Chicken and Gravy

Content… Perfecting the Gravy Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Cozy Chicken Recipes to Try Watch How to Make It

Perfecting the Gravy in Chicken and Gravy

Smooth, tasty gravy is easy to achieve. It’s all about the order in which you prepare it. If you try to toss the flour straight into the chicken broth to thicken it up, lumps are almost guaranteed to happen. Instead, start by melting the butter and sauteing the garlic and thyme.

That is the best time to add the flour. It will cook and soak into the butter, which prevents lumps from forming. Now you can add the chicken broth! Just do so slowly and keep things stirring around, and you’ll be set to serve up a smooth and flavorful lump-free gravy. 

Recipe Ingredients

1. Chicken Breast – This lean protein is ideal for smothering in a rich, hearty gravy. Of course, you can replace it with thighs, legs, etc.
2. Butter lends richness to this dish, but it also serves to saute your aromatics and soak up the uncooked flour, preventing lumpy gravy. 
3. Flour takes chicken broth and thickens it into that beautiful gravy texture everybody loves. 
4. Seasonings – I like to keep things simple with plenty of minced garlic, fresh thyme, and S&P, but you can add more seasonings. If you don’t have fresh herbs on hand, feel free to use dried. You’d need ½ teaspoon garlic powder and 1 teaspoon dried thyme for the fresh herbs.
5. Chicken Broth – Homemade chicken broth takes this gravy to another level, but the boxed kind works great, too.

How to Make Chicken and Gravy

Cook the Chicken Breast

• Season the chicken breasts with salt and pepper. Add a little Creole or Italian seasoning if desired.
• Heat oil in a large skillet or saucepan over medium until hot, then add the chicken. 
• Brown for 4-5 minutes or until chicken reaches an internal temperature of 165℉ (75℃). Gently remove the chicken and set aside. Keep it warm by covering it with foil paper. 

Make the Gravy

• Melt Butter – Add 1-2 tablespoons of butter to the same skillet over medium heat. 
• Saute – Then, add the minced garlic and thyme. Saute for 1-2 minutes, allowing the flavor to bloom. 
• Roux – Next, stir in the flour and cook for another minute to form a roux. That will thicken the gravy. 
• Liquid Base – Gradually add the chicken broth, stirring constantly to prevent lumps. 
• Simmer – Heat the gravy to a simmer and cook it until it thickens to the desired consistency. Adjust seasonings to taste with salt and pepper. Add a little more broth if it’s too thick. 
• Serve – If desired, return the chicken to the pan or serve the chicken on a plate topped with gravy. Garnish with parsley, and enjoy!

Recipe Variations

1. Crockpot chicken and gravy. Chicken breast tends to dry out if cooked too long, so for the slow cooker, I use chicken thighs. Then, cut the liquid in half because it doesn’t evaporate like it does on the stovetop; I found out the hard way.🙄 It may take a little experimenting at first, but it’s so worth it.
2. Add flavor. Experiment with different herbs like rosemary, sage, and onions for a different flavor profile. A little onion powder goes a long way to enhance flavor.
3. Dredging or breading. Try dredging the chicken breasts in flour or breadcrumbs before cooking in oil for a crispier outer layer.  
4. Heavy cream. For a more decadent, blonder gravy, replace ½ cup of chicken broth with ½ cup of heavy cream. Add it toward the end if using a slow cooker.
5. Turkey and gravy. Replace the chicken breast with turkey cutlets for a delicious change.

Tips and Tricks

1. If the chicken breasts are thick, consider butterflying them for more even cooking. 
2. Remember, cooking times will vary vastly depending on the size and thickness of the chicken. Use a meat thermometer to be sure the chicken is cooked through.
3. If the gravy is too thick, add more broth. If it is too thin, cook longer or mix equal amounts of flour and butter and add it to the gravy. 
4. Lumpy gravy? Get rid of the lumps with an immersion blender, or give it a whiz in your blender. Pour it back into the pan, and no one has to know.😉

Make-Ahead Instructions

To make this dish ahead, make the recipe according to the instructions. Then, refrigerate the chicken and the gravy separately in airtight containers for 3-5 days or freeze them for up to three months.

Reheat them together or separately (after thawing) in a saucepan set to medium heat until heated through. 

Serving and Storage Instructions 

Serve chicken and gravy hot off the stove. I like serving my chicken and sides on the plate and drizzling everything with the gravy.

If you have leftovers, refrigerate them in an airtight container for 3-5 days. You can reheat chicken and gravy on the stovetop or in the microwave. 

What Goes With Chicken and Gravy

Serve chicken and gravy with garlic mashed potatoes, basmati rice, or over toast for a genuinely comforting meal. I also like adding something green and crunchy, like grilled okra or bacon-wrapped green beans. 

More Cozy Chicken Recipes to Try

1. Cajun Whole Roast Chicken
2. Tuscan Chicken
3. Chicken Carbonara
4. Chicken and Dumplings
5. Rosemary Chicken

Watch How to Make It