Easy Skillet Chicken Breasts with Homemade Onion Gravy

This chicken and gravy recipe is awesome as it is so easy to make and tastes absolutely delicious. On busy weeknights after a long day at work or taking the kids to soccer practice, being able to make a hearty and comforting dinner in under 30 minutes without much effort is truly a life-saver. This recipe lets you easily make moist chicken breasts seared in a pan to develop all those delicious brown bits, then using those same drippings to whisk together a creamy gravy with just a bit of flour and broth. The gravy so soaks up all the goodness from searing the chicken and is full of rich flavor thanks to those brown bits. It comes together quickly for an easy one-pan meal that will become a new favorite, reliable rotation for your regular line-up of weekly dinners.

Easy Chicken and Gravy

Now that our mouths are watering for this comforting meal, let’s get started making this easy chicken and gravy recipe. We’ll begin by prepping our ingredients and then walk through each simple step to end up with a warm, satisfying dinner.

Ingredients

Season the Chicken

To start making the chicken gravy, after gathering all the listed ingredients, have a dish ready to measure and combine the dry seasonings. In a small bowl, mix together the 1/2 teaspoon each of salt, pepper, oregano and thyme. Also combine the 1 teaspoon each of paprika, onion powder and garlic powder to this same mixture. Transfer this combined seasoning mixture to a separate container to easily season the chicken and later the gravy.

Next, cut the chicken breasts in half widthwise so they are thinner, or cut each large breast into 4 thinner Cutlets for quicker cooking. Once cut, season the chicken cutlets or halves on both sides generously with salt, pepper and garlic powder right from the seasoning mixture. Be sure to use the exact measurements listed for each part of this simple yet flavorful recipe. Lightly coat each chicken piece with about 1 teaspoon of the vegetable oil to help the seasoning adhere all over.

Sear the Chicken

Boneless chicken breast with gravy recipes, mmm, delicious.!! To sear the chicken, heat a large skillet or sauté pan over medium-high heat. Once hot, add 2 tablespoons of the butter along with the remaining teaspoon of vegetable oil to the pan. Stir to coat the entire surface, and allow the butter to completely melt and start to bubble before adding any chicken. Working in batches to prevent crowding, if needed, place the chicken pieces skin side down in a single layer. Allow the pieces to cook undisturbed until the skin is well-browned, about 5–7 minutes. Flip and cook the other side until no longer pink, about 5 more minutes. Transfer the cooked chicken to a plate or bowl and set aside to rest while building the roux for simple gravy.

Bake the Chicken

To make cleaning easier, bake chicken and gravy in oven in a casserole dish instead of cooking it on the stove top. Prep your baking dish by spraying it with non-stick cooking spray. Lay down a sheet of aluminum foil for easy cleanup in case of any sticking. This is a double-whammy of insurance against messes. Line the dish with the seasoned chicken thighs. Top with sliced onions. Cover tightly with tinfoil and bake for 20 minutes at 375°F.

Next step, Luscious, Homemade chicken gravy will be sure to entice your taste buds. Bake the chicken twice, as the gravy is made uncovered, for another 20 minutes. Then bake for 10 minutes more to further tenderize the chicken skin and thicken and marry the delicious flavors.

Build the Roux

The large skillet used to cook the chicken is heated once again over medium-high heat. Three tablespoons of butter are added to the hot pan and allowed to melt. Once melted, three tablespoons of flour are incorporated, stirring continuously so the mixture combines and begins to thicken. Cook and stir for a few minutes until the roux has taken on a light caramel color, approximately 5-7 minutes total.

Next, two cups of chicken broth are gradually added to the roux, stirring well to fully incorporate the thickened flour paste. The roux will suck up the liquid nicely, loosening up and becoming saucy. Be sure to whisk thoroughly between each addition of broth, ensuring no lumps form. Continue cooking and whisking until the roux has loosened completely in the broth.

Make the Gravy 

Now it’s time to properly season the gravy. Whisk the reserved seasoning blend into the chicken broth and roux mixture. This will add salt, pepper, oregano, thyme, paprika, onion powder and garlic powder. Taste the gravy and adjust seasonings as needed, adding more of any herbs or spices if it pleases your palate. Once the seasonings are stirred in well, allow the gravy to come up to a bubble. At this point, return the seared chicken pieces to the skillet so they can coat in the tasty sauce one last time.

How to Cook Chicken Breast in Gravy?

Once the chicken pieces have been added back to the skillet, use a spoon to gently push them down into the gravy so they are submerged. Place the lid on the skillet and allow the chicken to cook through by simmering over medium-low heat. The covered gravy will need 12–15 minutes to reach an internal temperature of 165 degrees F when checked with a food thermometer, but cooking times may vary depending on the thickness of the chicken pieces.

The chicken is fully cooked when it is opaque all the way through and can be easily shredded with two forks. Once completed, remove the lid and allow any excess liquid to reduce for a couple more minutes, if desired. Then it’s ready to be served atop mashed potatoes, egg noodles or rice for a satisfying and simple weeknight meal.

How To Make Chicken and Gravy in the Crockpot?

Making this classic dinner in the crockpot is easy! Place seasoned chicken breasts in the slow cooker. For seasoning, use salt, pepper, and sometimes garlic salt or seasoned salt. Generously season both sides of the chicken. In a small bowl, whisk together 2 gravy packets (chicken or mushroom soup flavor work well). Pour the soup mixture over the chicken in the slow cooker. Cook on Low for 6–8 hours, or High for 3–4 hours.

Once fully cooked through, shred the chicken with two forks right in the slow cooker. The gravy will be rich and flavorful. Serve the shredded chicken and gravy mixture over white rice, brown rice, mashed potatoes, egg noodles or Texas toast for a satisfying crockpot meal. It’s also gluten-free friendly over cauliflower rice or spaghetti squash.

If you use a pre-made chicken gravy mix packet, you may prefer a thinner gravy. Add 1/2 to 1 cup of water or chicken broth to the slow cooker before cooking. This will stretch out the gravy mixture. Best of all, you don’t have to dirty another pan – the whole recipe gets cooked right in one pot!

Serve Chicken and Gravy

Once the chicken has finished shredding as it simmers in the gravy, it’s time to eat! This dish is traditionally served over soft, fluffy homemade mashed potatoes. But you can’t go wrong adding a side of corn or warm rolls to soak up every last bite of gravy.

The chicken and brown gravy recipe is the epitome of ultimate comfort food. It’s the perfect meal for fall or winter weekends. Some favorite veggie sides that complement this classic well are baked beans, steamed broccoli or Broccolini, roasted Brussels sprouts tossed with bacon, or carrots prepared simply with butter and herbs.

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Pro Tips & Tricks

1. For fairly large chicken breasts, cut them in half lengthwise so they cook more quickly and uniformly.
2. If using smaller chicken breasts, you may want to keep 4 intact pieces rather than cutting them for easier serving. Just keep in mind they will take a bit longer to cook through.
3. While a crisp white wine like Pinot Grigio, Chardonnay or Sauvignon Blanc would be delicious in the recipe, for simplicity just use chicken broth. It’s best not to cook with wine when cooking for kids.
4. For extra depth of flavor in the gravy, add 1/2 of a bouillon cube to the broth. Or measure out customized amounts for more control over saltiness.
5. A few dashes of Worcestershire sauce can be added to the gravy for hidden umami flavor you can’t taste outright. Soy sauce could also be used in a pinch as a substitute.
6. Always use an instant-read or internal meat thermometer to ensure the chicken has reached a safe minimum internal temperature of at least 165°F.
7. If shredding the chicken directly in the skillet, remove it first to another bowl before shredding to avoid accidentally scratching a non-stick surface.
8. For easy shredding, use a hand mixer in a large bowl after removing chicken from the pan.
9. Cutting the chicken breasts in half widthwise will reduce their cooking time.

Substitutions and Variations

While this gravy recipe is fairly basic and aimed to use simple pantry ingredients, feel free to dress it up a bit. A pinch of dried or ground sage would be delicious, or you can add some chopped fresh herbs from the garden if available – rosemary and thyme go especially well.

You can easily swap out the boneless skinless chicken breasts for chicken thighs if desired. Thighs will have a little more flavor and tenderness. Adjust the cooking time as necessary, and cook thighs to an internal temperature of 175°F rather than 165°F, since the bone and connective tissue requires a higher temp for safety and texture.

Leftovers and Storage

Proper cooling and storage will help ensure you can enjoy this comforting chicken and gravy meal for several more home cooked meals throughout the week.

1. Leftover chicken and gravy will keep in the refrigerator for 3–4 days stored in an airtight container.
2. You can also freeze leftovers for up to 3 months. Individual portions frozen in freezer safe bags or containers are easiest to thaw. Thaw overnight in the fridge.
3. Reheat leftovers in a saucepan over low heat, stirring occasionally until hot and bubbly. This avoids making the gravy rubbery.
4. If reheating frozen leftovers, thaw the chicken portion overnight in the fridge first before proceeding. The whole casserole dish can then be defrosted briefly in the microwave and baked in a lightly greased, covered dish at 350°F for 20–25 minutes until hot and steaming.

Conclusion

Chicken and gravy is an enduringly popular meal enjoyed by many for its stick-to-your-bones comfort and richness of flavor. Whether making Southern fried chicken or roasted chicken pieces, the addition of a flavorful homemade or packaged gravy takes the meal to the next level. Gravy acts as a savory sauce to moisten the chicken and other sides like potatoes, biscuits or rice. Its widespread appeal lies in delicious simplicity, affordability and satisfying nutrition. For these reasons, chicken and gravy will remain a favored classic on dinner tables for generations to come.

Frequently Asked Questions (FAQs)

1. What is chicken gravy made of?

Classic chicken gravy is made with a roux (equal parts fat and flour), chicken broth or stock, and seasonings. Fat from cooking the chicken is often used to make the roux, which is then cooked to remove the raw flour taste. Broth is added to the roux and brought to a simmer to thicken into a smooth and creamy gravy. Additional ingredients may include milk, cream, Dijon mustard, Worcestershire sauce, or herbs. The cooked bits and juices in the pan are also incorporated for maximum flavor.

2. What is the secret to good gravy?

The secret to great gravy is patience when making the roux. It’s crucial to cook the flour and fat mixture slowly over low heat until completely smooth and browned, about 5–10 minutes. This develops the gravy’s texture and flavor. Another tip is to stir constantly so it doesn’t burn or become lumpy. Proper seasoning is also key – taste and adjust salt, pepper and other seasonings as needed. Lastly, allow the gravy to simmer for 10–15 minutes so the flavors fully develop.

3. How to cook chicken for beginners?

For beginners, the easiest way to cook chicken is to bake it. Season chicken pieces simply with salt and pepper and place skin-side up on a greased baking sheet. Bake at 375°F until the internal temperature reaches 165°F, about 25 minutes. Chicken is done when it’s no longer pink inside and the juices run clear. Pan searing is also simple – heat oil in a skillet and cook chicken until browned and cooked through. Breast meat is very forgiving and difficult to overcook, so don’t be afraid to try cooking chicken.

4. How is gravy made from scratch?

To make gravy from scratch, first cook chopped vegetables like onions and celery in a saucepan with fat rendered from chicken or bacon. Stir in an equal amount of all-purpose flour and cook for 5–10 minutes to make a dark brown roux. Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer 10–15 minutes to allow flavors to develop. Strain out solids if desired. Just before serving, whisk in a tablespoon of butter for sheen and richness. Season with salt, pepper and herbs to taste. This results in a silky, homemade gravy perfect for chicken or biscuits. Adjust thickness with more broth as needed.

Easy Chicken and Gravy

Recipe by Carmen FoodieCourse: AppetizersCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

315

kcal

Total time

30

minutes

Nothing is more comforting than a classic chicken and gravy dish. This easy recipe allows you to prepare the whole meal entirely in your slow cooker, making it a busy weeknight dream. Simply add chicken breasts, soup packets to create the gravy base, and let the low and slow cooking tenderize the meat. Before you know it, your family will be enjoying a hearty and satisfying chicken dinner.

Ingredients

• 1 lb chicken breasts, sliced

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 3 tbsp butter, divided

• 1 tbsp vegetable oil

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp dried oregano

• 1/4 tsp dried thyme

• 1 tsp paprika

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

Directions

• Chicken & Gravy on Stove Top:
• Preheat a large skillet or sauté pan over medium-high heat. Allow the pan to get nicely hot before adding any oil or butter.
• Add 2 tablespoons (1/4 stick) salted butter and 1 teaspoon vegetable oil (like canola or grapeseed oil) to the hot pan.
• Use a heatproof spatula to gently coat the entire surface of the pan with the butter and oil mixture. Melted butter should bubble and foam slightly.
• Once the butter is completely melted and foamy, it’s time to add the chicken. Working in batches if needed to avoid crowding, carefully place the seasoned chicken cutlets skin side down in the pan.
• Let the cutlets sear undisturbed for 5-7 minutes, resisting the urge to move them. The skin should become deep golden brown.
• Use the spatula to carefully flip each cutlet. Cook for an additional 5 minutes, until the internal temperature reaches 165°F and the meat is no longer pink.
• Transfer the seared chicken pieces to a clean plate or bowl and allow to rest while preparing the gravy. Tent with foil to keep warm.
• Heat the large skillet used to cook the chicken over medium-high heat. Add 3 tablespoons of butter and allow to melt, stirring occasionally. Once melted, add 3 tablespoons of all-purpose flour and cook, whisking continuously, for 5-7 minutes until the roux is golden brown.
• Gradually whisk in 2 cups of chicken broth, a little at a time, smoothing out any lumps. Continue whisking until fully incorporated and thickened to a gravy-like consistency.
• Whisk in the reserved seasoning blend of salt, pepper, oregano, thyme, paprika, onion powder and garlic powder. Taste and adjust seasonings as needed. Allow gravy to come to a bubble, then return seared chicken pieces to coat in the gravy.
• Use a spoon to submerge the chicken pieces in the gravy. Cover with a lid and simmer for 12-15 minutes, until chicken reaches 165°F internally.
• Uncover and continue simmering a few more minutes to reduce excess liquid if desired.
• Serve chicken and gravy over rice, potatoes or noodles. Enjoy!
  
• Chicken & Gravy in the Crockpot:
• Season chicken breasts generously with salt, pepper and your preferred seasonings. Place in slow cooker.
• In a small bowl, whisk together the 2 gravy packets until smooth. Pour over chicken.
• If desired, add 1/2-1 cup water or broth to thin out gravy.
• Cook on Low for 6-8 hours or High for 3-4 hours, until chicken is fully cooked through.
• Use two forks to shred chicken right in the slow cooker.
• Stir to coat shredded chicken with thickened gravy.
• Serve shredded chicken and gravy over rice, potatoes, noodles or bread. Enjoy your easy crockpot meal!

Notes

• Cut chicken breasts in half widthwise for quicker, more uniform cooking.
• Use an instant-read or internal thermometer to ensure chicken reaches 165°F.
• Add 1/2 bouillon cube or Worcestershire sauce for depth of flavor in gravy.
• Shred chicken directly in skillet to avoid scratching non-stick surface.
• Use a hand mixer to easily shred chicken in a bowl.
• Substitute chicken thighs if desired, cook to 175°F.
• Refrigerate leftovers up to 4 days or freeze for 3 months.
• Reheat leftovers in a saucepan over low heat, stirring, or thaw frozen portions overnight before reheating.