Some meals just feel like a warm hug, and chicken and gravy is exactly that. It’s one of those dishes that brings you back to the heart of the kitchen, where simple ingredients come together to create something deeply satisfying. I remember growing up with Sunday dinners where a big skillet of chicken and gravy was the centerpiece—steam rising from the table, the smell of herbs and browned meat filling the air, and the whole family leaning in for seconds.

Chicken and gravy isn’t just comfort food; it’s a symbol of gathering. Whether you grew up in the South where this dish is a staple or discovered it later in life, its hearty, no-fuss charm is universal. It’s a dish that doesn’t need frills to impress. Just golden brown chicken, a savory, rich gravy, and maybe a bed of mashed potatoes or warm biscuits to mop it all up.

Perfect for chilly nights or when you just need a taste of home, this chicken and gravy recipe is one you’ll return to again and again.

Why You’ll Love This Recipe:

• Simple ingredients, BIG flavor – You likely have most of the ingredients on hand already.
• Family-friendly – Picky eaters? Not a problem. Everyone loves this classic.
• One-pan wonder – Less mess, more flavor.
• Ultimate comfort food – Ideal for cozy nights in or feeding a crowd.

INGREDIENTS YOU’LL NEED:

• 1½ pounds boneless, skinless chicken breast (cut into 2-3 pieces each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ cup all-purpose flour (for dredging)
• 3 tablespoons oil
• ¼ cup all-purpose flour (for the gravy)
• 2½ cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

HOW TO MAKE CHICKEN AND GRAVY:

STEP-BY-STEP INSTRUCTIONS:

1. Season and Dredge the Chicken

Start by patting your chicken pieces dry—this helps them brown nicely. Then, sprinkle the chicken with salt, pepper, and paprika. These simple seasonings go a long way in building flavor.

Next, lightly coat each piece in flour. This gives the chicken a slight crust and helps the gravy cling beautifully later on. I always keep a shallow dish nearby for dredging to make cleanup easy.

2. Brown the Chicken

Heat oil in a large skillet over medium heat. Once it’s hot, add the chicken (work in batches if necessary to avoid overcrowding). You want each side to get a nice golden brown—about 3-4 minutes per side. Don’t worry about cooking the chicken all the way through just yet—it’ll finish cooking in the gravy.

Transfer the browned chicken to a plate and keep it warm.

3. Make the Roux for the Gravy

In the same skillet (no need to wash it—those brown bits at the bottom are flavor gold!), lower the heat and add the remaining flour. Whisk it into the oil left behind. Let it cook for 2–3 minutes, stirring constantly until it turns a light golden brown. This is your roux—the base of a rich, smooth gravy.

4. Add the Broth and Seasoning

Slowly whisk in the chicken broth. The key is to pour gradually while whisking, so the gravy stays smooth. Once it’s all in, add the garlic powder and onion powder. Let it simmer for 4–5 minutes, stirring often, until thickened.

5. Return Chicken to the Skillet

Nestle your chicken pieces back into the pan with the gravy. Reduce the heat to low, cover, and let it simmer gently for 15–20 minutes until the chicken is fully cooked and fork-tender. The longer it sits in the gravy, the more flavorful it gets.

HELPFUL TIPS:

• Chicken thighs work too – If you prefer dark meat, boneless, skinless chicken thighs are a great option.
• Make it ahead – This dish tastes even better the next day, making it perfect for meal prepping or make-ahead dinners.
• Gravy too thick? Just add a splash more broth to loosen it up.
• No thermometer? Cut into the thickest piece—if it’s no longer pink and the juices run clear, you’re good.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal-friendly

NOTES:

• You can easily double this recipe for a larger group.
• Serve with mashed potatoes, rice, or over warm buttermilk biscuits for the ultimate comfort plate.
• Add a side of green beans or roasted carrots to balance out the richness.

NUTRITIONAL INFORMATION:

(Estimated per serving)
Calories: 330
Protein: 28g
Carbohydrates: 12g
Fat: 18g
Fiber: 1g
Sugar: 1g
Sodium: 750mg

FREQUENTLY ASKED QUESTIONS:

Can I use bone-in chicken?
Absolutely! Just increase the cooking time to ensure the chicken is cooked through. Bone-in pieces often bring extra flavor too.

What if I don’t have chicken broth?
You can use vegetable broth or even bouillon dissolved in water as a backup.

Can I make this dairy-free?
Yes! This recipe doesn’t require milk or cream, so it’s naturally dairy-free as long as your flour and broth are too.

STORAGE INSTRUCTIONS:

Let the chicken and gravy cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the gravy.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy, satisfying dishes:

• Crockpot Chicken Thighs and Gravy
• Tater Tot Breakfast Bowl with Sausage Gravy
• Chicken Scallopini
• Easy Crock Pot Chicken & Gravy – Comfort Food at Its Best!

CONCLUSION

There’s something timeless and soul-soothing about chicken and gravy. It’s the kind of meal that reminds us how comforting a simple, home-cooked dish can be. Whether you’re making this on a busy weeknight or as part of a leisurely Sunday dinner, this recipe has a way of bringing people together. The savory aroma, the velvety gravy, the tender chicken—it’s a little bit of magic in one skillet.

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