Creamy Chicken Gravy Dinner is my kind of comfort-food skillet meal: pan-seared chicken with a smooth, peppery gravy that you can spoon over pretty much anything.
The gravy is what makes it for me. It’s creamy without being heavy, nicely seasoned, and it clings to the chicken in that way that feels like a real dinner, not just chicken with sauce.
I like serving this over mashed potatoes most nights, but biscuits are great too when I want something a little more filling and cozy.
Why You’ll Love This Recipe
Weeknight Friendly: It’s a one-skillet dinner that doesn’t drag on, and it feels like more than “just chicken.”
That Gravy: It’s creamy, peppery, and smooth, and it tastes like classic homemade chicken gravy (because it is).
Good With Anything: Mashed potatoes, rice, or biscuits all work, so you can use what you already have.
Simple Ingredients: Nothing fancy here, just pantry basics that turn into something really satisfying.
Easy to Adjust: You can make it richer, thinner, thicker, more peppery—this recipe is forgiving.
Ingredients You’ll Need
Chicken
- Boneless skinless chicken breasts: I like breasts here because they cook quickly as cutlets, but thighs work just as well if that’s what you have.
- Kosher salt: Seasoning the chicken well up front makes the whole dish taste more “together.”
- Black pepper: Don’t be shy with it if you like a peppery gravy. I usually add a little extra at the end too.
- Garlic powder: This gives the chicken a steady background flavor without competing with the gravy.
- Onion powder: A simple way to get that savory, rounded taste without needing to sauté onions.
- All purpose flour: This is for a light dredge so the chicken gets a nice crust and helps the gravy cling later.
- Olive oil: I use this for searing; it browns the chicken well in a skillet.
Gravy
- Unsalted butter: This is the base of the roux, and it adds that classic rich gravy flavor.
- All purpose flour: Regular flour is all you need to thicken the gravy. Cook it briefly so it doesn’t taste raw.
- Low sodium chicken broth: Low sodium gives you more control since the chicken is already seasoned.
- Whole milk or half and half: Whole milk keeps it creamy but still light; half and half makes it a little richer.
- Poultry seasoning: This makes the gravy taste like “chicken dinner” without needing a long ingredient list.
- Paprika: Just a little warms up the flavor and adds a subtle color.
- Salt: I always wait to add much salt until the gravy has simmered for a minute or two.
- Black pepper: Add it to taste, especially at the end, since pepper can fade a bit as it simmers.
Serving
- Mashed potatoes or rice or biscuits: Mashed potatoes are my top pick, but rice is the easiest, and biscuits are great when you want to soak up every bit of gravy.
- Fresh parsley: Totally optional, but it does brighten things up and makes the plate look nicer.
Recipe Instructions
- Prep the chicken: Pat the chicken dry. If the breasts are thick, slice them into cutlets so they cook evenly.
- Season the chicken: Season both sides with salt, black pepper, garlic powder, and onion powder.
- Dredge in flour: Lightly dredge the chicken in flour, then shake off any excess so it’s just a thin coating.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until golden and the internal temperature reaches 165°F, about 4 to 6 minutes per side.
- Rest the chicken: Transfer the chicken to a plate and tent loosely with foil to keep it warm.
- Make the roux: Reduce the heat to medium and add the butter to the skillet. Whisk in the flour and cook for 1 to 2 minutes, until lightly browned.
- Whisk in liquids: Slowly whisk in the chicken broth, then whisk in the milk, stirring until the gravy is smooth.
- Simmer the gravy: Simmer for 3 to 5 minutes, whisking often, until thickened.
- Season the gravy: Season with poultry seasoning, paprika, and salt and pepper to taste.
- Finish the chicken: Return the chicken and any juices to the skillet. Simmer for 2 to 3 minutes, just to warm through and coat the chicken in gravy.
- Serve: Serve over mashed potatoes (or rice or biscuits) and spoon extra gravy over the top. Garnish with parsley if you want.
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
Slice thick chicken into cutlets. Chicken breasts can be uneven, and the thin end will overcook while the thick end catches up. Cutlets make the timing a lot easier.
Shake off the extra flour. You want a light coating, not a thick one. Too much flour can make the pan gummy and give the gravy little floury bits.
Whisk the roux for a full minute. That quick cook time keeps the gravy from tasting like raw flour. You’re looking for lightly browned, not dark.
Add the broth slowly. A steady stream while whisking helps keep the gravy smooth. If you dump it in all at once, it’s easier to get lumps.
Adjust thickness at the end. If the gravy gets too thick, whisk in a splash more broth. If it’s thin, let it simmer a little longer, or use a small flour-and-water slurry and simmer for a minute.
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 the classic for a reason. I like a simple, buttery mash so the gravy can do most of the work.
- Biscuits: Split biscuits and spoon the chicken and gravy over the top. If you have flaky biscuits, even better.
- Green beans: Steamed or sautéed green beans are a solid side here. A little lemon or black pepper on them is nice.
- Roasted broccoli: Roasted broccoli (or Brussels sprouts) is good when you want something with a little bite. It also holds up well if the gravy is extra generous.
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. Keep the chicken in the gravy so it stays moist.
Reheat gently on the stove over medium-low heat, or microwave individual portions. The gravy will usually thicken as it sits, so add a splash of broth or milk while reheating if needed.
You can make the gravy ahead and refrigerate it, then rewarm it in a skillet. It may look very thick at first, but it loosens up with a little extra broth and a few minutes of heat.
If you want it to last longer, you can freeze individual portions in freezer containers. Thaw in the fridge overnight, then reheat slowly and whisk well to bring the gravy 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 thighs instead of chicken breasts?
Yes. Boneless, skinless thighs work great here and stay really tender. Just cook to 165°F and expect the cook time to vary a little depending on thickness.
My gravy is too thick—what should I do?
Whisk in a little more chicken broth, a splash at a time, until it’s the consistency you like. It’s easiest to adjust right in the skillet while it’s hot.
My gravy is too thin—how do I fix it?
Let it simmer a few minutes longer first, because it thickens as it bubbles. If it still needs help, whisk 1 tablespoon flour with 2 tablespoons cold water, then whisk that into the gravy and simmer for about 1 minute.
Can I use heavy cream instead of milk?
You can, and it makes the gravy richer. I usually do half milk and half cream if I want it a little more decadent without feeling too heavy.
How do I know when the chicken is done?
The most reliable way is an instant-read thermometer—pull it when the thickest part hits 165°F. If you don’t have one, slice into the thickest piece and make sure the juices run clear and the center isn’t pink.
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
Creamy Chicken Gravy Dinner
INGREDIENTS
Chicken
- 1.5 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup all purpose flour
- 3 tbsp olive oil.
Gravy
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk or half and half
- ½ tsp poultry seasoning
- ¼ tsp paprika
- salt to taste
- black pepper to taste.
Serving
- mashed potatoes or rice or biscuits
- fresh parsley for garnish.
INSTRUCTIONS
Cook chicken
- pat chicken dry
- slice into cutlets if thick
- season with salt pepper garlic powder and onion powder
- dredge lightly in flour and shake off excess
- heat oil in a large skillet over medium high heat
- sear chicken until golden and 165 F internal temperature about 4 to 6 minutes per side
- transfer to a plate and tent loosely.
Make gravy and finish
- reduce heat to medium and add butter
- whisk in flour and cook 1 to 2 minutes until lightly browned
- slowly whisk in broth then milk until smooth
- simmer 3 to 5 minutes until thickened
- season with poultry seasoning paprika salt and pepper
- return chicken and any juices to skillet and simmer 2 to 3 minutes to warm and coat
- serve over mashed potatoes and spoon gravy on top
- garnish with parsley.
