Easy Chicken and Gravy Recipe
Creamy and hearty, 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 chicken is shredded and then mixed into the gravy for easy serving over your favorite side. It's great served over mashed potatoes, rice, noodles, or biscuits!
Servings 4 Servings
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!
