Easy Chicken and Gravy
One Pan Chicken and Gravy is an easy dinner recipe the whole family really likes! This is delicious served over mashed potatoes with corn and rolls. This recipe doesn’t use cream of chicken soup or any seasoning packets like most recipes call for. You probably already have most of the ingredients needed to make this recipe!
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
Prep Chicken and Gravy
Prep making the chicken and gravy by gathering all ingredients needed to make the dish. I like to measure out all of the seasonings and start by cutting the chicken breasts in half to make them thinner.
Cutting the chicken will help the chicken cook quickly! Once the chicken has been cut, go ahead and season the chicken on both sides with a little bit of salt, pepper, and garlic powder. I don’t use exact measurements for this part!
Make Chicken and Gravy
To start making the gravy, heat a large skillet over medium high heat. Melt 3 tbsp of butter in the skillet.
Once the butter has melted add 3 tbsp of flour and stir continuously until the flour and butter is combined and starts to thicken. Let this cook for a few minutes while stirring.
Next, add 2 cups of chicken broth and stir well.
Season the chicken broth with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and once it starts to bubble add the chicken to the skillet.
After adding the chicken to the skillet I like to use a spoon to push the chicken down into the skillet and cover the chicken with the gravy.
Cover the skillet with a lid and turn the heat down to medium low. Let this cook for about 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
My chicken was cooked in 12 minutes, but cooking times will depend on how thick the chicken is.
Once your chicken is fully cooked use two forks to shred the chicken.
Serve Chicken and Gravy
Now that the chicken is shredded and simmering in the gravy it’s time to eat! I served the chicken and gravy over some homemade mashed potatoes with corn and rolls. This is the ultimate comfort food for fall.
If you want my homemade mashed potatoe recipe check that out here!
If you like this recipe check out some of my other dinner recipes!
- Crockpot Chicken Spaghetti
- Steak and Cheese Tacos
- Sloppy Joe Potato Skillet
- Lazy Lasagna Skillet Meal
- Easy Alfredo Chicken Tortellini
- Crockpot Chicken and Gnocchi
Tips and Frequently Asked Questions
- Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
- I shredded the chicken with two forks right in the pan, but if you are using a non stick pan be sure to remove the chicken from the pan so you don’t accidentally scratch your pan.
- You could also use a hand mixer to shred the chicken if you remove it from the pan and put it in a big bowl.
- Be sure to cut your chicken breasts in half lengthwise to make the chicken thinner. Using thinner chicken will help cut down on the cooking time.
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Equipment
- 1 Stove
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
Instructions
- Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
- In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a few minutes while still stirring.
- Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and when it starts bubbling add the chicken to the skillet.
- Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in 12 minutes, but they were pretty thin.
- Shred the chicken and serve over mashed potatoes! Enjoy! Let me know if you try it out.
Can I substitute thighs instead of using breast?
Can I use chicken stock instead of broth?
Yes, that would be fine too!
I would like to know too
Yes
Saw you post this on instagram, and I thought of it when I got home from work trying to figure out what to make for dinner. So incredibly easy, I added a bag of mix veggies to it and served it over costco mashed potatoes. I think everything was ready in less then 20 minutes. It was so good!
Absolutely delicious!! The gravy!! Yum,Yum,YUMMMMMM!!!
I made this for my dinner a couple nights ago. I have been craving my house made chicken and noodles, this seemed to be a good substitute. Had all the ingredients on hand. I sliced the huge chicken breast (15oz) down the middle then sliced each of those down the middle making 4 pieces of chicken. My theory was that the shreddings would be shorter that way. Not sure but they seemed to be the right length. Next time I might just chop the pieces on the board. I augmented store bought stock with a tsp of Better than Boullion chicken ( I like the flavor profile and the saltiness). I personally omitted the thyme as it’s really a strong and acquired taste for me. I also added some extra fresh ground pepper as I like it to have a zing. That being said, I loved the recipe. It was easy, quick, and filling. Give this a try. You can’t go wrong. Thanks Luke! Love your creativity.
I’m not a huge fan of thyme either. I plan on substituting poultry seasoning next time. It’s marjoram, sage, rosemary, nutmeg and thyme. Though the most prevalent ingredient is thyme, the extra seasonings balance it out.
This is the most delicious southern style smooth gravy and it will be my go to meal when I have leftover mashed potatoes. It’s silky smooth because it starts from roux vs chicken drippings and the chicken breasts are tender from being completely cooked in gravy. I used Italian seasoning because I think marjoram, rosemary and sage in Italian seasoning gives more flavor depth. I don’t even have oregano solo… (The only difference between Italian and poultry seasonings is that poultry seasoning has nutmeg vs oregano) So, I’m going to buy oregano and substitute poultry seasoning for thyme. Thanks for the recipe!
Made tonight and it was delicious. Super easy to make gluten free (made red lobster gf cheddar bay biscuits). Delicious! Everyone loved it.
Did you use GF flour or cornstarch?
I made this tonight after seeing you post it on FB. The only thing I omitted was the paprika. It was Delicious!!! We loved it and will definitely make this one over and over. Thinning out the chicken is a great tip. Thank you!
Everyone loves it and my super picky 6yr old had seconds! I didn’t use the thyme or oregano and it turned out great. Next time, I’ll omit the paprika as I’m just not a fan of the spice.
Glad to hear everyone loved!
Is it possible to cook this in the crockpot?
I definitely think so. If it were me, I would make the roux in a small pot on the stove, then add in the broth. Then dump into the crockpot and continue following the recipe. I also don’t think I’d slice the chicken breasts in half. Cook on low for 6 hours maybe?
I made this recipe last night and it was delicious. Perfect comfort food, just what I have been looking for. Thank you!
I made this and it was delicious! My gravy was more reddish than brown. Why might that be?
Probably the paprika
The best gravy I’ve ever made without roasting a chicken…..thank you!
Delicious and easy. I used boneless chicken thighs for extra flavor, over rice❤️
This dish was amazing! My family LOVED it! My husband wants me to make the gravy for Thanksgiving dinner. I have two questions: How can I adjust the recipe to accompany four turkey breasts? Also, can turkey broth/stock be used instead of chicken broth but still have the same great taste?
Made this last night and it was very delicious – my picky kids and even pickier husband loved it. I think that next time I will cut the thyme and pepper down a bit but even as written it was great! Reminded me of my Grandma’s recipes!
This was really delicious! I followed the recipe exactly as written, except I only put in 1/4tsp thyme instead of 1/2tsp; I don’t really like thyme much, and it was still really flavorful the way I made it.
I imagine this could work as a crockpot meal too, but it really didn’t take much time doing it on the stove. But if I was making a lot (like doubling the recipe) for a big crowd, the crockpot might be helpful since I can fit more chicken in that than my skillet.
Great recipe and so easy to make. I never used a hand mixer to shred chicken, so thought I’d give it a try. Wow. Perfect method; think I’ll try it when I cook Ropa Vieja.
Thanks so much for the recipe.
I made this for my husband last night and he loved it. He took the leftovers for lunch today this recipe was very easy to make. The only thing I changed was instead of shredded chicken I cut it into pieces.
So happy to hear that!
Wonderfully easy recipe. My husband asked for seconds and he doesn’t even like chicken. Also, I’ve never been good at making gravy but it turned out perfect! Thank you for posting the recipe!
So happy to hear that!
I’m originally from NW Iowa and this tastes exactly like the recipe for creamed chicken my grandma used to make!! Sooo wonderful!!!! I doubled the recipe and switched out the thyme and added sage instead!! GLORIOUS!!! 💖💖💖
Can I use a shredded rotisserie chicken instead of the raw chicken breasts?
I haven’t made it like that, but I bet it would work just fine!
My gravy was extremely thin. If I make this again I am going to use 1/4 cup butter, 1/4 cup flour and 2 cups of broth. This is the recipe I use for all my gravy. Other than that, this was very tasty.
This turned out so well. The chicken was delicious and the gravy was some of the best I’ve ever had. Everyone in my family loved it. Keep up the good work, Luke!
Really easy, quick recipe!! I’m 16 and I made this for my family a couple of times! Turned out great! For me, I would like the gravy to be a little thicker, and not as lumpy. Do you know what I should try. I tried adding corn starch and water to the gravy, but it still didn’t quite reach the consistency wanted. Otherwise, amazing recipe!!
Super easy and delicious! I doubled the recipe and added a couple shakes of poultry seasoning as well. Thank you for sharing!
I cooked this twice and everyone loved it thanks so much!!
Indian Joe
Super simple and quick. Went great with mashed potatoes
Made this recipe tonight so I had leftovers for work tomorrow, and it was great! Super easy to throw together. Didn’t have potatoes or instant potatoes, so I cooked some egg noodles and served it over that with some frozen green beans. Only thing I did differently was caramelized some onions in the pan for the gravy, and then followed the recipe from there.
A fast and delicious recipe. I would recommend watching the salt also. Not adding salt to the spice mix or definitely low sodium broth or stock. We served it with rice. It was so quick to prepare that the next time I will start the rice before I start the chicken. Would be great with egg noodles as well. Definitely going to make it again and pass this recipe on to my sons.
easy and quick to make it and its delicious.
I have been craving chicken and gravy for the longest time and came across this recipe. Made it with the mashed potatoes recipe and it did not disappoint! I’ll definitely be making this again.
So happy to hear you liked it!
Excellent recipe is definitely going to be in my recipe book. Thanks for the opportunity by sharing with me and others.
Appreciate it!