Can I make this Chicken and Gravy in a slow cooker?

Yes! Sear the chicken first, then cook everything on low for 4–6 hours.

Can I use pre-cooked chicken?

Absolutely! Just shred rotisserie chicken and let it simmer in the gravy for a few minutes.

How do I thicken my gravy more?

If the gravy is too thin, mix 1 tablespoon cornstarch with two tablespoons water and stir it in while simmering.

Can I make this dairy-free?

Yes! Swap butter for olive oil and use coconut milk or dairy-free cream.

What’s the best way to keep the chicken juicy?

Use chicken thighs and avoid overcooking—let them simmer just until tender.

Easy Creamy One-Pan Chicken and Gravy Recipe

Description

This Chicken and Gravy is juicy, golden-seared chicken smothered in a rich, velvety gravy that’s packed with flavor—what’s not to love? It’s the perfect weeknight dinner that comes together in just 35 minutes, but tastes like you spent all day on it.

Ingredients

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For the Chicken

2 lbs boneless, skinless chicken breasts (or thighs)
1/2 cup all-purpose flour (for coating)
1 tbsp olive oil
2 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme

For the Gravy

1 1/2 cups chicken broth (low sodium recommended)
1/2 cup heavy cream
1 tbsp Worcestershire sauce
1/2 small onion, finely diced
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp all-purpose flour

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Instructions

This easy chicken and gravy recipe comes together in just a few steps:

Prep and Sear the Chicken
Season both sides of the chicken with salt, pepper, paprika, and thyme. Lightly dredge each piece in flour, shaking off any excess. Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.
Deglaze the Pan
In the same skillet, add butter, onion, and garlic. Cook for 2 minutes until softened. Pour in chicken broth, scraping up the browned bits for extra flavor. Let it simmer and reduce by half.
Make the Gravy
Sprinkle flour into the pan, whisking continuously for 2 minutes until golden. Slowly pour in heavy cream and Worcestershire sauce, whisking constantly to create a smooth, velvety gravy.
Simmer & Finish
Return the chicken to the skillet, coating it in the gravy. Reduce the heat and let it simmer for 5–7 minutes, until the chicken is fully cooked and the gravy thickens.
Serve & Enjoy
Plate the chicken with mashed potatoes, rice, or warm biscuits. Pour that rich, creamy gravy over the top, sprinkle with fresh parsley, and dig in!

Notes

For extra flavor, brine the chicken for 30 minutes before cooking.
Want a thicker gravy? Let it simmer longer or add an extra 1/2 tbsp of flour.
Prefer a lighter version? Swap heavy cream for half-and-half or milk.
Make it ahead: Store in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 420 kcal
Sugar: 2g
Sodium: 720mg
Fat: 25g
Saturated Fat: 11g
Protein: 35g
Cholesterol: 115mg