If you’re longing for a comforting meal that wraps you up in warmth, look no further than this Chicken and Gravy Recipe. Juicy shredded chicken melds with a rich, silky gravy, brimming with the perfect medley of savory spices. Each bite offers home-cooked magic with minimal effort, making this dish a go-to on busy weeknights or when you crave a little extra coziness. This Chicken and Gravy Recipe truly transforms simple kitchen staples into a soul-soothing masterpiece that will have your friends and family rushing to the table.

Ingredients You’ll Need

The beauty of this Chicken and Gravy Recipe is in its simplicity — each ingredient plays an essential role in building deep flavors and irresistible texture. Let’s see what goes into making this dish so special, and how you can make every element shine on your dinner table.

Chicken Breast: Boneless, skinless chicken breasts are the tender protein foundation, soaking up all the delicious gravy flavors.
Salt: Enhances every layer of the dish and keeps the chicken from tasting flat.
Garlic Powder: Lends a savory background note without overpowering the other spices.
Onion Powder: Adds a subtle depth and brings out the natural sweetness of the chicken.
Dried Thyme: Gives a gentle herby aroma that brightens up the entire recipe.
Black Pepper: Provides a touch of heat and classic warmth, balance with extra on top if desired.
Olive Oil: Helps sear the chicken to golden perfection and creates a flavor base for the gravy.
Chicken Broth: The backbone of a luscious, savory gravy — using it in stages adds even more richness and moisture.
Butter: Brings luxurious silkiness and a hint of classic flavor to the gravy mixture.
All Purpose Flour: Thickens the gravy, ensuring every bite is smooth and satisfying.
Garnishes (Optional): Chopped parsley, green onions, chives, paprika, or extra black pepper add pops of color and fresh flavor at the end.

How to Make Chicken and Gravy Recipe

Step 1: Mix the Spice Blend and Season the Chicken

Start by combining the salt, garlic powder, onion powder, dried thyme, and black pepper in a small bowl. Give everything a good stir so the flavors marry together. Then, generously season your chicken breasts on both sides. This simple step infuses the chicken with tons of flavor right from the get-go.

Step 2: Sear the Chicken

Heat olive oil in a large, deep skillet over medium heat. When the oil shimmers, add your seasoned chicken in a single layer. Let it sear for about 3 minutes without moving it to develop a golden-brown crust that locks in the juices.

Step 3: Flip and Finish Searing

Now, turn each chicken breast over and cook for another 2 minutes. This second sear should give the chicken lots of flavor and color, which translates beautifully once everything’s simmered together.

Step 4: Simmer with Broth

Carefully pour ½ cup of chicken broth into the pan — it will sizzle and steam, which is exactly what you want. When it starts bubbling gently, cover the skillet and lower the heat to medium-low. Let the chicken cook until it’s done all the way through, about 8 to 12 minutes. Adjust the heat if necessary to maintain a gentle simmer; don’t let things get too wild!

Step 5: Rest and Shred the Chicken

Remove the skillet from the heat and transfer the cooked chicken breasts to a rimmed plate (which will catch any flavorful juices). Let them cool down slightly so they’re easy to handle — those juices will go back into the gravy, so don’t throw them out!

Step 6: Make the Roux for the Gravy

With most of the liquid gone from the skillet, set it back over medium heat without washing or wiping it. Add the butter; once it melts and starts to foam, sprinkle in the flour. Stir constantly for 1 to 2 minutes — this roux forms the foundation of your thick, dreamy gravy.

Step 7: Whisk in the Broth

Slowly pour the remaining 3 cups of chicken broth into the butter and flour mixture, stirring briskly and making small circles with your whisk or spoon. The goal is a smooth, lump-free gravy. Continue stirring until everything comes together in a glossy, rich sauce.

Step 8: Simmer the Gravy

Once the gravy comes to a gentle simmer, reduce the heat to medium-low and cover the skillet. Let it cook for about 8 minutes, stirring occasionally. This is the perfect time to shred that rested chicken while the flavors in your gravy deepen and meld.

Step 9: Shred and Return the Chicken

Take the cooled chicken breasts and shred them into bite-sized pieces with two forks. Don’t forget to pour any juices from the plate right back into the skillet — they pack a ton of extra flavor. Stir the shredded chicken into the thickened gravy.

Step 10: Final Simmer and Season

Cook the chicken in the gravy for another 5 minutes over medium-low to low heat. Taste and add a pinch of salt if needed (many times, with good broth, extra salt isn’t necessary). Now, this Chicken and Gravy Recipe is ready to steal the show!

How to Serve Chicken and Gravy Recipe

Garnishes

A sprinkle of fresh chopped parsley, chives, or sliced green onions adds instant color and brightness to your hearty plate. For a hint of warmth and smokiness, a dash of paprika or extra cracked black pepper makes the dish pop — not just visually, but with a subtle flavor lift as well.

Side Dishes

One of the best things about this Chicken and Gravy Recipe is how well it pairs with almost anything. Spoon it generously over creamy mashed potatoes (the classic!), buttered rice, or fluffy biscuits. Don’t overlook roasted vegetables or garlicky green beans — they’ll balance the richness and round out your meal.

Creative Ways to Present

Why not break tradition? Stuff the chicken and gravy into baked sweet potatoes, serve over warm buttered noodles, or use as a filling for savory pot pies. Leftover gravy also works wonders as a sauce for hot sandwiches or even atop a slice of toasted sourdough for a cozy lunch.

Make Ahead and Storage

Storing Leftovers

Allow your Chicken and Gravy Recipe to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. The flavors continue to blend and deepen, making next-day servings especially tasty.

Freezing

Yes, you can freeze this dish! Portion the chicken and gravy into freezer-safe containers or zip-top bags, removing as much air as possible. It’ll keep well for up to 2 months. Thaw in the refrigerator overnight for best texture when reheating.

Reheating

For best results, reheat your Chicken and Gravy Recipe gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. The microwave is also handy; just cover and heat in short bursts, stirring in between to warm evenly.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add even more juiciness and depth of flavor. Just adjust the cooking times as needed to ensure they’re fully cooked through.

How can I make this Chicken and Gravy Recipe gluten-free?

Simply swap the all-purpose flour with your favorite gluten-free flour blend or use cornstarch (make a slurry with cold broth before adding). The gravy will thicken just as nicely.

Can I make this recipe in advance for meal prep?

Definitely! In fact, the flavors often get even better after a day in the fridge. Cool completely before storing, and portion for effortless lunches or dinners throughout the week.

What if I want to add vegetables?

Go for it! Stir in cooked peas, carrots, or even sautéed mushrooms during the final simmer for extra nutrition and color. Just make sure any vegetables you add are already cooked, so they blend in seamlessly with the gravy.

Is there a way to lighten up the gravy?

If you’d prefer a lighter gravy, try using half the butter and swapping in low-sodium chicken broth. You can also use a little less flour for a thinner consistency, or add a splash of milk for extra creaminess without extra fat.

Final Thoughts

I hope you’ll give this Chicken and Gravy Recipe a place in your regular dinner rotation! It’s pure comfort in a skillet, and so easy to make with whatever you have on hand. Trust me: after one taste, you might just find yourself coming back to this recipe again and again.