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