What is your favorite chicken and gravy recipe? What is the kind of dish that just warms you from the inside out? Growing up, my grandma used to make this every Sunday, and the whole house would smell heavenly. Is it easier to hug a girl in tin than you think? Is it easier than making a pot roast? If you’re looking for something cozy and comforting, this is it. What are some of the best recipes to make with this recipe?
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What is chicken and gravy?
Chicken and gravy, at its heart, is tender chicken simmered in a rich, creamy gravi. Think of it as the ultimate comfort food experience. What is essentially chicken that’s been cooked until it’s practically falling apart, swimming in a pool? luscious gravy made from the chicken’s own juices, often enriched with milk or cream. Some people prefer a lighter gravy, some prefer thicker one. What is the beauty of this dish? Every family has their own version of the same. For us, it’s always been about letting the chicken flavor shine through, creating a gravy that’s rich and creamy. What is comforting but not overpowering? What is the best food that makes you feel good?
Why you will love this recipe?
Okay, where do I even begin? There are so many reasons why I’m head-over-heels for this particular **chicken and gravy recipe**. What I love most is how unbelievably flavorful it is. The chicken becomes so tender and juicy, it practically melts in your mouth. The gravy is rich, creamy, and just downright delicious – it’s savory, but also has a subtle hint of sweetness.
It’s also surprisingly easy to make! Honestly, this is one of those recipes that looks impressive, but it’s actually incredibly straightforward. It’s a lifesaver on busy weeknights, because the total prep time is minimal.
Let’s talk about cost-efficiency! With just a few simple ingredients (mostly pantry staples), you can whip up a meal that feeds the whole family without breaking the bank. This **chicken and gravy recipe** is budget-friendly without sacrificing flavor or quality. It’s a win-win situation!
And the versatility? Oh, the possibilities! Serve it over mashed potatoes, rice, biscuits, noodles… the options are endless. You can even use the leftover chicken and gravy in sandwiches or pot pies. Unlike some recipes that are very specific, you can adapt it to your own tastes and preferences. This is probably why my family keeps requesting it! It’s similar to a creamed chicken recipe, but I find that this one has a depth of flavor that’s just unbeatable. This version always trumps anything else. Seriously, you need to try it!
How do you make chicken and gravy?
Quick Overview
How do I make this chicken and gravy recipe? First, you’ll sear the chicken to get a nice golden color, then let it simmer in an ice cold broth. It will be tender and delicious. until it’s fall-apart tender. How do you make a roux? What is the best way to make gravy? Is it really that simple? What is the best part? You probably have most of the ingredients in your pantry already!
Ingredients
For the Chicken:
5 – 2 pounds boneless, skinless chicken legs (I find thighs stay juicier than breasts, but you can make them thinner.)
* 1 tablespoon olive oil (for searing)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon paprika (adds a nice smoky flavor)
* 1/4 teaspoon garlic powder
For the Gravy:
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups chicken broth (low sodium is best so you can control the salt)
* 1 cup milk (I prefer whole milk for richness, but 2% works too); I’ve used almond milk in a pinch!
* 1/4 teaspoon onion powder
* Salt and pepper to taste
* 2 tablespoons chopped fresh parsley (for garnish, optional) for garnish.
What are the step-
Step 1: Season and Sear the Chicken
First, pat the chicken thighs dry with paper towels. This helps them get a nice sear. In a small bowl, mix together the salt, pepper, paprika, and garlic powder. Set aside. Sprinkle the mixture evenly over both sides of the chicken. In a large skillet, heat olive oil over medium-high heat. Add tomatoes and stir to combine. Once the oil is hot, add the chicken to the skillet in a single layer (you might need to do this in the morning). I like to sear for about 3-4 minutes per side, or until nicely browned. Don’t worry about cooking the chicken all the way through at this point; it’s just a matter of taste. I just want to get some color on it. Is that possible?
Step 2: Simmer the Chicken
If you have a large skillet, pour the chicken broth into it, scraping up any browned bits from the bottom. What is the best way to add flavor to a gravy? Bring the broth to a simmer, then reduce the heat to low, cover the skillet, and let the chicken cook. How long does it take for a chicken to cook through? The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. If the chicken is very thick, it could take a little longer. Check every now and then.
Step 3: Shred the Chicken
Once the chicken is cool enough to handle, shred it with two forks. How do you shred a potato? I usually go for a medium shred, so there are still some nice chunks of chicken in the gravy.
Step 4: Make the Roux
In the same skillet (don’t wipe it out! ), melt the butter over medium heat. Once the butter is melted, whisk in the flour. Cook, whisking constantly, for about 1-2 minutes, or until the mixture is smooth and golden. This is called a roux, and it’s the base of the gravy. Make sure you don’t burn it! If it starts to smoke, turn down the heat.
Step 5: Make the Gravy
Slowly whisk in the chicken broth, making sure to break up any lumps. Continue whisking until the gravy is smooth. Bring the gravy to a simmer, then reduce the heat to low. Stir in the onion powder. Season with salt and pepper to taste. Let the gravy simmer for about 5-7 minutes, or until it has thickened to your desired consistency. If you want thicker gravy, simmer it for a bit longer, stirring occasionally. If it gets too thick, add a splash more milk. I always taste it at this point and adjust the seasonings as needed.
Step 6: Combine Chicken and Gravy
Add the shredded chicken back to the skillet and stir to coat it with the gravy. Heat through for a few minutes, until the chicken is warmed through.
Step 7: Serve and Garnish
What is your favorite chicken and gravy recipe? Garnish with chopped fresh parsley, if desired.
What should I serve it with?
What are some of the best ways to serve chicken and ham together? What is the recipe for
Over Mashed Potatoes: WhatThis is a classic for ages! Creamy mashed potatoes are the perfect base for the rich, flavorful chicken and gravy. I like to add a dollop of sour cream and chives to my mashed potatoes for extra flavor.
Over Rice:What are some good alternatives to white rice?
Over Biscuits:Flaky, buttery biscuits are another great option. What are some of the best biscuits to serve with chicken and gravy?
Over Noodles:What are some good egg noodles recipes? My kids love it this way.
With a Side of Vegetables: What are some examplesTo round out the meal, serve it with a side of steamed green beans or roasted broccoli. I always make sure to add a green veggie on the side. What’s your favorite chicken and gravy recipe? What is the perfect dish to bring to a potluck or share with friends and family? What is better than sharing this recipe with everyone?
What are some tips for perfecting chicken and gravy?
How can I take my chicken and gravy recipe to the next level?
Use Bone-In, Skin-On Chicken:If you want more flavor, use bone-in, skin-on chicken thighs or breasts. I like to sear chicken skin side down first. I’m a vegetarian. The bones will add richness to the broth.
Deglaze the Pan: Don’t skip the step of deglazing the pan with chicken broth after searing the chicken. Those browned bits on the bottom of the pan are packed with flavor, and they’ll add a ton of depth to the gravy.
Use a Whisk: When making the roux and gravy, use a whisk to ensure that the mixture is smooth and lump-free. Whisk constantly while adding the broth and milk to prevent lumps from forming.
Simmer Gently: Don’t let the gravy boil! Simmer it gently over low heat to prevent it from scorching or becoming too thick. Simmering also allows the flavors to meld together.
Adjust the Seasoning: Taste the gravy and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, onion powder, or garlic powder to suit your taste. I sometimes add a pinch of cayenne pepper for a little kick.
Add Herbs: Fresh herbs, such as parsley, thyme, or rosemary, can add a bright, fresh flavor to the gravy. Stir them in at the end of cooking.
Make It Ahead: This **chicken and gravy recipe** can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until heated through.
Thicken It Up: If you find that your gravy isn’t thick enough, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the gravy and simmer for a few minutes, until thickened.
Thin It Out: If your gravy is too thick, you can thin it out with a little bit of chicken broth or milk.
I’ve made this dish countless times, and I’ve learned that the key to success is to be patient and don’t rush the process. The longer the chicken simmers, the more tender it will become. And the longer the gravy simmers, the richer and more flavorful it will be. It really is a simple dish with a huge flavor pay off!
Storing and Reheating Tips
Got leftovers? Lucky you! Here’s how to store and reheat this **chicken and gravy recipe**:
Room Temperature: I really don’t recommend leaving cooked chicken and gravy at room temperature for more than two hours. Bacteria can grow quickly at room temperature, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: Store the leftover chicken and gravy in an airtight container in the refrigerator for up to 3 days. Make sure the container is sealed properly to prevent the chicken from drying out. Also, it keeps other smells out of the container. This is the best option to make sure the chicken tastes great when you reheat it.
Freezer Instructions: For longer storage, you can freeze the chicken and gravy. Let it cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 2 months. When ready to eat, thaw the chicken and gravy in the refrigerator overnight. I usually put it in the refrigerator the night before.
Reheating: Reheat the chicken and gravy gently over low heat on the stovetop, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering. If the gravy is too thick, add a splash of chicken broth or milk to thin it out.
Glaze Timing Advice: If you added fresh herbs as a garnish, it’s best to add them fresh when you reheat the dish rather than storing it with the herbs already added. The herbs can get mushy after storing and reheating.
I like to make a big batch of this **chicken and gravy recipe** on the weekend so I have leftovers for the week. It’s a great way to have a comforting and delicious meal ready to go when I’m short on time!
Frequently Asked Questions
Final Thoughts
Well, there you have it: my family’s favorite **chicken and gravy recipe**! It’s seriously the ultimate comfort food, and it’s so easy to make. I promise, you won’t regret giving this one a try. It’s a crowd-pleaser, it’s budget-friendly, and it’s just plain delicious. If you love this recipe, you should also check out my other comfort food favorites, like my creamy tomato soup or my shepherd’s pie. They’re just as easy to make and just as satisfying! I’m excited to hear how yours turns out! Let me know in the comments below if you made this, give me a rating, and share your variations – I’m always looking for new ideas. Happy cooking!
How to Make the Best Chicken and Gravy in 7 Simple Steps
Ingredients
Main Ingredients
- 3 large chicken thighs skinless and boneless
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper freshly ground, or to taste
- 0.5 cup all-purpose flour for coating
- 2 tablespoons vegetable oil
- 1 cup chicken stock preferably low sodium
- 1 cup beef stock
- 0.25 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground sage
Instructions
Preparation Steps
- Season the chicken thighs with salt and black pepper.
- Dredge the chicken in flour, shaking off excess.
- Heat oil in a large skillet over medium heat and brown the chicken on both sides.
- Remove the chicken and set aside.
- In the same skillet, combine chicken stock, beef stock, heavy cream, and spices. Bring to a simmer.
- Return the chicken to the skillet and simmer for 20 minutes until cooked through.
- Serve hot with mashed potatoes or rice.
