If you’re a fan of comfort food that’s both hearty and flavorful, this Chicken AND Gravy recipe is a must-try. The combination of browned chicken parts smothered in a rich, savory gravy makes for a satisfying and delicious meal. Plus, it’s quick and easy to prepare, perfect for busy weeknights when you crave a homemade dish without spending hours in the kitchen.
Why you’ll love our Chicken AND Gravy:
- Pairs Well with Classic Sides: This Chicken and Gravy is versatile enough to be paired with a variety of classic sides such as mashed potatoes, vegetables, or rice, offering endless possibilities for a well-rounded meal.
- Quick and Easy Preparation: This Chicken and Gravy recipe boasts a total time of just 35 minutes, making it a perfect choice for those busy weeknights when you crave a homemade meal without lengthy preparation.
- Comfort Food at Its Best: If you’re a fan of hearty and comforting dishes, this recipe delivers on both fronts. The combination of succulent chicken and a rich, flavorful gravy provides the ultimate comfort food experience.
- Versatile Chicken Parts: The use of bone-in and skin-on chicken adds depth and complexity to the dish, ensuring a mix of textures and flavors that will satisfy every palate.
Ingredients for chicken and gravy
- Vegetable oil: Provides a base for cooking the chicken and adds a subtle depth of flavor. Use another high-heat oil like canola or avocado oil.
- Chicken parts, bone-in, skin-on: Opt for a mix of chicken parts for a variety of textures and flavors.
- Unsalted butter: Adds richness and a creamy texture to the gravy. If using salted butter, just leave out any extra salt when seasoning the dish.
- All-purpose flour: Thickens the gravy to the perfect consistency.
- Chicken stock: Infuses the dish with savory chicken flavored goodness.
- Salt and pepper: Essential seasonings to enhance the overall taste.
How To Make Chicken AND Gravy
- Pat chicken dry and season with salt and pepper.
- In a 12-inch skillet, heat oil over medium-high heat.
- Brown chicken on all sides for about 8-10 minutes. Remove chicken and set aside.
- Reduce heat to medium and add butter to the pan.
- Once the foaming has subsided, sprinkle flour evenly over the butter, whisking vigorously to scrape the brown bits from the bottom.
- Slowly whisk in chicken stock, about ¼ cup at a time, until the gravy thickens.
- Return chicken to the gravy, cover with a lid, and continue cooking until chicken reaches 165°F, approximately 8-10 minutes.
- Taste and season with salt and pepper.
Tips for making the best chicken and gravy
- Dry the chicken thoroughly before seasoning to achieve a crispy skin during browning.
- Whisk the flour into the butter gradually to avoid lumps in the gravy.
- Use high-quality chicken stock for a richer flavor profile. The Better Than Bouillon brand makes a delicious chicken stock concentrate that offers a rich chicken flavor.
What to serve with chicken and gravy
Pair this Chicken and Gravy with classic sides like mashed potatoes, steamed vegetables, or fluffy rice for a complete and satisfying meal.
- Slow Cooker Mashed Potatoes
- Classic Mashed Turnips
- Air Fryer Corn On The Cob (In Foil)
- Turnip Greens Recipe
How to store & reheat
After enjoying your delicious Chicken and Gravy, it’s essential to store any leftovers properly to maintain their quality. Once cooled, place the leftover chicken and gravy in an airtight container and store it in the refrigerator. This helps prevent the dish from absorbing any odors and keeps it fresh.
How long will chicken and gravy last in the fridge? The Chicken and Gravy can be stored in the refrigerator for up to 3 days.
Can I freeze chicken and gravy? Store in a freezer safe airtight container or freezer bag to prevent freezer burn. The chicken and gravy can be stored frozen for up to 2-3 months.
How to reheat leftover chicken and gravy:
- Microwave: For a quick and convenient reheating option, use the microwave. Cover a portion of the Chicken and Gravy in a microwave-safe dish, and heat in short intervals. Stir the dish between intervals for even reheating.
- Stovetop: For those who prefer stovetop, place the Chicken and Gravy in a saucepan over medium heat. Add a splash of chicken stock to maintain the gravy’s consistency. Stir occasionally until the dish is thoroughly heated.
Frequently asked question
While bone-in, skin-on chicken parts provide extra flavor, boneless, skinless chicken can be used. Adjust cooking times accordingly, as bone-in meats tend to need more time cooking.
Thin the gravy with additional chicken stock until it reaches your desired consistency.
More Chicken Recipes To Enjoy!
Chicken AND Gravy
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ pounds chicken parts bone-in, skin on
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cup chicken stock
- Salt and pepper
Instructions
- Pat chicken dry. Season with salt and pepper.
- In a 12-inch skillet, heat oil over medium-high heat.
- Brown chicken on all sides, about 8-10 minutes. Remove chicken and set aside.
- Reduce heat to medium and add butter to pan. Once foaming has subsided, sprinkle flour evenly over butter, whisking vigorously, careful to scrape the brown bits from the bottom of the pan.
- Slowly whisk in stock, about ¼ cup at a time. It will thicken immediately; keep stirring until all the stock has been added.
- Return chicken to gravy, cover with lid, and continue cooking until chicken is cooked through and has reached 165F, about 8-10 minutes.
- Taste and season with salt and pepper.