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Chicken and Gravy

When it comes to a hearty and comforting meal, few dishes can beat the classic combination of chicken and gravy. This is a meal that is easy to make and packed with flavor! The chicken is tender and juicy, and the gravy is rich, flavorful, and indulgent. This recipe will guide you on how to cook succulent and juicy chicken breasts and make a delicious gravy in the same pan. Perfect for busy weeknights or an easy alternative to the Sunday roast. Chicken breast and gravy is an easy 30-minute meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 321 kcal
Course: Main Course
Cuisine: Australian

Ingredients

For the chicken
  • 2 chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon poultry seasoning - or ground sage
  • ¼ cup all-purpose flour - see note 1
  • 2 tablespoon olive oil
  • 1 tablespoon butter
For the Gravy
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour - see note 1
  • 1 ½ cup chicken broth/stock
  • ½ teaspoon chicken bouillon - see note 2
  • pinch pepper - black or white
  • ¼ teaspoon onion powder
  • ½ teaspoon ground sage
  • 2 tablespoons heavy cream
  • salt to taste

Instructions

To prepare the chicken
    Cup of Yum
  1. Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
  2. Use a large sharp knife to cut them into cutlets. To do this, keep the knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
  3. Repeat with the second chicken breast.
  4. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
  5. Add the flour to a shallow dish.¼ cup / 60 g all-purpose flour
  6. Season the chicken cutlets on both sides with salt, pepper, and poultry seasoning, then coat them lightly in the flour. (don't discard the leftover flour yet)½ teaspoon salt½ teaspoon black pepper½ teaspoon poultry seasoning
To cook the chicken
  1. Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoon olive oil1 tablespoon butter
  2. Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.
To make the gravy
  1. Place the skillet back over medium-low heat.
  2. Add the butter to the skillet, and once melted, stir in the flour and cook for 2-3 minutes until well combined and golden brown.2 tablespoons unsalted butter2 tablespoons all-purpose flour
  3. Whisk in ¼ cup of the chicken broth; the mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can gradually whisk in the remaining broth.1 ½ cup / 360 ml chicken broth/stock
  4. Add the chicken bouillon, pepper, onion powder, and ground sage.½ teaspoon chicken bouillonpinch pepper¼ teaspoon onion powder½ teaspoon ground sage
  5. Bring to a boil, then reduce to a simmer and cook for 3 minutes until thickened and glossy.
  6. Add the heavy cream, taste, and season with salt if needed.2 tablespoons heavy cream salt to taste
  7. Add the chicken breasts and any juice that has collected on the plate back into the pan. Simmer gently in the gravy for 2-3 minutes.

Notes

  •  boosts the chicken flavor of the gravy. I like the roast chicken 'better than bouillon,' but you can use chicken bouillon powder or a crumbled stock cube.
  • When you have dredged the chicken, reserve any remaining flour. You need 2 tablespoons of flour for the gravy, so you can start by using any flour left from dredging. It will be cooked so don't worry that it has touched raw chicken. Once you have made the gravy discard any remaining flour.
  • The Chicken bouillon boosts the chicken flavor of the gravy. I like the roast chicken 'better than bouillon,' but you can use chicken bouillon powder or a crumbled stock cube.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 5g (2%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.4g Cholesterol 103mg (34%) Sodium 477mg (20%) Potassium 514mg (15%) Fiber 0.2g (1%) Sugar 0.4g (1%) Vitamin A 415IU (8%) Vitamin C 1mg (1%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 5g 2%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.4g 20%
Cholesterol 103mg 34%
Sodium 477mg 20%
Potassium 514mg 11%
Fiber 0.2g 1%
Sugar 0.4g 1%
Vitamin A 415IU 8%
Vitamin C 1mg 1%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.