There’s something about a plate of shredded chicken smothered in rich, homemade gravy that just hits the spot — especially when it’s poured over a mound of fluffy mashed potatoes. This easy chicken and gravy is one of those meals I turn to when I need dinner on the table without fuss. No canned soups, no seasoning packets — just good, honest ingredients you probably already have.
I love that it comes together in one pan, which means fewer dishes. And if you’ve got corn and dinner rolls on the side? That’s a cozy weeknight win right there.
What You’ll Need
Here’s what I keep ready on the counter before I start. You can tweak the spices to your taste — this one’s flexible.
- Chicken breasts – about 1 pound, cut in half lengthwise to make them thinner
- Salt, black pepper, garlic powder – for the initial seasoning
- Butter – 3 tablespoons, for starting the roux
- All-purpose flour – 3 tablespoons
- Chicken broth – 2 cups (I usually use low sodium and adjust salt later)
- Dried oregano and thyme – ½ teaspoon each
- Paprika, onion powder, garlic powder – 1 teaspoon each (this trio gives great depth to the gravy)
- Extra salt and pepper – ½ teaspoon each, for seasoning the broth
How I Prep This Dish
Before I start cooking, I like to cut the chicken breasts in half horizontally — basically creating thinner cutlets. This helps the chicken cook more evenly and quickly, especially if you’re hungry and short on time (aren’t we all, some days?).
Then I sprinkle both sides with salt, pepper, and garlic powder. I don’t measure here — just a light, even dusting works. Cooking doesn’t always need to be precise; trust your gut.
Making the Chicken and Gravy
Grab your biggest skillet and place it over medium-high heat. Melt the butter and stir in the flour to make a roux. This is where the magic starts — that nutty aroma means you’re doing it right. Let it cook for a couple of minutes while stirring so the raw flour taste cooks out.
Pour in the chicken broth slowly while whisking. The mixture will look a bit lumpy at first but keep whisking and it’ll smooth out. Once it starts bubbling, add the rest of the seasonings — oregano, thyme, paprika, onion powder, and more garlic powder (because why not?).
Once everything’s well mixed and gently simmering, nestle in the chicken pieces. I like to gently push the chicken down so it’s fully covered in the gravy — more coverage means more flavor soaking in.
Cover with a lid, turn the heat down to medium-low, and let it simmer for about 12 to 15 minutes. Mine usually cooks through in about 12, but it depends on the thickness of the chicken. A thermometer is your friend here — you’re aiming for 165°F inside.
Time to Shred and Serve
Once the chicken’s cooked, I shred it directly in the skillet using two forks — just pull it apart into big, tender pieces right in that flavorful gravy. If your skillet has a nonstick coating, move the chicken to a cutting board first so you don’t scratch the surface.
Let it simmer for another minute or two so the shredded chicken really soaks up all that flavor.
How I Serve It
This chicken and gravy begs to be poured over mashed potatoes. That creamy potato base with the savory gravy and shredded chicken — pure comfort. I usually add a scoop of buttered corn on the side and warm up some rolls. It’s one of those meals where everyone at the table is quiet because they’re too busy eating.
Handy Tips That Make a Difference
- Cutting the chicken thin saves so much cooking time and helps it cook evenly.
- Use a thermometer to check doneness — no guesswork.
- Don’t skip the flour-to-butter roux step — that’s what makes the gravy rich and silky.
- Want to shred faster? Use a hand mixer in a bowl if you don’t feel like doing it manually.
- Gravy too thick? Splash in a bit more broth or even some milk if needed.
How to Store Leftovers
If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days. The gravy may thicken a bit more as it cools, but it loosens up beautifully when reheated on the stovetop. Add a splash of broth or water to bring it back to life.
This also freezes well — let it cool completely and store in a freezer bag or container for up to 2 months. Great for meal prep!
Easy Chicken and Gravy
Juicy chicken simmered in a rich, herby gravy—this easy one-pan recipe is perfect for those cozy weeknights when you want real comfort food without the fuss. It comes together in under 30 minutes with simple pantry ingredients, and it’s absolutely perfect over creamy mashed potatoes or buttered rice.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 1 pound boneless, skinless chicken breasts
- Extra garlic powder, salt, and pepper for seasoning the chicken
Instructions
- Start by slicing the chicken breasts in half lengthwise to make them thinner and quicker to cook. Lightly season both sides with a bit of salt, pepper, and garlic powder.
- In a large skillet, melt the butter over medium-high heat. Once melted, whisk in the flour to make a roux. Keep stirring until the mixture turns a light golden brown and smells nutty—this usually takes about 2 to 3 minutes.
- Pour in the chicken broth gradually, whisking constantly to avoid lumps. Once smooth, stir in the paprika, onion powder, garlic powder, thyme, oregano, salt, and pepper. Let the gravy bubble gently.
- Nestle the seasoned chicken into the pan, making sure it's well coated in the gravy. Cover with a lid, reduce the heat to medium-low, and let it simmer until the chicken is fully cooked through—about 12 to 15 minutes, depending on thickness.
- Once the chicken reaches 165°F internally, shred it straight into the pan or slice it and spoon over mashed potatoes, rice, or even biscuits. Give it a final stir so every bite is coated in that silky, savory gravy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 350Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 142mgSodium 1065mgCarbohydrates 7gFiber 1gSugar 1gProtein 42g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQ – Quick Answers from My Kitchen
Can I use chicken thighs instead of breasts?
Absolutely. Thighs will give you an even juicier result. Just adjust the cooking time slightly if they’re bone-in.
What if I don’t have chicken broth?
You can use a bouillon cube dissolved in water or even vegetable broth in a pinch.
Can I make this dairy-free?
Yes — use a dairy-free butter alternative and make sure your broth doesn’t have added dairy.
What else can I serve this with besides mashed potatoes?
Rice, buttered noodles, or even biscuits work really well. I’ve even stuffed leftovers into a toasted sandwich the next day — messy, but amazing.
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