Easy Chicken and Gravy
This Chicken and Gravy recipe is the ultimate comfort meal! Tender chicken meets savory, homemade gravy for a dish that’s easy to make and always a family favorite.
Servings: 4
Calories: 415kcal
Equipment
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- 1 cup yellow onion diced
- 3 teaspoon garlic minced
- ¼ cup flour
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
Instructions
- Cut chicken breast in half lengthwise and season both sides with black pepper, paprika, salt, and thyme.
- Heat oil in a large skillet over medium-high heat. Cook the chicken on each side for 4-5 minutes. Remove and set aside.
- Melt butter, then add onion and garlic. Cook for 5-7 minutes or until soft.
- Whisk in flour until coated. Then, slowly whisk in chicken broth and Worcestershire sauce. Continue to stir until gravy starts to thicken and bubble.
- Lower heat to medium, add the chicken back in, and simmer for 5-6 minutes.
- Serve over mashed potatoes and rice.
Notes
- Perfect Doneness: For perfectly cooked chicken rice and gravy, use a meat thermometer to ensure chicken reaches 165°F for safe, juicy results. Take the guesswork out of cooking!
- Storing & Reheating: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Allow it to thaw before reheating on the stovetop or in the microwave.
- Chicken Pieces: Make sure the chicken breasts are similar in size for more even cooking.
Nutrition
Calories: 415kcal | Carbohydrates: 12g | Protein: 38g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 948mg | Potassium: 751mg | Fiber: 1g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg