CHICKEN AND GRAVY
Tender, juicy chicken breastsin rich, silky homemade gravy. Classic comfort food made with simpleingredients. Perfect over mashed potatoes, rice, or biscuits!
Ingredients
For the Chicken and Gravy:
- 4 boneless skinless chicken breasts (about 1½-2 lbs total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika adds color and subtle flavor
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth low-sodium preferred
- 1 cup whole milk or half-and-half
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 bay leaf
- 2 tablespoons heavy cream optional, for extra richness
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
For Serving:
- Mashed potatoes traditional favorite
- Rice white, brown, or wild
- Egg noodles or pasta
- Biscuits for sopping up gravy
- Roasted or steamed vegetables
Instructions
- Pat chicken dry, pound to even thickness, season both sides generously.
- Heat 1 tbsp butter + oil. Sear chicken 5-6 min per side until golden. Set aside.
- Add 2 tbsp butter, cook garlic 30 sec. Whisk in flour, cook 1-2 min.
- Slowly add broth while whisking. Add milk, thyme, bay leaf. Simmer until thickened.
- Return chicken to pan. Cover, simmer 10-12 min until chicken hits 165°F.
- Remove chicken. Discard bay leaf. Adjust gravy thickness. Stir in cream if using.
- Serve chicken with gravy over mashed potatoes! Garnish with parsley.
Notes
- Chicken: Thighs work too! Cook 15-20 min in step 5.
- Gravy: Whisk constantly when adding liquid to prevent lumps!
- Storage: Refrigerate 3-4 days, freeze 3 months. Store in gravy.
- Variations: Add mushrooms, lemon, bacon, or Parmesan!