Easy Chicken And Gravy Recipe

I enjoy making comforting, uncomplicated meals, and my easy chicken with gravy is just that. Using fresh, simple ingredients—from the chicken itself to the few seasonings and the gravy—I can tell you that this will come together very quickly, especially considering that it takes about the same amount of time to cook as it does to tidy up the kitchen while you’re cooking.

The beauty of this recipe lies in its potential to be both a protein powerhouse and a vehicle for a dinner salad that is suitable for a family of four and can be doubled to feed more. And if you are low on fresh vegetables but have some frozen greens in the freezer, roast those off during the last five minutes of the chicken’s cooking.

Toss them into the salad to give some heft and wonderful flavor that will please everyone at the (dinner) table.

Ingredients

Chicken Breasts:
An excellent protein source, low in fat, perfect for lean muscle diets.

Olive Oil:
Fat that’s good for your heart adds depth and deliciousness.

All-purpose Flour:
Makes the gravy thicker, gives it a slight edge of texture.

Chicken Broth:
Gravy base, endowed with the depth of savory flavor.

Garlic Powder:
The flavor profile is enhanced subtly by aromatic seasoning.

Rosemary:
Bringing warmth and earthiness, it is a herb that grows like a bush.

Heavy Cream:
Contributes creaminess, richness, and a touch of luxury.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon heavy cream (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Both sides of the chicken breasts should be seasoned with salt and black pepper.

2. In a big skillet, the olive oil is heated over medium-high heat. The chicken breasts are added and cooked for 5-7 minutes on each side, or until they are golden brown and cooked through. The chicken is taken from the skillet and set aside.

3. Lower the heat to medium and place the unsalted butter into the skillet. Allow it to melt completely.

4. Whisk in the all-purpose flour, stirring constantly, until the mixture is smooth and just lightly browned, about 1-2 minutes.

5. Slowly incorporate the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer.

6. In the skillet, combine the garlic powder, onion powder, dried thyme, and dried rosemary. Stir well to combine.

7. Allow the gravy to simmer for roughly 5 minutes, mixing it now and then, until it starts to thicken.

8. If one is using it, one should stir in the heavy cream to achieve a richer texture and taste. One may need to adjust the amount of salt and pepper to one’s personal preference.

9. Put the chicken breasts back into the pan, and coat them with the gravy. Let them get nice and warm for about 2-3 minutes.

10. Present the chicken with the gravy drizzled on top, and garnish with fresh parsley if you like.

Equipment Needed

1. Skillet
2. Stove
3. Tongs or spatula
4. Whisk
5. Measuring spoons
6. Measuring cups
7. Plate or dish for setting aside chicken
8. Knife (optional, for garnish)
9. Chopping board (optional, for garnish)

FAQ

• Q: Can I use chicken thighs instead of breasts?A: Yes, chicken thighs can be used. They may necessitate a little longer cooking time.
• Q: Can I make the gravy thicker?To make the gravy thicker, you can add a bit more flour when preparing the roux. Alternatively, you can simmer the gravy longer to reduce it and thus make it thicker.
• Q: Is there a substitute for heavy cream?A: For a lighter version, you can use half-and-half or a small amount of milk; just know that it won’t be as rich.
• Q: Can I make this recipe in advance?A: Yes, you can prepare it in advance and warm it gently on the stove. If the gravy has thickened too much, add a splash of broth.
• Q: How do I store leftovers?
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Q: Can I freeze the gravy?Yes, you can freeze the gravy apart from the chicken, and it will keep for 3 months. Thaw in the refrigerator overnight, and then reheat before serving.
• Q: What can I serve with this dish?Accompany with mashed potatoes, rice, or pasta to enhance the delectable sauce.

Substitutions and Variations

Boneless, skinless chicken thighs make a juicier alternative.
Substitutes for Olive Oil

Canola oil or vegetable oil can be used in place of olive oil.
American butter: Substitute margarine or a plant-based butter for a dairy-free version.
All-purpose flour: For a gluten-free version, substitute cornstarch or gluten-free flour.
Broth made from chicken: If using vegetable broth, the flavor is lighter.