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The Best Chicken and Gravy Recipe

Homemade chicken and gravy served with mashed potatoes

A rich and comforting chicken and gravy recipe that’s perfect for any occasion. Juicy, tender chicken smothered in a flavorful, homemade gravy—simple to make and incredibly satisfying!

Ingredients

Scale

For the Chicken:

  • 2 large chicken breasts (or 4 chicken thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika (optional)
  • 2 tablespoons butter or olive oil

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 cups chicken broth or stock
  • ½ teaspoon Worcestershire sauce (optional, for depth of flavor)
  • ½ teaspoon thyme or rosemary (optional, for an herby touch)
  • ½ cup heavy cream or whole milk (optional, for a creamy gravy)
  • Salt and pepper to taste

Instructions

Prepare and Cook the Chicken

  1. Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
  2. Heat butter or oil in a large skillet over medium-high heat.
  3. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.

Make the Gravy

  1. In the same skillet, melt butter over medium heat.
  2. Stir in flour, whisking continuously for 1-2 minutes until it turns golden.
  3. Gradually pour in chicken broth, whisking to avoid lumps.
  4. Add Worcestershire sauce, thyme, and heavy cream (if using). Let the gravy simmer until thickened.

Combine and Serve

  1. Return the chicken to the skillet, spooning gravy over it. Simmer for 5 minutes to blend flavors.
  2. Serve hot over mashed potatoes, rice, or biscuits. Enjoy!

Notes

  • For extra flavor, use chicken drippings instead of butter for the gravy.
  • Want a creamy version? Add ½ cup of heavy cream for a richer texture.
  • For a slow cooker version, place chicken and broth in a slow cooker and cook on low for 6-8 hours, then make the gravy separately.
  • Storage: Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Nutrition

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