I can never resist tender pan fried chicken buried under silky, savory gravy, especially when it comes together with pantry staples. This is the fast, satisfying dinner that makes everyone ask for seconds.
I’m obsessed with this Easy Chicken and Gravy because it tastes like I spent way more time on it than I did. The chicken breasts get tender and juicy, then that silky gravy takes over everything in the best way.
I love how rich it tastes without feeling fussy, and I’m not ashamed to say I drag every bite through the extra sauce. But the real pull is how fast it disappears from my plate.
Simple pantry dinner, big payoff. And with chicken broth giving the gravy that savory backbone, I get all the flavor I want without making dinner complicated.
Ingredients
- Chicken breasts keep it lean, filling, and weeknight-friendly without feeling too heavy.
- Kosher salt wakes everything up, because bland chicken is just sad.
- Black pepper adds a tiny kick and keeps the gravy from tasting flat.
- Flour gives the chicken that light coating and helps build cozy gravy.
- Vegetable oil gets the chicken browned without burning things fast.
- Butter brings richness, because gravy should taste a little indulgent.
- Onion adds sweet, savory flavor that makes the sauce feel homemade.
- Garlic makes it smell amazing, basically before dinner even starts.
- Chicken broth is the backbone, giving the gravy real comfort-food flavor.
- Milk or cream makes it smooth, creamy, and a little dreamy.
- Thyme adds that herby, Sunday-dinner vibe without trying too hard.
- Worcestershire sauce brings depth, plus a little savory “what is that?” goodness.
- Parsley adds freshness and color, so the plate doesn’t look beige.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup all purpose flour (for dredging)
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 cup whole milk or 1/2 cup heavy cream plus 1/2 cup milk
- 2 tablespoons all purpose flour (for thickening gravy)
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Pat chicken breasts dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then dredge each breast in 1 cup all purpose flour, shaking off excess.
2. Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until butter foams.
3. Add chicken to skillet and cook 4 to 5 minutes per side until golden brown and cooked through to 165 F, transferring cooked chicken to a plate and covering loosely to keep warm.
4. Reduce heat to medium, add the finely chopped yellow onion to the same skillet and cook 4 to 5 minutes until softened and lightly browned, scraping up browned bits from the pan.
5. Add the 2 minced garlic cloves and cook 30 seconds until fragrant.
6. Sprinkle 2 tablespoons all purpose flour over the onions and garlic and cook 1 to 2 minutes, stirring constantly, until the flour is lightly toasted.
7. Gradually whisk in 2 cups low sodium chicken broth, then whisk in 1 cup whole milk or 1/2 cup heavy cream plus 1/2 cup milk until smooth; add 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme and 1 teaspoon Worcestershire sauce if using.
8. Bring gravy to a simmer and cook 3 to 5 minutes until thickened to your liking, taste and adjust seasoning with salt and pepper.
9. Return chicken to the skillet to warm in the gravy for a minute or two and spoon gravy over the chicken.
10. Serve chicken smothered in gravy and garnish with 2 tablespoons chopped fresh parsley if desired.
Equipment Needed
1. Large heavy skillet or frying pan (10 to 12 inch)
2. Tongs or a sturdy spatula
3. Instant read thermometer
4. Shallow dish or plate for dredging flour
5. Mixing bowl for milk or cream and broth
6. Whisk
7. Chef knife and cutting board
8. Measuring cups and spoons
FAQ
Easy Chicken And Gravy Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs – more forgiving, juicier, may need slightly less cooking time.
- Flour for dredging: use cornstarch or a 1-to-1 gluten free flour blend for a lighter, crispier crust and gluten-free option.
- Butter: substitute with olive oil or ghee for a dairy-free or higher smoke point choice; ghee keeps buttery flavor without milk solids.
- Whole milk / cream: replace with half-and-half or unsweetened plain oat milk for a lighter sauce or dairy-free alternative; if using plant milk, add a splash more broth for body if needed.
Pro Tips
– Pound the chicken to an even thickness before seasoning so each breast cooks in the same time and stays juicy. Thinner pieces also get a better crust without overcooking the inside.
– Don’t rush the browning. Get a deep golden crust on the chicken and let the browned bits stick to the pan a bit. Those bits are concentrated flavor for the gravy when you deglaze and scrape them up.
– Toast the flour in the pan long enough to lose its raw taste but not so long that it burns. Cooking it to a light nutty color before adding liquid gives a smoother, richer gravy.
– Add the broth gradually while whisking and keep the heat moderate. If the gravy is too thin, simmer it gently to reduce and concentrate flavor. If it gets too thick, whisk in a splash more milk or broth to loosen it.
– Let the chicken rest briefly off heat after cooking, then warm it in the gravy only long enough to heat through. That keeps the meat tender and prevents the sauce from breaking or overreducing.
Easy Chicken And Gravy Recipe
I can never resist tender pan fried chicken buried under silky, savory gravy, especially when it comes together with pantry staples. This is the fast, satisfying dinner that makes everyone ask for seconds.
4
servings
634
kcal
Equipment: 1. Large heavy skillet or frying pan (10 to 12 inch)
2. Tongs or a sturdy spatula
3. Instant read thermometer
4. Shallow dish or plate for dredging flour
5. Mixing bowl for milk or cream and broth
6. Whisk
7. Chef knife and cutting board
8. Measuring cups and spoons
Ingredients
-
4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 cup all purpose flour (for dredging)
-
2 tablespoons vegetable oil
-
2 tablespoons unsalted butter
-
1 medium yellow onion, finely chopped
-
2 cloves garlic, minced
-
2 cups low sodium chicken broth
-
1 cup whole milk or 1/2 cup heavy cream plus 1/2 cup milk
-
2 tablespoons all purpose flour (for thickening gravy)
-
1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme
-
1 teaspoon Worcestershire sauce (optional, for depth of flavor)
-
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Pat chicken breasts dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then dredge each breast in 1 cup all purpose flour, shaking off excess.
- Heat 2 tablespoons vegetable oil and 2 tablespoons unsalted butter in a large skillet over medium high heat until butter foams.
- Add chicken to skillet and cook 4 to 5 minutes per side until golden brown and cooked through to 165 F, transferring cooked chicken to a plate and covering loosely to keep warm.
- Reduce heat to medium, add the finely chopped yellow onion to the same skillet and cook 4 to 5 minutes until softened and lightly browned, scraping up browned bits from the pan.
- Add the 2 minced garlic cloves and cook 30 seconds until fragrant.
- Sprinkle 2 tablespoons all purpose flour over the onions and garlic and cook 1 to 2 minutes, stirring constantly, until the flour is lightly toasted.
- Gradually whisk in 2 cups low sodium chicken broth, then whisk in 1 cup whole milk or 1/2 cup heavy cream plus 1/2 cup milk until smooth; add 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme and 1 teaspoon Worcestershire sauce if using.
- Bring gravy to a simmer and cook 3 to 5 minutes until thickened to your liking, taste and adjust seasoning with salt and pepper.
- Return chicken to the skillet to warm in the gravy for a minute or two and spoon gravy over the chicken.
- Serve chicken smothered in gravy and garnish with 2 tablespoons chopped fresh parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 456g
- Total number of serves: 4
- Calories: 634kcal
- Fat: 23g
- Saturated Fat: 6.5g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 9g
- Cholesterol: 180mg
- Sodium: 700mg
- Potassium: 596mg
- Carbohydrates: 29g
- Fiber: 2g
- Sugar: 6g
- Protein: 64g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 60mg
- Iron: 2mg
