Easy Chicken Buttery Gravy

Easy Chicken Buttery Gravy has saved me on more busy weeknights than I can count. Thin-sliced chicken breasts simmer in a creamy butter-flour gravy that skips any canned soups. The whole meal bubbles away in a single skillet, making cleanup easy and the kitchen smell downright inviting. I always love serving this over a pile of mashed potatoes with sweet corn on the side and some warm rolls—real comfort food you can make even on a Monday.

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: 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 and pepper: Adds basic seasoning and pulls out other flavors. Use freshly ground black pepper if possible.
• Garlic powder onion powder paprika: Layers savory and subtle depth. Paprika brings gentle warmth. Look for good quality spices with strong aroma.
• Oregano and thyme: Brings 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.

When you want comfort food without the fuss this recipe always delivers. It is easy enough for any weeknight and special enough for a Sunday dinner.

Common Recipe Questions

→ How do you achieve a creamy gravy?

Whisk flour into melted butter in the skillet, then gradually add chicken broth, stirring until the sauce thickens and becomes smooth.

→ Can chicken thighs be used instead of breasts?

Yes, chicken thighs are a suitable substitute and provide a richer, juicier texture. Adjust cooking time to ensure they are fully cooked.

→ What are ideal side dishes for this meal?

Classic mashed potatoes, corn, steamed green beans, or warm buttered rolls are perfect for serving alongside this dish.

→ Can I use leftover or pre-cooked chicken?

Pre-cooked chicken can be added near the end of cooking to heat through. Reduce simmering time to prevent drying out.

→ What's the best way to store leftovers?

Place cooled chicken and gravy in an airtight container and refrigerate for up to three days. Reheat gently with extra broth if needed.

→ Can this dish be prepared ahead of time?

Prepare in advance and refrigerate. Rewarm before serving, adding a splash of broth if the sauce is too thick.