Chicken In Gravy Sauce is a dish you’ll love and will have everyone at the dinner table asking for more. Perfectly seasoned chicken breasts are smothered in a rich and flavorful gravy sauce – It’s fast and easy to make, and perfect to serve with mashed potatoes, rice or pasta noodles.
Be sure to try my creamy parmesan pork chops recipe next!
Gravy With Chicken Breast Recipe
This is an easy meal where the sauce and chicken are both cooked in the same frying pan. I love quick recipes like this one to serve with frozen veggies, rice, pasta or mashed potatoes.
First, the chicken breasts are seasoned and seared on each side to get a crispy coating. Next, a flavorful gravy sauce is made without drippings.
This is a simple recipe, but it has so much flavor! It's an easy way to add more flavor to chicken breasts too.
Want to try more of my chicken breast recipes? Try this budget-friendly cream of chicken soup with chicken breasts, easy air fryer chicken breasts or creamy tuscan chicken.
Recipe Ingredients
For The Chicken:
- 1 ½ boneless skinless chicken breasts - 3-4 chicken breasts
- salt and pepper - to season the chicken
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
For The Sauce:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth - or more if needed
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp ground black pepper
How To Make Chicken In Gravy Sauce
Follow the steps below or see the full ingredients and instructions in the recipe card at the bottom of this blog post.
STEP 1: Spread out the chicken if folded over. Season each chicken breast with salt and pepper on both sides.
STEP 2: Heat a frying pan over medium-high heat. Once hot, add the 1 tablespoon butter and 2 tablespoon olive oil to the pan. Heat until the butter melts.
STEP 3: Next add the chicken and cook 4-5 minutes on each side, the chicken should turn golden and slightly crispy. Remove the chicken from the pan to a plate and set aside.
STEP 4: Reduce the heat to medium and add 3 tablespoon of butter. Scrape up the crispy bits on the bottom of the pan (they add flavor). Once the butter has melted, whisk in 3 tablespoon of all-purpose flour. Mix until there are no clumps.
STEP 5: Now add in the spices: 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried parsley, ½ teaspoon salt, ¼ teaspoon paprika, and ¼ teaspoon black pepper.
STEP 6: Slowly stir in the chicken broth a little bit at a time, mixing it in well before you add more (see notes section on how to thicken or make gravy runnier).
STEP 7: Add the chicken back to the pan and continue to cook over medium until the chicken is fully cooked Use a meat thermometer to check. It should reach 165°F internally with the thermometer.
STEP 8: Remove from heat and serve on its own or with mashed potatoes, pasta or rice.
Recipe Tips
- Generously season each chicken breast with salt and pepper on both sides. This will add flavor to your chicken and make it much more delicious.
- Avoid overcrowding the frying pan, as this can cause uneven cooking. Place each chicken breast in a singer layer where they don’t touch each other. Cook chicken in separate batches if you need to.
- To ensure that your chicken is fully cooked, use a meat thermometer to check the internal temperature, which should reach 165°F.
- After cooking, let your chicken breast rest for a few minutes before slicing it. This will allow the juices to redistribute and make your chicken more tender and juicy.
- Stir the gravy sauce constantly while making it. This will give a more even consistency. Cook on a medium heat (not too high).
- If the gravy sauce is too thick, add a little bit more chicken broth. If the sauce is too runny, you can whisk in a bit more flour.
How To Store Leftovers
- Refrigerate – Keep in the refrigerator for up to 3 days when stored in an airtight container. The liquid may start to separate from the sauce after 1 day. Simply stir while reheating.
- Reheat – You can reheat your leftovers in the microwave or over medium in a saucepan. Stir the gravy sauce as it heats to keep it from burning.
Tools For This Recipe
(Amazon affiliate links) - Check out all of my kitchen essentials here.
- Frying Pan – Similar to the grey one I used in the pictures.
- Meat Thermometer – The best way to check when meat is properly cooked and safe to eat. I love this digital meat thermometer because it’s easy to use.
- Spatula – Gentle enough to scrape along the bottom of the pan without scratching it. This is a sauce-making must-have!
- Measuring Spoons – I love these magnetic ones which stay nice and organized together when storing them! Perfect for measuring all your ingredients.
Try These Next
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Chicken Breast In Gravy Sauce
Ingredients
Chicken
- 1 ½ boneless skinless chicken breasts - 3-4 chicken breasts
- salt and pepper - to season the chicken
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
Sauce
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth - or more if needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- Spread out the chicken if folded over. Season each chicken breast with salt and pepper on both sides.
- Heat a frying pan over medium high heat. Once hot, add the 1 tablespoon butter and 2 tablespoon olive oil to the pan. Heat until butter melts.
- Next add the chicken and cook 4-5 minutes on each side, the chicken should turn golden and slightly crispy. Remove the chicken from the pan to a plate and set aside.
- Reduce the heat to medium and add 3 tablespoon of butter. Scrape up the crispy bits on the bottom of the pan (they add flavor). Once butter has melted, whisk in 3 tablespoon of all purpose flour. Mix until there are no clumps.
- Now add in the spices: 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried parsley, ½ teaspoon salt, ¼ teaspoon paprika, and ¼ teaspoon black pepper.
- Slowly stir in the chicken broth a little bit at a time, mixing it in well before you add more (see notes section on how to thicken or make gravy runnier).
- Add the chicken back to the pan and continue to cook over medium until the chicken is fully cooked (use meat thermometer to check. It should reach 165°F internally with a thermometer).
- Remove from heat and serve on its own or with mashed potatoes, pasta or rice.
Recipe Notes:
- If the gravy sauce is too thick, add a little bit more chicken broth. If the sauce is too runny, you can whisk in a bit more flour.
- To ensure that your chicken is fully cooked, use a meat thermometer to check the internal temperature, which should reach 165°F.
- After cooking, let your chicken breast rest for a few minutes before slicing it. This will allow the juices to redistribute and make your chicken more tender and juicy.
- Refrigerate – Keep in the refrigerator for up to 3 days when stored in an airtight container. The liquid may start to separate from the sauce after 1 day. Simply stir while reheating.
- Reheat – You can reheat your leftovers in the microwave or over medium in a saucepan. Stir the gravy sauce as it heats to keep it from burning.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
