This easy Chicken and Gravy recipe is comfort on a plate! You can make it in advance and then warm it and serve it over rice or mashed potatoes on a busy weeknight.
Creamy, hearty, and oh-so-comforting, this is an easy Chicken and Gravy recipe to add to your weeknight dinner rotation! Chicken is seasoned, seared in a pan, then transferred to the oven to roast without worry. Then the gravy is made in the pan making sure all of the tasty browned bits are used in the thick and creamy sauce.
The tender chicken is shredded and then mixed into the gravy for easy serving over your favorite side. I love this over mashed potatoes, rice, noodles, or biscuits!
Want tips for making busy family dinners easier? Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!
Jump to:
Why You’ll Love this Chicken and Gravy Recipe
If comforting and easy dinners are your thing, then look no further! Here are the 3 top reasons to love this chicken recipe.
- You can make it ahead! This homemade chicken gravy is a great recipe for busy weeknights because you can make it ahead and it reheats beautifully.
- Comfort on a Plate. It really is a warm and cozy dinner to enjoy at the end of a busy day. It’s like a gravy hug 🙂
- Feeds a Crowd! – This is such a simple recipe to double or triple and then serve over rice. Just roast some veggies or make a salad on the side and you’re done!
Simple Ingredients and Substitutes
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
- Boneless, skinless Chicken Breasts – You can use raw breasts or even boneless skinless chicken thighs and roast according to the recipe. Or you can use leftover chicken or Rotisserie Chicken is another option. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Salt and Black Pepper – I only used salt and pepper to season the chicken, but you could also add some garlic powder or onion powder, or even poultry seasoning.
- Dried Thyme leaves – Thyme adds such great earthy flavor to the gravy. You can substitute with fresh thyme of course. You could also use oregano, marjoram, sage or rosemary.
- Extra Virgin Olive Oil – Olive oil is needed for roasting the chicken. You can substitute another vegetable oil just to prevent sticking to the pan.
- Salted Butter – Butter is used for making the roux in the gravy base. You can also use unsalted butter. You can substitute with another fat, but you do really need a fat to make the smooth thick roux. Substitutes for butter can be Ghee (clarified butter), olive oil, coconut oil, or other butter or oil product.
- All purpose flour – Flour is the thickener to mix with the butter/fat.
- Chicken Broth or stock – You can also use, vegetable broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Milk – I used 1% milk, but any milk will work, including unsweetened soy, almond, or coconut milk. If you want even creamier, you can add half and half or heavy cream. You can also eliminate the milk and replace it with water or chicken stock.
See the recipe card for quantities.
Simple Equipment
For this recipe, you need a sheet pan for roasting the chicken.
I used my favorite large frying 12″ Ceramic Pan for the chicken and gravy. It’s great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. You can use any large frying pan, large skillet or even dutch oven.
You will also need a Wire whisk for the roux and gravy.
Time-Saving Prep and Cooking Steps
This easy dinner recipe starts with cooking and shredding the chicken.
Preheat the pan to medium-high heat.
Season the chicken with salt, pepper, and thyme. Add the oil to a preheated pan and then add the chicken. Brown all sides of the chicken.
Then transfer it to the sheet pan and let the chicken cook in the preheated oven for 20 minutes until the internal temperature reaches 160 F degrees.
Making homemade gravy is really quite simple. You don’t need any gravy packets or cream of chicken soup, just follow these steps.
To the pan used for the chicken, turn down the heat to low, add the butter and the flour and whisk until combined.
To the flour mixture, slowly whisk in the stock/broth until smoothly combined.
Then whisk in the milk, thyme, ground pepper, and salt to taste.
When the chicken is done cooking, transfer it to a plate or cutting board and let it rest until cool enough to shred. Then add the shredded chicken to the gravy.
Tip: Make sure to let the chicken rest at room temperature so you get a juicy chicken. Then when you shred it keep the shreds in any juices that are on the pan to soak them up. Then transfer the chicken and the juices for extra flavor.
Serve over mashed potatoes, rice, or biscuits. Enjoy!
Chicken and Gravy FAQs
How do I store this chicken and gravy?
This dish will keep for 5 days in a sealed airtight container. It can also freeze well so you can pull out the sauce and thaw it to warm and serve at a later date.
Can I make this gravy with sausage?
You can absolutely make this recipe with sausage instead of chicken. Get your favorite sausage ideally in bulk vs. links. Then cook it in the frying pan or skillet first. Then follow the instructions for adding the butter and flour right to the sausage meat and make the gravy. If your sausage is in links raw, just squeeze it out of the cassings. If it is precooked, just chop it up and give it a quick browning in the pan and then make the gravy.
Can I make this Vegetarian?
Yes, you can definitely make this gravy vegetarian. Instead of chicken try one of these options. Slice mushrooms work great (see variations below). You can also add roasted seasoned tofu or roasted diced sweet potato. Beans make a great substitution too. You can add cooked and drained black beans or chickpeas for protein.
Chicken and Gravy Variations
This simple comfort food dish is easy and that’s what makes it so great. But if you serve it multiple times, you can try changing it up with a few ideas shared below:
- Mushrooms – Mushrooms would add some delicious flavor to this gravy. Start by cooking sliced mushrooms in the pan until they are browned. Then make the gravy adding the butter and flour right to the mushrooms.
- Cajun Chicken and Gravy – Add 1-2 teaspoons of Cajun Seasoning for a spicy kick to this recipe!
- Honey Mustard Chicken with Onion Gravy: Marinate chicken in a mixture of honey, mustard, and spices before roasting or grilling. Saute ½ cup of diced onion in the pan first and then add the butter and flour and follow the gravy instructions. The savory onion gravy will complement the sweetness of the chicken.
What to Pair Chicken and Gravy with?
You can serve this delicious recipe over white rice or brown rice, mashed potatoes, biscuits, or even egg noodles. But you can also go with a jazzed up Saffron Butter Crispy Rice! Here are some more great ideas.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Easy Chicken and Gravy Recipe
Ingredients
- 1 pound Chicken Breasts, boneless, skinless
- 1 tablespoon Olive Oil
- 1 teaspoon salt, divided half to season chicken, half for gravy
- 1 teaspoon Ground black pepper, divided half to season chicken, half for gravy
- 1 teaspoon Dried Thyme leaves, divided half to season chicken, half for gravy
- ¼ cup Salted Butter
- ¼ All Purpose White Flour
- 1 cup Chicken broth or chicken stock
- ½ cup Milk, whole or 1%
Instructions
- Preheat the oven to 400 F degrees.
- Preheat a large frying pan or skillet over medium high heat. Season the chicken with salt, pepper, and thyme. Add the oil to the pan and then add the chicken. Brown all sides of the chicken and then transfer it to the sheet pan and roast in the preheated oven for 20 minutes until the internal temperature reaches 160 F degrees. When done allow it to cool or store it in the fridge in an airtight container until ready to make the gravy.
- To the pan used for the chicken, turn down the heat to low, add the butter and the flour and whisk until combined. Slowly whisk in the stock/broth until smoothly combined, scraping up the chicken drippings from the bottom of the pan. Then whisk in the milk, thyme, ground pepper, and salt to taste.
- When the chicken is done cooking, transfer it to a plate or cutting board and let it rest until cool enough to shred.
- Shred or dice the chicken and mix into the gravy. Serve over mashed potatoes, rice, or biscuits. Enjoy!
Comments
No Comments