Chicken Pan Gravy (Printable Recipe Version)
Juicy chicken smothered in velvety gravy with sweet, browned onions—super cozy and easy for busy days.
# Ingredients You’ll Need:
→ Main Components
01 -
2 big chicken breasts
02 -
Freshly cracked black pepper, as much as you like
03 -
A pinch or two of salt
→ Breading and Seasoning
04 -
65 grams all-purpose flour
05 -
1 tablespoon onion powder
06 -
1/2 tablespoon paprika
07 -
1/2 teaspoon cayenne pepper
08 -
1 tablespoon garlic powder
→ Pan-Frying
09 -
2 tablespoons butter
10 -
2 tablespoons olive oil
→ For the Gravy
11 -
240 millilitres chicken stock
12 -
1 teaspoon Worcestershire sauce
13 -
60 millilitres heavy cream
14 -
1 onion (medium to large), sliced thin
# Steps to Make It:
01 -
Give it a taste, sprinkle in pepper and salt if you think it needs anything else, then dig in while it's hot.
02 -
Gently place the chicken back in with the gravy. Let it bubble away softly for about 5 to 7 minutes until the chicken's cooked through (aim for 74°C inside) and the sauce gets a bit thicker. Turn the heat up slightly if it isn’t bubbling.
03 -
Splash in the Worcestershire and chicken broth. As you stir, scrape up all the bits stuck on the pan so they melt into the sauce. Pour in the heavy cream and mix until it looks smooth.
04 -
When the onions are jammy, shake in those 2 saved tablespoons of seasoned flour. Keep stirring for a minute to get rid of that raw flour taste.
05 -
With the heat on low, toss in the butter until it melts. Add the onions and let them cook, giving them a stir now and then, until they're soft and turn a deep gold—plan for about 15 to 20 minutes. If they go brown too fast, turn the heat down more.
06 -
Grab your skillet and warm up the olive oil over a medium-high flame. Lay the coated chicken cutlets in the pan. Cook about 5 minutes per side so they're golden but not totally finished. Move them to a plate and set aside.
07 -
Put the extra flour mix on a plate. Press the chicken cutlets into the flour, covering both sides. Shake off any extra and toss that out.
08 -
In a mixing bowl, stir together your flour, onion powder, paprika, cayenne, and garlic powder until really mixed. Scoop out 2 tablespoons and put them in a smaller bowl for the sauce later.
09 -
Take each chicken breast and slice them flat right through the middle, so you get four thinner pieces. Sprinkle both sides with salt and throw on some pepper.
# Extra Information:
01 -
Dial back the cayenne if you're not into spice. Chicken thighs will work, too—just cook them longer until they're nice and soft.
02 -
You'll toss out some of the seasoned flour after dredging, so any nutrition facts only count about a quarter cup of flour overall.