Chicken and Gravy Skillet
One pan chicken cutlets cooked until golden and finished in a savory pan gravy
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INGREDIENTS
Chicken
- 1.5 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ⅓ cup all purpose flour.
Skillet and Gravy
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ¾ cup yellow onion diced
- 3 cloves garlic minced
- 2 cups low sodium chicken broth
- ¾ cup whole milk or half and half
- 1 tbsp Worcestershire sauce
- ½ tsp dried thyme
- salt to taste
- black pepper to taste.
Optional and Finish
- 1 tbsp cornstarch mixed with 1 tbsp water for thicker gravy
- fresh parsley for garnish.
INSTRUCTIONS
Chicken
- Pat chicken dry and slice into evenly thick cutlets
- season with salt pepper garlic powder onion powder and paprika then dredge lightly in flour and shake off excess
- heat olive oil and 1 tbsp butter in a large skillet over medium high heat
- cook chicken 4 to 6 minutes per side until browned and cooked through to 165 F then transfer to a plate.
Gravy
- Reduce heat to medium and add remaining 1 tbsp butter
- saute onion 3 to 4 minutes until softened then add garlic and cook 30 seconds
- sprinkle in 1 to 2 tbsp of the leftover flour from dredging and cook 1 minute to remove raw taste
- slowly whisk in chicken broth until smooth then whisk in milk Worcestershire and thyme and simmer 4 to 6 minutes until thickened
- add cornstarch slurry if needed and simmer 1 to 2 minutes more.
Finish
- Return chicken and any juices to the skillet and spoon gravy over top
- simmer 2 to 3 minutes to warm through and adjust salt and pepper
- garnish with parsley and serve hot.
Notes
1. Use chicken thighs for juicier results. Add sliced mushrooms with the onions for a classic variation. For extra richness replace milk with half and half. If gravy is too thick thin with a splash of broth
Nutrition
Calories: 420kcal | Carbohydrates: 18g | Protein: 34g | Fat: 24g