Stovetop Chicken and Gravy
Seared chicken cutlets simmered in a smooth herb gravy made right in the skillet.
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.
Notes
Substitutions: Use chicken thighs, or swap the flour for a gluten free blend.
Tips: Slice the breasts into cutlets and check for 165 degrees F.
Storage: Refrigerate for three days or freeze the gravy for up to two months.
Nutrition is calculated per serving.