Easy Chicken Buttery Gravy (Printer-Friendly)

Juicy chicken in hearty skillet gravy with herbs and butter, perfect over mashed potatoes for a comforting meal.

# What You'll Need:

→ Main Ingredients

01 - 2 large boneless skinless chicken breasts, sliced horizontally to make 4 thin cutlets
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups low sodium chicken broth
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper

→ Seasonings and Spices

07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon sweet paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme

# Steps to Follow:

01 - Slice the chicken breasts in half horizontally to create thin, even cutlets. Pat dry with paper towels and season both sides with salt, pepper, and garlic powder, ensuring all surfaces are coated.
02 - Heat a large skillet over medium-high heat. Melt the unsalted butter, swirling to coat the pan. Sprinkle in the all-purpose flour, whisking constantly for 2–3 minutes until the mixture is bubbly and pale golden with no lumps remaining.
03 - Gradually pour in the chicken broth while whisking to fully dissolve the roux. Add the salt, black pepper, dried oregano, dried thyme, paprika, onion powder, and additional garlic powder. Stir until the gravy is smooth and well combined.
04 - Once the gravy comes to a gentle simmer, nestle the seasoned chicken cutlets into the skillet, ensuring they are mostly submerged. Spoon gravy over exposed parts. Cover the skillet, reduce to medium-low heat, and cook for 12–15 minutes, until the chicken reaches 165°F internally.
05 - Using two forks, shred the cooked chicken directly into bite-sized pieces in the pan. Stir thoroughly so each piece is coated in gravy. Simmer uncovered for 2 minutes more to let flavors meld.
06 - Ladle the shredded chicken and buttery gravy generously over hot mashed potatoes. Serve immediately with sides such as steamed corn and fresh dinner rolls for a classic family meal.

# Extra Suggestions:

01 - For juiciest results, slice chicken breasts thinly and avoid overcooking; always measure internal temperature for perfect doneness.
02 - Whisk flour into melted butter thoroughly to prevent lumps in your gravy.
03 - Leftovers keep for 3 days refrigerated; reheat gently with a splash of broth to maintain creaminess.

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