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Simple Chicken and Gravy

Simple Chicken and Gravy


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

Description

Think Smothered or Stewed Chicken, but very basic.


Ingredients

Units 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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