Classic Chicken and Gravy

There’s nothing more comforting than tender, juicy chicken simmered in a rich, savory brown gravy. This Classic Chicken and Gravy recipe delivers deep flavor, silky texture, and that nostalgic, homemade taste we all grew up loving.

Serve it over mashed potatoes, rice, or warm biscuits for a cozy dinner that feels like Sunday at Grandma’s house.

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil or butter

For the Gravy

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth (low sodium preferred)
• ½ cup heavy cream (optional, for richer gravy)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1️⃣ Season & Sear the Chicken

1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Sear chicken 4–5 minutes per side until golden brown.
4. Remove chicken and set aside (it will finish cooking in the gravy).

2️⃣ Make the Gravy

1. In the same skillet, melt butter over medium heat.
2. Whisk in flour and cook 1–2 minutes until lightly golden (this removes raw flour taste).
3. Slowly whisk in chicken broth to prevent lumps.
4. Add Worcestershire sauce and onion powder.
5. Simmer 3–5 minutes until thickened.
6. Stir in heavy cream if using.
7. Season with salt and pepper to taste.

3️⃣ Simmer the Chicken

1. Return chicken to the skillet.
2. Spoon gravy over the top.
3. Cover and simmer 10–15 minutes until chicken is cooked through (internal temp 165°F / 74°C).
4. Let rest 5 minutes before serving.

Serving Suggestions

This classic chicken and gravy pairs perfectly with:

• Creamy mashed potatoes
• Steamed white rice
• Buttery egg noodles
• Fluffy biscuits
• Roasted vegetables

Tips for Perfect Chicken and Gravy

• Don’t rush the roux — lightly browning the flour deepens flavor.
• If gravy is too thick, add a splash of warm broth.
• If too thin, simmer uncovered a few extra minutes.
• Chicken thighs give richer flavor and stay extra tender.

Storage & Reheating

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months.
• Reheat: Warm gently on stovetop, adding broth to loosen gravy.

FAQs

1. Can I use shredded chicken?

Yes! Rotisserie chicken works great — just simmer briefly in the gravy to heat through.

2. How do I make it gluten-free?

Use cornstarch instead of flour (1 tablespoon cornstarch + 1 tablespoon water slurry).

3. Can I make this in a slow cooker?

Yes. Sear chicken first, then cook in slow cooker on low 4–5 hours with gravy ingredients.

4. What makes gravy darker?

Add a splash of soy sauce or extra Worcestershire for deeper color.

5. Can I add onions or mushrooms?

Absolutely — sauté them before making the gravy for extra flavor.

6. How do I keep chicken tender?

Avoid overcooking. Simmer gently and remove once it reaches 165°F.