This dish for chicken and gravy is simple, cheap, and tastes great.
This dish for chicken and gravy is simple, cheap, and tastes great. We just season and cook chicken breast in a skillet, then utilize the drippings to make a tasty homemade gravy. The shredded chicken is added to the sauce to make a rich, warming dish.
This recipe is wonderful since
- This is a simple supper that you can make with cheap, easy-to-find materials that you probably already have in your pantry and fridge.
- This dish turns a few pieces of chicken into a comfortable lunch that the whole family will love.
- The seasoned and pan-fried chicken, along with the homemade gravy created from the drippings, makes a dish that is full of taste.
This dish for chicken and gravy is simple, cheap, and really good. We just season and pan-fry the chicken breast, then utilize the drippings to make a tasty homemade gravy. The chicken is shredded and put into the gravy to make a dish that is rich and cozy.
Preparation and Cooking Time
Time to get ready: 10 minutes
Time to cook: 35 minutes
Total Time: 45 minutes
Course: Main Course, Cuisine: American
4 servings, 301 calories
Ingredients
- 1 pound of boneless, skinless chicken breast
- ½ teaspoon of salt
- ½ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- ¼ teaspoon of dried thyme
- ¼ teaspoon of black pepper; and more black pepper for garnish if you like it.
- 1 tablespoon of olive oil
- 3½ cups of chicken broth (½ cup for cooking the chicken and 3 cups for the gravy)
- 4 tablespoons of butter
- ¼ cup of all-purpose flour
Instructions
- Put the salt, garlic powder, onion powder, dried thyme, and black pepper in a small bowl. Mix together by stirring. Use the mix to season the chicken on both sides.
- In a big, deep skillet, heat the olive oil over medium heat. Put the chicken in the heated oil, but not smoking.
- For three minutes, cook the chicken.
- Cook each piece for 2 minutes, turning it over to brown it.
- Add ½ cup of chicken broth to the chicken very carefully. When the stock starts to simmer, put a lid on the skillet and turn the heat down to medium-low.
- Cook the chicken for 8 to 12 minutes, or until it is fully cooked (at least 165°F; see notes). Keep the broth at a low boil and change the heat as needed.
- Take the chicken out of the skillet and turn off the heat. Put it on a dish or pan with a lip (to catch any juices) and let it cool down. We’ll shred it later.
- There shouldn’t be a lot of liquid remaining in the skillet, if any. Don’t wash or wipe the skillet. Put it back over medium heat and add the butter.
- Add the flour when the butter is melted and bubbling. Stir well to mix, then heat for 1 to 2 minutes, stirring practically all the time.
- While working quickly, slowly add the chicken stock to the butter and flour combination. While adding and stirring, move the skillet around in small circles. Keep swirling until the chicken gravy is smooth.
- When the liquid starts to simmer, turn the heat down to medium-low, cover it, and let it cook for about 8 minutes while you shred the chicken. Don’t let it boil too hard; just keep it at a simmer. Stir it every now and then and change the heat as needed.
- While you wait, put the chicken on a cutting board and add any liquids that have gathered on the plate to the gravy that is simmering.
- Use two forks to pull the chicken apart, but only if it’s cool enough to touch. Put the shredded chicken in the gravy and stir it in. Let the flavors mix by cooking for 5 minutes over medium-low to low heat. Taste it and add salt if you need to. We didn’t add anything extra to ours as a reference.
- If you choose, you can add chopped herbs and a pinch of black pepper to the chicken and gravy before serving it with mashed potatoes or your favorite side dish.
You can also use chopped parsley, sliced green onions, chopped chives, or a sprinkling of paprika as garnish if you like it.
Notes on Cooking and Seasoning
The size and thickness of the chicken breast will affect how long it takes to cook. The thickest section of the chicken should be 165°F when it is thoroughly cooked. Make sure with a kitchen thermometer. You can also tell if chicken is done by making sure it is opaque all the way through and has no pink or red in it. When you poke it with a knife or fork, the juices should run clear.
If you can’t handle salt, use low-sodium chicken broth and add more salt at the end if you need to. If you are sensitive to salt, use less of it in the seasoning, use chicken broth with less sodium, and use unsalted butter. If you need to, change the salt at the end.
This dish is easy, but things can move rapidly. Before you start cooking, it’s ideal to have everything ready to go. I like to keep my ready items in glass nesting bowls so I don’t have to worry about them.
You may serve it with mashed potatoes, biscuits, egg noodles, or on a slice of white bread with the top cut off.
Storing Leftovers
Refrigerator:
Let the chicken cool down all the way. Put it in a container that won’t let air in and keep it in the fridge for 3 to 4 days.
Freezer:
Chill the leftovers. Put them in a container that is airtight and safe for the freezer. Put a label on them with the contents and the date. Put it in the freezer for two to three months.
Reheating:
Use a food thermometer to make sure that leftovers are heated to at least 165°F inside.
Stovetop:
Put the chicken in a skillet or saucepan over medium heat and let it simmer gently until it is hot. If the gravy is too thick, add a little chicken broth to make it easier to heat up. Add the broth only after it has warmed up, because it will loosen up as it heats up.
Microwave:
Heat it up in the microwave on high until it’s heated all the way through. Stir every once in a while to make sure the heat is even.
FAQs
What goes well with chicken and gravy?
We like to serve it with mashed potatoes, but it’s also good with biscuits, egg noodles, or on a slice of white bread with the top open. So, look through your pantry and fridge and pick the best manner for you to enjoy this filling and pleasant lunch.
How can I make sure my chicken stays juicy and soft?
It’s important to cook the chicken at the appropriate temperature and not too long. Use a food thermometer to check the chicken’s internal temperature and take it off the heat as soon as it reaches 165°F. Let it cool and settle before shredding it to keep its juices.
What should I do if my gravy is too thick?
If your gravy is overly thick, add extra broth to it. Add one or two tablespoons at a time and mix until it reaches the right consistency.
What should I do if my gravy isn’t thick enough?
If your gravy isn’t thickening, let it simmer for a few more minutes without a lid until it reaches the right consistency. To keep it from sticking, stir it constantly. Remember that gravy will get thicker as it cools, so don’t go too far.
Other Recommended Recipes
If you liked this dish, you should try some of our other tasty ones. Our ground beef with mushrooms is a filling choice that tastes great. Try our quick ground beef stroganoff for a classic comfort food that everyone will love. Our chicken with cream of mushroom soup is a great evening dish if you want something easy and yummy.
Nutritional Information
Calories: 301kcal
Carbohydrates: 7g
Protein: 26g
Fat: 18g
Saturated Fat: 8g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 103mg
Sodium: 1275mg
Potassium: 604mg
Fiber: 1g
Sugar: 1g
Vitamin A: 391IU
Vitamin C: 16mg
Calcium: 25mg
Iron: 1 mg
The nutritional information above was made by a computer and is merely an estimate. There is no way to know for sure that it is correct. This information is given as a courtesy and is purely for informational reasons.