Chicken And Gravy Recipe

A few days ago, I prepared this easy chicken and gravy for supper. After I shared the video on Instagram, I received several requests for the written recipe, so here it is. This recipe is a paired-down version of my Smothered Chicken recipe, which is extremely good if you haven't tried it yet. 

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Chicken And Gravy Recipe

Simple Chicken and Gravy Ingredients

Feel free to jump to the full recipe, but here are valuable notes about the ingredients you will need to make this Simple Chicken and Gravy recipe:

• Boneless skinless chicken: Skinless, boneless chicken: When I made this Simple Chicken and Gravy, I only had thawed out boneless chicken. If you want, you may use thighs, although you may need to cook them for a few more minutes.
• Chicken broth: You may use chicken stock. or a vegetable. Water will also work. Perhaps a little extra salt is needed.
• All-purpose flour: Used to make the gravy by constructing the roux. Almost any kind of flour would work.
• Unsalted butter, vegetable oil: Vegetable oil and unsalted butter are our fats. In order to prevent the butter from burning when the chicken is seared, we add oil to assist the spices stick to the chicken and mix with it.
• Seasoned salt, celery seed, garlic powder, onion powder, crushed black pepper, and Green Goddess seasoning: I quickly threw these together on the spur of the moment after taking them out of my cupboard. Use anything you want or what you have on hand.

How to Make Simple Chicken and Gravy 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Simple Chicken and Gravy recipe:

• Give the chicken some seasoning. Combine all of the dry spices in a small bowl. About 1 tablespoon of the mixture should be separated and placed in a different container so that it may be used to season the gravy. Season the chicken with the just-made mixture (reserving that one tablespoon), then lightly cover it all over with a teaspoon of vegetable oil. Make careful to season the chicken well.
• The chicken should be seared. Put a big sauté pan or skillet on medium-high heat. To coat the pan's surface, add two tablespoons of butter and the remaining vegetable oil, stirring to combine. Add the chicken skin side down in a single layer after the butter has melted fully and begun to bubble. If necessary, work in batches rather than packing the pan full.
• Sear for three to five minutes, or until nicely browned, then turn and sear the other side. As you prepare the roux for your Simple Chicken and Gravy, move the seared chicken to a dish or bowl to rest.
• Construct the roux. Melt the remaining butter after adding it to the pan. After adding the flour, mix the flour and fat into a roux using a spatula or roux whisk. Stir the roux continuously for 5 to 7 minutes, or until it has a light caramel color.
• Prepare the gravy. Then, one cup at a time, start whisking in the chicken broth. The roux will appear to absorb all of the liquid, but when we add the last two cups, it will become substantially less dense. Just be sure to whisk each cup of liquid until there are no lumps visible.
• The Simple Chicken & Gravy should be simmered. Now mix the gravy with the reserved spice blend. If you believe you need extra seasoning, taste and adjust. Return the seared chicken to the pan after you're satisfied with the flavor. Put a cover on it and turn the heat down to medium-low. Simmer for 12 to 15 minutes, stirring periodically, or until the chicken is cooked through. Dassit. Have fun!

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Equipment

• bowls for mixing.

• pan for sautéing.

• Chef's knife, 8".

• whisk.

• tongs.

• spoons for measuring.

• measuring cups.

Ingredients

• One pound of skinless, boneless chicken breasts.
• 4 C chicken broth.
• One-third cup all-purpose flour.
• 6 tablespoons unsalted butter, split into 2 tablespoons and 4 tablespoons.
• Two teaspoons vegetable oil.
• To taste, add 2 teaspoons of seasoned salt.
• One teaspoon of powdered onion.
• To taste, add 1/2 tsp cracked black pepper.
• 1/2 teaspoon of celery seed.
• 1/2 teaspoon powdered garlic.
• Half a teaspoon of Green Goddess seasoning.

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Instructions

• Combine the celery seed, garlic powder, black pepper, onion powder, seasoned salt, and Green Goddess spice in a small bowl. To season the gravy later, save aside approximately 1 tablespoon of this mixture. Use the remaining spice mix to thoroughly season the chicken after lightly coating it with one teaspoon of vegetable oil.
• A big skillet or sauté pan should be heated to medium-high heat. Add the remaining teaspoon of vegetable oil and 2 tablespoons of butter. Place the chicken in a single layer, skin side down, after the butter has melted and begun to boil.After the chicken has browned well, sear it for three to five minutes, then turn it over and cook the other side. After the chicken is seared, move it to a dish to rest.
• The remaining 4 tablespoons of butter should be added to the same pan and allowed to melt. Add the flour and stir constantly with a spatula or roux whisk for 5 to 7 minutes, or until the mixture takes on the color of pale caramel.
• One cup at a time, gradually add the chicken broth, whisking well after each addition to ensure there are no lumps. The remaining two cups will cause the roux to thicken into a velvety gravy.
  Add the tablespoon of the seasoning mix that was set aside, taste, and adjust the seasoning if necessary.