potatoes adds a lovely sweetness and some extra nutrients.
Fresh Salad: A simple garden salad with a tangy vinaigrette is perfect for cutting through the richness of the gravy and balancing everything out.

Pro tip: Serve it all up in shallow bowls instead of flat plates – it helps corral all that delicious gravy so you don’t lose a drop! Enjoy!o contain the gravy, and garnish with fresh herbs like parsley or chives to add color contrast and a final flavor dimension.

Got Leftovers? Here’s How to Keep ‘Em Tasting Great:

So you made that awesome chicken and gravy, and maybe – just maybe – you didn’t devour every last bite? Fantastic! Here’s the best way to store those delicious leftovers:

In the Fridge: The trick is to store the chicken and gravy together in an airtight container. This keeps the chicken nice and moist! It’ll be good like this for about 3 days.
Warming It Up Later: When you reheat it (microwave or stovetop works fine), splash in a tablespoon or two of chicken broth or even just water. This helps bring that silky gravy texture back to life.
Freezing for Future You: Yep, it freezes beautifully! Just make sure it’s cooled down completely first, then pack it into freezer-safe containers or bags. It’ll be your tasty emergency meal stash for up to 2 months.
Thawing Safely: Plan ahead and thaw it overnight in the refrigerator. Leaving it on the counter isn’t the safest bet.
Smart Portioning Tip: Here’s a little game-changer, especially helpful as we head into the weekend thinking about easy meals: try storing leftovers in single-serving portions before you freeze or refrigerate them. Makes grabbing a quick lunch or dinner so much faster, and apparently, studies show this simple habit helps cut down food waste by around 30%! Pretty neat, right?

Conclusion

This chicken and gravy recipe takes some basic stuff and turns it into something you’ll legit remember—it’s all about nailing the technique and getting those flavors just right. You end up with tender chicken and this smooth, savory gravy that’s like the ultimate comfort food mashup. It’s easy enough to pull off but still feels like you’ve done something kinda special. Stick to the steps, toss in those little tips, and you’ll have a dish that hits all the cozy spots while making you look like a pro in the kitchen.

Have you given this chicken and gravy a shot yet? Let me know how it went in the comments—I’m dying to hear! Oh, and if you’re into this kinda thing, subscribe to the blog. You’ll get more tasty recipes and handy cooking tricks dropped right in your inbox.

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