Description
This Quick Chicken and Gravy recipe offers a comforting and delicious meal perfect for busy weeknights. Tender, seasoned chicken breasts are sautéed with onions, then smothered in a rich, creamy homemade gravy made with fresh thyme and Greek yogurt for added tang and creaminess. Served over hot mashed potatoes, this dish combines simple ingredients and straightforward techniques for a satisfying, classic dinner.
Ingredients
Scale
For the Chicken and Onions
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into strips or chunks
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium chicken broth
- 3/4 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1-2 tablespoons nonfat plain Greek yogurt (or sour cream)
To Serve
- Hot mashed potatoes
Instructions
- Sauté the Onions: Heat the butter and olive oil in a large skillet with a lid over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Season the Chicken: While the onions cook, season the chicken pieces on both sides with poultry seasoning, kosher salt, and black pepper.
- Brown the Chicken: Increase the skillet heat to medium-high and add the chicken pieces. Cook for 4-5 minutes on the first side until nicely browned, then flip and cook for another 2-3 minutes on the other side until browned.
- Remove Chicken and Onions: Take the chicken and onions out of the pan and keep them warm to prepare the gravy.
- Prepare the Gravy Base: Reduce heat to medium-low and add the butter to the same skillet. Once melted, stir in the flour and whisk continuously to form a roux, cooking for 1 minute to eliminate the raw flour taste.
- Add Broth and Seasoning: Gradually whisk in the chicken broth until the mixture is smooth and combined without lumps. Add thyme, salt, and pepper to the gravy mixture.
- Thicken the Gravy: Let the gravy simmer gently over medium-low heat for 2-3 minutes until it thickens slightly.
- Combine Chicken with Gravy: Return the cooked chicken and onions to the skillet and stir to coat everything evenly with the gravy.
- Simmer to Finish Cooking: Cover the skillet with a lid or a baking sheet and simmer for 3-4 minutes until the chicken is fully cooked through.
- Finish with Greek Yogurt: Remove the skillet from heat, stir in Greek yogurt or sour cream to add creaminess and subtle tang.
- Serve: Spoon the chicken and gravy generously over hot mashed potatoes and enjoy your hearty meal.
Notes
- Using Greek yogurt instead of sour cream lightens the dish and adds protein.
- For thicker gravy, cook an extra minute or two before adding chicken back.
- Fresh thyme adds brighter flavor but dried thyme works well too.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
- Serve with mashed potatoes or rice to soak up the delicious gravy.
