ULTIMATE CHICKEN GRAVY PERFECTION
This stovetop chicken and gravy recipe is a comforting classic, perfect for a weeknight meal. It features tender chicken simmered in a rich, flavorful gravy made from a roux, chicken broth, and cream, seasoned with aromatic herbs. Serve over mashed potatoes, rice, or biscuits for a truly satisfying dish.
Equipment
- large skillet with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Spatula or wooden spoon
- Meat thermometer
- Paper towels
- Plate
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, or a mix
- ¼ cup olive oil
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped optional
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- ¼ cup dry white wine optional
- Mashed potatoes, rice, pasta, or biscuits for serving
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Carefully add the chicken to the skillet in a single layer (work in batches if necessary) and sear for 4-5 minutes per side, until golden brown and slightly crusty. Remove the chicken from the skillet and set aside on a plate.
- Add butter to the skillet. Once melted, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes, until the flour is pale golden in color and smells slightly nutty.
- Slowly whisk in the chicken broth, a little at a time, making sure to incorporate all the flour and prevent any lumps from forming. Keep whisking until the mixture is smooth.
- If using, deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
- Stir in the fresh thyme, rosemary (if using), and any other desired seasonings. Taste and adjust the salt and pepper as needed.
- Bring the gravy to a simmer, then reduce the heat to low. Let it simmer for 5-7 minutes, or until thickened to your desired consistency.
- Place the seared chicken back into the skillet, nestling it into the gravy.
- Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Stir in the heavy cream (or half-and-half) and gently simmer for another 2-3 minutes, until heated through. Be careful not to boil the cream.
- Garnish with fresh parsley (if desired) and serve hot over mashed potatoes, rice, pasta, or biscuits.
Notes
For a richer flavor, use chicken stock instead of broth. To avoid lumpy gravy, whisk constantly while adding the chicken broth and make sure the flour is fully incorporated. Don't overcook the chicken, use a meat thermometer to ensure it reaches 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave.