Quick Chicken and Gravy
This quick chicken and gravy is creamy, comforting and ready in just 25 minutes using on-hand ingredients. Serve over mashed potatoes with plenty of extra gravy for a delicious dinner everyone will enjoy.
Yield: 4 servings
Ingredients
For the chicken:
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 ½ lbs. boneless, skinless chicken breasts, cut into strips or chunks
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ¼ cups low-sodium chicken broth
- ¾ teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme)
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- 1-2 tablespoons nonfat plain Greek yogurt (or use sour cream)
For serving:
- Hot mashed potatoes
Instructions
- Heat the butter and olive oil in a large skillet (with a lid) over medium heat. Add onion and sauté for about 5 minutes, until softened.
- Meanwhile, season the chicken pieces with poultry seasoning, salt and pepper on both sides.
- Increase the heat to medium high and add the chicken to the pan. Cook for 4-5 minutes on the first side, until browned. Flip and cook for another 2-3 minutes on the other side, until browned.
- Remove the chicken and onions from the pan and keep warm.
- Make the gravy. Reduce the heat to medium low and add the butter to the same skillet.
- Once melted, add the flour and whisk to combine. Cook the flour mixture for 1 minute, whisking occasionally, to get the raw flour taste out.
- Slowly add the chicken broth to the pan and whisk continuously to combine, until the mixture is smooth and without any lumps. Sprinkle in the thyme, salt and pepper.
- Let the gravy cook over medium-low heat for 2-3 minutes, until slightly thickened.
- Return the chicken and onions to the pan and stir well to coat all of the chicken in the gravy. Cover the pan with a lid (or a baking sheet if you don’t have one) and cook for 3-4 minutes, until the chicken is cooked through.
- Remove the skillet from the heat and stir in the Greek yogurt.
- Serve the chicken over mashed potatoes with plenty of gravy. Enjoy!
Notes
Chicken: Boneless, skinless chicken breasts are what I use, but you could also try substituting boneless, skinless chicken thighs if you prefer. Just be sure they cook through.
Thyme: You can use fresh or dried thyme here, whichever one you have.
Greek yogurt: The creaminess from the gravy comes from the Greek yogurt that is stirred in at the end. Any plain Greek yogurt - nonfat, 2% or 5% - will do. You can also sub sour cream.
Mashed potatoes: We love this chicken with mashed potatoes, with the gravy over everything. You can make homemade mashed potatoes or Instant Pot mashed potatoes. Or, feel free to pick up some mashed potatoes at the store - in the refrigerated section or the kind from a box or bag.
Leftovers: Once cooled, leftover chicken and gravy can be kept, covered, in the refrigerator for up to 4-5 days. I prefer to reheat it quickly in the microwave, in individual servings, so the chicken doesn’t dry out. You can also reheat it in a pan on the stove. Just use low heat and turn the chicken pieces occasionally until it’s warmed through.
Video
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 17g | Protein: 57g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 176mg | Sodium: 564mg | Fiber: 1g | Sugar: 2g
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