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Homestyle Chicken and Gravy

A comforting and savory dish featuring pan-seared chicken and rich, buttery gravy, all made in one skillet for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 pounds chicken thighs or breasts, boneless/skinless or bone-in (pat dry)
Seasoning
  • 1.5 teaspoons kosher salt divided
  • 1 teaspoon black pepper divided
Gravy Base
  • ½ cup all-purpose flour plus 3 tablespoons for the gravy
  • 3 tablespoons butter
  • 2 tablespoons neutral oil (canola, avocado, or light olive oil)
Aromatics
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
Stock
  • 2.5 cups low-sodium chicken stock (or broth)
Optional Dairy
  • ¼ cup heavy cream or half-and-half optional but luxe
Herbs & Flavorings
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 teaspoon poultry seasoning optional
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar or lemon juice for acidity
Garnish
  • 2 tablespoons chopped parsley optional

Method
 

Preparation
  1. Pat dry the chicken to ensure it sears, not steams. Season with 1 teaspoon salt and ½ teaspoon pepper. Lightly dredge in flour and shake off excess.
Cooking
  1. Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter. When it shimmers, it’s time to cook.
  2. Add chicken in a single layer and sear for 4-5 minutes per side for boneless or 6-7 minutes for bone-in until deep golden. Transfer to a plate.
  3. Reduce heat to medium and add remaining 2 tablespoons butter. Stir in the diced onion with a pinch of salt and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds.
  4. Sprinkle in 3 tablespoons flour and stir constantly for 1-2 minutes until sandy and lightly golden.
  5. Slowly pour in ½ cup of stock while whisking to smooth out lumps. Scrape up the browned bits and then add the rest of the stock along with thyme, poultry seasoning, and Worcestershire sauce. Bring to a gentle simmer.
  6. Nestle the chicken and any juices back into the gravy. Reduce to medium-low, cover, and simmer for 8-12 minutes for boneless or 12-18 minutes for bone-in until the chicken reaches 165°F and is tender.
  7. Stir in cream (if using) and vinegar or lemon juice. Taste and adjust seasoning with salt and pepper. If the gravy is too thick, add a splash more stock; if too thin, simmer uncovered for 2-3 minutes.
  8. Top with chopped parsley and serve over mashed potatoes, rice, egg noodles, or biscuits.

Notes

Store leftovers in an airtight container up to 4 days in the fridge, or freeze for up to 2 months. To reheat, do so gently on the stovetop with a splash of stock or milk.