Q: Can I use chicken with bones and skin for this recipe of chicken and gravy?

Q: Can I use chicken with bones and skin for this recipe of chicken and gravy? A: Absolutely! Bone-in, skin-on chicken pieces add tremendous flavor to both the meat and gravy. Increase cooking time by about 10-15 minutes, and always verify doneness with a meat thermometer (165°F). The skin will also render more fat, which you may want to skim before making the gravy.

Q: Is there a way to make this recipe ahead for a dinner party?

A: Yes! Cook the chicken completely, then refrigerate separately from the gravy (both in airtight containers) for up to 2 days. When ready to serve, gently reheat the gravy on the stovetop, adding a splash of broth if needed to thin it. Place the chicken in a 350°F oven for 15-20 minutes until heated through, then combine with the hot gravy just before serving.

Q: Can I use this same gravy recipe for other meats like turkey?

A: Definitely! This versatile gravy recipe works beautifully with turkey, or even beef. Simply substitute the appropriate stock (turkey, beef, etc.) to complement your protein. The technique remains exactly the same.

Q: My gravy always has lumps. What am I doing wrong?

A: Lumps typically form when flour is added too quickly or when hot liquid is added all at once to the roux. The key is to cook the flour in fat for 2-3 minutes first, then add liquid very gradually while whisking continuously. If you still get lumps, strain the finished gravy through a fine-mesh sieve.

Q: How can I make this dish lower in calories?

A: Use skinless chicken breasts, substitute olive oil for butter, and use 2% milk instead of cream in the gravy. You can also reduce the flour to 2-3 tablespoons and use low-sodium chicken broth. These modifications will significantly reduce calories while maintaining good flavor.

Q: Why does my gravy sometimes separate or look oily?

A: Separation usually occurs when gravy is overheated (especially to boiling) or when there's too much fat relative to the thickener. Always simmer gently rather than boil, and if you notice separation, whisk in a teaspoon of cornstarch mixed with cold water to re-emulsify the gravy.

Q: Can I freeze leftover chicken and gravy?

A: Yes, but freeze them separately for best results. Gravy can change texture when frozen, so upon thawing, reheat it gently while whisking to restore its consistency. Add a splash of broth if needed. Thaw overnight in the refrigerator before reheating to 165°F.

Chicken and Gravy: 5 Irresistible Ways to Enjoy It Today

Description

Chicken and Gravy is a classic comfort food dish featuring tender, juicy chicken (often pan-seared, baked, or slow-cooked) generously topped with a rich, savory gravy. The gravy is typically made from chicken drippings, flour, and broth, seasoned with herbs and spices. It’s a versatile meal often served over mashed potatoes, rice, or noodles, perfect for a hearty family dinner.

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

Cook Mode Prevent your screen from going dark

Instructions

Slice the chicken breasts in half lengthwise so they’re thinner. Season both sides with salt, pepper, and garlic powder to taste.
Heat a skillet over medium-high and melt 3 tablespoons of butter. Once melted, sprinkle in 3 tablespoons of flour, stirring constantly until a smooth paste forms. Let this cook for a couple of minutes, stirring the whole time.
Gradually pour in 2 cups of chicken broth, stirring to combine. Season the mixture with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir until everything is well mixed. When the gravy starts to bubble, nestle the chicken pieces into the skillet.
Ensure the chicken is well coated in the sauce. Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer for 12–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Thin pieces may be done in about 12 minutes.
Once cooked, shred the chicken and serve it over a bed of mashed potatoes. Enjoy! If you give this recipe a try, I’d love to hear how it turned out.

Notes

Chicken Cuts: Bone-in, skin-on chicken pieces (like thighs) can also be used, especially for baking. Adjust cooking time accordingly.
Thicker/Thinner Gravy: Adjust the amount of flour for a thicker or thinner gravy. For a thinner gravy, add a bit more broth.
Flavor Boosters: Deglaze the pan with a splash of white wine before adding broth for extra flavor. Adding fresh herbs like rosemary or thyme towards the end can enhance the aroma.
Creamy Gravy: For a creamier gravy, substitute some of the chicken broth with milk or add a splash of heavy cream at the end.
Simpler Version: Some recipes use canned cream of chicken soup and gravy mix packets for a very quick version, especially in a slow cooker.
Storage: Store leftover chicken and gravy in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 10-15 minutes
Cook Time: 20-30 minutes (for pan-seared boneless chicken); baking can take 55 minutes or more
Category: Main Course
Method: Pan-Searing, Simmering (common); Baking, Slow Cooking (variations)
Cuisine: American, Comfort Food

Nutrition

Serving Size: 1 chicken breast/thigh with gravy (approx. 6-8 oz total)
Calories: Highly variable (250-500+)
Sugar: Low (unless specific sauces with sugar are added)
Sodium: Variable (depends heavily on added salt and broth type)
Fat: Variable (depends on chicken cut, skin-on/off, amount of butter/oil)
Saturated Fat: Variable
Unsaturated Fat: Variable
Trans Fat: Typically 0g
Carbohydrates: Low to moderate (mainly from flour in gravy)
Fiber: Low
Protein: High (from chicken)
Cholesterol: Variable (from chicken and butter)