This technique creates gravy directly in the chicken drippings without washing a single extra pan—French chefs call it deglazing.
One Pan Chicken and Gravy
Indulge in the cozy comfort of our One Pan Chicken and Gravy, a dish that’s sure to warm your heart on those crisp autumn evenings! With just tender chicken, savory broth, and a splash of creamy goodness, this simple yet satisfying recipe comes together effortlessly in a single pan. Get ready to savor every bite of this deliciously rich meal that’s perfect for busy weeknights!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
The Story
This American comfort classic traces back to 1930s Depression-era Kentucky, where resourceful housewives discovered that French roux technique—butter and flour cooked together—could stretch expensive chicken into a proper family feast, proving that sometimes the best fusion happens when broke Americans accidentally stumble upon classical French cooking methods while trying to make ends meet.
Regional Twist
In Louisiana's Acadiana parishes, they swap the paprika for cayenne pepper and oregano for fresh sage, creating a Cajun-spiced version that burns twice as hot.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breasts
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 2 cups (473 ml) chicken broth
- flour (to taste)
- garlic powder (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Cut chicken breasts in half lengthwise to make them thinner.
- 2
Season the chicken with salt, pepper, and garlic powder.
- 3
In a skillet over medium high heat, melt 3 tbsp of butter.
- 4
Add 3 tbsp of flour and stir continuously until well combined and let cook for a few minutes.
- 5
Add 2 cups of chicken broth and stir well.
- 6
Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
- 7
When it starts bubbling, add the chicken to the skillet, ensuring it is covered in gravy.
- 8
Cover with a lid, turn the heat down to medium low, and let cook for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
- 9
Shred the chicken and serve over mashed potatoes.
💡 Pro Tips
- ✓Cook your flour-butter roux for exactly 2-3 minutes at medium heat to eliminate raw flour taste while maintaining thickening power—undercooking leaves a chalky flavor, overcooking reduces thickening ability by 30%.timing2-3 minutes
- ✓Add chicken broth gradually in 3-4 additions while whisking continuously to prevent lumps, as flour proteins need time to hydrate evenly and form smooth starch networks.technique
- ✓Pound chicken breasts to uniform 3/4-inch thickness instead of just cutting lengthwise—this ensures even cooking and prevents the thicker portions from being undercooked when thinner parts reach 165°F.technique3/4-inch thickness
- ✓Maintain gravy temperature at 180-185°F during simmering because higher temps cause flour proteins to break down and thin the gravy, while lower temps won't properly cook the chicken through.timing180-185°F
- ✓Use a 1:1 ratio of butter to flour by weight (not volume) for your roux—3 tbsp butter weighs about 1.5 oz, so use 1.5 oz flour for optimal thickening without grittiness.ingredient1:1 weight ratio
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
This technique creates gravy directly in the chicken drippings without washing a single extra pan—French chefs call it deglazing.
One Pan Chicken and Gravy
Indulge in the cozy comfort of our One Pan Chicken and Gravy, a dish that’s sure to warm your heart on those crisp autumn evenings! With just tender chicken, savory broth, and a splash of creamy goodness, this simple yet satisfying recipe comes together effortlessly in a single pan. Get ready to savor every bite of this deliciously rich meal that’s perfect for busy weeknights!
The Story
This American comfort classic traces back to 1930s Depression-era Kentucky, where resourceful housewives discovered that French roux technique—butter and flour cooked together—could stretch expensive chicken into a proper family feast, proving that sometimes the best fusion happens when broke Americans accidentally stumble upon classical French cooking methods while trying to make ends meet.
Regional Twist
In Louisiana's Acadiana parishes, they swap the paprika for cayenne pepper and oregano for fresh sage, creating a Cajun-spiced version that burns twice as hot.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breasts
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 2 cups (473 ml) chicken broth
- flour (to taste)
- garlic powder (to taste)
- onion powder (to taste)
- oregano (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Cut chicken breasts in half lengthwise to make them thinner.
- 2
Season the chicken with salt, pepper, and garlic powder.
- 3
In a skillet over medium high heat, melt 3 tbsp of butter.
- 4
Add 3 tbsp of flour and stir continuously until well combined and let cook for a few minutes.
- 5
Add 2 cups of chicken broth and stir well.
- 6
Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder.
- 7
When it starts bubbling, add the chicken to the skillet, ensuring it is covered in gravy.
- 8
Cover with a lid, turn the heat down to medium low, and let cook for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
- 9
Shred the chicken and serve over mashed potatoes.
💡 Pro Tips
- ✓Cook your flour-butter roux for exactly 2-3 minutes at medium heat to eliminate raw flour taste while maintaining thickening power—undercooking leaves a chalky flavor, overcooking reduces thickening ability by 30%.timing2-3 minutes
- ✓Add chicken broth gradually in 3-4 additions while whisking continuously to prevent lumps, as flour proteins need time to hydrate evenly and form smooth starch networks.technique
- ✓Pound chicken breasts to uniform 3/4-inch thickness instead of just cutting lengthwise—this ensures even cooking and prevents the thicker portions from being undercooked when thinner parts reach 165°F.technique3/4-inch thickness
- ✓Maintain gravy temperature at 180-185°F during simmering because higher temps cause flour proteins to break down and thin the gravy, while lower temps won't properly cook the chicken through.timing180-185°F
- ✓Use a 1:1 ratio of butter to flour by weight (not volume) for your roux—3 tbsp butter weighs about 1.5 oz, so use 1.5 oz flour for optimal thickening without grittiness.ingredient1:1 weight ratio