Tasty Chicken and Gravy Recipe

Tasty Chicken and Gravy Recipe tastes like cozy Sunday dinner in a skillet, with juicy chicken and rich, peppery gravy that begs for mashed potatoes. It works perfectly for busy home cooks who want comfort food in about 40–45 minutes without complicated steps. I grew up in the Midwest, and this tastes exactly like the kind of meal my family still texts me about when they want me to visit.

Why You Should Try This Tasty Chicken and Gravy Recipe

This Tasty Chicken and Gravy Recipe gives you tender, well seasoned chicken with a silky, savory gravy that clings to every bite. You cook everything in one pan, so cleanup stays easy and you keep all that flavor in the gravy instead of on a baking sheet.

The recipe uses simple pantry staples like flour, broth, and dried herbs, so you probably own most of what you need already. It also works with chicken breasts or thighs, so you can use whatever sits in your fridge or whatever goes on sale at the store.

“This Tasty Chicken and Gravy Recipe tastes like a cozy diner plate at home, and my whole family licked their plates clean. ★★★★★”

Ingredients You’ll Need

Chicken

• 2 pounds boneless skinless chicken breasts or thighs
  • I like thighs for extra juiciness, but breasts work great if you do not overcook them.
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet, any common brand works)
• 2 tablespoons all purpose flour (for dredging)

You can use bone in chicken if you prefer, but you need to increase the cook time and check the internal temperature. Aim for 165°F in the thickest part.

For the gravy

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil or neutral oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced (or 1 teaspoon garlic powder as a shortcut)
• 3 tablespoons all purpose flour
• 2 cups low sodium chicken broth
  • Store brand broth works fine; I like low sodium so I control the salt.
• 1 teaspoon poultry seasoning or Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon black pepper, plus more to taste
• ¼ to ½ teaspoon salt, to taste
• ½ cup milk or half and half
  • Whole milk gives a richer gravy, but any milk you have works.
• Optional: ½ teaspoon soy sauce for deeper savory flavor
• Optional: 1 teaspoon Dijon mustard for a subtle tang

Optional add ins

• 1 cup sliced mushrooms
• ½ cup frozen peas or mixed veggies
• 1 tablespoon chopped fresh parsley for garnish

Equipment

• Large skillet or sauté pan with high sides (10 to 12 inches)
• Tongs or spatula
• Whisk
• Cutting board and sharp knife
• Measuring cups and spoons
• Instant read thermometer if you own one

Tips & Tricks

• Pat the chicken dry with paper towels so the seasoning sticks and the surface browns nicely.
• Season both sides of the chicken generously; bland chicken never tastes good under gravy.
• Lightly coat the chicken in flour so it browns and also helps thicken the gravy later.
• Use medium heat so the chicken browns without burning the flour on the outside.
• Sauté the onion until it turns soft and lightly golden to build deeper flavor in the gravy.
• Whisk the flour into the fat slowly and cook it for 1 to 2 minutes so the gravy does not taste like raw flour.
• Add the broth in small splashes while you whisk to avoid lumps.
• Keep the gravy a bit thinner than you think you want, since it thickens as it simmers and cools.
• Taste the gravy near the end and adjust salt and pepper; broth brands vary a lot in saltiness.
• Slice thick chicken breasts in half horizontally so they cook faster and stay juicy.
• Let the chicken rest a few minutes in the gravy off the heat so the juices settle.
• If the gravy thickens too much, whisk in a splash of broth or milk until it loosens.

How to Make Tasty Chicken and Gravy Recipe

Season and prep the chicken

1. Lay the chicken on a cutting board and pat it dry on both sides with paper towels.
2. If you use large chicken breasts, slice them in half horizontally so they cook more evenly.
3. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika.
4. Sprinkle the seasoning mix over both sides of the chicken and rub it in lightly.
5. Dust the chicken with the 2 tablespoons of flour on both sides and shake off any excess.

Brown the chicken

1. Heat the skillet over medium heat and add 1 tablespoon butter and 1 tablespoon oil.
2. When the fat shimmers and a tiny pinch of flour sizzles, lay the chicken in a single layer.
3. Cook the chicken without moving it for 4 to 6 minutes per side, depending on thickness, until it turns golden brown and reaches about 160°F for breasts or 170°F for thighs.
4. Transfer the browned chicken to a plate and tent it loosely with foil while you make the gravy.

Sauté the aromatics

1. In the same skillet, add the remaining 1 tablespoon oil and 2 tablespoons butter.
2. Add the chopped onion and cook over medium heat for 4 to 5 minutes, stirring often, until it turns soft and lightly golden.
3. Add the minced garlic and cook 30 seconds until fragrant so it does not burn.
4. If you use mushrooms, add them now and cook 3 to 4 minutes until they release their liquid and start to brown.

Build the roux

1. Sprinkle the 3 tablespoons flour over the onion mixture and stir to coat everything.
2. Cook this mixture for 1 to 2 minutes, stirring constantly, so the flour turns lightly golden and loses its raw taste.
3. Keep the heat at medium so the roux does not scorch.

Add the liquids and seasonings

1. Slowly pour in about ½ cup of chicken broth while you whisk to form a smooth paste.
2. Continue to add the rest of the broth in small amounts, whisking constantly so no lumps form.
3. Stir in the poultry seasoning, thyme, black pepper, and a small pinch of salt.
4. Add the milk or half and half and whisk until the gravy looks smooth and creamy.
5. If you use soy sauce or Dijon mustard, whisk them in now for extra depth.

Simmer the gravy

1. Bring the gravy to a gentle simmer over medium heat.
2. Cook for 3 to 5 minutes, stirring often, until it thickens to a spoon coating consistency.
3. Taste and adjust seasoning with more salt and pepper if needed.
4. If the gravy seems too thick, whisk in a splash of broth or milk; if it seems too thin, let it simmer a few more minutes.

Finish the chicken in the gravy

1. Nestle the browned chicken pieces back into the skillet, along with any juices on the plate.
2. Spoon some gravy over the top of each piece so it soaks up flavor.
3. Lower the heat to medium low and let everything simmer together for 5 to 8 minutes, until the chicken reaches 165°F and feels tender.
4. If you want to add peas or mixed veggies, stir them into the gravy during the last 2 to 3 minutes of simmering.
5. Turn off the heat, sprinkle with chopped parsley if you like, and let the chicken rest in the gravy for 3 minutes before serving.

What to Serve with Tasty Chicken and Gravy Recipe

This Tasty Chicken and Gravy Recipe loves a big scoop of mashed potatoes, rice, or buttered egg noodles to catch every drop of gravy. I also like it with steamed green beans, roasted carrots, or a simple side salad to balance the richness. You can spoon the chicken and gravy over toasted bread for a quick open faced sandwich style dinner. If you cook for kids, serve it with corn, peas, or fluffy dinner rolls so they can dip and mop up the extra gravy.

Storage Options

• Store leftover chicken and gravy in an airtight container in the fridge for up to 3 to 4 days.
• Reheat gently on the stove over low to medium heat, and add a splash of broth or milk if the gravy thickens too much.
• You can freeze the chicken and gravy in a freezer safe container for up to 2 months, then thaw it overnight in the fridge.
• Reheat thawed leftovers on the stove or in the microwave in short bursts, stirring often so the gravy turns smooth again.

Tasty Chicken and Gravy Recipe

Tasty Chicken and Gravy is a cozy skillet dinner with juicy, seasoned chicken simmered in rich, peppery gravy, perfect over mashed potatoes or rice and ready in about 40–45 minutes.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Chicken

Cuisine: American

Ingredients

  

• 2 pounds boneless skinless chicken breasts or thighs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 tablespoons all purpose flour, for dredging

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil or neutral oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 2 cups low sodium chicken broth
• 1 teaspoon poultry seasoning or Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon salt, to taste
• 1/2 cup milk or half and half
• 1/2 teaspoon soy sauce
• 1 teaspoon Dijon mustard

• 1 cup sliced mushrooms
• 1/2 cup frozen peas or mixed veggies
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

 

1. Lay the chicken on a cutting board and pat it dry on both sides with paper towels.
2. If you are using large chicken breasts, slice them in half horizontally so they cook more evenly.
3. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika.
4. Sprinkle the seasoning mix over both sides of the chicken and rub it in lightly.
5. Dust the chicken with the 2 tablespoons of flour on both sides and shake off any excess.

1. Heat a large skillet over medium heat and add 1 tablespoon of the butter and 1 tablespoon of the oil.
2. When the fat shimmers and a tiny pinch of flour sizzles, lay the chicken in the pan in a single layer.
3. Cook the chicken without moving it for 4 to 6 minutes per side, depending on thickness, until golden brown and nearly cooked through.
4. Transfer the browned chicken to a plate and tent loosely with foil while you make the gravy.

1. In the same skillet, add the remaining 1 tablespoon oil and 2 tablespoons butter.
2. Add the chopped onion and cook over medium heat for 4 to 5 minutes, stirring often, until softened and lightly golden.
3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. If using mushrooms, add them now and cook for 3 to 4 minutes until they release their liquid and start to brown.

1. Sprinkle the 3 tablespoons of flour over the onion mixture and stir to coat everything evenly.
2. Cook, stirring constantly, for 1 to 2 minutes over medium heat until the flour turns lightly golden and no longer smells raw.

1. Slowly pour in about 1/2 cup of the chicken broth while whisking to form a smooth paste with the flour mixture.
2. Gradually add the remaining broth in small amounts, whisking constantly to avoid lumps.
3. Stir in the poultry seasoning, dried thyme, black pepper, and a small pinch of salt.
4. Add the milk or half and half and whisk until the gravy looks smooth and creamy.
5. If using soy sauce and Dijon mustard, whisk them in now for extra depth of flavor.

1. Bring the gravy to a gentle simmer over medium heat.
2. Cook for 3 to 5 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
3. Taste and adjust the seasoning with more salt and pepper if needed.

1. Nestle the browned chicken pieces back into the skillet, along with any juices that collected on the plate.
2. Spoon some gravy over each piece of chicken so it soaks up flavor.
3. Lower the heat to medium low and let the chicken and gravy simmer together for 5 to 8 minutes, until the chicken is cooked through and tender.
4. If using peas or mixed veggies, stir them into the gravy during the last 2 to 3 minutes of simmering.
5. Turn off the heat, sprinkle with chopped parsley if desired, and let the chicken rest in the gravy for about 3 minutes before serving.

Notes

Nutrition Information
Approximate per serving (4 servings, using chicken thighs, milk, and no optional add ins): 430 calories; fat 25 g; saturated fat 9 g; carbohydrates 16 g; fiber 1 g; sugars 4 g; protein 34 g; sodium 780 mg. Values will vary based on exact ingredients, brands, and portion sizes.