Name: Chicken And Gravy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon vegetable oil; 1 ½ pounds thighs and drumsticks (bone-in, skin on); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 ½ cup chicken stock; Salt and pepper

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This chicken and Gravy isn’t your everyday, run-of-the-mill chicken dinner. It’s a plate of mouth-watering, juicy chicken, seasoned and browned to perfection, bathed in the richest, creamiest gravy ever. Yes, the same finger-lickin’ good Chicken Gravy I made not too long ago. When I tell you this stuff is BOMB, it’s because it is!

Recipe by Lindsay Autry

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Chicken and gravy in a plate with mashed potatoes and green beans

I’m keeping it extra simple with this chicken and gravy recipe, so much so that it only takes about 30 minutes to make. It’s perfect for busy weeknights or lazy weekends when you need something hearty and satisfying without spending hours in the kitchen. However, just because it’s simple to make, it doesn’t mean that it lacks in flavor, no mama! This dish packs a serious flavor punch that’ll knock your socks off, and I mean it. So, pull out your good skillet, and let’s get cooking!

Why you’ll love this easy chicken and gravy recipe

Simple Ingredients: No lengthy ingredient list here! Just 6 kitchen staples, and that’s it. This recipe is as straightforward as it gets, making it perfect for both novice cooks and seasoned kitchen pros.
Quick Prep: In just 30 minutes, you have a dish that feels like it’s been simmering all day. That means more time to enjoy the comfy flavors and less time standing over the stove!
Versatile: This chicken and gravy can be paired with so many sides – mashed potatoes, rice, biscuits, or even a drizzle over green beans. The possibilities are endless!
Meal-Prep Friendly: Leftovers (if you have any!) can easily be stored and reheated for another round of comfort, making your busy weekdays a tad bit easier.

Ingredients to make it

Vegetable Oil: Use a neutral oil that serves as the base for cooking the chicken.
Chicken Drumsticks & Thighs (Bone-In, Skin-On): Bone-in, skin-on chicken thighs and drumsticks are meaty and flavorful.
Unsalted Butter: You can’t make a good gravy for chicken without some butter! It adds a silky, melt-in-your-mouth richness without overwhelming the sauce with extra salt.
All-Purpose Flour: The thickening agent. It helps give the gravy its silky and velvety consistency. It also aids in binding all the flavors together.
Chicken Stock: This is where the gravy gets its rich, meaty flavor. Chicken stock adds depth and complexity to the gravy, making it deeply satisfying.
Salt and Pepper: Classic seasonings that help balance and elevate the overall taste of the chicken and gravy. You can use a little or a lot, just make sure to season the dish to your own taste!

How to make Chicken and Gravy

Pat chicken dry. Season with salt and pepper.
Place chicken in a skillet with oil.
Brown chicken on all sides.
Remove chicken and set aside.

Collage of steps to make the base of the chicken and gravy

Add butter to the pan with drippings.
Once the foaming has subsided, sprinkle flour evenly over the butter. Whisk vigorously, careful to scrape the brown bits from the bottom of the pan.
Slowly whisk in stock.
Keep stirring until all the stock has been added. It will thicken immediately.
Return chicken to gravy.
Cover it with a lid, and continue cooking until the chicken is cooked through.

Collage of steps to make chicken and gravy

Tips for making the best chicken and gravy recipe

Patience with Browning: When searing your chicken parts, resist the urge to constantly move them around in the skillet. Letting them sit undisturbed for a few minutes ensures that they get a rich, golden-brown crust, which adds a deeper flavor to the dish.
Whisk Away Lumps: When adding the flour to your butter to make the roux, be vigorous with your whisking. A consistent, smooth roux without lumps is the foundation of any silky gravy. Seriously, those few extra seconds of whisking can make a world of difference!
Scrape Up Those Brown Bits: The little bits stuck to the bottom of the pan after browning the chicken? Flavor goldmines! Make sure to scrape them up thoroughly when making your gravy.
Avoid Boiling the Gravy: If you truly want to make the best chicken and gravy out there, don’t boil the gravy once you’ve added the chicken stock – just simmer it. A gentle simmer helps integrate flavors without the risk of over-thickening or separating your gravy.

Popular substitutions & additions

Herbs: Add herbs like rosemary, thyme, or sage to your chicken as it simmers. They will boost and compliment the flavors of the gravy, for those who want something a bit more complex.
Wine: After browning the chicken, deglaze the pan with a splash of white wine before making your roux. Think about a Sauvignon Blanc or a Chardonnay. This not only helps in scraping up those tasty brown bits but also adds a fancy, tangy undertone to the gravy.
Spicy Kick: For those who enjoy a bit of heat (guilty!), consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the gravy.
Different Proteins: I know that this is a chicken and gravy recipe, but while chicken is a classic, feel free to substitute it with turkey legs or even duck. Each protein can bring its own distinct flavor to the gravy!
Mushrooms: This is hands down my favorite addition to this easy chicken and gravy recipe! Simply sauté some sliced mushrooms in the butter before you add your flour for the roux. They bring a rich, earthy flavor that pairs beautifully with the creamy gravy.

A skillet full of delicious chicken and gravy

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What to serve with this chicken and gravy recipe

Is there anything better than serving your chicken and gravy atop a pillow of creamy, buttery Sour Cream Mashed Potatoes? I don’t think so! It’s an iconic duo that screams comfort. Just the thought of smooth, buttery potatoes soaking up that delicious chicken gravy makes my mouth water!
For those who love a little sweetness on their plate, Sweet Potato Biscuits are the way to go. Fluffy, flaky, and with a subtle sweetness, these biscuits complement perfectly the savory richness of the chicken and gravy.
Want a vibrant and flavorful side? Consider Southern-style Green Beans. The slight crunch and savory notes of the beans make this combo irresistibly good.
If you’re a bread lover, Garlic Bread is a no-brainer. The crispy, buttery, garlic-infused slices are perfect for dipping and scooping up that golden gravy, ensuring not a drop is wasted. Just like it should be!

How to store & reheat

Place any leftovers in an airtight container, ensuring the chicken is well-covered with gravy to prevent it from drying out, and store it in the fridge. That’s the best way to preserve its freshness and flavor.

Once you’re ready to enjoy some savory goodness again, simply pour the chicken and gravy into a saucepan or skillet. Warm it over medium heat, stirring occasionally until it’s thoroughly heated. If you’re short on time, using a microwave is also an option. Place the leftovers in a microwave-safe dish, cover, and reheat for a couple of minutes.

How long will chicken and gravy last in the fridge?

This will last in the fridge for about 3-4 days. However, always give it a quick smell test before reheating to ensure it’s still good to go.

Can I freeze fried chicken and gravy?

Yes, you can freeze it! That’s why it’s great for meal prep. Once cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving a bit of space for expansion. When properly stored, the dish can be frozen for up to 2-3 months. When you’re ready to enjoy it again, simply defrost overnight in the fridge before reheating.

Close up of a piece of juicy chicken and gravy

Frequently asked questions

How do I know when the chicken is thoroughly cooked?
The safest and most accurate way to check is by using a meat thermometer. Insert it into the thickest part of the chicken without touching the bone. The internal temperature should reach at least 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece and check that the juices run clear and the meat is no longer pink.

Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken will work, though bone-in pieces typically yield more flavor. If using boneless, you might need to adjust the cooking time, as these pieces often cook more quickly.

My gravy turned out too thick. How can I fix it?
Fixing thick gravy is simple. Gradually whisk in additional chicken stock, water or white wine until it reaches your desired consistency. Remember to do this over low heat to ensure the gravy warms without becoming too hot or beginning to boil, as this could affect its smooth texture.

Close up of a fork with some chicken and gravy, mashed potatoes and green beans

And there you have it, the lowdown on this heartwarming, soul-satisfying Chicken and Gravy! It’s one of my favorite comfort foods, a go-to that never disappoints. With tender, golden-brown seasoned chicken and a gravy that’s truly something to write home about, it’s bound to win a place among your cherished comfort recipes as well. So, next time you’re in need of a pick-me-up or looking to spread some cheer at the dinner table, go ahead and make this simple yet delicious dish! And, of course, let me know if you loved it as much as I do!

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