Chicken and Gravy Stovetop
450kcal
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon salt to season chicken
- ½ teaspoon black pepper to season chicken
- 2 tablespoon olive oil for cooking chicken
For the Gravy
- ¼ cup all-purpose flour for thickening the gravy
- 2 cups chicken broth low-sodium preferred
- 1 tablespoon soy sauce adds depth of flavor
- 1 teaspoon garlic powder for flavor
- 1 teaspoon onion powder for flavor
- ½ teaspoon dried thyme for flavor
- ½ teaspoon dried parsley for garnish
For Serving
- 4 cups cooked rice or mashed potatoes to serve with chicken and gravy
Method
Cook the Chicken
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken pieces.
- Season the chicken with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Remove the chicken from the skillet and set aside on a plate.
Make the Gravy
- In the same skillet, reduce heat to medium-low. Add the flour and whisk it into the drippings left in the pan. This will create a roux.
- Cook the roux for about 1-2 minutes until it turns a light golden color, which helps develop flavor.
- Gradually whisk in the chicken broth, ensuring there are no lumps. The mixture will begin to thicken.
- Add the soy sauce, garlic powder, onion powder, and dried thyme. Stir well and let the gravy simmer for about 5 minutes until it thickens to your desired consistency.
Combine and Serve
- Return the cooked chicken to the skillet with the gravy. Stir to coat the chicken evenly.
- Let everything simmer together for an additional 2-3 minutes to heat through.
- Serve the chicken and gravy over cooked rice or mashed potatoes. Garnish with dried parsley.
Nutrition
Serving1servingCalories450kcalCarbohydrates45gProtein30gFat15gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat10gCholesterol80mgSodium600mgPotassium600mgFiber2gSugar1gVitamin A500IUVitamin C2mgCalcium20mgIron2mg