Description
Chicken and Gravy Recipe—those three words instantly transport me to cozy Sunday dinners at my grandmother’s house. The aroma of slow-simmered gravy and pan-seared chicken wafting from her kitchen meant comfort, love, and the kind of home-cooked meal that lingered in memory long after the plates were cleared. She didn’t follow a strict recipe—just a well-seasoned skillet, a dash of patience, and a generous pour of homemade gravy. It was simple, satisfying, and soul-warming.
That’s the magic of chicken and gravy. It’s not just a dish—it’s a feeling. Whether you’re serving it over fluffy mashed potatoes, buttery biscuits, or a bed of steamed rice, this comfort food classic brings people together around the table. It’s versatile enough for busy weeknights yet hearty and nostalgic enough for special family gatherings.
Ingredients
For the Chicken:
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- 4 bone-in, skin-on chicken thighs or breast (or your preferred cut)
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- 1 teaspoon salt
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- ½ teaspoon black pepper
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- 1 teaspoon garlic powder
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- 1 teaspoon onion powder
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- 1 teaspoon paprika
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- 2 tablespoons olive oil or butter
For the Gravy:
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- 3 tablespoons all-purpose flour
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- 2 cups chicken broth
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- ½ cup heavy cream (or milk for a lighter version)
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- 1 teaspoon Worcestershire sauce
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- 1 teaspoon dried thyme (or fresh thyme leaves)
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- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
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- Season the Chicken: In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika. Rub the seasoning mixture evenly over the chicken thighs.
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- Cook the Chicken: Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 2: Make the Gravy
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- Create the Roux: In the same skillet, reduce the heat to medium. Sprinkle the flour over the pan drippings and whisk to combine. Cook for 1-2 minutes, or until the mixture turns golden brown and fragrant.
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- Add the Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, or until it thickens slightly.
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- Incorporate the Cream: Stir in the heavy cream, Worcestershire sauce, and thyme. Season with salt and pepper to taste.
Step 3: Simmer the Chicken in Gravy
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- Return the Chicken to the Skillet: Place the chicken thighs back into the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
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- Serve: Serve the chicken and gravy hot, over mashed potatoes, rice, or biscuits. Garnish with fresh parsley or thyme if desired.
Notes
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- Use Bone-In, Skin-On Chicken: Bone-in, skin-on chicken thighs or drumsticks are ideal for this recipe, as they stay moist and flavorful during cooking.
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- Don’t Skip the Roux: The roux (flour and fat mixture) is essential for thickening the gravy and giving it a rich, velvety texture.
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- Deglaze the Pan: After cooking the chicken, use the pan drippings to create the gravy. This adds depth and flavor to the dish.
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- Adjust the Consistency: If the gravy is too thick, add more broth or cream. If it’s too thin, simmer it longer or add a slurry of cornstarch and water.
- Prep Time: 20 min
- Cook Time: 40-50 min
- Category: Chicken
- Method: Pan
- Cuisine: American