Chicken and Gravy is a comforting dish that effortlessly combines tender chicken with a rich, savory gravy. This recipe utilizes simple ingredients like mushrooms, garlic, and our signature Roasted Chicken Rub in a simple, but timeless preparation that is perfect for a hearty meal. This dish is not only the perfect comfort food, but also easy to prepare, making it ideal for both weeknight dinners and special occasions.
Chicken and Gravy Recipe
Sometimes, you need a simple down-home meal with easy ingredients, and this recipe has all of the above. Comfort food at its best. It also made great leftovers, and we had it for lunch for a couple of days after we made it.
Also – this recipe features our brand new Roasted Chicken Rub (available soon), which adds incredible flavor to both the chicken and the pan gravy. If you don’t have yours yet, you can use whatever chicken rub you have around or mix up a batch of your own with some salt, pepper, garlic powder, onion powder, ground thyme, and a little paprika.
Why you’ll love this dish…
- Flavorful and Comforting: The combination of tender chicken and rich gravy is the ultimate comfort food.
- Easy to Customize: This dish can be easily adjusted with different spices or additional ingredients like onions or bell peppers.
- Perfect for Any Occasion: Suitable for a casual family dinner or as part of a more elaborate meal.
- Quick to Make: From start to finish, this meal can be on the table in under an hour.
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Chicken and Gravy shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boneless Skinless Chicken Tenders
- Cubed Mushrooms
- Roasted Chicken Rub
- Flour
- Salt
- Olive Oil
- Butter
- Crushed Garlic
- Chicken Stock
- Corn Starch
- Cold Water
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How to make Chicken and Gravy
Wondering what you’re getting yourself into when you make this dish? Here’s a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you’re cooking.
- Season the chicken tenders with salt, then dredge in a mixture of roasted chicken rub and flour.
- In a pan, heat olive oil and cook the chicken until browned on both sides, then set aside.
- In the same pan, melt butter and sauté mushrooms until browned. Add chicken stock and bring to a simmer.
- Return the chicken to the pan, ensuring it is submerged in the gravy, and simmer for five minutes.
- Mix corn starch with cold water and stir into the pan until the gravy thickens. Adjust seasoning with salt.
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Chicken and Gravy FAQ
How can I store Chicken and Gravy?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and gravy a day in advance and reheat it before serving, stirring well to maintain the gravy’s creamy texture.
Are there any substitutions I can make?
Absolutely! For a gluten-free version, use cornstarch instead of regular flour. If you haven’t picked up our Roasted Chicken Rub yet, you can use whatever you favorite chicken rub is that you have in the house.
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Serve this with…
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Chicken and Gravy
Ingredients
- 2 pounds boneless skinless chicken tenders
- 2 cups cubed mushrooms
- 1 tablespoon OWYD Roasted Chicken Rub (or your favorite chicken rub)
- 1/4 cup flour
- 1 teaspoon salt divided
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves crushed garlic
- 2 cups chicken stock
- 3 tablespoons corn starch
- 1/2 cup cold water
Instructions
- Spread your chicken tenders out and sprinkle 1/2 teaspoon of your salt onto the chicken.
- Mix the chicken rub and the flour together in a bowl.
- Dredge the chicken tenders through the flour, making sure to get a thin even coat over the surface of the chicken pieces.
- Shake any of the flour dredge off of the chicken back into the bowl.
- Get out a large sauté pan and preheat it over medium-low heat.
- Add the olive oil to the pan, and when it is hot, lay the chicken down flat in the pan and cook until it starts to brown.
- Once it has browned on one side, flip the pieces over and brown the other side.
- Do not overfill the pan with chicken. There should be a little space between each piece. You may have to cook the chick in batches.
- Once all the chicken is browned, remove it from the pan and set aside.
- Add the butter to the pan and let it melt.
- Add in the mushrooms and cook until the edges begin to turn brown.
- Add the chicken stock to the pan and bring to a simmer.
- Lay the chicken pieces into the pan and bring back to a simmer. Push the chicken down into the sauce to make sure it cooks through as it may not be fully cooked after the browning step.
- Let simmer for five minutes.
- Mix the corn starch and cold water together and slowly stir into the pan until it thickens.
- Add in the rest of the salt to taste. How much you need depends on how salty your chicken broth is.
- Garnish with parsley or green onions.
- Serve over potatoes or rice.