Southern Chicken Gravy Skillet
Pan-seared chicken cutlets simmered in classic Southern milk gravy made from skillet drippings
PRINT PINServings 4
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
- 1 tsp paprika
- ¼ tsp cayenne pepper optional
- ¾ cup all purpose flour
- 3 tbsp vegetable oil
- 2 tbsp unsalted butter.
Gravy
- 2.5 cups whole milk
- 1 cup low sodium chicken broth
- salt to taste
- black pepper to taste.
Finish and Serve
- 1 tbsp chopped fresh parsley optional
- hot biscuits or mashed potatoes for serving.
INSTRUCTIONS
Sear Chicken
- slice chicken breasts into cutlets and pat dry
- mix salt black pepper garlic powder onion powder paprika and cayenne and season chicken
- dredge chicken in flour and shake off excess reserving remaining flour
- heat oil and butter in a large skillet over medium high heat until shimmering
- sear chicken 3 to 4 minutes per side until golden and cooked through to 165 F then transfer to a plate.
Make Gravy and Simmer
- reduce heat to medium and leave about 2 tbsp fat in the skillet adding a little more butter if the pan is dry
- whisk 3 tbsp reserved flour into the drippings and cook 1 minute until lightly blonde
- slowly whisk in chicken broth then milk and scrape up browned bits
- simmer 4 to 6 minutes whisking often until thick enough to coat a spoon
- season with salt and lots of black pepper
- return chicken and any juices to the skillet and simmer 2 to 3 minutes to rewarm and coat
- garnish with parsley and serve hot.
Notes
1. Use chicken thighs instead of breasts and adjust cook time as needed; swap 1 cup milk for half and half for a richer gravy; if gravy is too thick thin with broth or milk and if too thin simmer longer; keep heat at a gentle simmer to prevent milk from scorching
Nutrition
Calories: 520kcal | Carbohydrates: 18g | Protein: 36g | Fat: 32g