Easy Chicken and Gravy (No Canned Soup!)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil or butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup milk or heavy cream
- 1 teaspoon chopped fresh thyme or rosemary
- 1 teaspoon Worcestershire sauce optional
- Chopped parsley for garnish
Instructions
- Season & Sear: Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat oil or butter over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden brown and cooked through (165°F internal temperature). Remove and set aside.
- Sauté Aromatics: In the same pan, reduce heat to medium. Add onion and garlic, cooking until soft and fragrant, about 2 minutes.
- Make the Roux: Sprinkle flour over the onions and garlic. Stir constantly for 1 minute to cook the flour.
- Add Liquids: Gradually whisk in chicken broth and milk. Simmer until the gravy thickens, about 3 minutes.
- Combine & Simmer: Return chicken to the skillet. Add thyme and Worcestershire sauce. Simmer another 5–7 minutes, spooning gravy over chicken.
- Serve: Serve hot with mashed potatoes, rice, or noodles. Garnish with fresh parsley.
Notes
- For extra richness, use heavy cream instead of milk.
- Chicken thighs can be used instead of breasts for juicier results.
- Add sautéed mushrooms or peas for more texture and nutrition.
- To freeze: Cool completely, transfer to a container, and freeze for up to 3 months.