Country Chicken Gravy Dinner
Tender pan seared chicken smothered in creamy country gravy served as a simple homestyle dinner
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INGREDIENTS
Chicken
- 4 boneless skinless chicken breasts
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ cup all purpose flour
- 3 tbsp butter
- 1 tbsp olive oil.
Country Gravy
- 2 tbsp butter
- 2 tbsp all purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- ½ tsp poultry seasoning
- salt to taste
- black pepper to taste.
For Serving
- 4 cups mashed potatoes or cooked rice
- chopped fresh parsley for garnish
- hot sauce optional.
INSTRUCTIONS
Chicken
- pat chicken dry and season with salt pepper garlic powder onion powder and paprika
- dredge chicken in flour and shake off excess
- heat butter and olive oil in a large skillet over medium heat
- cook chicken until golden and cooked through about 5 to 7 minutes per side depending on thickness
- transfer chicken to a plate and keep warm.
Country Gravy
- reduce heat to medium low and add butter to the skillet
- whisk in flour and cook until lightly golden about 1 to 2 minutes
- slowly whisk in chicken broth until smooth
- whisk in milk and poultry seasoning then simmer until thickened about 4 to 6 minutes
- taste and adjust salt and pepper.
Serve
- return chicken to the skillet and spoon gravy over the top
- simmer 2 to 3 minutes to warm through
- serve over mashed potatoes or rice and garnish with parsley.
Notes
1. Use chicken thighs for juicier results; Swap whole milk with half and half for richer gravy; If gravy is too thick whisk in more broth a little at a time; If gravy is too thin simmer longer or whisk 1 tsp flour with 1 tbsp water and add gradually; Add sauteed onions or mushrooms for extra flavor
Nutrition
Calories: 490kcal | Carbohydrates: 18g | Protein: 38g | Fat: 29g