Chicken and Gravy Recipe

Introduction: A Southern Classic with a Summer Twist

There’s something timeless about a good chicken and gravy recipe. It’s the kind of dish that feels like a warm hug, no matter the season. In my family, this was the meal my grandma would make when she wanted to bring everyone together tender chicken, smothered in silky gravy, piled onto mashed potatoes or spooned over a slice of toasted bread. Pure comfort.

But who says comfort food is just for cold weather? This summer-adapted version of gravy and chicken is light enough for warm evenings but still full of that rich, soulful flavor. Whether you’re cooking indoors or using a skillet on the grill, this dish brings big taste without overheating your kitchen.

Why You’ll Love This Chicken and Gravy Recipe

Total Comfort, Year-Round: Classic soul food that works beautifully even in summer.
One-Pan Wonder: Less cleanup, more flavor perfect for weeknights or relaxed weekends.
Customizable Cuts: Use thighs, breasts, or even drumsticks based on what you have.
Gravy from Scratch: Rich, savory, and made without heavy cream light enough for warmer days.
Great with Anything: Pile it on mashed potatoes, rice, or even grilled cornbread.
Family Favorite: Guaranteed to satisfy picky eaters and foodies alike.

Ingredients (Serves 5)

For the Chicken:

2 lbs bone-in, skin-on chicken thighs (or mix of thighs and drumsticks)
2 tablespoons olive oil or butter
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional, for a subtle smoky depth)

For the Gravy:

3 tablespoons all-purpose flour
2 tablespoons pan drippings (or butter)
2 ½ cups chicken broth (preferably low sodium)
½ teaspoon thyme (dried or fresh)
½ teaspoon poultry seasoning (optional)
Salt and pepper to taste

Optional Add-Ins:

1 small shallot or onion, finely minced (sautéed before making gravy)
½ cup milk or cream (for a creamier gravy twist)
Fresh parsley or chives, chopped (for garnish)

Step-by-Step Instructions

1. Season and Brown the Chicken

Pat chicken pieces dry with paper towels.
Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
Heat olive oil or butter in a large skillet over medium-high heat.
Add chicken, skin-side down, and sear for 5–6 minutes per side, until golden brown.
Remove chicken and set aside on a plate (it’ll finish cooking in the gravy).

2. Make the Gravy

Reduce heat to medium.
In the same skillet, add 2 tablespoons of drippings or butter. Whisk in 3 tablespoons of flour and stir constantly for 1–2 minutes to make a roux.
Slowly pour in chicken broth, whisking continuously to avoid lumps.
Add thyme and poultry seasoning. Simmer for 3–4 minutes until the gravy thickens slightly.

3. Simmer the Chicken

Return the browned chicken to the skillet, nestling pieces into the gravy.
Cover and simmer on low heat for 25–30 minutes, or until chicken is cooked through and tender (internal temp of 165°F).
Optional: Uncover for the last 5 minutes to thicken the gravy slightly more.

4. Garnish and Serve

Taste gravy and adjust seasoning as needed.
Garnish with chopped parsley or chives.
Serve hot with your favorite sides!

Serving Suggestions

This chicken and gravy recipe is endlessly versatile and pairs beautifully with both classic and summer-fresh sides. Here are a few of my favorites:

Classic Comfort Combos

Mashed Potatoes: The ultimate base to soak up all that golden gravy.
Buttered Rice: Light, fluffy, and perfect for gravy drizzling.
Egg Noodles: Wide, tender noodles catch every drop of sauce.

Summer-Style Pairings

Grilled Cornbread: Adds a smoky, slightly sweet element that plays beautifully with savory gravy.
Roasted Green Beans or Asparagus: Keep it seasonal and bright.
Simple Arugula Salad: Peppery greens with lemon vinaigrette balance the richness.

For a Twist:

Open-Faced Chicken and Gravy Sandwiches: Serve over thick toast or biscuits ideal for a casual backyard meal.
Mini Chicken Sliders: Shred the chicken and layer it with gravy on small buns for a fun, summery spin.

Storage Tips

This dish stores beautifully perfect for meal prep or saving leftovers from a big Sunday dinner.

Refrigeration:

Store leftover chicken and gravy in an airtight container.
Keeps well in the fridge for up to 3–4 days.
Store sides (like mashed potatoes or rice) separately to prevent sogginess.

Reheating:

Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the gravy if needed.
Microwave in 1-minute intervals, stirring between to heat evenly.

Freezing:

Yes, you can freeze it! Let it cool completely before transferring to freezer-safe containers.
Freeze for up to 2 months.
Thaw in the fridge overnight and reheat gently on the stove.

Variations: Make It Your Own

This chicken and gravy recipe is a comfort classic but there’s no rule that says you can’t have fun with it. Here are a few flavorful variations:

Southern-Style Buttermilk Chicken and Gravy

Marinate chicken in buttermilk for 4 hours.
Dredge in seasoned flour and pan-fry until golden before simmering in gravy.
Serve with biscuits or collard greens.

Garlic-Herb Summer Twist

Add fresh rosemary, thyme, and whole garlic cloves to the gravy.
Finish with lemon zest for brightness.
Serve with roasted summer squash or grilled vegetables.

Creamy Gravy Version

Stir in ½ cup of heavy cream or whole milk at the end for a velvety finish.
Great with mashed cauliflower or buttery polenta.

Mushroom Gravy Upgrade

Sauté sliced mushrooms before making the roux.
Adds a deep umami layer that pairs beautifully with bone-in chicken.

Slow Cooker Version

Brown chicken, then transfer to a slow cooker with broth and seasoning.
Cook on low 6–7 hours. Thicken gravy on the stove before serving.

🇺🇸 Chicken and Gravy: A True American Comfort Food

Few dishes speak to the heart of American home cooking like a warm, savory chicken and gravy recipe. Rooted in both Southern and Midwestern traditions, it’s a symbol of simplicity, resourcefulness, and deep comfort.

In the South, chicken and gravy is often served with biscuits, grits, or rice stretching simple ingredients into a meal big enough to feed the whole family. In the Midwest, it’s common to find it paired with mashed potatoes and green beans, forming the backbone of Sunday suppers and church potlucks.

Over time, this humble dish has become a national favorite. Whether made with skillet-seared thighs, creamy mushroom gravy, or slow-cooked in a crockpot, chicken and gravy is all about bringing people together, one bite at a time.

Cooking Tips for Perfect Chicken and Gravy

Even the most comforting dishes benefit from a few expert tricks. Here’s how to get this chicken and gravy recipe just right:

1. Pat the Chicken Dry

Dry skin = better browning. Always pat your chicken with paper towels before seasoning.

2. Use Bone-In, Skin-On Chicken

It adds more flavor to both the meat and the gravy. Plus, the skin gets beautifully golden when seared.

3. Don’t Skip the Roux

That flour-butter (or drippings) base is essential for silky, thick gravy. Cook it for 1–2 minutes to remove any raw flour taste.

4. Deglaze the Pan

After browning the chicken, scrape up those browned bits when you add broth they’re flavor gold.

5. Simmer Low and Slow

Let the chicken cook gently in the gravy. This keeps the meat juicy and helps deepen the flavor.

6. Taste and Adjust

Gravy is all about balance. Adjust salt, pepper, and herbs at the end based on your broth and personal taste.

Frequently Asked Questions

Q: Can I use boneless chicken?
A: Yes, boneless thighs or breasts work too but they cook faster. Reduce the simmering time to avoid overcooking, and be aware the flavor may be a bit lighter.

Q: What’s the best way to thicken gravy if it’s too thin?
A: Mix 1 tablespoon flour or cornstarch with 2 tablespoons cold water, then whisk into the simmering gravy and cook until thickened.

Q: Can I make this ahead of time?
A: Absolutely. It reheats very well. Store the chicken and gravy separately if you want to maintain texture.

Q: Can I make this gluten-free?
A: Yes! Swap the flour for gluten-free all-purpose flour or use cornstarch for thickening.

Q: What’s the best broth to use?
A: Low-sodium chicken broth is ideal it gives you control over seasoning. For deeper flavor, use homemade stock if you have it.

Share Your Chicken and Gravy Magic!

Did you try this chicken and gravy recipe? I’d love to hear how it turned out!

Snap a pic and tag it with #MyChickenAndGravy on Instagram or Pinterest
Drop a comment below did you add mushrooms, go cream-style, or pair it with your favorite summer side?

Every family adds their own flavor twist to this classic let’s keep the tradition going!