Chicken and Gravy

close up on a golden chicken breast sat I a pool of chicken gravy

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!

4.63 from 69 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main

Cuisine Modern Australian

Servings

Calories 321 kcal

Ingredients

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

Instructions

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 cutlets. 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 cutlets 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 salt
½ teaspoon black pepper
½ 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 cutlets to the pan.
2 tablespoon olive oil
1 tablespoon butter
Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets 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 butter
2 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 bouillon
pinch pepper
¼ teaspoon onion powder
½ 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 cream
salt 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.

Notes

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.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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