Savory Chicken and Gravy Recipe – Comfort on Your Table
Ever have one of those days when you just crave a hearty dinner but dread messing up the whole kitchen? Yeah, I hear you. chicken and gravy recipe is basically the ultimate solution for lazy nights, chilly evenings, or when you want to impress your family with almost no effort. Trust me, a big pile of that tender chicken covered with velvety gravy will make you happier than a squirrel with a stash of acorns. If you ever need a good backup plan for your chicken nights, this savory thin cut chicken breast recipe is another go-to in my kitchen. Anyway, let’s dig into this down-home goodness together. 
How to make chicken and gravy
Okay, I’ll be straight with you: it’s way easier than you think. And you don’t need fancy gadgets or a chef’s hat. We’re talking about pantry stuff you might already have. First up, the chicken. I usually grab boneless, skinless breasts or thighs. Pat ‘em dry, then season with whatever you’ve got. Salt. Pepper. Maybe a sprinkle of garlic powder or that random herb you got for Christmas and never used again.
Now, heat a splash of oil in a big skillet—something with high sides if you’ve got it. Brown the chicken for a few minutes per side. Don’t go wild here; just get some color on them.
Here comes my favorite part—the gravy. Slide the chicken onto a plate for a moment. In the same pan, toss in a spoonful of butter and a couple of tablespoons of flour. Stir, stir, stir (don’t let it burn, please). When it gets a bit golden, splash in some chicken broth, whisking like it’s a workout. Things should get thick and smooth after a few minutes. If not, add a bit more broth or even a splash of milk.
Drop the chicken back in. Simmer gently until it’s cooked through. You’ll know when you poke it and the juices run clear, but if you’re nervous, check with a thermometer (165 degrees is the golden number). That’s it. Seriously. Comfort in a pan.
“My daughter says this is the best meal ever, and she’s not wrong. On repeat every week!” – Becky, loyal tester
What to serve with chicken and gravy
Every time I make this, it screams for something cozy on the side. Here are a few easy ways to round out your meal:
- Mashed potatoes soak up every drop of that rich gravy.
- Some folks like buttery egg noodles or rice—both are solid options.
- Steamed green beans or roasted veggies help balance things a bit.
- Or just grab a fluffy dinner roll and dive in.
Honestly, you can’t go wrong. Changing up the sides is half the fun.
Tools for this recipe
Nothing complicated here. All you need is a sturdy skillet, preferably nonstick (but I’ve used a beat-up old pan in a pinch). A whisk is super helpful for lump-free gravy, and tongs make chicken flipping easier, but if you use a fork, I won’t judge you. A meat thermometer is nice, but not totally necessary—just more for peace of mind. Keep a wooden spoon handy, too. That’s pretty much it. If you like big batch cooking, a slow cooker could be your friend, but I’m usually more impatient than that.
Substitutions and variations
Let’s be honest—sometimes you open the fridge and gasp at the lack of options. No stress. If you’re out of chicken breasts, use thighs. They stay juicy and probably taste even better in my opinion. Out of chicken broth? Water with bouillon cubes is fine, or veggie broth if that’s all you’ve got.
Want more kick? Add a pinch of cayenne, some smoked paprika, or a squeeze of lemon at the end. If you’re chasing a creamy vibe, splash in a bit of heavy cream at the very end. Mushrooms, onions, spinach—toss them in for a little kitchen magic. Just anything that won’t get mad at simmering gravy.
Prefer to toss everything in one pan and skip the fuss? You might prefer this one pan skillet chicken with olives feta as another way to shake up the chicken routine.
Leftovers and storage
You’ll wanna pack any leftover chicken and gravy into a good airtight container. It keeps in the fridge for about three days—though mine rarely lasts that long. It actually gets better after a night or two. Warm gently in the microwave (cover with a damp paper towel so it doesn’t dry out) or in a saucepan with a splash of water if it looks thick.
Freezing is fine too, but the gravy might separate and look a little strange after thawing. A quick whisk usually brings it back to life. Serve leftovers over bread, pasta, or even reheated mashed potatoes. Breakfast chicken and gravy? Don’t knock it till you try it.
Common Questions
How do I keep my chicken from getting dry?
Don’t overcook it! Use a timer or a thermometer. Pull the chicken out the second it hits 165.
Can I make this ahead?
Absolutely. It tastes even better the next day, honestly.
Does this work in the slow cooker?
Yes, just toss it all in and cook on low for 4-6 hours. Super easy.
How can I make thicker gravy?
Add a little extra flour at the start, or let it simmer longer to reduce down.
Is this recipe gluten free?
Nope, but you can swap regular flour with a gluten free blend if you need.
Take a Break, Serve Comfort
Alright, I genuinely hope you give this chicken and gravy recipe a shot soon. With just a few basic steps, you get a meal that’s ten times more comforting than most takeout. And hey, if you want even more ideas, Easy Chicken and Gravy – Cooking in the Midwest dives into another easy route, or check out Crockpot Chicken & Gravy – Plain Chicken for the set-it-and-forget-it version. Let me know how it goes—bet your family will come running to the table! 
Chicken and Gravy
Ingredients
Method
- Pat the chicken pieces dry and season with salt, pepper, and any herbs you prefer.
- Heat oil in a large skillet over medium heat and brown the chicken for a few minutes on each side.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add butter and flour to make a roux, stirring until golden.
- Slowly whisk in chicken broth, stirring continuously until the gravy thickens.
- Return the chicken to the skillet and simmer until cooked through, about 5-10 minutes.
- Check that the chicken reaches 165°F for doneness.
