Step By Step Pan Fried Chicken Gravy Recipe

Alright, picture this: you’re about to embark on a culinary adventure where golden-brown chicken breasts meet a dreamy, creamy gravy—all in one skillet. Trust me, your taste buds are in for a treat!

I adore crafting recipes that blend comfort and flavor, and my Step By Step Pan Fried Chicken Gravy is a prime example. With moist and tender chicken breasts seasoned just right with salt, pepper, and paprika, this hearty meal is cooked to perfection (meaning it’s done but not overdone).

The gravy, enriched with chicken broth and milk, brings a rich, savory depth that no other sauce could hope to equal. And for those of you who may not have the gravy-making gene (or are just looking for an easy way out), this recipe is perfectly good with just a simple pan sauce.

Step By Step Pan Fried Chicken Gravy Recipe Ingredients

• Chicken Breasts: High in protein, low in fat.
• All-Purpose Flour: Adds thickness and texture, provides carbohydrates.
• Garlic Powder: Enhances flavor, low-calorie seasoning.
• Onion Powder: Adds rich, savory depth to dishes.
• Olive Oil: Heart-healthy fat, aids in browning.
• Chicken Broth: Rich in flavor, base for gravy.
• Milk: Adds creaminess, provides calcium.
• Parsley: Freshens flavor, adds a pop of color.

Step By Step Pan Fried Chicken Gravy Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 cup chicken broth
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley, for garnish

How to Make this Step By Step Pan Fried Chicken Gravy Recipe

1. Mist both sides of the chicken breasts with salt and pepper.

2. In a shallow dish, whisk together 1 cup of flour, garlic powder, onion powder, and paprika. Coat the chicken breasts in the flour mixture, making sure they are completely covered.

3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts to the skillet.

4. Prepare the chicken by cooking it for approximately 5-7 minutes on every side; your aim is to achieve a golden brown color. You want the chicken cooked all the way through, so when you think it might be done, let it go another minute on the side that’s still facing the pan. This is the time to remove the chicken from the skillet, using tongs or a spatula, and set it aside. You might want to cover it with a piece of foil to keep it warm.

5. In the same skillet, reduce the heat to medium, and melt the other tablespoon of butter. Add 2 tablespoons of flour, and whisk constantly for about 1 minute until it’s golden.

6. Pace yourself as you pour in the chicken broth, whisking all the while to ensure a lump-free result. It is quite important to achieve a nice and smooth texture, and the best way to do that is to keep whisking with purpose until the consistency starts to shift from very pourable to thickenable.

7. Slowly incorporate the milk, whisking until the gravy reaches the consistency you want. Add salt and pepper to taste.

8. Reintroduce the cooked chicken breasts to the skillet, ladling the gravy over them, and let them become warm completely for about 2-3 minutes.

9. Take off the heat and dust with freshly chopped parsley to garnish.

10. Savor the rich, savory flavors. Serve the gravy. Serve the chicken.

Step By Step Pan Fried Chicken Gravy Recipe Equipment Needed

1. Shallow dish
2. Whisk
3. Large skillet
4. Tongs or spatula
5. Foil (optional for covering)
6. Measuring spoons
7. Measuring cup
8. Knife (for chopping parsley)
9. Cutting board
10. Ladle

FAQ

• Q: Can I use bone-in chicken for this recipe?A: Yes, just make sure you don’t try to cook a frozen chicken for the same amount of time as a thawed one. You need to allow for extra time to ensure the solid mass of chicken is cooked all the way through.
• Q: What type of milk should I use?A: Any type of milk can be used, but the flavor of the gravy will be richer if you use whole milk.
• Q: Can I make the gravy ahead of time?A: Indeed, it is feasible to create it in advance and keep it in the fridge for as long as 3 days. Reheat it gently over low heat before serving to achieve the best results.
• Q: Is there a gluten-free option for this recipe?A: Replace the flour with a gluten-free flour blend to make it gluten-free.
• Q: How do I prevent the chicken from drying out?A: Avoid cooking the chicken too long. Cook until the inside registers 165°F. Then let it rest for a moment before you slice it.
• Q: Can the olive oil be replaced with another type of oil?A: Yes. You can use alternative oils, such as vegetable oil or canola oil, to replace olive oil.
• Q: What can I do if the gravy is too thick?A: Whisk in more milk or chicken broth gradually until the desired consistency is reached.

Step By Step Pan Fried Chicken Gravy Recipe Substitutions and Variations

Substituting Chicken Breasts: Use boneless, skinless chicken thighs for a juicier option.
All-purpose flour (for coating): Can be replaced by cornstarch for a gluten-free option.
Olive oil: If you do not have olive oil, you can use vegetable oil or coconut oil instead.
Milk can be substituted with almond milk or oat milk, which are both non-dairy alternatives.
Butter without salt: Margarine or vegan butter can be substituted for a dairy-free alternative.

Pro Tips

1. Tenderizing the Chicken Before you start, consider pounding the chicken breasts to an even thickness. This helps them cook more uniformly and reduces the risk of overcooking the outside while the inside remains undercooked.

2. Seasoning Layers After seasoning the chicken with salt and pepper, let it sit for a few minutes to allow the seasoning to penetrate. Additionally, season the flour mixture generously, as this will enhance the flavor of the crust on the chicken.

3. Golden Crust Ensure that the olive oil and butter are hot before adding the chicken to the skillet. This helps prevent the chicken from absorbing too much oil and ensures a crispy, golden-brown crust.

4. Smooth Gravy When making the gravy, make sure to whisk the flour and butter mixture thoroughly before adding the liquids. If lumps form, you can use a fine mesh strainer to smooth out the gravy.

5. Flavor Boost For added depth of flavor, consider including a splash of white wine or a squeeze of lemon juice to the gravy before introducing the chicken back into the sauce. This can add a nice tang and complexity to the dish.