There’s nothing better than a plate of tender chicken smothered in rich, savory gravy, served over a mound of creamy mashed potatoes. This stovetop version keeps things simple, but the flavors are just as satisfying as a slow-cooked meal. It’s the kind of dish that warms you up from the inside out.
Why You’ll Love This Recipe?
It’s quick, comforting, and made with everyday ingredients. No need to turn on the oven or wait for hours—this stovetop method gives you juicy chicken and velvety gravy in no time. Plus, everything comes together in one pan, which means fewer dishes to wash.
Ingredients
You’ll find the full ingredient list below, but here’s a peek at what you’ll need:
- Boneless, skinless chicken breasts or thighs
- Butter and oil for searing
- Onion and garlic for depth of flavor
- Chicken broth and milk for the gravy
- Flour to thicken things up
- Mashed potatoes for serving
Searing the Chicken for Maximum Flavor
Start by heating a little butter and oil in a large skillet. Season the chicken with salt, pepper, and a touch of paprika. Sear it until golden brown on both sides—this adds a ton of flavor before we build the gravy.
Making the Rich and Creamy Gravy
In the same skillet, sauté the onions and garlic until soft and fragrant. Sprinkle in some flour, stirring constantly, to create a thick base. Slowly pour in the chicken broth, scraping up all the flavorful bits from the bottom of the pan. Let it simmer until smooth and velvety.
Simmering the Chicken Until Tender
Nestle the seared chicken back into the gravy, cover, and let it simmer gently. This step keeps the chicken juicy while infusing the gravy with even more flavor.
Serving Over Buttery Mashed Potatoes
Spoon the chicken and gravy over a generous helping of mashed potatoes. The soft potatoes soak up all that savory goodness, making each bite even better.
Expert Tips and Tricks
- If you like extra-thick gravy, mix a little cornstarch with water and stir it in at the end.
- For an even richer flavor, add a splash of heavy cream or a pat of butter to the gravy.
- Let the chicken rest for a few minutes before slicing—it’ll stay juicier.
Recipe Variations and Possible Substitutions
- Swap chicken breasts for thighs if you prefer a more tender, flavorful cut.
- Want a little heat? Add a dash of cayenne or smoked paprika.
- If you’re out of chicken broth, beef or vegetable broth will work in a pinch.
Serving and Pairing Suggestions
This dish is perfect on its own, but a side of roasted green beans or honey-glazed carrots would add a nice balance. If you’re feeling extra indulgent, serve with buttery biscuits to soak up any leftover gravy.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm everything gently in a skillet over low heat, adding a splash of broth or milk to keep the gravy smooth. Avoid microwaving for too long—it can dry out the chicken.
FAQs
Can I use rotisserie chicken?
Yes! Just shred it and add it directly to the gravy to warm through.
How do I prevent the gravy from getting lumpy?
Whisk constantly when adding the broth, and make sure the flour is fully combined before pouring in liquid.
Can I make this ahead of time?
Absolutely. The gravy actually gets better as it sits. Store it separately from the chicken and mashed potatoes for the best texture.
What’s the best way to mash potatoes?
Use a potato ricer for the smoothest texture, or mash by hand for a more rustic feel.
Conclusion
This stovetop chicken and gravy is everything you want in a cozy, home-cooked meal—hearty, satisfying, and made with simple ingredients. Whether it’s a weeknight dinner or a Sunday supper, it’s the kind of dish that feels like a warm hug on a plate.
Print
Creamy Stovetop Chicken Gravy Over Fluffy Mashed Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty dish is the perfect comfort food! Tender, pan-seared chicken is simmered in a flavorful homemade gravy and served over buttery mashed potatoes.
Ingredients
For the Chicken & Gravy:
- 2 large boneless, skinless chicken breasts (or 4 small)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium)
- 1/2 cup whole milk (or heavy cream for richer gravy)
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- 1 tbsp fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
- 2 lbs russet or Yukon gold potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1/2 cup whole milk (or heavy cream for extra richness)
- 1/2 cup sour cream (optional, for extra creaminess)
- Salt & black pepper to taste
Instructions
- Prepare the Mashed Potatoes:
- Boil the potatoes in a large pot of salted water until fork-tender (about 15 minutes).
- Drain and return to the pot. Mash with butter, milk, sour cream (if using), salt, and pepper until smooth and creamy. Cover and keep warm.
- Cook the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove from the pan and set aside.
- Make the Gravy:
- In the same pan, melt butter and whisk in flour, cooking for 1 minute to remove the raw taste.
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Add milk, Worcestershire sauce, and thyme. Simmer until thickened (about 5 minutes).
- Return the chicken to the skillet and let it simmer in the gravy for 5 more minutes.
- Serve:
- Spoon the mashed potatoes onto plates, top with chicken, and generously ladle the gravy over everything.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, add a splash of white wine to the gravy while simmering.
- If the gravy is too thick, thin it with a little more broth or milk.
- Serve with roasted vegetables or buttered green beans for a complete meal.
Nutrition
- Calories: ~480
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
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