Chicken and Gravy

There’s something incredibly comforting about a warm plate of Chicken and Gravy. I remember the first time I tasted this dish; it was a chilly winter evening, and the aroma filled our home as my mom stirred the pot on the stove. The combination of tender chicken, rich gravy, and the side of fluffy mashed potatoes made it a meal that brought the family together, sparking laughter and stories around the table. Now, as an adult, I cherish recreating this nostalgia in my own kitchen. It’s the ultimate comfort food that’s easy to prepare but packed with flavor, perfect for those cozy nights in. Whether you’re cooking for your family or hosting friends, the Chicken and Gravy will always impress. So, grab your ingredients and let’s make a meal that not only fills your belly but also warms your heart.

What Goes Into Chicken and Gravy

Making Chicken and Gravy is all about choosing the right ingredients. Each one plays a vital role in creating the dish’s signature flavor and texture. The star of the show is, of course, the chicken, which provides a tender base that pairs beautifully with the rich gravy. We combine this with spices and broth to create a comforting sauce that’s perfect for drizzling over your favorite sides.

• 2 chicken breasts: The main protein source, providing a juicy and satisfying base for the meal.
• ½ teaspoon salt: Essential for flavor enhancement, ensuring the chicken and gravy are seasoned just right.
• ½ teaspoon black pepper: Adds a slight kick and depth to the overall flavor profile.
• ½ teaspoon poultry seasoning: A blend that infuses the chicken with aromatic flavors that define this dish.
• ¼ cup all-purpose flour: Used for dredging the chicken and thickening the gravy, giving it that desirable consistency.
• 2 tablespoons olive oil: Provides a healthy fat for cooking the chicken, ensuring it browns beautifully.
• 1 tablespoon butter: Adds a rich, creamy flavor to the dish.
• 2 tablespoons unsalted butter: Used later for making the gravy, contributing to its smooth texture.
• 1 ½ cups chicken broth/stock: The base for the gravy, providing moisture and flavor.
• ½ teaspoon chicken bouillon: Boosts the chicken flavor in the gravy, making it more savory.
• ¼ teaspoon onion powder: Enhances the flavor profile without overpowering the dish.
• ½ teaspoon ground sage: A fragrant herb that adds warmth and depth to the gravy.
• 2 tablespoons heavy cream: Adds richness to the gravy, making it luxuriously creamy.
• Salt to taste: Final seasoning to ensure the dish is perfectly flavored before serving.

Step by Step Guide for Chicken and Gravy

Cooking Chicken and Gravy is a delightful process, and I’m excited to guide you through each step. With just a few simple actions, you’ll create a dish that’s bursting with flavor. Follow along, and let’s make something special that’ll have everyone asking for seconds.

1. Begin by laying each chicken breast flat on a chopping board and patting them dry. This step is crucial as it helps ensure they brown nicely. Once you’ve dried them, use a sharp knife to slice them into cutlets, keeping the knife parallel to the board for even thickness. If they aren’t all even, don’t worry; you can use a meat mallet to gently flatten the thicker parts.

2. Next, take a shallow dish and add the flour. Season the cutlets on both sides with salt, black pepper, and poultry seasoning, then coat them lightly in the flour. Remember to reserve any leftover flour, as it will be used later for the gravy.

3. Heat the olive oil over medium-high heat in a heavy skillet. Once it shimmers, add the butter followed by the coated chicken cutlets. Cook them for about 3 to 4 minutes per side until they are golden brown and cooked through. Once done, transfer the cutlets to a plate and tent with foil to keep warm.

4. Reduce the heat to medium-low and place the skillet back on the heat. Add more unsalted butter to the pan. Once melted, stir in the reserved flour and cook for 2 to 3 minutes until it’s a golden brown color, which will enhance the flavor of your gravy.

5. Gradually whisk in a ¼ cup of chicken broth to the flour mixture, which will quickly turn into a thick paste. Slowly add another ¼ cup of broth while whisking continuously. Once this mixture has thinned slightly, continue to whisk in the remaining broth until you achieve a smooth consistency.

6. Then, season the gravy with chicken bouillon, pepper, onion powder, and ground sage. Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes, allowing it to thicken and become glossy.

7. Finally, stir in the heavy cream and taste the gravy, adjusting the salt if needed. Add the cooked chicken breasts back into the pan along with any juices that have accumulated on the plate. Let them simmer gently in the gravy for another 2 to 3 minutes to soak up all the delicious flavors.

Expert Tips about Chicken and Gravy

To help you make the best Chicken and Gravy, I’ve compiled some expert tips. Follow these guidelines to elevate your dish and impress your family or guests.

• Storage: Leftover Chicken and Gravy can be stored in an airtight container in the fridge for up to three days. To reheat, add a splash of chicken broth to prevent it from drying out.
• Freezing: You can freeze the chicken and gravy separately. Make sure to cool them completely before transferring them into freezer-safe containers. They can last up to three months in the freezer.
• Pairing: Serve this dish alongside creamy mashed potatoes or fluffy rice for a comforting meal. Roasted vegetables also make a great side.
• Enhancing Flavor: For a richer gravy, consider adding a splash of cream or a bit of garlic powder to the base before serving.
• Variations: Feel free to add veggies like mushrooms or peas to the gravy for added texture and flavor.

What to Serve Alongside Chicken and Gravy

When it comes to serving Chicken and Gravy, the options are plentiful, ensuring a delightful meal experience. Here are some fantastic ideas to enhance your dining:

• Mashed Potatoes: A classic pairing, creamy mashed potatoes soak up the delicious gravy perfectly.
• Rice: Fluffy white rice is another excellent option to serve beneath the gravy, providing a neutral canvas for the rich flavors.
• Biscuits: Flaky biscuits can be a delightful addition, perfect for sopping up any leftover gravy.
• Seasonal Vegetables: Consider roasted or steamed vegetables like carrots, green beans, or Brussels sprouts to add color and nutrition to your plate.
• Salads: A light garden salad can help balance the richness of the dish. Toss in some vinaigrette for a refreshing touch.
• Occasions: This dish is fantastic for family dinners, special occasions, or even holiday gatherings, making it a versatile addition to your meal rotation.
• Storage Tips: Make sure to store any leftovers in an airtight container in the fridge. Enjoy them within three days.

FAQ

Conclusion

The beauty of Chicken and Gravy lies in its simplicity and the comfort it brings. With just a handful of ingredients, you can create a meal that feels special and satisfying. I encourage you to try making this dish and experience the warmth and joy it brings to your table. Your family and friends will surely appreciate the effort, and you might just find it becomes a beloved favorite in your home!

Chicken and Gravy

The ultimate comfort food, Chicken and Gravy is a rich and creamy dish that will have everyone coming back for seconds. Perfect for cozy weeknight dinners, this easy recipe combines tender chicken with flavorful gravy that enhances every bite. Make it tonight for a meal everyone will love!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces Chicken breasts
• ½ teaspoon Salt
• ½ teaspoon Black pepper
• ½ teaspoon Poultry seasoning
• ¼ cup All-purpose flour
• 2 tablespoons Olive oil
• 1 tablespoon Butter
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 ½ cups Chicken broth/stock
• ½ teaspoon Chicken bouillon
• pinch Pepper
• ¼ teaspoon Onion powder
• ½ teaspoon Ground sage
• 2 tablespoons Heavy cream
• Salt to taste Salt

Equipment

• Large Pot
• Saucepan
• Skillet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Begin by laying each chicken breast flat on a chopping board and patting them dry. This step is crucial as it helps ensure they brown nicely. Once you’ve dried them, use a sharp knife to slice them into cutlets, keeping the knife parallel to the board for even thickness. If they aren't all even, don't worry; you can use a meat mallet to gently flatten the thicker parts.
2. Next, take a shallow dish and add the flour. Season the cutlets on both sides with salt, black pepper, and poultry seasoning, then coat them lightly in the flour. Remember to reserve any leftover flour, as it will be used later for the gravy.
3. Heat the olive oil over medium-high heat in a heavy skillet. Once it shimmers, add the butter followed by the coated chicken cutlets. Cook them for about 3 to 4 minutes per side until they are golden brown and cooked through. Once done, transfer the cutlets to a plate and tent with foil to keep warm.
4. Reduce the heat to medium-low and place the skillet back on the heat. Add more unsalted butter to the pan. Once melted, stir in the reserved flour and cook for 2 to 3 minutes until it’s a golden brown color, which will enhance the flavor of your gravy.
5. Gradually whisk in a ¼ cup of chicken broth to the flour mixture, which will quickly turn into a thick paste. Slowly add another ¼ cup of broth while whisking continuously. Once this mixture has thinned slightly, continue to whisk in the remaining broth until you achieve a smooth consistency.
6. Then, season the gravy with chicken bouillon, pepper, onion powder, and ground sage. Bring the mixture to a boil, then reduce the heat and let it simmer for about 3 minutes, allowing it to thicken and become glossy.
7. Finally, stir in the heavy cream and taste the gravy, adjusting the salt if needed. Add the cooked chicken breasts back into the pan along with any juices that have accumulated on the plate. Let them simmer gently in the gravy for another 2 to 3 minutes to soak up all the delicious flavors.

Notes

• Tip 1: When you have dredged the chicken, reserve any remaining flour. You need 2 tablespoons of flour for the gravy, so you can start by using any flour left from dredging. It will be cooked so don't worry that it has touched raw chicken. Once you have made the gravy discard any remaining flour.
• Tip 2: The chicken bouillon boosts the chicken flavor of the gravy. I like the roast chicken 'better than bouillon,' but you can use chicken bouillon powder or a crumbled stock cube.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.