Easy Chicken and Gravy is a simple, comforting dinner made with tender chicken and a rich homemade onion gravy. The chicken is lightly seasoned, pan-seared until golden, then simmered in a savory gravy made with onions, garlic, chicken broth, and a splash of cream for a smooth, rich finish. It’s hearty, cozy, and perfect for a family meal any night of the week. If you love easy chicken dinners with a rich, creamy sauce, you will also enjoy my Smothered Chicken made with a creamy bacon gravy (so good!) for another delicious option.
Ingredients & Substitutions
- Chicken: I used boneless skinless chicken breasts, but chicken thighs work just as well. Swap in an equal amount of thighs if preferred. Cooking time may vary slightly depending on thickness.
- Seasonings: A simple blend of salt, pepper, paprika, garlic powder, and onion powder adds flavor to the chicken. You can adjust amounts slightly to taste.
- Flour: Used for dredging the chicken and helping the gravy thicken. A gluten-free 1:1 flour blend should also work if needed.
- Oil: Olive oil or vegetable oil works for searing the chicken. Any neutral cooking oil will do.
- Butter: Butter (I prefer unsalted, but salted works, too) helps build flavor in the gravy and creates a rich base for the onions.
- Onion: Yellow onion adds sweetness and depth as it cooks down. White onion can be used in a pinch.
- Garlic: Fresh minced garlic gives the gravy a bold, savory flavor. Garlic powder can work if needed, but use less.
- Chicken Broth: I used chicken broth, but chicken stock would be a great option, too. Or, go for low-sodium broth to control the salt in the recipe.
- Heavy Cream: Adds a creamy finish to the gravy. You can skip it for a more traditional brown gravy or use milk for a lighter option.
- Worcestershire Sauce: Adds depth and a little savory richness.
- Parsley: Fresh parsley is just for garnish and a pop of color before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless skinless chicken thighs work great in this recipe. Just use the same amount and adjust the cook time slightly if they are thicker.
Why do I dredge the chicken in flour?
The light flour coating helps the chicken brown nicely in the skillet and also helps thicken the gravy as it cooks.
Can I make Easy Chicken and Gravy ahead of time?
Yes, you can cook the chicken and gravy ahead of time and store them in the refrigerator. Reheat gently on the stove over low heat, adding a splash of broth if the gravy needs loosening.
Can I make the gravy without heavy cream?
Absolutely. The cream can be optional. The gravy will still be rich and flavorful without it, or you can use milk for a lighter finish.
Serving Ideas
- Serve over mashed potatoes for the ultimate comfort meal.
- Spoon over rice to soak up the rich onion gravy.
- Pair with egg noodles for an easy, classic dinner option.
- Serve with warm buttermilk biscuits or butter swim biscuits to soak up the gravy.
- Add a simple side like green beans almondine, roasted Brussels sprouts, or a side salad to round out the meal.
How to Store Easy Chicken and Gravy
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Add a splash of chicken broth if the gravy thickens too much.
Freezer: Let the chicken and gravy cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Warm slowly on the stove, stirring occasionally, until heated through.
Easy Chicken and Gravy
Ingredients
Chicken
- 4 boneless skinless chicken breasts, (or 2 large breasts halved horizontally)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup (62.5 g) all-purpose flour
- 2 tablespoons extra virgin olive oil
Onion Gravy
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 2 tablespoons (62.5 g) all-purpose flour
- 2 cups (16 ounces) chicken broth
- ½ cup (119 g) heavy cream, or milk
- ½ teaspoon Worcestershire sauce
- Fresh parsley, chopped, for garnish
Instructions
Chicken
- If the chicken breasts are thick, pound them to about ½ to ¾ inch thickness for even cooking. You can also slice large chicken breasts in half horizontally if needed.
- Season both sides of the chicken with salt, pepper, paprika, garlic powder, and onion powder.
- Place the flour in a shallow bowl. Lightly dredge the chicken, shaking off any excess.
- In a large skillet over medium heat, add the oil. Once hot, add the chicken and cook for 4 to 5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage. Transfer it to a plate and set aside.
Onion Gravy
- To the same skillet, add the butter.
- Once the butter has melted, add the sliced onions and cook, stirring occasionally, for 8 to 10 minutes, until soft and lightly golden.
- Stir in the garlic and cook for about 30 seconds.
- Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 to 3 minutes, until lightly golden.
- Slowly pour in the chicken broth while whisking continuously to keep the gravy smooth. Bring to a gentle simmer and cook for 4 to 5 minutes, until slightly thickened.
- Stir in the cream or milk, if using, along with the Worcestershire sauce.
- Return the chicken to the skillet, nestling it into the gravy. Spoon some of the gravy over the top.
- Reduce heat to low, cover, and simmer for 5 to 8 minutes, or until the chicken is fully cooked to an internal temperature of 165°F and the gravy has thickened.
- Remove from heat and let rest for a few minutes before serving. Garnish with fresh parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
made it before and it is wonderful I do go a little step further I caramelize the onions and add Parmesan cheese to the flour.