Chicken and gravy is one of those dinners I make when I want something simple, savory, and actually satisfying. It’s just tender chicken simmered in a homemade pan gravy that tastes like you put in more work than you did.
The gravy is the main reason I come back to this recipe. It’s rich and peppery with that little boost from Worcestershire, and it clings to the chicken in the best way. I also like that it’s a real skillet dinner, not a bunch of separate pots.
For me, this is especially good on nights when I want a comfort food chicken dinner that still feels practical. I usually serve it with mashed potatoes or rice, and I always throw a little fresh parsley on top because it makes it look (and taste) more finished.
Why You’ll Love This Recipe
Weeknight Friendly: It’s one skillet and a short ingredient list, but it still eats like a real dinner.
Real Pan Gravy: You get that classic homemade gravy flavor without opening a packet or a jar.
Juicy Chicken: Thighs stay tender here, and the simmering keeps everything moist even if you use breasts.
Easy to Adjust: Like your gravy thicker, thinner, more peppery, or extra herby? It’s simple to tweak at the end.
Comfort Food Energy: This is the kind of meal that’s best with something starchy underneath to soak up all that gravy.
Ingredients You’ll Need
Chicken
- Boneless skinless chicken thighs or breasts: I like thighs best because they stay juicier, but breasts work too. Just keep an eye on doneness so they don’t overcook.
- Kosher salt: Seasoning the chicken well upfront makes the whole skillet taste better, since the gravy builds off those drippings.
- Black pepper: I go a little heavier than I think I need because pepper is a big part of that classic chicken-and-gravy flavor.
- Garlic powder: This gives a steady garlic flavor without needing fresh garlic, which can burn in a hot skillet.
- Onion powder: Small thing, but it helps the gravy taste more “rounded” even if you don’t add fresh onions.
- Olive oil: Just enough to get a good sear. Any neutral oil works if that’s what you have.
Gravy
- Unsalted butter: This is the base for the roux, and it adds that old-school richness. If you only have salted butter, just go lighter on added salt later.
- All purpose flour: Regular flour is what I use here. It thickens the gravy quickly and keeps it smooth.
- Low sodium chicken broth: Low sodium is easier to control since the gravy reduces and concentrates. Homemade broth is great, but boxed is totally fine.
- Worcestershire sauce: Don’t skip it. It adds that deeper savory note that makes the gravy taste like it simmered longer.
- Dried thyme: Thyme works really well with chicken and keeps the gravy from tasting flat. If you’re not a thyme person, a small pinch of poultry seasoning works too.
- Salt: I always wait and taste at the end since the broth and drippings can vary a lot.
- Black pepper: Add it to taste at the end. Freshly cracked is nice here if you’ve got it.
- Fresh parsley: This is just for serving, but I like what it does. It cuts the richness a bit and makes the plate look less beige.
Recipe Instructions
- Season the chicken: Pat the chicken dry, then season both sides with salt, pepper, garlic powder, and onion powder.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown, about 3 to 4 minutes per side, then transfer it to a plate.
- Melt the butter: Reduce the heat to medium and add the butter to the skillet. Let it melt completely.
- Make the roux: Whisk in the flour and cook for about 1 minute, until it looks lightly golden.
- Whisk in the broth: Slowly whisk in the chicken broth until smooth, scraping up any browned bits from the bottom of the skillet.
- Season the gravy: Whisk in the Worcestershire sauce and dried thyme, then bring the gravy to a gentle simmer.
- Simmer the chicken: Return the chicken and any juices to the skillet. Cover and cook for 15 to 20 minutes, until the chicken reaches 165°F and the gravy is thickened.
- Taste and serve: Taste the gravy and adjust salt and pepper as needed. Garnish with fresh parsley and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Dry the chicken first. A quick pat with paper towels helps it brown instead of steaming. Better browning also means better flavor in the gravy.
Use a big skillet. If the pan is crowded, the chicken won’t sear as well. A 12-inch skillet is ideal here.
Cook the flour for a minute. You’re not trying to make it dark, just lightly golden so the gravy doesn’t taste floury.
Whisk the broth in slowly. This is the easiest way to keep the gravy smooth. If you dump it in all at once, you’re more likely to get lumps.
Fix the gravy at the end. If it’s too thick, whisk in a splash more broth. If it’s too thin, simmer uncovered for 2 to 5 minutes and it will tighten up.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Mashed potatoes: This is my go-to because the gravy has somewhere to go. Even simple mashed potatoes with butter and salt are enough.
- Rice: White rice or brown rice both work. I like rice when I want something easy that doesn’t need much seasoning.
- Egg noodles: Wide noodles are great under this, especially if you like a lot of sauce. Toss them with a little butter first and then spoon the chicken and gravy over.
- Green beans: A plain green veggie on the side is a good idea. Steamed green beans or roasted broccoli are both easy here.
- Biscuits: Warm biscuits or a crusty roll are nice for mopping up extra gravy. I usually put them right on the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The gravy will thicken as it sits, which is normal.
Reheat gently on the stove over medium-low heat, or microwave individual portions. If the gravy looks too thick, just stir in a splash of broth or water.
You can make this recipe ahead by cooking it fully, then reheating before serving. I find it’s easiest to reheat in a skillet so you can loosen the gravy as needed.
If you want it longer-term, you can freeze individual portions in airtight containers. Thaw in the fridge overnight, then reheat slowly so the gravy comes back together.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes. Breasts work fine here, but they cook a little faster and can dry out if they simmer too long. I start checking earlier and pull the pan off the heat as soon as they hit 165°F.
How do I keep the gravy from getting lumpy?
Whisk the flour into the butter until it’s smooth, then add the broth slowly while whisking. If you still get a few lumps, keep whisking as it warms up, or give it a quick pass with a whisk right before adding the chicken back in.
Can I add onions or mushrooms?
Definitely. After you sear the chicken and remove it, cook sliced onions or mushrooms in the same skillet until softened, then make the roux right over them and continue with the gravy.
My gravy is too thick (or too thin). What should I do?
If it’s too thick, whisk in more broth a little at a time until it looks right. If it’s too thin, simmer uncovered for a few minutes; it usually thickens quickly once the lid is off.
Can I make the gravy richer?
Yes. Swap out about 1/2 cup of the broth for milk or cream. I usually do this when I’m serving it with mashed potatoes and want it extra creamy.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chicken and Gravy
INGREDIENTS
Chicken
- 2 lb boneless skinless chicken thighs or breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil.
Gravy
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- salt to taste
- black pepper to taste
- fresh parsley for garnish.
INSTRUCTIONS
Sear Chicken
- pat chicken dry and season with salt pepper garlic powder and onion powder
- heat olive oil in a large skillet over medium high heat
- sear chicken until golden brown about 3 to 4 minutes per side then transfer to a plate.
Make Gravy and Simmer
- reduce heat to medium and add butter to the skillet
- whisk in flour and cook until lightly golden about 1 minute
- slowly whisk in chicken broth until smooth then whisk in Worcestershire and thyme
- bring to a gentle simmer and return chicken and any juices to the skillet
- cover and cook until chicken reaches 165 F and gravy is thickened about 15 to 20 minutes
- taste and adjust salt and pepper then garnish with parsley and serve.
