I just nailed a Chicken Pan Gravy that leaves the pan slick with glossy, lick-the-plate gravy and chicken so tender you won’t believe it.

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I’m obsessed with this because the pan fried chicken gets a crust and the chicken gravy pools and I can’t stop. I love how simple it is, how pantry chicken recipes turn into something seriously satisfying without drama.

But it’s the gravy that wins me every time in the best chicken and gravy recipe way, silky, savory, with butter and all purpose flour doing the heavy lifting. And I eat it with a fork and no shame, scraping every drop.

Real food that hits quick, tastes like effort, and makes me want to cook it again tonight every single time.

Ingredients

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Chicken breasts: the meaty main act, it’s comforting and feeds a crowd.
Flour for dredging: makes a light crust and helps the gravy thicken.
Salt: brings out flavors, don’t be shy but taste as you go.
Pepper: adds a little kick and warm spice to the chicken.
Garlic powder: hints of garlic without chopping, it’s cozy and homey.
Paprika: adds color and gentle smokiness, looks pretty on the plate.
Vegetable oil: for browning, it’s neutral and gets a nice sear.
Unsalted butter: adds richness and a silky mouthfeel to the gravy.
Small onion: sweet, savory base—gives the gravy real depth.
Chicken broth: the savory backbone, keeps things moist and flavorful.
Milk or cream: makes the gravy creamy; cream is richer, milk is lighter.
Worcestershire sauce: basically umami magic, adds a subtle tang.
Thyme: fresh or dried, it’s herbaceous and slightly lemony.
Flour or cornstarch: thickener options, pick the texture you want.
Cold water for cornstarch: helps it dissolve and avoid lumps.
Fresh parsley: bright, fresh finish and a pop of color.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, about 3 to 4 pieces, pounded to even thickness

1 cup all purpose flour, for dredging

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, plus more for seasoning

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons vegetable oil or canola oil

2 tablespoons unsalted butter

1 small onion, finely chopped (about 3/4 cup)

2 cups low sodium chicken broth

1/2 cup milk or 1/2 cup heavy cream for richer gravy

1 teaspoon Worcestershire sauce (optional but good)

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves, chopped (optional)

2 tablespoons all purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken if needed

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Pat the chicken dry and pound to even thickness (about 1/2 inch) between plastic wrap or in a zip bag so it cooks evenly; season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder and paprika.

2. Put 1 cup flour in a shallow dish, dredge each breast, shaking off excess, and set aside on a plate while you heat the pan.

3. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering; add the chicken and cook 4 to 5 minutes per side until golden brown and an instant read thermometer hits 160 F, then transfer to a plate and tent with foil to keep warm.

4. Reduce heat to medium, add 2 tablespoons butter to the same skillet and when melted add the chopped onion; cook, stirring, about 4 to 5 minutes until soft and lightly browned, scraping up browned bits from the bottom of the pan for extra flavor.

5. Sprinkle 2 tablespoons flour over the onions and cook, stirring, 1 minute to remove the raw flour taste; this helps thicken the gravy. If you prefer cornstarch, skip this and mix 1 tablespoon cornstarch with 2 tablespoons cold water and add later.

6. Gradually whisk in 2 cups low sodium chicken broth, then stir in 1/2 cup milk or cream, 1 teaspoon Worcestershire sauce if using, and thyme; bring to a gentle simmer so the gravy thickens, about 3 to 5 minutes.

7. If gravy is too thin use the cornstarch slurry now, whisking it in and simmering a minute or two until it reaches the thickness you like; taste and adjust salt and pepper.

8. Return the chicken to the skillet, spoon gravy over the pieces, cover loosely and simmer 2 to 3 minutes more so the chicken finishes cooking and soaks up flavor; final internal temp should be 165 F.

9. Sprinkle chopped fresh parsley over top and serve right away with mashed potatoes, rice or biscuits. If you want richer gravy next time use cream and brown the onions a bit more for deeper flavor.

Equipment Needed

1. Cutting board for trimming and resting the chicken
2. Meat mallet or rolling pin and a sheet of plastic wrap or zip bag for pounding to 1/2 inch
3. Shallow dish or plate for the flour dredge
4. Large skillet (10 to 12 inch) for cooking chicken and making gravy
5. Tongs or a sturdy spatula to flip the breasts
6. Instant read thermometer to check 160 F then final 165 F
7. Measuring cups and spoons for flour, broth, milk and seasonings
8. Whisk for making the gravy smooth (or a fork if you dont have one)
9. Small bowl for a cornstarch slurry, plus a plate and foil to tent the cooked chicken

FAQ

Q: Can I use bone in chicken instead of boneless? A: Yes, but cooking time will be longer. Bone in pieces need about 10 to 15 minutes more, and you should check that the internal temp hits 165 F. Sear them well first so the skin gets color, then finish covered if using thicker pieces.

Q: What if I dont have milk or cream? A: You can use extra chicken broth, or a splash of half and half if you have it. The gravy will be a bit thinner without milk or cream, so stir in the extra flour or cornstarch slurry a little at a time till it reaches the thickness you like.

Q: My gravy turned out lumpy, how do I fix it? A: Whisk it over low heat until smooth, that usually helps. If its still lumpy, push it through a fine sieve or blend it quickly with an immersion blender. Next time, mix the thickener with cold liquid first to avoid lumps.

Q: Can I make this ahead of time? A: Yes, you can cook the chicken and store it with the gravy in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, add a splash of broth or milk if it gets too thick, and taste for salt before serving.

Q: How do I make the gravy thicker or thinner? A: For thicker gravy, whisk in an extra tablespoon or two of flour, or add the cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) and simmer until it thickens. For thinner gravy, stir in more chicken broth or milk a little at a time until you get the consistency you want.

Q: Any tips to make the chicken more flavorful? A: Pound pieces evenly, season the flour well, and let the chicken rest after dredging for 10 minutes so the coating sticks. Brown the chicken in hot oil and butter for good color, and use the browned bits in the pan to build the gravy, they add tons of flavor.

Easy Chicken And Gravy Recipe Substitutions and Variations

Chicken breasts: swap with boneless skinless chicken thighs for more flavor and juiciness, or use turkey cutlets if you want a milder taste.
All purpose flour (for dredging): use cornstarch or potato starch for a crispier crust, or a 1-to-1 gluten free flour blend if you need GF.
Milk or heavy cream (for gravy): use half and half for a middle ground, or evaporated milk for a richer, slightly caramel note; unsweetened almond milk can work in a pinch but the gravy will be thinner.
Unsalted butter: use ghee for a nutty butter flavor or neutral oil like avocado/vegetable oil if you need dairy free.

Pro Tips

1) Rest the chicken after cooking, loosely tented with foil for 5 minutes so the juices redistribute; slice too soon and everything runs out, making the meat dry.

2) Don’t overdo the flour dredge; shake off the excess so you get a thin, even crust that browns quickly and doesn’t flop off into the gravy.

3) After you remove the chicken, pour a splash of the broth into the hot pan and scrape up the browned bits, then reduce that before adding the rest of the liquid. Those bits are where the best flavor lives.

4) If your gravy ends up thin, use the cornstarch slurry instead of more flour for a clearer, silkier sauce; add it little by little and simmer a minute or two, tasting and adjusting salt as it thickens.

Easy Chicken And Gravy Recipe

Recipe by James Level

0.0 from 0 votes

I just nailed a Chicken Pan Gravy that leaves the pan slick with glossy, lick-the-plate gravy and chicken so tender you won't believe it.

Servings

servings

Calories

472

kcal

Equipment: 1. Cutting board for trimming and resting the chicken
2. Meat mallet or rolling pin and a sheet of plastic wrap or zip bag for pounding to 1/2 inch
3. Shallow dish or plate for the flour dredge
4. Large skillet (10 to 12 inch) for cooking chicken and making gravy
5. Tongs or a sturdy spatula to flip the breasts
6. Instant read thermometer to check 160 F then final 165 F
7. Measuring cups and spoons for flour, broth, milk and seasonings
8. Whisk for making the gravy smooth (or a fork if you dont have one)
9. Small bowl for a cornstarch slurry, plus a plate and foil to tent the cooked chicken

Ingredients

1 1/2 pounds boneless skinless chicken breasts, about 3 to 4 pieces, pounded to even thickness
1 cup all purpose flour, for dredging
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons vegetable oil or canola oil
2 tablespoons unsalted butter
1 small onion, finely chopped (about 3/4 cup)
2 cups low sodium chicken broth
1/2 cup milk or 1/2 cup heavy cream for richer gravy
1 teaspoon Worcestershire sauce (optional but good)
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves, chopped (optional)
2 tablespoons all purpose flour or 1 tablespoon cornstarch mixed with 2 tablespoons cold water to thicken if needed
Fresh parsley, chopped, for garnish (optional)

Directions

Pat the chicken dry and pound to even thickness (about 1/2 inch) between plastic wrap or in a zip bag so it cooks evenly; season both sides with 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder and paprika.
Put 1 cup flour in a shallow dish, dredge each breast, shaking off excess, and set aside on a plate while you heat the pan.
Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering; add the chicken and cook 4 to 5 minutes per side until golden brown and an instant read thermometer hits 160 F, then transfer to a plate and tent with foil to keep warm.
Reduce heat to medium, add 2 tablespoons butter to the same skillet and when melted add the chopped onion; cook, stirring, about 4 to 5 minutes until soft and lightly browned, scraping up browned bits from the bottom of the pan for extra flavor.
Sprinkle 2 tablespoons flour over the onions and cook, stirring, 1 minute to remove the raw flour taste; this helps thicken the gravy. If you prefer cornstarch, skip this and mix 1 tablespoon cornstarch with 2 tablespoons cold water and add later.
Gradually whisk in 2 cups low sodium chicken broth, then stir in 1/2 cup milk or cream, 1 teaspoon Worcestershire sauce if using, and thyme; bring to a gentle simmer so the gravy thickens, about 3 to 5 minutes.
If gravy is too thin use the cornstarch slurry now, whisking it in and simmering a minute or two until it reaches the thickness you like; taste and adjust salt and pepper.
Return the chicken to the skillet, spoon gravy over the pieces, cover loosely and simmer 2 to 3 minutes more so the chicken finishes cooking and soaks up flavor; final internal temp should be 165 F.
Sprinkle chopped fresh parsley over top and serve right away with mashed potatoes, rice or biscuits. If you want richer gravy next time use cream and brown the onions a bit more for deeper flavor.

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: 320g
Total number of serves: 4
Calories: 472kcal
Fat: 19.5g
Saturated Fat: 4.5g
Trans Fat: 0.05g
Polyunsaturated: 2.5g
Monounsaturated: 10g
Cholesterol: 165mg
Sodium: 650mg
Potassium: 560mg
Carbohydrates: 31.3g
Fiber: 1.4g
Sugar: 2.8g
Protein: 56.9g
Vitamin A: 250IU
Vitamin C: 1.5mg
Calcium: 40mg
Iron: 1.8mg

Easy Chicken And Gravy Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Easy Chicken And Gravy Recipe Substitutions and Variations

Pro Tips