Description
This easy chicken and gravy recipe features tender pan-fried chicken breasts smothered in a rich, flavorful gravy made from simple pantry ingredients. Perfect for a quick and comforting meal, it comes together in just 30 minutes and serves four.
Ingredients
Chicken
- 2 large chicken breasts
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
Gravy
- 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)
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Season all sides of each piece with salt, pepper, and garlic powder evenly.
- Heat the skillet: Add olive oil and 1 tablespoon of butter into a skillet and heat over medium-high for a few minutes until hot.
- Cook the chicken: Place the chicken cutlets in the skillet and cook for 4 to 5 minutes per side, or until golden brown. Remove the chicken and transfer it to a plate, keeping any juices that may have pooled.
- Make the roux: Lower the heat to medium, add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for approximately 1 minute to create a roux, stirring constantly to avoid burning.
- Prepare the gravy: Gradually whisk in the chicken broth until the flour is fully dissolved and the mixture is smooth. Stir in Italian seasoning and onion powder to incorporate their flavors.
- Finish cooking chicken and thicken gravy: Return the cooked chicken along with any collected juices back into the skillet. Simmer gently for an additional 4 to 5 minutes or until the chicken reaches an internal temperature of 165°F and the gravy thickens to your liking. Adjust heat to maintain gentle bubbling and prevent the sauce from over-thickening.
- Season and serve: Taste the gravy and season with additional salt and pepper if needed. Sprinkle freshly chopped parsley on top if using, and serve immediately while warm.
Notes
- For juicier chicken, avoid overcooking by checking internal temperature with a meat thermometer.
- If gravy becomes too thick, thin it with a little extra chicken broth or water.
- Fresh herbs like thyme or rosemary can be added for additional flavor.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
