Easy Chicken Buttery Gravy

Easy Chicken and Buttery Gravy is pure weeknight comfort made almost entirely from what you already have in your kitchen. The chicken breasts get sliced thin for fast cooking, dredged with basic seasoning, and simmered right in homemade gravy until moist and tender. The sauce starts with a butter and flour roux, slowly whisked with broth and just enough herbs and spices to create a silky, flavorful gravy—no need for canned soup or mystery packets. Ladle everything over mashed potatoes and you have a family favorite that is both easy and worthy of Sunday dinner flavors. This recipe turns an ordinary night into something extra cozy.

My family asks for this on chilly evenings and it always fills the kitchen with mouthwatering aromas. I came up with this the first week of a new job when I had little time and almost no groceries left. It quickly became our go to comfort dinner.

Ingredients

• Chicken breasts: A firm juicy protein that works best sliced thin for even cooking. Choose chicken with no added broth for better texture
• Butter: Gives the gravy rich flavor and color. Use unsalted for more control over seasoning
• Flour: Thickens the gravy. Choose all-purpose and sift if needed for a smooth sauce
• Chicken broth: Forms the foundation of the gravy. Use low sodium for a less salty result
• Salt, pepper: Adds basic seasoning and pulls out other flavors. Use freshly ground black pepper if possible
• Garlic powder, onion powder, paprika: Layer in savory and subtle depth. Paprika brings gentle warmth. Look for good quality spices with strong aroma
• Oregano and thyme: Bring mild earthiness and a homemade touch. Dried herbs work best here and stay potent

Instructions

Prep and Season the Chicken:

Slice the chicken breasts in half lengthwise for thinner, quicker cooking pieces. Then sprinkle both sides with a pinch of salt, pepper, and garlic powder, rubbing gently to coat every part

Make the Gravy Base:

Set a large skillet over medium high heat. Drop in butter and let it melt, swirling to coat the pan. Add flour and whisk or stir constantly, watching it bubble and blend with the butter. Keep stirring for two to three minutes to cook the flour and prevent lumps

Add Broth and Seasonings:

Slowly pour in the chicken broth, stirring the entire time so the flour mixture smoothly dissolves. Sprinkle in salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir everything together until you have a smooth, well seasoned liquid

Cook the Chicken in the Gravy:

Wait for the gravy to start bubbling, then nestle the chicken cutlets into the skillet so they are mostly submerged. Spoon gravy over any spots not covered. Place a lid over the pan, reduce heat to medium low, and let everything cook for twelve to fifteen minutes until the chicken is fully cooked and reaches one hundred sixty five degrees inside

Shred and Finish:

Once the chicken is cooked, use two forks to pull it apart into bite sized shreds directly in the pan. Stir to coat every piece in rich gravy. Simmer for a minute or two longer so flavors meld

Serve:

Spoon plenty of chicken and gravy onto a bed of mashed potatoes. This is also great with a side of buttery corn and warm rolls for soaking up the extra sauce

This recipe always reminds me of Sunday dinners at my grandma's house. The paprika was not in her version, but it is now my favorite ingredient for the extra layer of flavor and the warm color it gives the sauce. It is such a simple addition but it makes the kitchen smell amazing

Storage Tips

Leftovers keep well in a sealed container in the fridge for three days. When reheating, add a splash of broth or water and warm gently on the stove or in the microwave. If you want to freeze, let the chicken cool completely then freeze in a tight container for up to two months. Thaw overnight before reheating for the best texture

Ingredient Substitutions

Boneless thighs work nicely if you prefer a richer flavor. Gluten free flour can be swapped for the all-purpose if needed. Vegetable or turkey broth works in a pinch, just note the flavor will change. If you are missing one of the dried herbs, try Italian seasoning or fresh parsley for a different twist

Serving Suggestions

Classic with mashed potatoes, but try with rice, cooked noodles, or even toast. Goes well with steamed green beans, corn on the cob, or sautéed spinach for a balanced plate. Add a sprinkle of fresh parsley or a little more paprika when serving for color and aroma

Cultural and Historical Context

Chicken and gravy is rooted in classic American comfort food traditions. It draws from skillet suppers and family dinners meant to stretch a few ingredients to feed a crowd. While some recipes rely on processed soup for the sauce, this homemade gravy method gives old fashioned flavor with a fresh approach

Seasonal Adaptations

Rotisserie chicken can be shredded and added to the sauce in summer months when stovetop time is best minimized. In winter, double the batch and portion into freezer containers for cozy meals on cold nights. Fresh herbs from your garden in spring or summer bring a vibrant twist if you have them on hand

The best part of this dish is it works for any season and fits both rushed weeknights and relaxed weekends. With every bite you get buttery gravy, juicy chicken, and the kind of warmth that makes you want to pull up a chair for just one more spoonful

Common Questions About Recipes

→ What makes the gravy thick and rich?

Whisking flour into melted butter forms a smooth roux, which thickens the broth as it simmers with herbs and seasonings.

→ Can I substitute chicken thighs for breasts?

Yes, boneless thighs provide a juicier texture and deeper flavor. Simply adjust cooking time to ensure they’re fully cooked.

→ What are the best side dishes?

This pairs perfectly with mashed potatoes but is also great over rice, noodles, or toast. Side it with corn or green beans.

→ How do I store and reheat leftovers?

Store cooled chicken and gravy in an airtight container for up to 3 days in the fridge. Reheat with a splash of broth for best results.

→ Is it possible to make this dish ahead?

Yes, prepare the dish a day in advance and refrigerate. Gently reheat, adding extra broth if needed for perfect consistency.

→ Can pre-cooked chicken be used?

Pre-cooked chicken may be added near the end, allowing it to heat through and absorb gravy flavor. Adjust simmering time.