Classic Chicken and Gravy

The aroma of homemade classic chicken and gravy instantly reminds me of Sunday dinners at my grandmother’s house. This classic comfort food combines tender chicken with rich, velvety gravy that’s perfect for special family meals or weeknight dinners. My foolproof recipe delivers restaurant-quality results with minimal effort, making it a guaranteed staple in your cooking repertoire.

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Kitchen Tools for Perfect Chicken and Gravy

• Large skillet or frying pan (preferably cast iron)
• Heavy-bottomed saucepan
• Whisk for smooth gravy
• Meat thermometer
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Tongs for flipping chicken
• Small bowl for mixing seasoning

Ingredients for Classic Chicken and Gravy

To make about 4 servings, you’ll need:

For the Chicken:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika

For the Gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1/4 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Ingredient Variations

Want to customize your chicken and gravy? Here are some delicious variations to try:

• Protein Options: Substitute chicken thighs for more flavor, turkey cutlets for a leaner option, or even pork chops for something different
• Dairy Alternatives: Replace heavy cream with half-and-half, milk, or dairy-free alternatives like coconut cream
• Herb Upgrades: Add fresh herbs like rosemary, sage, or tarragon instead of dried
• Flavor Boosters: Include mushrooms, caramelized onions, or minced garlic to enhance the gravy
• Gluten-Free Version: Use cornstarch or arrowroot powder instead of flour for the gravy

Step-by-Step Instructions

Preparing the Chicken

1. Pat chicken breasts dry with paper towels.
2. Mix garlic powder, thyme, salt, pepper, and paprika in a bowl.
3. Season both sides of chicken breasts with spice mixture.
4. Rest seasoned chicken for 10 minutes at room temperature.

Cooking the Chicken

1. Heat skillet over medium-high heat with oil and butter.
2. Add chicken breasts when pan is hot.
3. Cook 5-7 minutes per side until golden and internal temperature reaches 165°F.
4. Remove chicken, cover with foil to keep warm.

Making the Gravy

1. In the same skillet, add butter and melt over medium heat.
2. Whisk in flour for 1-2 minutes until golden.
3. Gradually add broth while whisking to prevent lumps.
4. Simmer 5 minutes until thickened, stirring frequently.
5. Stir in cream, thyme, and garlic powder.
6. Season with salt and pepper to taste.
7. Return chicken to pan, spoon gravy over top, and simmer 2-3 minutes.

What to Serve Classic Chicken and Gravy With

Transform your chicken and gravy into a complete meal with these perfect pairings:

• Starches: Creamy mashed potatoes, buttered egg noodles, or fluffy white rice make the perfect base for soaking up that delicious gravy
• Vegetables: Roasted carrots, steamed green beans, or sautéed Brussels sprouts add color and nutrition
• Bread: Warm dinner rolls, buttermilk biscuits, or crusty bread for mopping up every last bit of gravy
• Salad: A simple green salad with vinaigrette dressing to balance the richness of the dish

How to Serve

For a restaurant-quality presentation:

1. Place a portion of your chosen starch (mashed potatoes, rice, or noodles) on each plate.
2. Position a chicken breast on top or alongside.
3. Generously spoon gravy over both the chicken and starch.
4. Garnish with freshly chopped parsley for a pop of color and freshness.
5. Serve immediately while hot, with your chosen sides.

Storing and Reheating Tips

Refrigerating:

• Store leftover chicken and gravy in an airtight container for up to 3 days.
• Keep the gravy and chicken together to prevent the meat from drying out.

Freezing:

• Freeze in a freezer-safe container for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: Place in a skillet over medium-low heat with a splash of chicken broth to prevent drying out.
• Microwave: Heat in 30-second intervals, covered with a damp paper towel.
• Oven: Cover with foil and warm at 325°F (165°C) for 15-20 minutes or until heated through.

Common Questions About Chicken and Gravy

Q: Can I use chicken thighs instead of breasts? A: Yes! Thighs offer more flavor and stay juicier. Cook them slightly longer.

Q: How can I make my gravy smoother? A: Whisk constantly while adding liquid and strain through a fine-mesh sieve if needed.

Q: My gravy is too thin. How can I thicken it? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering gravy.

Q: Can I make this dish ahead of time? A: Make gravy 1-2 days ahead and refrigerate. Cook chicken fresh for best results.

Q: Is there a dairy-free version? A: Use olive oil instead of butter and coconut milk instead of cream.

If you’ve tried this “Classic Chicken and Gravy” recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Classic Chicken and Gravy Recipe

Discover the classic chicken and gravy recipe that’s easy to make and full of flavor. Perfect for a comforting, homemade meal with simple ingredients.

Print Recipe Pin Recipe

Prep Time :20 minutes mins

Cook Time :32 minutes mins

Cuisine :American

Servings :4

Ingredients

  

Ingredients For The Chicken

• 4 boneless, skinless chicken breasts (about 2 pounds)
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp paprika

Ingredients For The Gravy

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• 1/4 cup heavy cream
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

 

Preparing the Chicken

• Pat chicken breasts dry with paper towels.
• Mix garlic powder, thyme, salt, pepper, and paprika in a bowl.
• Season both sides of chicken breasts with spice mixture.
• Rest seasoned chicken for 10 minutes at room temperature.

Cooking the Chicken

• Heat skillet over medium-high heat with oil and butter.
• Add chicken breasts when pan is hot.
• Cook 5-7 minutes per side until golden and internal temperature reaches 165°F.
• Remove chicken, cover with foil to keep warm.

Making the Gravy

• In the same skillet, add butter and melt over medium heat.
• Whisk in flour for 1-2 minutes until golden.
• Gradually add broth while whisking to prevent lumps.
• Simmer 5 minutes until thickened, stirring frequently.
• Stir in cream, thyme, and garlic powder.
• Season with salt and pepper to taste.
• Return chicken to pan, spoon gravy over top, and simmer 2-3 minutes.

Nutrition Facts

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