If you’re looking for a dinner recipe that’s simple, satisfying, and sure to become a family staple, this chicken and gravy recipe is precisely what you need. The recipe is packed with flavor, uses everyday ingredients, and can be made in just one pan, making it perfect for busy weeknights. There is no need for cream of chicken soup or seasoning packets—this dish relies on fresh ingredients and simple seasonings that you likely already have in your kitchen.

Chicken and Gravy Ingredients

• 1 lb chicken breasts
• Salt, pepper, and garlic powder (for seasoning)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder

How to Make the Chicken and Gravy Recipe in 7 Steps  

1. Prepare the Chicken

Begin by cutting the chicken breasts in half horizontally to create thinner pieces. This not only helps the chicken cook more quickly but also ensures it cooks evenly.

Season each side of the chicken pieces with a light sprinkle of salt, pepper, and garlic powder. There is no need for precise measurements here—just enough to give the chicken a good flavor base.

Chef Marky | Facebook | Season each side of the chicken pieces with a light sprinkle of salt, pepper, and garlic powder.

2. Cook the Chicken

In a large skillet, melt the 3 tablespoons of butter over medium-high heat. Once the butter is fully melted and sizzling, carefully add the seasoned chicken pieces to the skillet.

Cook the chicken for about 3-4 minutes on each side until they brown. You’re not aiming to cook them through just yet—just to get a nice golden color on the outside.

3. Make the Gravy

Once the chicken is lightly browned, remove it from the skillet and set it aside on a plate. In the same skillet (don’t clean it—you want those flavorful bits in the gravy!), add the 3 tablespoons of flour to the melted butter.

Stir constantly with a whisk or wooden spoon until the butter and flour form a smooth, thick paste—this is your roux, the base of the gravy. Let the roux cook for about 2 minutes to get rid of the raw flour taste.

Slowly pour in the 2 cups of chicken broth, whisking constantly to ensure there are no lumps. As the broth heats up, the roux will thicken it into a rich, velvety gravy.

4. Season the Gravy

Add 1/2 teaspoon of salt, pepper, oregano, and thyme to the bubbling gravy. Then, add 1 teaspoon each of paprika, onion powder, and garlic powder.

Stir the gravy well to distribute the spices evenly. Let it simmer for a few minutes to meld together the flavors.

@sexyintrovert_92 | Instagram | Return the browned chicken pieces to the skillet, nestling them into the gravy.

5. Finish Cooking the Chicken

Return the browned chicken pieces to the skillet, nestling them into the gravy. Make sure each piece is coated in the sauce. Cover the skillet with a lid, reduce the heat to medium-low, and let the chicken cook for about 12-15 minutes until it reaches an internal temperature of 165°F.

The chicken will continue absorbing the gravy flavors as it finishes cooking, resulting in tender, juicy meat.

6. Shred the Chicken

Once the chicken is fully cooked, remove it from the skillet and shred it into bite-sized pieces using two forks. Return the shredded chicken to the skillet, mixing it well with the gravy so every piece is coated in the rich sauce.

7. Serve 

The chicken and gravy is best served hot over a bed of creamy mashed potatoes. The gravy is also perfect for drizzling over rice, noodles, or even a fresh, warm roll on the side. Add a simple vegetable like steamed corn or green beans to complete the meal.