Chicken with Rich Wine and Herb Gravy Recipe
Introduction
This classic Chicken and Gravy recipe delivers tender chicken breasts smothered in a rich, flavorful sauce. Perfect for a comforting weeknight dinner, it pairs wonderfully with mashed potatoes and roasted vegetables.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup flour
- 1-2 tablespoons olive oil
- ½ cup wine (see notes)
- 4 tablespoons butter
- ¼ cup flour
- 2 cups chicken broth
- ½ cup beef broth (see notes)
- ½ chicken bouillon cube (see notes)
- 1 splash heavy cream (can substitute half and half)
- 1 teaspoon Worcestershire sauce (can substitute soy sauce)
- ½ teaspoon each: onion powder, garlic powder, mustard powder
- ¼ teaspoon each: dried thyme, ground sage, pepper
Instructions
- Step 1: In a large measuring cup with a spout, combine the chicken broth, beef broth, chicken bouillon, cream, Worcestershire sauce, and all the seasonings. Set this aside as your gravy mixture.
- Step 2: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry.
- Step 3: Season both sides of each chicken piece with salt and pepper. Lightly sprinkle with flour and rub it evenly over the surface. This adds texture and helps prevent sticking, while also thickening the gravy later.
- Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until a golden crust forms. Remove and set aside.
- Step 5: Turn off the heat, add the wine to the skillet, then turn the heat back on to medium. Use a silicone spatula to scrape and loosen any browned bits (the fond) from the pan. Let the wine reduce by half, about 3-4 minutes, until it gently bubbles.
- Step 6: Melt the butter in the skillet, then add the flour. Stir continuously for about 2 minutes until the flour turns light brown and the raw smell disappears.
- Step 7: Gradually add the gravy mixture from step 1 in small splashes, stirring constantly to maintain a smooth and thick consistency.
- Step 8: Bring the liquid to a gentle boil, then reduce to a light simmer with small bubbles. Allow it to reduce and thicken for 5-7 minutes, stirring occasionally.
- Step 9: Return the chicken to the skillet along with any juices from the plate. Spoon sauce over the chicken and simmer gently for another 5 minutes, or until the gravy reaches your desired thickness. Keep the heat low to keep the chicken juicy—avoid boiling.
- Step 10: Serve the chicken and gravy with mashed potatoes and roasted green beans for a satisfying meal.
Tips & Variations
- Use dry white wine or chicken stock in place of wine if you prefer a non-alcoholic option.
- For extra depth, add a splash of soy sauce instead of Worcestershire sauce.
- If you don’t have a meat mallet, use the bottom of a heavy pan to gently pound the chicken.
- Adding fresh herbs like parsley or chives on top just before serving adds a bright finish.
Storage
Store leftover chicken and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Avoid boiling when reheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of chicken for this recipe?
Yes, boneless skinless chicken thighs can also be used. They will be more forgiving during cooking and remain juicy, but adjust cooking times accordingly.
What can I serve with chicken and gravy?
This dish pairs beautifully with mashed potatoes, rice, roasted vegetables, or steamed green beans for a complete and comforting meal.
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Chicken with Rich Wine and Herb Gravy Recipe
- Total Time: 40 minutes
- Yield: Serves 2-3 1x
Description
This Chicken and Gravy recipe features tender seared chicken breasts smothered in a rich, flavorful homemade gravy made with a blend of chicken and beef broth, butter, and seasonings. The gravy is enhanced with a touch of wine and thickened with flour for a hearty, comforting main dish perfect for serving alongside mashed potatoes and roasted green beans.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup flour
- 1–2 tablespoons olive oil
Gravy
- ½ cup dry white wine (see notes)
- 4 tablespoons butter
- ¼ cup flour
- 2 cups chicken broth
- ½ cup beef broth (see notes)
- ½ chicken bouillon cube (see notes)
- 1 splash heavy cream (can substitute half and half)
- 1 teaspoon Worcestershire sauce (can substitute soy sauce)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ¼ teaspoon black pepper
Instructions
- Prepare the gravy mixture: In a large measuring cup with a spout, combine chicken broth, beef broth, crumbled chicken bouillon cube, heavy cream, Worcestershire sauce, onion powder, garlic powder, mustard powder, dried thyme, ground sage, and pepper. Stir well and set aside for later use.
- Prep the chicken: Slice each chicken breast lengthwise to create 2 to 3 thinner slices. Cover slices with plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat dry with paper towel.
- Season and flour the chicken: Season both sides of each chicken slice with salt and pepper. Lightly sprinkle and rub flour over both sides of each piece. This step helps create texture, prevents sticking, and will slightly thicken the gravy.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. In batches if necessary, cook the chicken slices for 4-5 minutes on each side until a golden crust forms. Remove the chicken and set aside on a plate.
- Deglaze with wine: Turn off the heat momentarily, then pour in the wine. Turn the heat back to medium and use a silicone spatula to scrape the bottom and sides of the skillet, loosening any browned bits (fond). Let the wine gently bubble and reduce by half, about 3-4 minutes.
- Make a roux: Add butter to the skillet and melt it. Sprinkle in the flour and stir continuously for 2 minutes until the flour turns light brown and the raw smell dissipates.
- Add the gravy mixture: Slowly pour the prepared gravy mixture into the skillet in small splashes while stirring constantly to maintain a smooth, thick consistency.
- Simmer the gravy: Bring the liquid to a gentle boil, then reduce heat to a low simmer. Allow it to bubble gently and reduce, stirring occasionally, for 5-7 minutes to concentrate the flavors and thicken the sauce.
- Return chicken to skillet: Add the seared chicken pieces back into the skillet along with any accumulated juices. Spoon the sauce over the chicken and continue to simmer gently for an additional 5 minutes or until the gravy reaches the desired thickness. Maintain a very gentle simmer to keep the chicken juicy; avoid boiling as it could toughen the meat.
- Serve: Plate the chicken with the generous gravy and serve alongside mashed potatoes and roasted green beans for a complete meal.
Notes
- The white wine enhances the depth of flavor in the gravy; use a dry white wine such as Sauvignon Blanc or Pinot Grigio.
- Using both chicken and beef broth adds richness and complexity to the gravy.
- If you do not have chicken bouillon cubes, you can use chicken bouillon powder or omit, adjusting seasoning accordingly.
- Heavy cream can be substituted with half and half for a lighter sauce.
- Worcestershire sauce adds umami, but soy sauce can be used as a substitute for a similar effect.
- Maintaining a gentle simmer is crucial to keep the chicken tender and prevent the gravy from becoming too thick or separating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken gravy recipe, seared chicken, homemade gravy, skillet chicken, comfort food, easy dinner, chicken breasts
