Chicken Breasts with Gravy

Dinner plate of cooked poultry, mashed potatoes and green beans.

4.95 from 18 votes

This chicken breasts with gravy recipe is fast, flavorful, and perfect for weeknights. Make juicy pan-seared chicken breast in just 30 minutes!

Prep Time3

Cook Time16

resting time10

Total Time29

Course: Entree

Cuisine: American

Servings: servings

Calories: 231kcal

Author: Renae Gerhardstein

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

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.

TFN Pro Tips:

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.

Storing Instructions

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.

To make Chicken with Pan Gravy ahead of time:

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.

Nutrition