When it comes to a hearty and comforting meal, few dishes can beat the classic combination of chicken and gravy.
This is a meal that is easy to make and packed with flavor! The chicken is tender and juicy, and the gravy is rich, flavorful, and indulgent. This recipe will guide you on how to cook succulent and juicy chicken breasts and make a delicious gravy in the same pan.
Perfect for busy weeknights or an easy alternative to the Sunday roast. Chicken breast and gravy is an easy 30-minute meal!
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe uses two chicken breasts and turns them into chicken fillets. Alternatively, you can buy chicken fillets or escalopes from the grocery store.
Poultry seasoning: This great seasoning blend adds extra flavor to the chicken. I have a homemade version here, but storebought is fine. Replace with ground sage if you don't have any.
Flour: All-purpose or plain flour. When you have dredged the chicken, reserve the remaining flour, you can use this for the gravy.
Butter: I use unsalted butter for my gravy, but salted is fine too. Just taste the gravy before seasoning.
Chicken broth/stock: Use a low sodium or reduced salt broth/stock. You can substitute it with vegetable broth.
Chicken bouillon: This is to boost 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.
Cream: Used to add lovely roundness to the gravy. Heavy cream, thickened cream, or double cream are all great options. You can use half and half or single cream for a lower-fat option.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- The chicken breasts are cut into fillets; this helps them stay tender and juicy, but be sure not to overcook them. As they are thinner, they will only need 3-4 minutes a side.
- The gravy is made in the same skillet as the chicken was cooked in; scrape any bits from the bottom of the pan to add extra flavor to the gravy.
- When you remove the chicken from the skillet, place it on a plate and tent it with foil. This will help to keep it warm and helps tenderize it.
- Add the chicken broth slowly at first (¼ cup) and whisk well between each addition. This should help to eliminate lumps.
- Once the gravy has finished cooking, return the chicken to the pan and any juices collected on the plate.
Why You'll Love this Chicken and Gravy
- The chicken and gravy cook in one pan.
- It is a warming, comforting meal.
- It is inexpensive, as two chicken breasts will serve four people.
- It is ready in under 30 minutes.
- Although it is a quick recipe, it is all made from scratch.
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Add onions to the gravy. Fry the onions in the butter before adding the flour.
- Add fresh herbs. Chopped fresh sage or fresh thyme add a herbal note to your gravy.
- If you consume alcohol, you can add a splash of wine (red/white) to the gravy. Or try sherry or masala.
- Add some lemon zest to the gravy for a fresh, zesty flavor.
Sides: Chicken and gravy is perfect for serving with mashed potato. Try my British Mash for a smooth, fluffy, light mash, or try this French Mash for a really rich, decadent mashed potato. Add some buttered veg for a balanced meal. Or serve this with mashed carrots and rutabaga for a lower-carb option.
Wine: This will pair well with an oaked Chardonnay or a medium-bodied Rose. They both balance the richness of the gravy. Or, if you prefer red, go for a Pinot Noir or a Cote du Rhone.
If you make this Chicken and Gravy, don't forget to come back and comment. You can also tag me on social media @sprinklesandsprouts
Any questions about the recipe? Use the comments section below.
Get the Recipe
Chicken and Gravy
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning - or ground sage
- ¼ cup all-purpose flour - see note 1
- 2 tablespoon olive oil
- 1 tablespoon butter
For the Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour - see note 1
- 1 ½ cup chicken broth/stock
- ½ teaspoon chicken bouillon - see note 2
- pinch pepper - black or white
- ¼ teaspoon onion powder
- ½ teaspoon ground sage
- 2 tablespoons heavy cream
- salt to taste
To prepare the chicken
- Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
- Use a large sharp knife to cut them into fillets. To do this, keep the knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
- Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken fillets on both sides with salt, pepper, and poultry seasoning, then coat them lightly in the flour. (don't discard the leftover flour yet)½ teaspoon salt½ teaspoon black pepper½ teaspoon poultry seasoning
To cook the chicken
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoon olive oil1 tablespoon butter
- Cook chicken for 3-4 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the gravy
- Place the skillet back over medium-low heat.
- Add the butter to the skillet, and once melted, stir in the flour and cook for 2-3 minutes until well combined and golden brown.2 tablespoons unsalted butter2 tablespoons all-purpose flour
- Whisk in ¼ cup of the chicken broth; the mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can gradually whisk in the remaining broth.1 ½ cup chicken broth/stock
- Add the chicken bouillon, pepper, onion powder, and ground sage.½ teaspoon chicken bouillonpinch pepper¼ teaspoon onion powder½ teaspoon ground sage
- Bring to a boil, then reduce to a simmer and cook for 3 minutes until thickened and glossy.
- Add the heavy cream, taste, and season with salt if needed.2 tablespoons heavy creamsalt to taste
- Add the chicken breasts and any juice that has collected on the plate back into the pan. Simmer gently in the gravy for 2-3 minutes.
- 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.
- 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.
Nutrition is per serving