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Chicken with Homemade Gravy

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I have tried so many recipes over the years, looking for the perfect gravy, and feel like I’ve FINALLY cracked the secret! Beef stock and Worcestershire sauce are the answer to all of your deliciously creamy, flavour-packed, homemade gravy dreams. Here, I’ve paired the gravy with pan-fried chicken in a classic “smothered chicken” recipe, which comes together in a flash and is just so incredibly good.

In this gorgeous, moreish dish, chicken is pan-fried until caramelised, then cooked in the most flavoursome, creamy gravy of your dreams.

The perfectly cooked, juicy seasoned chicken has a crispy, caramelised crust that soaks up all of the rich gravy. Even better, this dish can be on the table in just 20 minutes, so is totally achievable for busy weeknights even when you are low on energy. And, as it’s cooked in just one pan (always my favourite!), there is hardly any clean-up. When you are looking for a comforting flavour hit and are tempted by takeout, this is the recipe to turn to as everyone will be satisfied. Chicken with Homemade Gravy pairs perfectly with creamy mashed potato to mop up the gravy, but it would also work with rice or pasta, or even just crusty bread (or garlic bread – yum!). You could serve it with any veggies you like, from steamed green beans to cauliflower.

What to serve with Chicken with Homemade Gravy

The sky’s the limit here, but I love to add things that will soak up the delicious gravy, such as Freezer Friendly Mashed Potatoes, steamed green beans, snow peas (mangetout), zucchini (courgette), cauliflower, broccoli, broccolini (tenderstem broccoli), baby spinach or other greens. Roasted sweet potato or pumpkin would also be lovely. Some crusty bread or Freezer Friendly Garlic Bread would be ideal for mopping up the delicious sauce. And of course any pasta or rice, including cauliflower rice or zucchini (courgette) noodles (zoodles/courgetti).

Chicken with Homemade Gravy
Once you’ve tasted the richly delicious gravy in this chicken dish, you’ll want to use it with everything, from sausages and mash, to roast meats and vegetables.

Can I use the gravy in other dishes?

Yes! This gravy can be used pretty much whenever you want, with whatever you want. Serve it with other pan-fried meats, steak or sausages, or even roasted meats or vegetables. Buy a barbecued chicken from the store, shred it using two forks, then toss the meat in the gravy, before packing into crusty rolls or wraps. For a decadent snack, try the gravy on fries for “loaded fries”.

Chicken with Homemade Gravy
I love to serve Chicken with Homemade Gravy with creamy mashed potato and simple steamed green beans, but you can vary the sides as you wish.

Watch how to make Chicken with Homemade Gravy

If you enjoyed Chicken with Homemade Gravy, I think you’ll love:

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Chicken with Homemade Gravy

Chicken with Homemade Gravy

Author: Nicole
4.9 from 14 votes
“If I could give this recipe 10 stars, I would. I am not a recipe repeater and I have made this dozens of times. It’s become a staple in our home. So easy, so flavorful, SO GOOD.”
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This comforting and satisfying Chicken with Homemade Gravy recipe 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.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4

Ingredients

CHICKEN
  • 35 g (¼ cup) plain (all-purpose) flour
  • 1 tsp sea salt flakes
  • ½ tsp freshly 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 thinner steaks (see note 1 for using boneless chicken thighs)
  • 3 tbsp olive oil
GRAVY
  • 40 g (1½ oz) unsalted butter
  • 2 tbsp plain (all-purpose) flour
  • 250 ml (1 cup) beef stock (see note 2)
  • 60 ml (¼ cup) thickened (whipping/heavy) cream
  • 1 tsp Worcestershire sauce
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste
  • 125 ml (½ cup) water, as needed
TO SERVE

Equipment

Instructions

  • Dredge the chicken – 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.
  • Cook the chicken – 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.
  • Make the gravy – 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).
  • 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.
  • Combine the chicken and gravy – Return the chicken to the pan for 2 minutes to warm through.
  • Serve – Serve the chicken with a side of mashed potatoes and steamed green beans. Sprinkle with the parsley and drizzle the gravy over the top.

Nutrition information

Nutrition Facts
Chicken with Homemade Gravy
Amount per Serving
Calories
380
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
75
mg
25
%
Sodium
 
820
mg
36
%
Potassium
 
407
mg
12
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
16
g
32
%
Vitamin A
 
855
IU
17
%
Vitamin C
 
3
mg
4
%
Calcium
 
32
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If using boneless, skinless chicken thighs, cook for 8–12 minutes depending on their size.
Note 2 – 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.

Tried this recipe?

Let us know how it was!
Course entrée, Main Course
Cuisine American

  1. I’m no cook, in fact, my daughter use to burst into tears when informed Dad was cooking dinner. No longer! these easy to follow simple recipes are gobsmackingly excellent, and for the first time in my life, the end result looks like the picture. It’s like magic. Thanks Nicloe.

    • Oh, Tim, goodness me! Bursting into tears … wow, that’s quite the reaction! 🤭 But I am beyond thrilled that you are finding the SHE recipes are hitting the spot and everyone is happy! 🥰 Just LOVE this feedback. Nic x

  2. This looks great! Would milk be ok as alternative to cream?

    • Hi Julie, yes it would, but as the cream is to thicken, you could leave it out completely. Hope this helps. Nic x

  3. Can you use boneless, skinless chicken thighs instead of breasts for this recipe?

    • Hi Maria, chicken thigh fillets would be more than fine! The cooking time just needs to be increased a little bit so that the chicken thigh fillets cook through. I would go 8–12 minutes depending on their size. Nic x

  4. What if I don’t have the worsestershire sauce?? Thank you

    • Hi Despina, you could replace the Worcestershire sauce with tamari or regular soy sauce, or you could just omit it. Hope this helps! Nic x

  5. 4 stars
    What are sea salt flakes? Is there a simple substitute ?

    • Hi Sandy, you can use any salt you like! Regular table salt is fine to use, but you might like to use a little extra as sea salt flakes are saltier. Sea salt flakes are coarser and come from sea water and salt water lakes, unlike table salt, which is finer and comes from mining salt deposits. I mention sea salt flakes as that’s what I used to test the recipe. I hope this helps. Nic x

  6. Hi, I love this recipe and make it regularly, although I don’t have it off by heart, I always go through your written recipe. It seems that the gravy has been slightly changed, would it be possible for you to remind me of the previous ingredients as we absolutely loved it as it was. Thank you so much

    • Hi Alison, I had to really think about this one, as I couldn’t recall changing the recipe. I double and triple-checked and I definitely have not changed this one since I first published it. Could you be thinking of another recipe with gravy on the website? I wish I could help! Nic x

  7. 5 stars
    This was an absolutely delicious dinner, the chicken was so tender and the gravy was perfect, like, perfect! Thank you for this recipe!

    • So thrilled that you enjoyed it, Jazz! Thanks also for the rating. Nic x

  8. 5 stars
    That is the best quick gravy i have ever had. I was reluctant to pair this gravy with my southern fried chicken because it seemed like more of a beef gravy. It was perfect with the chicken and on mashed potatoes. Full of flavor. Husband loved it also!! Thank you.

    • Wow, Deb, thanks for the lovely feedback! Thanks also for the rating! Nic x

  9. 5 stars
    Another winning recipe! Big hit with the family. Next time I will make sure to use better quality stock as recommended, I just didn’t have any on hand.

    • Thanks for the lovely feedback, Erin! So glad you enjoyed it. Thanks also for the rating, Nic x

  10. What plate is that in the picture? Where is it from?!? Looks like the exact ones I am looking for!

    • Hi Jake! The plate is an Ecology Domus Dinner Plate/Bowl. Nic x

  11. 5 stars
    If I could give this recipe 10 stars, I would. I am not a recipe repeater and I have made this dozens of times. It’s become a staple in our home. So easy, so flavorful, SO GOOD. Even my picky-ish kiddos love this

    • That is the best feedback, Cristina! Thank you so much. When ‘picky-ish kiddos’ are impressed, my job is done! Thanks also for the rating, Nic x

  12. Can’t wait to make this! Do you have a good mashed potato recipe?

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.