Chicken and Gravy Stovetop is the perfect answer to those weeknights when you’re craving a soul-warming meal without hours of effort. Imagine tender chicken tucked into a silky gravy, all bubbling away in one pan on your stove. This classic comfort dish has a way of gathering everyone around the table, eager for that first (and second!) helping. Whether you’re a newbie in the kitchen or a seasoned home chef, it’s the kind of recipe that never fails to satisfy, and it just might become your new go-to favorite. Let’s walk through everything you need to create a Chicken and Gravy Stovetop that’s hearty, creamy, and absolutely irresistible.

Chicken and Gravy Stovetop Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Chicken and Gravy Stovetop is how it transforms simple, everyday ingredients into something truly special. Each item in this recipe brings its own touch of flavor, richness, or color—so don’t skip the little details!

Chicken Breasts or Thighs (1.5 pounds): Choose boneless, skinless pieces for the ultimate tenderness and easy eating. Thighs add extra juiciness; breasts keep it leaner.
Olive Oil (1 tablespoon): This helps the chicken brown beautifully and adds a subtle richness to the dish.
Garlic Powder (1 teaspoon): A quick way to layer savory depth without peeling fresh garlic.
Onion Powder (1 teaspoon): For classic chicken-and-gravy flavor in every bite.
Salt (1 teaspoon): Enhances all the other seasonings and lifts the whole dish.
Black Pepper (½ teaspoon): Brings gentle warmth and balance.
Poultry Seasoning (1 teaspoon): This blend ties in herbs like sage and thyme, giving your gravy big, bold flavor.
All-Purpose Flour (2 tablespoons): Essential for thickening that luscious gravy, but use gluten-free if needed!
Chicken Broth (2 cups): Builds a savory base for the gravy—opt for low-sodium if you like you to control saltiness.
Milk or Heavy Cream (½ cup): Cream adds richness; milk keeps things lighter. Your call!
Butter (1 tablespoon): Adds plenty of silkiness and perfect flavor to the roux.
Fresh Parsley (optional): A sprinkle of green brings brightness and a pop of color at the finish.

How to Make Chicken and Gravy Stovetop

Step 1: Season the Chicken

Start by generously seasoning your chopped chicken pieces with garlic powder, onion powder, salt, black pepper, and poultry seasoning. Toss them well, making sure every chunk is coated. This quick step guarantees that every bite of Chicken and Gravy Stovetop bursts with flavor right from the start.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium heat. As soon as the oil shimmers, add your seasoned chicken. Let it cook, stirring occasionally, until the pieces are golden on all sides and fully cooked through—this usually takes about 6 to 8 minutes. The sizzling brings out deep, delicious flavors you’ll notice in the final dish.

Step 3: Make the Roux

Remove the chicken and set it aside so it stays juicy. In the same skillet, toss in the butter and let it melt. Sprinkle over the flour and whisk constantly for a minute or so. This forms that magical roux, which gives your Chicken and Gravy Stovetop its velvety body—no lumps welcome!

Step 4: Build the Gravy

While whisking, slowly pour in the chicken broth. Take your time—adding a little at a time avoids lumps and makes for a smooth sauce. Pour in the milk or heavy cream and keep whisking as the gravy thickens, usually about 3 to 5 minutes. The aroma will let you know you’re on the right track.

Step 5: Bring It All Together

Return the chicken (and any tasty juices) back to the skillet, stirring to coat each piece in that rich, creamy gravy. Let everything simmer gently for about 5 minutes. This last bit of heat helps every flavor meld into a cozy, comforting meal that’s impossible to resist.

How to Serve Chicken and Gravy Stovetop

Garnishes

A quick sprinkle of fresh parsley right before serving makes your Chicken and Gravy Stovetop look and taste extra fresh. For something a little fancier, try a dusting of paprika for color or a shower of finely sliced green onions for a pop of zip.

Side Dishes

This is a meal with a built-in excuse to break out your favorite comfort-food sides. Fluffy mashed potatoes are the classic base for catching every drip of gravy, but buttery rice or split biscuits work beautifully too. For a colorful finish, pair with roasted veggies, crisp steamed green beans, or a simple green salad.

Creative Ways to Present

You can serve Chicken and Gravy Stovetop family-style in a big skillet right at the table, or go for individual bowls over rice or mashed potatoes for an extra-cozy touch. For gatherings, ladle the chicken and gravy over warm biscuits for an irresistible brunch or casual dinner platter.

Make Ahead and Storage

Storing Leftovers

Chicken and Gravy Stovetop is just as delightful the next day! Let leftovers cool, then transfer them to an airtight container. Store in the fridge for up to 3 days—just long enough to reheat and relive that comfort.

Freezing

If you’ve made a double batch, lucky you! Let everything cool to room temperature, then pack into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results; the gravy may need a quick stir to become smooth again.

Reheating

Gently rewarm Chicken and Gravy Stovetop in a skillet over low heat, adding a splash of broth or milk if the sauce is a bit thick. You can also microwave single portions, stirring halfway through to ensure even heating. Just don’t let it boil, to keep the gravy silky.

FAQs

Can I make Chicken and Gravy Stovetop with rotisserie chicken?

Absolutely! Using rotisserie chicken is a game changer for busy nights. Simply shred or chop the chicken, add it after you’ve finished making the gravy, and let it heat through for a few minutes. It’s a fantastic shortcut that doesn’t sacrifice flavor.

Should I use heavy cream or milk for the gravy?

Either works well in Chicken and Gravy Stovetop. Heavy cream will give you a richer, more luxurious sauce, while milk keeps things lighter. Use what fits your mood or what you have on hand. For a middle ground, try half-and-half!

How do I make Chicken and Gravy Stovetop gluten-free?

This recipe is easy to adapt! Just swap in your favorite 1:1 gluten-free flour blend and make sure your chicken broth is certified gluten-free. The result will be just as creamy and delicious.

Can I add vegetables?

Definitely! Sautéed mushrooms or onions are a delicious addition for extra depth. You can also stir in frozen peas or baby spinach right before serving for a pop of color and nutrition without any extra fuss.

What’s the best way to tell if the chicken is done?

Your chicken pieces should be golden outside and cooked to an internal temperature of 165°F. They shouldn’t be pink in the center. If you’re unsure, just slice into the thickest piece to check.

Final Thoughts

Chicken and Gravy Stovetop is the kind of dish that takes you straight to your comfort zone, delighting taste buds and warming bellies every time. I hope this recipe finds a spot in your regular rotation and brings you the same cozy joy it brings to my table. Treat yourself and give Chicken and Gravy Stovetop a try tonight—you’ll be amazed at just how delicious dinner can be.

Chicken and Gravy Stovetop Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Warm up your kitchen with this comforting Chicken and Gravy Stovetop recipe. Tender chicken in a rich, savory gravy, perfect for serving over mashed potatoes, rice, or biscuits.

Ingredients

Scale

Chicken:

1.5 pounds boneless, skinless chicken breasts or thighs, cut into chunks
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon poultry seasoning

Gravy:

2 tablespoons all-purpose flour
2 cups chicken broth
½ cup milk or heavy cream
1 tablespoon butter

Garnish:

Fresh parsley for garnish (optional)

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Instructions

Season the chicken: Season chicken pieces with garlic powder, onion powder, salt, pepper, and poultry seasoning.
Cook the chicken: Heat olive oil in a skillet, cook chicken until golden and cooked through. Remove and set aside.
Make the gravy: In the same skillet, melt butter, add flour, whisk to form a roux. Slowly pour in chicken broth while whisking. Add milk/cream and cook until thickened.
Combine and simmer: Return chicken to skillet, stir to coat with gravy. Simmer on low for 5 minutes. Garnish with parsley and serve hot.