Go Back
–+ servings
Southern Chicken Gravy Skillet

Southern Chicken Gravy Skillet

Skillet-fried chicken cutlets smothered in creamy Southern pan gravy
No ratings yet
PRINT PIN
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

INGREDIENTS

Chicken

  • 4 boneless skinless chicken breasts about 1.5 lb
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • ¾ cup all purpose flour
  • 3 tbsp vegetable oil
  • 2 tbsp unsalted butter.

Gravy

  • 3 tbsp all purpose flour
  • 2 cups whole milk
  • ½ cup chicken broth
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder optional.

To Serve

  • chopped fresh parsley for garnish
  • hot sauce optional
  • biscuits mashed potatoes or rice optional.

INSTRUCTIONS

Chicken

  • Pat chicken dry and pound to even thickness about 0.5 inch
  • season both sides with salt pepper garlic powder onion powder paprika and cayenne
  • dredge chicken in 0.75 cup flour and shake off excess
  • heat oil and butter in a large skillet over medium high heat until shimmering
  • pan fry chicken until golden and cooked through to 165F about 4 to 5 minutes per side then transfer to a plate and keep warm.

Gravy

  • Reduce heat to medium and keep 3 tbsp of drippings in the skillet adding a little butter if needed
  • whisk in 3 tbsp flour and cook stirring constantly until light golden and nutty about 1 to 2 minutes
  • slowly whisk in milk and broth until smooth then simmer stirring until thickened about 4 to 6 minutes
  • season with salt pepper and optional garlic powder and adjust thickness with a splash more milk if needed.

Serve

  • Return chicken to the skillet and spoon gravy over top
  • simmer 1 to 2 minutes to warm through
  • garnish with parsley and serve hot with biscuits mashed potatoes or rice.

Notes

1. Use chicken thighs for juicier results; Swap half and half for richer gravy or use 2 percent milk for lighter gravy; Add a pinch of cayenne or hot sauce for heat; For gluten free use a 1 to 1 gluten free flour blend; If gravy gets too thick thin with warm milk or broth

Nutrition

Calories: 520kcal | Carbohydrates: 24g | Protein: 38g | Fat: 28g