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Simple Chicken and Gravy

Simple Chicken and Gravy

I made this Simple Chicken and Gravy for dinner a few days ago and had a few requests for the written recipe after I posted the video on Instagram so here we are. This dish is a paired-down version of my Smothered Chicken recipe and you should really try that one if you haven’t already: it’s pretty delicious.

Simple Chicken and Gravy Ingredients

Feel free to jump to the full recipe, but here are valuable notes about the ingredients you will need to make this Simple Chicken and Gravy recipe:

  • Boneless skinless chicken: Boneless chicken was all that I had thawed out when I decided to make this Simple Chicken and Gravy. You can use thighs if you like, but you might need to extend the cooking time a few minutes longer.
  • Chicken broth: Chicken stock is fine. Or vegetable. Water will work, too. Might need a bit more salt.
  • All-purpose flour: For building the roux, which will build the gravy. Pretty much any type of flour would be fine.
  • Unsalted butter, vegetable oil: Our fats. We use oil to help the seasonings adhere to the chicken and to blend with the butter so it doesn’t burn when you’re searing the chicken.
  • Seasoned salt, onion powder, cracked black pepper, celery seed, garlic powder, Green Goddess seasoning: These are just what I pulled out of my pantry and put together on a whim. Feel free to use what you have on hand or want to.
Simple Chicken and Gravy

How to Make Simple Chicken and Gravy 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Simple Chicken and Gravy recipe:

  • Season the chicken. In a small bowl mix together all of the dry seasonings. Once combined separate about one tablespoon of the mixture out into a separate container: you’ll use that to season the gravy. Lightly coat with a teaspoon of vegetable oil the chicken all over, then season it with the mixture you just made (still reserving that single tablespoon). Make sure the chicken is seasoned well all over. 
  • Sear the chicken. Place a large skillet or saute pan over medium-high heat. Add two tablespoons of butter along with the remaining vegetable oil and stir them together to coat the surface of the pan. When the butter has completely melted and has started to bubble, add your chicken skin side down in a single layer. Don’t crowd the pan – go in batches if you need to. Sear until well-browned, for about 3-5 minutes, then flip and sear the other side. Once all of the chicken is seared, transfer it to a plate or bowl to rest while you build the roux for your Simple Chicken and Gravy.
  • Build the roux. Add the remaining butter to the pan and let it melt. Sprinkle in the flour and use a spatula or roux whisk to combine the flour and fat together into a roux. Continue stirring until the roux has reached a light caramel color, about 5-7 minutes.
  • Make the gravy. Next, begin whisking in the chicken broth one cup at a time. It will seem like the roux sucks up all of the liquid, but it’ll loosen noticeably as we add the final two cups. Just make sure to whisk thoroughly until you see no lumps between each cup of liquid. 
  • Simmer the Simple Chicken and Gravy. Now, whisk the reserved seasoning blend into the gravy. Taste and adjust with more seasonings if you think you need it. Once you’re happy with the taste, add the seared chicken back to the pan.  Cover with a lid and reduce the heat to medium-low. Let simmer, stirring occasionally, for 12-15 minutes, or until the chicken is completely cooked through. Dassit. Enjoy!

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Simple Chicken and Gravy

Simple Chicken and Gravy


  • Author: María
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Think Smothered or Stewed Chicken, but very basic.


Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 4 C chicken broth
  • 1/3 C all-purpose flour
  • 6 tbsp unsalted butter, divided
  • 2 tsp vegetable oil
  • 2 tsp seasoned salt, to taste
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper, to taste
  • 1/2 tsp celery seed
  • 1/2 tsp garlic powder
  • 1/2 tsp Green Goddess seasoning

Instructions

  1. In a small bowl mix together all of the dry seasonings. Once combined separate about one tablespoon of the mixture out into a separate container: you’ll use that to season the gravy. Lightly coat with a teaspoon of vegetable oil the chicken all over, then season it with the mixture you just made (still reserving that single tablespoon). Make sure the chicken is seasoned well all over. 
  2. Place a large skillet or saute pan over medium-high heat. Add two tablespoons of butter along with the remaining vegetable oil and stir them together to coat the surface of the pan. When the butter has completely melted and has started to bubble, add your chicken skin side down in a single layer. Don’t crowd the pan – go in batches if you need to. Sear until well-browned, for about 3-5 minutes, then flip and sear the other side. Once all of the chicken is seared, transfer it to a plate or bowl to rest while you build the roux.
  3. Add the remaining butter to the pan and let it melt. Sprinkle in the flour and use a spatula or roux whisk to combine the flour and fat together into a roux. Continue stirring until the roux has reached a light caramel color, about 5-7 minutes.
  4. Next, begin whisking in the chicken broth one cup at a time. It will seem like the roux sucks up all of the liquid, but it’ll loosen noticeably as we add the final two cups. Just make sure to whisk thoroughly until you see no lumps between each cup of liquid. 
  5. Now, whisk the reserved seasoning blend into the gravy. Taste and adjust with more seasonings if you think you need it. Once you’re happy with the taste, add the seared chicken back to the pan.  Cover with a lid and reduce the heat to medium-low. Let simmer, stirring occasionally, for 12-15 minutes, or until the chicken is completely cooked through. Dassit. Enjoy!
  • Prep Time: 15
  • Cook Time: 30
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