Easy Chicken Buttery Gravy

Easy Chicken Buttery Gravy is that kind of dinner you turn to when you want something hearty and homey with as little fuss as possible. Chicken breasts are sliced thin so they stay tender in a quick stovetop simmer while a rich pan gravy comes together with real butter flour fragrant spices and a splash of broth. In about half an hour you have a savory filling meal perfect for spoonsful over mashed potatoes with a side of corn and fluffy rolls no shortcuts or pre-made packets in sight.

I first whipped this up during an especially busy week at a new job when the fridge was almost empty. It now makes regular appearances year-round and really perfumes the kitchen with warmth on chilly evenings.

Ingredients

• Chicken breasts: Provide lean protein and stay juicy when sliced thin. Look for ones with a firm texture and avoid any with gray spots or added brine for best results
• Butter: Deepens the flavor of the gravy and ensures a velvety finish. Use unsalted if you can to control saltiness
• Flour: Is what thickens the buttery gravy. Choose all-purpose flour and sift for a clump free sauce
• Chicken broth: Is the base for rich flavor. Pick low sodium broth to keep it from being too salty
• Salt and freshly ground black pepper: Season the chicken and gravy at every stage. Good fresh pepper makes a real difference
• Garlic powder onion powder and paprika: Bring gentle warmth and savory notes. Use high quality paprika for rich color and aroma
• Oregano and thyme: Deliver earthiness and a home-cooked vibe. Dried is easiest and holds up well simmered

Instructions

Prep and Season the Chicken:

Slice chicken breasts in half horizontally to create thinner pieces so they cook quickly and evenly. Sprinkle both sides generously with salt pepper and garlic powder making sure every surface gets seasoned

Make the Gravy Base:

Melt butter in a large skillet over medium high heat swirling to coat the bottom. Sprinkle in flour and whisk constantly as it bubbles together with the butter. Keep moving the mixture for two to three minutes so you avoid any raw flour taste and the roux stays smooth

Add Broth and Seasonings:

Slowly pour in the chicken broth while stirring or whisking so no lumps form. Add more salt pepper oregano thyme paprika onion powder and garlic powder. Stir everything until the liquid is velvety and evenly colored

Cook the Chicken in Gravy:

Wait for your gravy to start to simmer around the edges and then gently nestle the thin cut chicken breasts back into the pan. Spoon gravy over the tops if they are not fully covered. Put on a lid and lower the heat to medium low. Let the chicken simmer in the bubbling sauce for twelve to fifteen minutes until it is fully cooked and very tender

Shred and Finish:

With two forks pull the cooked chicken into bite sized shreds right in the skillet. Mix everything so the juicy meat soaks up even more of the flavorful pan gravy. Simmer for a few more minutes so it all comes together

Serve:

To serve ladle plenty of the shredded chicken and buttery gravy over mashed potatoes or your favorite starch. Pair with a bright vegetable or bread to soak up any extra sauce

Sunday dinners with relatives always meant some version of chicken and gravy in our house. My favorite tweak now is to sprinkle a little extra paprika at the end for both color and a gentle smokiness. Even a small pinch makes the whole dish smell incredible as it simmers.

Storage Tips

Leftovers should be kept in a tightly sealed container in the refrigerator for up to three days. When reheating add a splash of chicken broth or water and warm it slowly on the stove to restore the silky texture. If you need to freeze let the dish cool completely then stash it in a freezer container for up to two months. Thaw overnight in the refrigerator before reheating gently.

Ingredient Substitutions

Chicken thighs can swap in for breasts if you like a bit more richness and darker meat. Gluten free flour works for anyone avoiding wheat. If you need to use a different broth turkey or vegetable both work the flavor will just be a little different. If you are low on spices try a sprinkle of Italian seasoning or chop a handful of fresh parsley for brightness.

Serving Suggestions

The classic choice is over creamy homemade mashed potatoes but do not overlook rice egg noodles or even thick toast to soak up extra gravy. Pair with a bright side like green beans corn on the cob or garlicky sautéed spinach. Sometimes I dust a little more fresh parsley or a pinch of paprika just before serving for extra appeal.

Cultural and Historical Context

Chicken and gravy is a pillar of American comfort food with roots in making the most of what is on hand. Simple skillet suppers like this have long been a way to stretch a couple of chicken breasts into a crowd-pleasing meal. While modern versions often lean on condensed soup for shortcuts making the sauce from scratch gives a cleaner richer flavor that feels old fashioned in the best possible way.

My biggest lesson with this recipe was not to rush the flour step. Letting it toast just a minute or two in butter makes the gravy taste like you spent way more time than you did. Enjoy every spoonful—this is pure comfort in its simplest form.

FAQs About This Recipe

→ How do you get smooth, creamy gravy?

Whisk flour into melted butter to form a roux, then gradually add broth, stirring constantly. The mixture will thicken into a smooth, creamy gravy as it simmers.

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work beautifully and result in a juicier texture. Adjust the cook time as needed to ensure thorough cooking.

→ What sides go well with this dish?

Classic pairings include mashed potatoes and corn. It also works well with green beans, steamed vegetables, or warm dinner rolls.

→ Is pre-cooked chicken suitable for this dish?

You can use pre-cooked chicken by adding it in the final simmer to absorb the flavors. Reduce cooking time to avoid drying out the meat.

→ How should I store leftover chicken and gravy?

Cool leftovers and store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth to restore creaminess.

→ Can the meal be made ahead?

Yes, prepare a day in advance and reheat before serving. If the gravy thickens, stir in a bit more broth when warming.