Description
This easy 3-Ingredient Chicken and Gravy recipe features tender boneless chicken breasts smothered in a rich, creamy homemade gravy. With simple pantry staples, the stovetop method ensures golden-seared chicken finished in a flavorful onion and garlic gravy, perfect over mashed potatoes, rice, or biscuits for a comforting meal.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts (about 600–700 g total)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- 2 tbsp all-purpose flour (for dredging)
Cooking Fat
- 2 tbsp olive oil (or neutral oil)
- 2 tbsp unsalted butter
Gravy
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour (for gravy)
- 2 cups low-sodium chicken broth
- ½ cup milk or half-and-half
- 1 tsp Dijon mustard (optional, for depth)
- ½ tsp dried thyme (or 1 tsp fresh)
- Salt & pepper, to taste
- Fresh parsley, chopped (garnish)
Instructions
- Season & Dredge: Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in 2 tablespoons of all-purpose flour, shaking off any excess to ensure a light, even coating.
- Sear Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3 to 4 minutes on each side until they develop a golden-brown crust but are not fully cooked through. Remove the chicken and transfer to a plate while you prepare the gravy.
- Sauté Aromatics: Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the thinly sliced onions and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook an additional 30 seconds until fragrant, being careful not to burn it.
- Build Roux: Sprinkle 2 tablespoons of all-purpose flour over the softened onions and garlic in the skillet. Stir continuously and cook the mixture for about 1 minute to remove the raw flour taste and form the base for your gravy.
- Make Gravy: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Follow with the milk or half-and-half. Optionally, stir in the Dijon mustard for additional flavor and add the dried thyme. Allow the mixture to simmer gently for 2 to 3 minutes until the gravy thickens slightly. Season with salt and pepper to taste.
- Finish Chicken: Return the seared chicken breasts along with any accumulated juices back into the skillet nestling them into the gravy. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the gravy becomes silky and smooth.
- Serve: Let the chicken rest in the skillet for 5 minutes after cooking. Garnish with freshly chopped parsley. Serve the chicken and gravy over mashed potatoes, rice, or warm biscuits for a comforting and delicious meal.
Notes
- Ensure not to overcook the chicken during searing as it will continue cooking in the gravy.
- Use low-sodium chicken broth to better control the saltiness of the gravy.
- Dijon mustard is optional but adds a nice depth to the gravy flavor.
- Fresh thyme can replace dried for a fresher herb taste.
- The gravy can be thickened further with more flour if desired, but add gradually to avoid clumping.
- For a dairy-free version, substitute milk with a plant-based alternative and use dairy-free butter.
