Be sure to serve this with a side of homemade mashed potatoes and greens and beans!
Chicken and Gravy
There is nothing cozier than a skillet filled with juicy chicken and savory gravy. This gravy is made from scratch with simple ingredients, (including my favorite seasonings and flavor enhancers), which creates the best homemade flavor without taking a lot of time. This is a simplified version of my super-popular Smothered Chicken recipe, and it’s very feasible to tackle this during a busy weeknight. Be sure to serve it with some mashed potatoes and roasted green beans! (And check out my PRO tips for this recipe below!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Season chicken with salt/pepper and sprinkle with flour. Sear in olive oil until golden on each side, then set aside. Deglaze the skillet with wine (or chicken broth), and reduce by half, then add butter.
Add flour to make a roux. Cook for 2 minutes. Add gravy mixture in small splashes, stirring continuously.
Simmer and reduce for 5-7 minutes. Add the chicken back and simmer for 5 more minutes, or until desired thickness is obtained. Serve with a side of potatoes and your roasted vegetable of choice.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well! If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Large Measuring Cup with a Spout -This is what I use to combine the gravy ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Kitchen Tongs– makes it easy to handle the chicken when searing. My Favorite Chef Knife Meat Tenderizer Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
