That cozy smell of browned butter and garlic always hits me right in the memorylike walking into Grandma’s kitchen with cold fingers and a huge appetite. Chicken and gravy has been making the rounds again (hello, comfort food season) and TikTok’s even calling it the best hug-you-can-eat dinner.
This simple dish starts with seared chicken thighs and builds into a silky, homemade chicken gravy using basic pantry staples like flour, stock, and onion. It’s like your grandma’s Sunday supperonly faster, and served in one pan. Let’s dive into making this comforting dish.
When I first started cooking, I remember countless kitchen messes and even a burnt pan or two, often resulting in lumpy gravy that tasted like wall paste. My mompatient and hilariousshowed me the better way. I’ve since tested and refined this version a dozen times, trusting the slow simmer and the right balance of seasoning. Now, after plenty of practice, it’s a truly foolproof and delicious recipe my family asks for on repeat.
There’s something magical about a meal that feels both nostalgic and effortless. This chicken and gravy recipe isn’t just deliciousit’s the definition of comfort food chicken. Whether you grew up with a similar dish or are discovering it for the first time, you’ll love how warm, rich, and homemade it tastes, all while using a single skillet.
Why it works so well:
One pan, less cleanup: Everythingincluding the gravyhappens right in the same skillet, making weeknights feel manageable.
Beginner-friendly: Forget complicated stepsthis recipe is forgiving and simple enough even if you’ve never made gravy before.
Perfectly nostalgic: Pair it with mashed potatoes or buttery biscuits, and it instantly feels like Sunday supper at Grandma’s.
Versatile comfort: Serve it over anything from egg noodles to riceit’s a dish that adapts to your favorites.
Ingredients Breakdown
It’s amazing how a few humble pantry staples come together to make something so rich and flavorful. Here’s what you’ll need:
Chicken Thighs: Boneless, skinless chicken thighs are recommended for their rich flavor and tenderness. You can also use boneless, skinless chicken breasts if preferred, seasoned for that crispy, golden finish before simmering.
Herbs and Spices: A simple combo of salt, garlic powder, onion powder, dried thyme, and black pepper gives this dish its cozy, homey flavor.
Chicken Broth: Absolutely essential for building that creamy chicken gravy! Don’t skimp here; it’s the base of the rich sauce.
Butter and Flour: These two team up to create a velvety roux that pulls everything together into a luscious gravy.
Optional Garnishes: A sprinkle of parsley or paprika gives the finishing touch, but it’s totally optional.
Pro Tip: For a less salty dish, use low-sodium chicken broth and adjust the seasoning at the very end.
Simple Steps to Make It
This recipe breaks down into a few easy partscooking the chicken, whipping up the gravy, and finishing it all in one warm, delicious pot. Here’s how:
Season and sear the chicken: Rub the chicken with the spice blend, then toss it into a hot skillet with olive oil. Let it get golden and crispy on the outsidejust 5 minutes should do the trick.
Simmer to perfection: Add a splash of chicken broth, cover, and let the chicken gently cook until completely tender. Make sure it reaches 165°F (or juices run clear) before moving to the next step.
Make the roux: Don’t clean the skillet! Melt the butter into all the flavorful bits left behind, stir in the flour, and let it cook for a minute. Slowly whisk in the chicken broth, watching it thicken into a dreamy gravy.
Shred and combine: Shred the cooked chicken into bite-sized pieces and stir it back into the gravy. Let everything simmer a few minutes to soak up the flavors.
Pro Tip: Stir the broth in slowlythis prevents lumps and keeps your gravy silky smooth.
Step
Timing
Searing Chicken
5 minutes
Cooking Chicken
8–12 minutes
Making Roux and Gravy
10 minutes
Shredding Chicken & Finishing
5–7 minutes
Pro Tips & Easy Customizations
Don’t stress if things don’t look perfectthis recipe is flexible and forgiving! Here’s how to troubleshoot and make it your own:
Gravy too thick? Add a few splashes of warm broth to thin it out until it reaches your desired consistency.
No boneless, skinless chicken? This recipe works just as beautifully with bone-in chicken thighs (adjust cooking time) or even leftover roasted chicken for a quick dinner win.
Want extra flavor? Add a pinch of smoked paprika or a dash of Worcestershire sauce to the gravy for extra depth.
Shortcut: For even quicker gravy, you can skip the roux and use cornstarch mixed with cold water as a thickenerthat way, you still get a velvety sauce with less effort.
How to Serve and Store
Classic chicken and gravy just begs for cozy accompaniments. Serve it hot over mashed potatoes, biscuits, or rice. Don’t forget a veggie sidesteamed green beans or roasted carrots both pair perfectly.
Got leftovers? Here’s how to handle them:
Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth to loosen the gravy.
Freeze: Cool completely, then freeze for up to 2 months. Defrost overnight before reheating.
This Chicken and Gravy recipe is easy, budget-friendly, and absolutely delicious. Enjoy homemade chicken gravy with shredded chicken in a rich, comforting dish perfect for any simple chicken dinner or classic chicken and gravy meal.
Ingredients
Scale
1 pound Chicken Breast boneless and skinless
½ teaspoon Salt
½ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Dried Thyme
¼ teaspoon Black Pepper plus extra for garnish if desired
1 tablespoon Olive Oil
3½ cup Chicken Broth divided (½ cup to cook the chicken and 3 cups for the gravy)
4 tablespoons Butter
¼ cup All Purpose Flour
Chopped parsley or sliced green onions or chopped chives or sprinkle of paprika or extra black pepper for garnish optional
Instructions
Add salt, garlic powder, onion powder, dried thyme, and black pepper to a bowl and stir to combine. Season both sides of the chicken with the mix.
Heat olive oil in a large deep skillet over medium heat until hot but not smoking.
Add chicken and cook for 3 minutes.
Turn chicken and cook for 2 more minutes until browned.
Carefully add ½ cup chicken broth to skillet and bring to simmer, cover and lower heat to medium-low.
Cook chicken for 8-12 minutes until cooked through.
Remove chicken from skillet and place on plate to cool.
Without wiping skillet, add butter over medium heat and melt until foamy.
Add flour and stir to combine, cook for 1-2 minutes stirring constantly.
Slowly add chicken broth while stirring briskly until gravy is smooth.
Simmer gravy covered on medium-low heat for approximately 8 minutes, stir occasionally.
Shred cooled chicken adding any collected juices to gravy.
Add shredded chicken to gravy and cook 5 minutes on low heat to combine flavors.
Serve with mashed potatoes or preferred sides and garnish with herbs and pepper if desired.
Notes
The cooking time depends on chicken breast size
Chicken is done at 165°F or when opaque with clear juices
Use low-sodium broth if sensitive to salt
Serving suggestions include mashed potatoes, biscuits, or egg noodles
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
