Homemade Chicken and Gravy
Chicken and gravy is the ultimate comfort food, bringing warmth, rich flavors, and nostalgia to every bite. This easy homemade recipe features perfectly seasoned chicken cooked to tender perfection, smothered in a flavorful, velvety gravy. Whether served over mashed potatoes, biscuits, or rice, this dish is guaranteed to be a family favorite. Follow this simple step-by-step guide to make the best chicken and gravy from scratch!
Equipment
- Large Skillet or Cast Iron Pan – For searing the chicken and making the gravy. A heavy-bottomed pan works best for even cooking.
- Tongs – To flip the chicken easily without breaking the crispy seared skin.
- Measuring Cups & Spoons – For accurate measurement of ingredients.
- Whisk – To mix the flour and broth smoothly and prevent lumps in the gravy.
- Wooden Spoon or Spatula – For stirring and scraping up flavorful browned bits from the pan.
- Cutting Board – To prep and season the chicken before cooking.
- Sharp Knife – For trimming chicken, if needed.
- Meat Thermometer – Ensures the chicken is cooked to the safe internal temperature of 165°F (75°C).
- Lid for Skillet – Helps to keep moisture in while the chicken cooks.
- Mixing Bowl – For seasoning the chicken or mixing cornstarch slurry if using cornstarch as a thickener.
Ingredients
- For the Chicken:
- 4 bone-in skin-on chicken thighs (or boneless if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons butter or oil
- 1 cup chicken broth for cooking
- For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for gluten-free option
- 1 ½ cups chicken broth or stock
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon salt adjust to taste
- ¼ cup milk or heavy cream optional for creamier gravy
- ½ teaspoon Worcestershire sauce optional for extra depth
- 1 teaspoon fresh thyme or rosemary optional
Instructions
- Season and Cook the Chicken
- Pat the chicken dry with paper towels to remove excess moisture.
- Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat 2 tablespoons of butter or oil in a large skillet over medium-high heat.
- Sear the chicken skin-side down (if using skin-on) for 3-4 minutes until golden brown.
- Flip and cook for another 3-4 minutes.
- Pour in 1 cup of chicken broth, cover the skillet, and reduce heat to medium-low.
- Cook for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove the chicken and set aside. Keep the pan drippings for the gravy.
- Step 2: Make the Gravy
- In the same skillet with the drippings, add 2 tablespoons of butter and melt over medium heat.
- Whisk in the flour (or cornstarch mixture) and cook for 2-3 minutes until golden brown.
- Gradually add 1 ½ cups of chicken broth, whisking constantly to prevent lumps.
- Let the mixture simmer for 5-7 minutes until thickened.
- Stir in black pepper, garlic powder, Worcestershire sauce, and salt to taste.
- For a creamy gravy, add ¼ cup of milk or heavy cream.
- If the gravy is too thick, add more broth; if too thin, let it simmer longer.
- Step 3: Combine and Serve
- Return the cooked chicken to the skillet, spooning the gravy over the top.
- Simmer for 3-5 minutes on low heat to allow the flavors to meld.
- Serve hot over mashed potatoes, rice, or biscuits. Enjoy!
Notes
For extra flavor, marinate the chicken in buttermilk or brine for a few hours before cooking.
For a darker gravy, add a splash of soy sauce or Worcestershire sauce.
Make it gluten-free by using cornstarch instead of flour.
Serving ideas: Pair with roasted vegetables, biscuits, or buttered egg noodles for a complete meal.
For a darker gravy, add a splash of soy sauce or Worcestershire sauce.
Make it gluten-free by using cornstarch instead of flour.
Serving ideas: Pair with roasted vegetables, biscuits, or buttered egg noodles for a complete meal.