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This pan-fried chicken with creamy gravy became my go-to recipe when I needed something that would make everyone happy but didn't require standing over the stove all evening. My husband grew up eating his grandmother's fried chicken, so he had pretty high standards, but this version with the rich gravy satisfied his nostalgia while being manageable for a weeknight dinner. The best part is using the same pan for both the chicken and gravy, so you get all those crispy bits mixed into the sauce.
My sister came over while I was making this last month and ended up staying for dinner because she said the smell reminded her of our childhood. Her kids, who are usually pretty picky, both asked for seconds and kept talking about how good the gravy was. Now she makes it for her own family at least once a week.
What You'll Need
- Chicken breasts: Butterfly them so they cook evenly and faster
- All-purpose flour: For dredging and making the gravy base
- Butter and olive oil: The combination gives you flavor and prevents burning
- Heavy cream: Creates that rich, restaurant-style gravy
- Chicken broth: Adds depth and keeps the gravy from being too heavy
- Basic seasonings: Salt, pepper, garlic powder, smoked paprika, and onion powder
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How to Make It
- Prep the chicken:
- Butterfly cut the chicken breasts so they're even thickness and season both sides with salt, pepper, and garlic powder.
- Set up for dredging:
- Mix flour with more seasonings in a shallow dish, then coat each piece of chicken completely.
- Fry until golden:
- Heat butter and oil in a large skillet over medium heat, then cook the chicken until golden brown on both sides and it reaches 165 degrees inside.
- Remove and rest:
- Take the chicken out of the pan and set aside while you make the gravy in the same skillet.
- Make the gravy base:
- Add minced garlic and flour to the hot pan, stirring until it thickens and smells fragrant.
- Build the sauce:
- Slowly whisk in chicken broth and heavy cream, stirring constantly to prevent lumps from forming.
- Season and finish:
- Add all your seasonings and stir until the gravy is smooth and creamy, then pour over the chicken.
I burned the outside of the chicken the first time I made this because I got impatient and cranked up the heat. The coating was black while the inside was still pink, which was both gross and dangerous. Now I stick to medium heat and just let it take the time it needs.
Serving Ideas
This is incredible over mashed potatoes where the gravy can soak in, but it's also great with rice, egg noodles, or even just some crusty bread to mop up the sauce. A simple green vegetable like steamed broccoli helps balance out all that richness.
Ways to Change It Up
Try adding different herbs like thyme or rosemary to the gravy for variety. You could use different spice blends in the flour coating, or add some hot sauce to the gravy if your family likes heat. Mushrooms cooked in with the gravy make it even more hearty.
Storage Tips
Leftovers keep well in the fridge for a few days, though the coating won't be as crispy when reheated. The gravy might thicken up, so add a splash of milk or broth when reheating to get the right consistency back.
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This recipe has become one of those reliable comfort food dinners that makes everyone feel taken care of without requiring advanced cooking skills. There's something really satisfying about how the simple technique of building gravy in the same pan you cooked the chicken creates flavors that taste much more complex than the actual effort involved.
Frequently Asked Questions
- → What does it mean to butterfly chicken breasts?
- Cut the chicken breast horizontally almost all the way through, then open it like a book. This creates a thinner, more even piece that cooks faster and more uniformly.
- → Can I use chicken thighs instead of breasts?
- Yes! Boneless chicken thighs work great and stay extra juicy. You may need to adjust cooking time slightly since thighs can take a bit longer to cook through.
- → How do I prevent the gravy from getting lumpy?
- Whisk constantly when adding the broth and cream, and add them gradually. If lumps form, whisk vigorously or strain the gravy through a fine mesh sieve.
- → Can I make this dish lighter?
- You can substitute half-and-half for heavy cream, or use milk with a tablespoon of flour for thickening. The gravy won't be quite as rich but still delicious.
- → What's the best way to check if chicken is done?
- Use a meat thermometer to ensure internal temperature reaches 165°F. The juices should run clear and the meat should no longer be pink inside.
- → What sides go best with this dish?
- Mashed potatoes are classic, but rice, egg noodles, or biscuits also work wonderfully to soak up that creamy gravy. Add a simple vegetable for a complete meal.