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     Easy Chicken and Gravy



Using skinless, boneless chicken breasts helps to make this dish simple and quick to prepare.  

This recipe makes 4 servings and is easily doubled.



•  4 skinless, boneless chicken breasts, patted dry

•  Sea salt*, black pepper & garlic powder

•  1 Tbsp olive oil

•  2 Tbsp butter

•  2 Tbsp butter

•  2 Tbsp flour

•  1 cup+ chicken broth**

You will need a large skillet.


 1.  Lightly season the chicken with the salt, pepper and garlic powder.



2.  In a large skillet, add the olive oil and 2 tablespoons of the butter; heat the medium-high heat.


3.  Place the chicken in the pan; cook about 3 minutes on each side until golden; transfer to a plate and



     set aside.

4.  Reduce heat to medium-low; add remaining butter to skillet; whisk in the flour and cook for 1 minute;



     add broth and continue whisking until flour is thoroughly incorporated. (Add more broth if needed to thin.)

5.  Add the chicken back to the pan along with the juices on the plate; continue cooking about 5 minutes



     until chicken tests done at 165°F and sauce has thickened.

   *Eliminate the salt if using bouillon.

**You can use bouillon to make the broth if you don't have any.  I like to use Better than Bouillon and



    follow their instructions to make the amount that I need. 





•   Depending on your taste, I like to add ¼ teaspoon poultry seasoning to the gravy for extra flavor.

     Sometimes I like a little more zip so I add ¼ teaspoon of cayenne pepper.


•   Milk or cream work well for the gravy too.  Still add bouillon for flavor.


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Our Chicken and Gravy with rice and broccoli.
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