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Chicken with Homemade Gravy

Chicken with Homemade Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

This comforting and satisfying Chicken with Homemade Gravy is as delicious as it is easy. Caramelised chicken is cooked in a creamy, flavoursome gravy in just one pan, using simple, low-cost ingredients.

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale

Chicken

  • ¼ cup (35 g) plain (all-purpose) flour
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 boneless, skinless chicken breasts, cut in half horizontally to form 4 “steaks”
  • 3 tbsp olive oil

Gravy

  • 40 g (1½ oz) unsalted butter
  • 2 tbsp plain (all-purpose) flour
  • 1 cup (250 ml) beef stock (see note 1)
  • ¼ cup (60 ml) thickened (heavy) cream
  • 1 tsp Worcestershire sauce
  • Salt and cracked black pepper, to taste
  • ½ cup (125 ml) water, as needed

To serve

  • Freezer Friendly Mashed Potatoes
  • Steamed green beans
  • 1 tbsp finely chopped fresh parsley

Instructions

Chicken

  1. Combine the flour, salt, pepper, paprika, onion powder and garlic powder in a large, shallow dish. Dredge the chicken in the flour mixture so that it is evenly coated.
  2. Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Cook the chicken for 5–6 minutes, or until golden brown. Set aside on a plate. Use some water to deglaze the pan if needed, scraping up any bits stuck to the base.

Gravy

  1. Reduce the heat to medium–low. Add the butter to the pan and, once it’s melted, add the flour. Use a whisk to stir it until it forms a paste (the whisk stops lumps forming).
  2. Add half the beef stock, whisking continually. Once the stock has been completely incorporated into the butter and flour mixture, add the remaining stock, the cream and Worcestershire sauce. Bring to a simmer and cook for 3–5 minutes until the sauce has thickened and coats the back of a spoon. If the sauce is too thin, continue cooking. If the sauce is too thick, add 1 tablespoon of water at a time until it is your desired consistency.
  3. Return the chicken to the pan for 2 minutes to warm through.
  4. Serve the chicken with a side of mashed potatoes and steamed green beans. Sprinkle with the parsley and drizzle the gravy over the top.

Equipment

Notes

Note 1 – Beef, chicken or vegetable stock can be used. Beef stock is my preference and recommended as it produces a deeper flavour and colour. The colour of the gravy will depend on the stock being used. For the recipe, the better the beef stock, the better the end result. Try and use the best quality beef stock you can find.

Make ahead:

To prepare this meal ahead of time, cook the chicken as per the recipe, then prepare the gravy, but don’t return the chicken to the pan. Refrigerate the chicken and gravy in separate airtight containers for up to 3 days and reheat in the microwave when ready to serve. To loosen the gravy, whisk in 1 tablespoon at a time of boiling water from the kettle, until the gravy is at your desired consistency.

Leftovers:

Store the chicken and gravy in separate airtight containers. Refrigerate for up to 3 days and reheat in the microwave when ready to serve. To loosen the gravy, whisk in 1 tablespoon at a time of boiling water from the kettle, until the gravy is your desired consistency.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken
  • Method: sauteing
  • Cuisine: Mexican, Italian, American / French, Asian, Greek, Thai

Find it online: https://simplehomeedit.com/recipe/chicken-with-homemade-gravy/