Amazing Chicken and Gravy Recipe in 45 Minutes

Let’s talk Chicken and Gravy! You know, that unbelievably delicious dish that just screams comfort and home. Hi, I’m Anna, and I’m all about making those cozy, flavorful meals happen without a fuss. My kitchen is my happy place, and I love sharing simple chicken recipes that bring a little extra joy and ease to your everyday cooking. Forget complicated steps; we’re here to make magic happen with straightforward ingredients and a whole lot of deliciousness. This recipe for Chicken and Gravy is a perfect example – it’s what I whip up when I need a hug in a bowl, and I just know you’re going to love it too!

Why You’ll Love This Chicken and Gravy Recipe

Seriously, this chicken and gravy is a winner for so many reasons! It’s one of those dishes that just makes everything feel right. Here’s why it’s become a go-to in my kitchen:

• Super Quick Prep: You can have this on the table in about 45 minutes, start to finish. Perfect for busy weeknights!
• Simple Ingredients: No fancy stuff here. Just everyday items you probably already have on hand.
• Rich, Homemade Flavor: That gravy? It’s incredibly savory and coats the tender chicken perfectly. So satisfying!
• Ultimate Comfort Food: It’s the definition of cozy. This dish feels like a warm hug.
• So Versatile: Serve it over mashed potatoes, biscuits, noodles… you name it! It’s a blank canvas for deliciousness.

Gathering Your Ingredients for Chicken and Gravy

Alright, let’s get our ducks (or rather, our chickens!) in a row. Having everything prepped and ready to go makes this whole process a breeze. Trust me, it makes a world of difference when you’re not hunting for things mid-recipe. Here’s what you’ll need for our fantastic chicken and gravy:

1 pound Boneless, skinless chicken breast
½ teaspoon Salt
½ teaspoon Garlic powder
¼ teaspoon Onion powder
¼ teaspoon Dried thyme
¼ teaspoon Black pepper
1 tablespoon Olive oil
3½ cup Chicken broth, divided	(This means 3 cups for the gravy and ½ cup for cooking the chicken)
4 tablespoons Butter	(Unsalted is usually best so you can control the saltiness)
¼ cup All-purpose flour
Optional garnishes	Chopped parsley, sliced green onions, chopped chives, paprika, extra black pepper

Ingredient Notes and Substitutions

A few little tips on these ingredients to make sure your chicken and gravy turns out absolutely perfect! For the chicken broth, I really love using a good quality one because it adds so much depth to the gravy. If you’re watching your sodium, definitely grab a low-sodium version and just be sure to taste and add salt at the end. Sometimes I even use a mix of chicken broth and a splash of white wine for an extra flavor boost – sounds fancy, but it’s super easy! And for the flour, all-purpose is totally fine. If you happen to have some cornstarch on hand, you could use that instead of flour to thicken the gravy, but you’d add it a bit differently. Just whisk it with a little cold water first to make a slurry before adding it to the simmering broth.

Step-by-Step Guide to Making Chicken and Gravy

Okay, let’s get this deliciousness made! This part is super straightforward, and before you know it, you’ll have a piping hot plate of comfort food ready to go. Grab your favorite skillet and let’s do this!

1. First things first, let’s get our chicken seasoned up. In a little bowl, mix together the salt, garlic powder, onion powder, dried thyme, and black pepper. Give your chicken breasts a good rub with this yummy spice blend.
2. Now, heat up that tablespoon of olive oil in a big, deep skillet over medium heat. Once it’s shimmering, carefully lay your seasoned chicken breasts in the pan.
3. Let those beauties cook for about 3 minutes on each side. We’re just looking for a nice golden-brown sear here.
4. Pour in ½ cup of the chicken broth. It’ll sizzle a bit – that’s good! Bring it up to a gentle simmer, pop a lid on, and turn the heat down to medium-low. Let it cook for about 8 to 12 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F.
5. Once the chicken is done, carefully take it out of the skillet and put it on a plate to cool down a bit. Don’t you dare wash that skillet! All those tasty browned bits are going to make our gravy amazing.
6. Put the skillet back on medium heat. Add your 4 tablespoons of butter and let it melt all over the bottom.
7. Once the butter is melted and bubbly, toss in the ¼ cup of all-purpose flour. Stir it around constantly for about 1-2 minutes. This is called making a roux, and it’s key to a nice, thick gravy. It should smell a little toasty, not burnt!
8. Now for the magic! Slowly, and I mean *slowly*, whisk in the remaining 3 cups of chicken broth. Keep whisking as you add it, making sure to scrape up all those yummy bits from the bottom of the pan. Whisk until it’s all smooth and lovely.
9. Bring the gravy up to a gentle simmer again. Then, lower the heat to medium-low, put the lid back on, and let it cook for about 8 minutes. Give it a stir every now and then.
10. While the gravy is doing its thing, let’s tackle that chicken. It should be cool enough to handle now. Use two forks to shred it into bite-sized pieces. Pop any juices that collected on the plate into the gravy – flavor boost!
11. Add your beautifully shredded chicken right into the simmering gravy. Give it a good stir to coat everything. Let it all warm through together for about 5 more minutes on low heat.
12. Give it a taste! Does it need a little more salt? Maybe a pinch more pepper? Adjust it until it’s just perfect for you.
13. And there you have it! Serve this glorious chicken and gravy over whatever makes your heart happy. Garnish with some fresh parsley or green onions if you’re feeling fancy!

Achieving the Perfect Gravy Consistency

Getting that gravy just right is all about the roux and how you add the liquid. Cooking the flour and butter together for a minute or two cooks out that raw flour taste and creates a beautiful thickening base. When you add the broth, do it gradually and whisk constantly! This helps prevent lumps and ensures the gravy thickens smoothly. If your gravy seems a little too thick after simmering, just whisk in a splash more chicken broth or even water until it’s the consistency you love. Too thin? Let it simmer uncovered for a few more minutes to let some of the liquid evaporate.

Shredding Chicken Like a Pro

Shredding the chicken is super simple! Once it’s cooled enough to handle, just pop it onto a cutting board. Grab two forks, stick one in each piece of chicken, and twist and pull them apart. It shreds really easily! If you have a stand mixer, you can even toss the cooked chicken breasts in the bowl and let the paddle attachment do the work for you in about 30 seconds. It’s a fun trick!

Tips for Success with Your Chicken and Gravy

I’ve made this chicken and gravy more times than I can count, and I’ve picked up a few tricks along the way to make sure it’s always a winner. First off, don’t skip browning the chicken! That little bit of extra color adds so much depth of flavor to both the chicken and the gravy that forms in the pan. And speaking of the pan, make sure you’re using a good, deep skillet so the gravy doesn’t bubble over when it simmers – trust me, I’ve learned that lesson! When you’re making the roux, keep stirring and don’t let it burn; a light golden color is perfect. Cooking the flour for a minute or two is key to avoiding that raw flour taste. And always, always taste and adjust your seasoning at the end. Broth can vary so much in saltiness, so that final check makes all the difference.

Serving Your Delicious Chicken and Gravy

This chicken and gravy is practically begging to be served over something hearty and delicious! It’s that kind of meal that just feels like a warm hug. Here are some of my favorite ways to enjoy it:

• Mashed Potatoes: This is the classic for a reason! The creamy potatoes soak up all that rich gravy beautifully.
• Fluffy Biscuits: Pile the chicken and gravy high on a warm, flaky biscuit. Pure heaven!
• Egg Noodles: Toss some cooked egg noodles with the chicken and gravy for a comforting noodle bowl.
• Open-Faced Sandwich: Serve it piled high on toasted white bread for a delicious, old-school meal.
• Rice: A simple bed of white rice is also a fantastic vehicle for all that yummy gravy.

Don’t forget those optional garnishes! A sprinkle of fresh parsley, chives, or green onions adds a pop of color and a little freshness that really rounds out the dish.

Storing and Reheating Your Chicken and Gravy

Leftover chicken and gravy? Lucky you! It’s just as delicious the next day. Make sure to let it cool down a bit before you tuck it away in the fridge. It should stay good for about 3-4 days. When you’re ready for round two, the best way to reheat it is on the stovetop over low heat. Give it a good stir, and if it seems a little thick, just add a tiny splash of chicken broth or water to loosen it up. Microwaving works too, but I find the stovetop keeps the gravy from getting quite so gloopy.

Storage Method:	Airtight container in the refrigerator
Refrigeration Time:	3-4 days
Reheating Method:	Stovetop (preferred) or microwave

Frequently Asked Questions About Chicken and Gravy

Got questions about this amazing chicken and gravy? I’m happy to help! It’s one of those dishes that people have lots of thoughts about, and I’ve heard a few things over the years.

Q: Can I use chicken thighs instead of breasts?
Absolutely! Thighs are super forgiving and stay really moist. Just trim any excess fat, season them the same way, and you might need to simmer them a little longer to make sure they’re cooked through. They’ll add even more flavor to that gravy!

Q: My gravy is lumpy! What did I do wrong?
Don’t worry, it happens! The key is to whisk the broth in slowly and constantly when you add it to the roux. If it’s already lumpy, you can try straining it through a fine-mesh sieve. Sometimes, just a good, vigorous whisking can smooth it out too!

Q: How can I make the gravy thicker or thinner?
If it’s too thick, just stir in a little more chicken broth or even a splash of water until it reaches your desired consistency. If it’s too thin, you can make a slurry with a tablespoon of cornstarch mixed with a couple of tablespoons of cold water, then whisk that into the simmering gravy and cook for another minute or two until it thickens up.

Q: Can I make this ahead of time?
Yes, you can! The chicken and gravy reheat really well. Just store them separately in the fridge if possible, as the gravy can sometimes thicken up more when cold. Reheat gently on the stovetop for the best results.

Nutritional Snapshot of Chicken and Gravy

Here’s an estimated look at what you’re getting with a serving of this delicious chicken and gravy. Keep in mind these numbers can vary based on the exact ingredients and brands you use!

Serving Size:	1 serving
Calories:	Approximately 450
Sugar:	Approximately 3g
Sodium:	Approximately 800mg (can vary based on broth and added salt)
Fat:	Approximately 25g
Saturated Fat:	Approximately 10g
Unsaturated Fat:	Approximately 15g
Trans Fat:	Approximately 0g
Carbohydrates:	Approximately 15g
Fiber:	Approximately 1g
Protein:	Approximately 35g
Cholesterol:	Approximately 150mg

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