Chicken with Homemade Gravy

Why You’ll Love This Recipe

This elegant yet comforting dish features succulent chicken “steaks” in a velvety, richly flavored homemade gravy. It’s perfect for cozy dinners, effortlessly elevated with pantry staples, and pairs beautifully with mashed potatoes and green beans for a complete, satisfying meal.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• ¼ cup (35 g) all-purpose flour
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 boneless, skinless chicken breasts, halved horizontally into 4 thin “steaks”
• 3 Tbsp olive oil

For the Gravy:

• 40 g (1½ oz) unsalted butter
• 2 Tbsp all-purpose flour
• 1 cup (250 ml) beef stock
• ¼ cup (60 ml) thickened (heavy) cream
• 1 tsp Worcestershire sauce
• Salt and freshly cracked black pepper, to taste
• ½ cup (125 ml) water, as needed

To Serve (suggested):

• Mashed potatoes (freezer-friendly or fresh)
• Steamed green beans
• 1 Tbsp finely chopped fresh parsley

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Directions

1. Prepare the Chicken

1. Combine flour, salt, pepper, paprika, onion powder, and garlic powder in a shallow dish.
2. Dredge each chicken piece in the flour mixture, ensuring even coating.
3. Heat olive oil in a large, deep, heavy-based frying pan over medium–high heat.
4. Cook the chicken for 5–6 minutes, turning once, until golden brown. Remove and set aside. Deglaze the pan with a splash of water, scraping up any browned bits.

2. Make the Gravy

5. Reduce heat to medium–low. Add butter to the pan and melt.
6. Stir in flour, whisking to create a paste (roux) and eliminate lumps.
7. Gradually pour in half the beef stock, whisking constantly until fully incorporated. Add the remaining stock, cream, and Worcestershire sauce.
8. Bring to a gentle simmer and cook for 3–5 minutes until the gravy thickens enough to coat the back of a spoon. If too thick, stir in water 1 tablespoon at a time until desired consistency; if too thin, simmer a little longer to reduce.

3. Combine & Finish

9. Return chicken to the pan and heat through for 2 minutes, coating with gravy.
10. Serve immediately with mashed potatoes and steamed green beans. Drizzle generously with gravy and garnish with fresh parsley.

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Servings and Timing

Component	Time
Prep Time	~10 minutes
Cook Time	~15–20 minutes
Total Time	~30 minutes
Servings	4 portions

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Variations

• Chicken Options: Thin pork chops or turkey cutlets work well as alternatives.
• Stock Choice: Substitute vegetable or chicken stock for beef if preferred.
• Herb Boost: Add a teaspoon of fresh thyme or rosemary to the gravy for depth.
• Lightened Up: Swap heavy cream for half-and-half or evaporated milk; reduce butter if desired.
• Make it Dairy-Free: Use plant-based butter and omit cream, or replace with coconut cream for richness.
• Extra Vegetables: Sauté mushrooms or onions with the chicken for more flavor and texture.

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Storage & Reheating

• Storage: Keep chicken and gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of stock or water if needed to loosen the sauce.
• Freezing: Suitable for freezing—the chicken may soften slightly, but the gravy retains its flavor. Thaw and reheat gently before serving.

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FAQs

1. Can I use chicken thighs instead of breasts?
Yes—bone-in or boneless thighs work beautifully and stay moist and flavorful.

2. Can I skip the cream?
You can, but cream adds a velvety texture. Replace it with milk or broth for a lighter consistency.

3. Why deglaze the pan with water?
Scraping up browned bits from the pan enhances the gravy’s depth and flavor.

4. How do I fix lumpy gravy?
Whisk vigorously while adding liquid or strain the mix if needed for a smooth finish.

5. Can this be made ahead?
Yes—cook chicken and gravy, store separately, and reheat just before serving for best texture.

6. Is this gluten-free?
Not as written. Use a gluten-free flour blend or cornstarch slurry in place of all-purpose flour.

7. Can I make it spicier?
Add a pinch of smoked paprika or a dash of chili flakes to the gravy for a spicy kick.

8. What sides complement this dish?
Mashed potatoes, rice, roasted vegetables, or a simple green salad are all excellent pairings.

9. How do I preserve the chicken’s crust while reheating?
Reheat on low heat and avoid over-stirring to maintain its golden exterior.

10. Is leftover gravy flavor the same after reheating?
Yes—gentle reheating ensures the sauce remains rich and flavorful, especially when refreshed with a bit of stock if necessary.

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Conclusion

This Chicken with Homemade Gravy recipe strikes the perfect balance between indulgence and simplicity. With crisped chicken, creamy gravy, and minimal cleanup, it’s the kind of hearty meal that comforts and impresses—ideal for weeknight dinners or casual Sunday feasts.

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