Chicken recipe with gravy
If you ever wanted to know how to make chicken and gravy then this simple chicken breast smothered in gravy recipe is for you. I love how easily it comes together, it is perfect if making ahead and freezes excellently. What is not to love? With only a handful of ingredients and minimal prep, you can have this chicken dinner with gravy from the kitchen to the table in 30 minutes. No marinating is needed for the chicken as the simple chicken seasoning used, (ginger powder, onion powder, garlic, and smoked paprika)give it an instantaneous flavor boost. The chicken breast is sliced lengthwise to ensure that it cooks quickly and evenly, with no risk of overcooking or undercooking. Can we take a minute to talk about the chicken gravy, this homemade version will sure give KFC gravy a run for their money.
Why do you need to make this recipe?
The gravy is made from scratch, and there are no packets in sight here. Homemade all the way!
The whole dish is packed full of flavor, the simple chicken seasoning used gives a zing to the dish that will have you licking your lips for more.
It is perfect for meal prep, this chicken is so yummy when made ahead and reheated as at when needed. It saves you time in the kitchen when prep days are done.
A one-pan chicken dinner that is simple & quick to make with minimal pantry staple ingredients, so comforting and utterly delicious! This recipe is adaptable to the instant pot or crockpot (slow cooker)
Chicken and gravy Ingredients
Boneless skinless chicken breast Stock - I used mushroom gravy but any other type of stock would work, substitute with low sodium chicken stock or water. All-purpose flour: this is needed to make the roux for the gravy Fresh garlic Yellow onion Dried Chili Olive oil Butter: I used slightly salted butter.
Simple chicken seasoning ingredients
Smoked paprika Garlic granules Onion granules Ginger powder Salt and black pepper
How to make chicken and gravy
Start by cutting 2 large skinless boneless chicken breast pieces into 2 halves lengthwise. Pat dry with a kitchen paper towel and season with salt and pepper on both sides To a small bowl add ginger powder, onion granules, garlic granules, and smoked paprika and stir to combine. Season the chicken on both sides with seasoning. Heat olive oil on medium-high heat, once the oil is hot and shimmering, add chicken breast pieces. Sear for about 3 to 4 minutes then flip and continue to sear for another 3 minutes. Remove the chicken from the pan and transfer it to a bowl. Add butter to the hot skillet and melt then add the chopped onions. Saute the onions stirring occasionally until caramelized. (this process should take about 5 to 10 minutes, keep an eye so that the onions does not burn) Add chopped garlic and saute for about 30 seconds just until fragrant. Reduce the heat and stir in flour into the butter and onion mixture for about 1 minute just until slightly brown and nutty, followed by the stock, add it in slowly and gradually until the desired consistency is achieved. Return the seared chicken pieces into the gravy, reduce the heat and simmer for about 5 to 7 minutes or until the desired thickness is achieved. Spoon some of the gravy over the chicken so it is well coated and absorb some of the flavors from the gravy. Remove the skillet from the heat, sprinkle some chopped cilantro on the chicken and gravy and serve immediately over some creamy mashed potatoes with steamed veggies.
Mashed potato recipes to serve the gravy with
Creamy garlic mashed potatoes No drain instant pot mashed potatoes Kale mashed potatoes
Tips
Use chicken breast of similar sizes so that it can cook evenly. If you do decide not to slice the chicken breast into 2 thinner pieces, make sure to adjust the cooking time to suit.Save time on chopping onions and garlic and use powder or granules instead. This is also a great option if you don’t like seeing onions in your food.Take your time to caramelize the onion for added flavor (between 5 to 10 minutesunsure if the chicken is completely cooked, insert an instant thermometer to the thickest part of the chicken and it should register at least 165F/74C.substitute the chicken breast for boneless skinless chicken thighs
More chicken with pan sauce recipes you will love
Coconut lime chicken Garlic mushroom chicken thighs Stovetop chicken thighs Honey mustard chicken thighs Crustless chicken pot pie If you made this easy chicken breast and gravy recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
