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Quick Chicken and Gravy

This quick chicken and gravy is rich, creamy, comforting, and comes together fast using simple pantry staples—perfect served over mashed potatoes for a cozy meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 521 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion chopped
  • 1.5 lbs. boneless, skinless chicken breasts cut into strips or chunks
  • 0.5 teaspoon poultry seasoning
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 3 tablespoons unsalted butter for roux
  • 3 tablespoons all-purpose flour for roux
  • 1.25 cups low-sodium chicken broth
  • 0.75 teaspoon fresh thyme chopped (or 0.25 teaspoon dried thyme)
  • 0.5 teaspoon black pepper for gravy
  • 0.25 teaspoon kosher salt for gravy
  • 1-2 tablespoons nonfat plain Greek yogurt or use sour cream
  • Hot mashed potatoes for serving

Instructions
 

Instructions

  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
  • Add chopped onion and sauté for about 5 minutes until softened.
  • Season chicken with poultry seasoning, salt, and pepper. Add to skillet and cook 4–5 minutes per side until browned and cooked through.
  • Remove chicken and onions to a plate and keep warm. Do not clean the skillet.
  • Add 3 tablespoons butter to skillet, reduce heat to medium-low. When melted, whisk in 3 tablespoons flour and cook 1 minute, whisking often.
  • Slowly whisk in 1 ¼ cups chicken broth, stirring continuously to avoid lumps. Cook 2–3 minutes until slightly thickened.
  • Add thyme, salt, and pepper to taste.
  • Return chicken and onions to skillet. Stir to coat with gravy. Cover and simmer for 3–4 minutes until chicken is cooked through.
  • Remove from heat and stir in Greek yogurt or sour cream. Serve hot over mashed potatoes.

Notes

Boneless skinless chicken thighs can be substituted if preferred. Store leftovers in airtight containers and refrigerate within 2 hours for best quality. Can be frozen up to 3 months. Reheat gently in skillet or microwave with splash of broth if needed.