Ah, chicken and gravy—a duo that’s as timeless as a classic novel, yet somehow as comforting as a warm blanket on a chilly fall night. Growing up, my grandma would whip up this dish on Sundays, filling the kitchen with the aroma of sizzling chicken and savory gravy that made my mouth water every time. It’s a simple recipe, really, but it has this magical way of making you feel like you’re right at home, even if you’re miles away from it.
Steps
- Cut the chicken breasts in half lengthwise to make them thinner and season both sides with salt, pepper, and garlic powder.
- In a large skillet over medium-high heat, melt the butter. Once melted, add the flour and stir constantly until fully combined and slightly thickened.
- Pour in the chicken broth, stirring to mix well. Add salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder, stirring again.
- When the broth mixture begins to bubble, place the seasoned chicken in the skillet. Ensure the chicken is submerged in the gravy.
- Cover the skillet with a lid and reduce the heat to medium-low. Cook for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Once cooked, shred the chicken using two forks. Serve the chicken and gravy over mashed potatoes, and enjoy your meal!
Ingredients
- 1 pound chicken breasts
- Salt
- Pepper
- Garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
FAQ
- What is the recommended internal temperature for cooked chicken in this recipe?
- The chicken should be cooked until it reaches an internal temperature of at least 165 degrees Fahrenheit. You can use a meat thermometer to ensure it’s cooked properly.
- How can I shred the chicken without scratching my non-stick pan?
- If you’re using a non-stick pan, it’s best to remove the chicken before shredding it to avoid damaging the pan. You can shred the chicken with two forks in a separate bowl or use a hand mixer for convenience.
- Why should the chicken breasts be cut in half lengthwise before cooking?
- Cutting the chicken breasts in half lengthwise makes them thinner, which helps reduce the cooking time and ensures even cooking throughout.
- What can I serve with the Chicken and Gravy for a complete meal?
- This dish is delicious served over mashed potatoes, accompanied by corn and rolls, for a comforting and complete meal.
- Can I use a seasoning packet or cream of chicken soup in this recipe?
- This recipe does not call for cream of chicken soup or seasoning packets, as it uses simple ingredients and spices that you likely already have at home.
Tips
- Use a Meat Thermometer: Ensure the chicken is cooked to an internal temperature of at least 165 degrees Fahrenheit to guarantee it’s safe to eat.
- Slice Chicken Thinly: Halve the chicken breasts lengthwise for quicker cooking and uniform doneness.
- Shred Carefully in Non-Stick Pans: If using a non-stick skillet, remove the chicken before shredding to avoid scratching the pan. Alternatively, transfer the chicken to a large bowl and use a hand mixer to shred it quickly.
- Combine Ingredients in Advance: Measure out all your seasonings and ingredients before starting to streamline the cooking process and ensure a smooth preparation.
Equipment
- Large Skillet with Lid: If you don’t already have a skillet with a lid, this is essential for cooking the chicken and gravy.
- Meat Thermometer: To ensure the chicken reaches an internal temperature of 165 degrees for safe consumption.
- Hand Mixer: Optional, but useful if you prefer to shred the chicken quickly and easily outside of the pan.
