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This chicken and gravy recipe has tender pan fried chicken breasts smothered in a rich gravy. It’s made with pantry ingredients and comes together fast!
Why you’ll love it
This chicken with gravy recipe is great for busy weeknights. While it’s not exactly what I’d consider health food, the calories are reasonable for a hearty dinner to keep in your regular recipe rotation. If you always order gravy at KFC, I think you’ll like this.
It is kinda hard not to love this gravy since it’s just so comforting and super easy to make. It’s basically just pan drippings (delicious brown bits left in the pan from searing the chicken), butter, flour, and some chicken broth. A little seasoning, and that’s it. Easy peasy for a quick chicken recipe with the best gravy you’ll try.
What you’ll need
- Chicken – we’re using two boneless skinless chicken breasts cut into 4 cutlets
- Garlic powder – along with salt & pepper, it’s what we’re seasoning the chicken with directly to infuse flavor
- Olive oil and butter – for pan frying and making the base of the gravy
- Flour – to make a roux to thicken the sauce
- Chicken broth – to add another savory dimension
- Italian seasoning – it’s an all-purpose blend of fragrant dried herbs that comes all in a single jar. It’s so convenient for numerous recipes and a staple in my pantry.
- Onion powder – it adds another special savory quality
- Parsley – optional but recommended for a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- An instant read meat thermometer will ensure perfectly cooked chicken every time. It’s inexpensive and reliable so you never have overcooked meat. 165F in the safe internal temperature for chicken.
- Here is the Le Creuset skillet I used for this recipe (and many others). Easy to clean, and it’ll last you forever.
- I recommend using kitchen tongs to easily turn the chicken.
How to make chicken and gravy
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into 4 thinner cutlets and season them. Heat up the olive oil and 1 tbsp of butter in a skillet. Pan fry the chicken until golden, and transfer to a plate. Add in the remaining butter, and whisk in the flour to make a roux.
Stir in the broth until the flour has dissolved. Sprinkle in the onion powder and Italian seasoning. Return the chicken to the pan, and cook through. Let it gently bubble so the sauce thickens. Season with salt & pepper if needed, and garnish with parsley if using.
- I used fairly large chicken breasts since we’re cutting them in half lengthwise. If your chicken breasts are on the smaller side, you can use 4 and leave them intact, but keep in mind they will take a bit longer to cook.
Substitutions and variations
- This is a pretty basic gravy that’s designed to work with what you already have in your pantry. You can definitely dress it up a bit! Add a pinch of dried/ground sage or even add some chopped up fresh herbs from the garden to it. Rosemary and thyme would go well.
- You can swap the boneless skinless chicken breasts for chicken thighs. The cooking time may need to be adjusted (thighs become tender around 175F internal temperature).
What to serve with chicken and gravy
- Try my restaurant-style Cream Cheese Mashed Potatoes, rice, or pasta. These Quick and Easy Garlic Butter Noodles would work great.
- Or some fresh crusty bread to mop up all that sauce would be a fantastic pairing.
- For veggie sides, my personal favorites include green beans, broccoli or broccolini, Brussels Sprouts and Bacon, or carrots.
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days as long as it’s in an airtight container.
- You can freeze leftovers for up to 3 months. Thaw overnight in the fridge.
- Reheat in a saucepan over a low heat for best results until warmed through.
If you made this chicken breasts and gravy recipe, leave me a star rating and review below! You can also find me on Instagram.
Easy Chicken and Gravy
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh parsley optional
- Cut the chicken in half lengthwise so you've got 4 thinner cutlets. Season each piece with salt & pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the pan and cook for about 4-5 minutes/side until golden. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Slowly whisk in the chicken broth until the flour has fully dissolved.
- Stir in the Italian seasoning and onion powder.
- Add the chicken back to the skillet (along with any juices from the plate), and cook for another 4-5 minutes or until it has finished cooking through (165F) and the sauce has thickened up a bit more. You may need to turn the heat down again so it's gently bubbling (you don't want the sauce to get too thick before the chicken is cooked through).
- Use an instant read meat thermometer to ensure that chicken isn’t overcooked or undercooked.
- If you want a stronger herb flavor in the gravy, you can definitely add more Italian seasoning or other dried herbs. Chopped fresh herbs would also be a great addition (try sage, thyme, and/or rosemary).
Nutrition information is automatically calculated, so should only be used as an approximation.
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