Chicken and Gravy

Enjoying chicken and mashed potatoes smothered in gravy wit roasted green beans on the side

This is one cozy, homemade dish that tastes like love. It's easy to make and results in juicy chicken with plenty of savory, herby gravy. Pour it on top of the main course and all your favorite sides.

Course dinner, Main

Cuisine American, Southern

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 282kcal

Author Imma

Ingredients

2 large chicken breasts divided into two or four small chicken breasts
salt & pepper to taste
Seasoning of choice to taste, like Creole or Italian seasoning
1 tablespoon olive oil
3 tablespoons butter, divided
2 teaspoons minced garlic
2 teaspoons fresh thyme, minced
¼ cup all-purpose flour
2¾-3 cups chicken broth
1 tablespoon chopped fresh parsley (optional)

Instructions

Salt chicken, then season with Creole or Italian seasoning. Or you can use just salt and pepper if desired.
Heat oil and one tablespoon of butter in a large saucepan or skillet over medium heat until hot, and then add the chicken and brown for 4-5 minutes, or until the chicken is cooked through and reaches a temperature of 165℉ (75℃). Remember, cooking times will vary depending on the thickness of the chicken, so use a meat thermometer for more accurate results. Gently remove the chicken and set aside. You may keep it warm by covering it with foil.
Add 1-2 tablespoons of butter to the same skillet and heat on medium.
Add the minced garlic and thyme, and stir for 1-2 minutes for the flavor to bloom.
Stir in the flour and cook for another minute to form a roux to thicken the gravy.
Gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy thickens to the desired consistency. Season to taste with salt and pepper. Adjust the consistency with broth if the gravy is too thick.
If desired, return the chicken to the pan or serve the chicken and top it with gravy. Garnish with parsley. Enjoy!

Notes

If the chicken breasts are thick, consider butterflying them for more even cooking.
Remember, cooking times will vary vastly depending on the size and thickness of the chicken. Use a meat thermometer to be sure the chicken is cooked through.
If the gravy is too thick, add more broth. If it is too thin, cook longer or mix equal amounts of flour and butter and add it to the gravy.
Lumpy gravy? Get rid of the lumps with an immersion blender, or give it a whiz in your blender. Pour it back into the pan, and no one has to know.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition