Stovetop chicken and gravy is a one skillet dinner of golden seared chicken simmered in a savory herb gravy, ready in about thirty five minutes.
The gravy is built right in the pan from butter, flour, and broth, so every bit of browned flavor ends up on the plate over mashed potatoes, rice, or noodles.
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Why This Stovetop Chicken and Gravy Recipe Works
Searing the chicken first builds browned bits on the bottom of the skillet, and those bits dissolve into the gravy for deep, roasted flavor.
A simple roux of butter and flour thickens the broth into a smooth gravy without lumps, as long as the broth goes in slowly.
Thyme, oregano, paprika, and onion powder season the sauce itself, so the chicken tastes savory all the way through instead of only on the surface.
Ingredients for Stovetop Chicken and Gravy
- You need boneless skinless chicken breasts, butter, flour, chicken broth, and a blend of garlic powder, onion powder, thyme, oregano, paprika, salt, and pepper.
- Slice the chicken breasts in half horizontally into thinner cutlets so they cook evenly and stay tender in the simmering gravy.
Chicken breasts. Lean and mild, they take on the flavor of the seasoning and the gravy.
Butter and flour. Cooked together they form a roux that thickens the gravy and adds a rich, nutty base.
Chicken broth. Choose low sodium broth so you can control the saltiness of the finished gravy.
Dried herbs. Thyme and oregano add earthy notes, while paprika gives a warm color.
Garlic and onion powder. They add savory depth without the extra chopping.
How to Make Stovetop Chicken and Gravy
1. Season the chicken. Pat the cutlets dry and season both sides with salt, pepper, and garlic powder.
2. Sear the chicken. Melt the butter in a large skillet over medium heat and cook the chicken for three to four minutes per side until golden, then move it to a plate.
3. Make the roux. Whisk the flour into the butter left in the skillet and cook for one minute until it smells lightly toasted.
4. Add the broth. Pour in the chicken broth slowly while whisking so no lumps form, then stir in the thyme, oregano, paprika, and onion powder.
5. Simmer the gravy. Bring the sauce to a gentle simmer and cook for about three minutes until it coats the back of a spoon.
6. Finish the chicken. Return the chicken and its juices to the skillet, cover, and simmer for eight to ten minutes until it reaches 165 degrees F in the thickest part.
Taste the gravy before serving and add a pinch more salt or pepper only if it needs it, since the broth already adds salt.
If the gravy gets too thick, whisk in a splash of broth, and if it is too thin, simmer it uncovered for two more minutes.
How to Serve Stovetop Chicken and Gravy
Spoon the chicken and gravy over mashed potatoes, buttered noodles, or mushroom rice. Add roasted green beans with garlic or lemon almond green beans for a green side, and set out buttery yeast dinner rolls to mop up the extra gravy.
How to Store and Reheat Stovetop Chicken and Gravy
Let the chicken and gravy cool, then refrigerate them in an airtight container for up to three days. Reheat gently in a skillet over low heat with a splash of broth, stirring until the gravy loosens and the chicken is hot throughout. The gravy can also be frozen for up to two months, though the texture may thicken slightly.
Tips and Variations for Stovetop Chicken and Gravy
Flag the allergens. This dish contains wheat from the flour and milk from the butter, so warn guests with allergies and check the broth label.
Check the temperature. Chicken is safe at 165 degrees F, so use a meat thermometer in the thickest part rather than guessing.
Do not rinse raw chicken. Rinsing spreads bacteria, so skip it and wash your hands, cutting boards, and tools with hot soapy water after handling the chicken.
Keep the heat steady. Medium heat browns the chicken without burning the butter.
Adjust the thickness. Add broth a splash at a time to loosen the gravy, or simmer it a little longer to thicken it.
Add vegetables. Stir in sliced mushrooms or peas for extra substance, and adjust the salt to taste.
Use thighs. Boneless skinless chicken thighs work too and take a few minutes longer.
Check trusted guidance. For safe handling of poultry and leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Stovetop Chicken and Gravy
How do I thicken stovetop chicken and gravy?
Mix one tablespoon of flour with a little cold broth, stir it into the simmering sauce, and cook for two minutes.
Can I make stovetop chicken and gravy with chicken thighs?
Yes, thighs work well, but simmer them until they reach 165 degrees F.
What should I serve with stovetop chicken and gravy?
Mashed potatoes, rice, egg noodles, and green vegetables all pair well with the savory gravy.
Why is my gravy lumpy?
Adding broth too quickly causes lumps, so pour slowly while whisking, or strain the gravy through a fine sieve.
Can I make it ahead?
Yes, cook it a day ahead, refrigerate it, and reheat gently with a splash of broth.
Stovetop Chicken and Gravy
Equipment
- large skillet with lid
- Whisk
- Meat thermometer
- Cutting board
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts sliced into cutlets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cup low sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp onion powder
Instructions
Cooking
- Season. Season the chicken cutlets with salt, pepper, and garlic powder.
- Sear. Cook the chicken in melted butter for three to four minutes per side, then set aside.
- Thicken. Whisk the flour into the skillet and cook for one minute.
- Pour. Add the broth slowly while whisking, then stir in the herbs and onion powder.
- Simmer. Cook the sauce for three minutes until it thickens.
- Finish. Return the chicken, cover, and simmer until it reaches 165 degrees F.
