This chicken breasts with gravy recipe delivers juicy, golden-brown pan-seared chicken and rich homemade gravy—all made in one pan. It’s the kind of comforting, satisfying meal the whole family will love. Even better? It comes together in just 30 minutes using only three main ingredients. This recipe is also ideal for hectic weeknights when you’re looking for a warm and hearty meal without the hassle!
If you love 30-minute meals as much as we do, then this one’s going straight to the top of your dinner rotation. There’s just something incredibly comforting about chicken breasts and gravy. Even better, when you can get a homemade dinner on the table faster than it takes to order and pick up takeout, it’s not just convenient—it’s a total win.
While pan-seared chicken breast can sometimes turn out dry or bland, this method ensures a flavorful, tender result every time. By pan searing the breasts in a hot skillet, the outside of the poultry becomes beautifully caramelized and flavorful. As a result, the juices stay sealed inside, making every bite incredibly moist and tender. To top it all off, the rich, savory gravy is made right in the same pan, using all those flavorful brown bits left behind for maximum depth. It’s a no-fuss, flavor-packed sauce that brings everything together beautifully.
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Why We Love This Chicken Breasts and Gravy
- Quick and Easy
In our busy lives, who doesn’t appreciate a delicious meal that can be whipped up in just half an hour? That’s why this recipe is ideal for busy weeknights—when you need to get something satisfying on the table quickly, yet don’t want to sacrifice flavor or quality. Plus it only requires simple ingredients. - Comfort Food Bliss
There’s something incredibly comforting about tender meat smothered in rich, savory gravy. It’s a classic, home-cooked dish that brings warmth and nostalgia with every bite. Perfect for family dinners or when you need a little culinary hug just like our smothered chicken recipe. - Versatile and Budget-Friendly
This chicken breasts and gravy recipe doesn’t require any fancy or expensive ingredients, making it a great option for families looking to keep their grocery bills in check. Plus, it’s versatile enough to pair with various sides like mashed potatoes, rice, or a fresh salad, ensuring everyone at the table is happy.
Ingredient Notes and Substitutions
- Chicken: We use skinless, boneless breasts, but you can use skin-on pieces if you don’t mind the extra calories and fat.
- Seasoning: Black pepper and kosher salt is used to add flavor to our recipe. However, you can also add your favorite blend of seasonings. Good choices are dried Italian seasoning, paprika, dried thyme, garlic powder, dried oregano, or dried basil.
- Olive oil: Used for searing and to keep the meat from sticking to the pan. You can use any cooking oil of your choice, such as avocado oil, vegetable, grapeseed, or even ghee or butter.
- Gravy: We use stock, cornstarch, and butter to make the gravy that complements this chicken and gravy recipe.
Recipe Variations
- Creamy mushroom gravy: Add sautéed mushrooms to the pan before pouring in the gravy for an earthy twist.
- Garlic and herb version: Stir in fresh rosemary, thyme, or garlic for an herby flavor boost.
- Cheesy gravy: Whisk in a handful of shredded cheddar at the end for a rich, cheesy gravy.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for heat.
- Southern-style: Use a splash of milk in the slurry and add a bit of butter for a richer, creamier version that will melt into mashed potatoes.
Equipment Used in This Recipe
- 12-inch Stainless Skillet
- Balloon Whisk
- Tongs
- Meat Tenderizer or Rolling Pin
- Pastry Brush
- Meat Thermometer
How to Make Pan-Seared Chicken Breast
- Prep the chicken
Pat chicken breasts dry and let them rest for 10 minutes. Flatten them to an even thickness using a meat mallet between plastic wrap. - Use a heavy-bottomed, stainless steel skillet.
This is not the time to use a non-stick skillet. In fact, you want as much contact with the hot pan as possible. - Be sure the meat is dry.
Excess moisture will prevent the meat from getting that perfect golden brown crust that you want. So, use paper towels to pat the meat completely dry.
- Pound them to an even thickness.
After you’ve thoroughly dried the breasts, use a meat mallet to pound them flat. This procedure will help them to cook quicker and more evenly. - Season and sear
Brush each side with olive oil. Season with salt and pepper. Next, heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Sear chicken, rounded side down, for 4 minutes. Flip and cook another 4 minutes. - Heat and temperature are key!
After the meat is seared, turn down the heat for the rest of the cook time. This step prevents overcooking, which will dry out the meat.
If you’re looking for another chicken dish to try, check out our blackened tenders recipe. The simple spices give a delicious New Orleans Cajun flavor. You may also want to try our Bisquick tenders and baked chicken tenderloins in the oven.
If you love to pan fry, pan seared chicken thighs is a great option for you.
- Cover the skillet with a lid.
As you continue cooking on low in the skillet, cover the pan to keep the moisture inside. This ensures that there are juices in the meat and pan for your chicken and gravy. - Let the pan seared breasts rest before serving.
To keep the chicken breasts moist, let them rest for at 5-10 minutes before serving. This is the perfect time to finish making the meal!
For more tips on pan searing (including video prep), see our chicken piccata Cheesecake Factory recipe.
For the gravy
- In a small bowl, mix chicken broth and cornstarch to create a slurry.
- Use the same skillet you cooked the poultry in – the drippings make a fantastic, creamy and flavor-packed gravy.
- Add butter to the skillet over medium heat. When melted, whisk in the slurry and bring to a boil. Deglaze pan using a wooden spoon to scrape up the browned bits.
- Deglaze the pan. When you sear any type of meat, whether it’s a Dutch oven pot roast, pork tenderloin, steak, or poultry, little bits of food are left behind on the bottom of the pan. That ‘fond’ is full of flavor, so use it as the base for your gravy!
- Simmer the gravy for 3 minutes until thickened. Remove from heat and spoon over pan-seared chicken breast to serve.
🎯 TFN Pro Tip
To maintain your skillet’s quality, always let it cool down before cleaning to avoid warping. Use a soft sponge or brush with mild dish soap to gently remove food residue without scratching the surface. For stubborn stains, create a paste using baking soda and water, applying it to the affected area and scrubbing lightly. Finally, thoroughly dry the skillet to prevent rust, and consider seasoning it with a light coat of oil to maintain its non-stick properties.
Serving Suggestions
Potatoes are a popular starch to serve with chicken breasts with gravy. For something a bit heartier, we recommend making Instant Pot casserole. Our sourdough stuffing recipe is perfect for a holiday-inspired meal and goes wonderfully with the homemade pan gravy from this recipe. And you should definitely have a basket of fresh, hot buttermilk drop biscuits or some French bread on the dinner table! Need something sweet after a wonderfully hearty, savory meal? Give this quick Bisquick Strawberry Cobbler a try!
Recipe FAQs
Pan seared chicken breasts are a great protein to use for make-ahead meals. When sealed in airtight containers, they last 4 days in the fridge and 3 months in the freezer.
It takes about 4-5 minutes per side to cook poultry to a safe internal temperature of 165°F. However, the cook time may vary depending on the size and thickness of your chicken breasts. To be sure it’s cooked properly, use a meat thermometer to check the internal temperature at the thickest portion of the meat.
Yes! Boneless, skinless chicken thighs work great and stay juicy. Just adjust the cooking time slightly.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the gravy.
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Chicken Breasts with Gravy
Equipment
- stainless skillet - 12-inch
- balloon whisk
- food tong
- meat tenderizer
- instant-read meat thermometer
Ingredients
- 1 ½ pounds boneless skinless chicken breasts (4 breasts, 6 ounces each)
- ½ teaspoon freshly ground black pepper divided
- 1 teaspoon kosher salt divided
- 2 tablespoons olive oil divided
For Pan Gravy
- ½ cup cold low sodium chicken stock
- 2 teaspoons cornstarch
- 1 tablespoon butter
Optional Garnish
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Pat the breasts dry with paper towels. Set aside for 10 minutes to bring them to room temperature.
- Place breasts between sheets of plastic wrap. Using the flat side of a meat tenderizer or a rolling pin, flatten breasts to an even thickness of 1 to 1.5 inches. Remove and discard top piece of plastic wrap.Use a pastry brush to apply 1 Tbsp of olive oil to the tops and bottoms of chicken pieces, and season each with some of the salt and pepper.
- Heat a large stainless-steel skillet over medium-high heat. Add 1 Tbsp of olive oil to the pan and swirl to coat. When oil is shimmering, place chicken in pan, top (rounded) side down, and cook on medium-high without moving the pieces for 4 minutes. Use tongs to flip breasts over and cook for another 4 minutes. Turn heat down to low, cover skillet with its lid and let breasts cook for 5 minutes.
- Check the internal temperature of the meat with a thermometer. Chicken is done when the internal temperature is at least 163º F. Remove it from the pan and transfer it to a plate or platter. Lightly cover the the plate with foil and let chicken rest while preparing the gravy.
Make the Gravy
- In a small bowl, make a slurry by stirring together cold chicken broth and cornstarch until smooth. Add butter to the skillet you cooked the meat in and set over medium-high heat. When butter has melted, whisk in the cornstarch slurry. Bring mixture to a boil, then deglaze the pan by using a wooden spoon or spatula to scrape the bottom of the pan to loosen the browned bits.
- Reduce heat to medium-low and simmer gravy for 3 minutes, or until thickened. Remove pan from heat. Spoon gravy over the meat before serving.
Notes
- Creamy mushroom gravy: Add sautéed mushrooms to the pan before pouring in the gravy for an earthy twist.
- Garlic and herb version: Stir in fresh rosemary, thyme, or garlic for an herby flavor boost.
- Cheesy gravy: Whisk in a handful of shredded cheddar at the end for a rich, cheesy gravy.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for heat.
- Southern-style: Use a splash of milk in the slurry and add a bit of butter for a richer, creamier version that will melt into mashed potatoes.
- This recipe can be kept in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
- Freeze the chicken and gravy together in a freezer-safe container. Thaw in the fridge overnight before reheating.
Nutrition
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Sharon Chen says
Classic recipe, done right! Thanks for the tips shared here!