Description
Savor the rich, comforting flavors of Homestyle Chicken and Gravy, a classic Southern dish featuring tender bone-in, skin-on chicken cooked to crispy perfection and smothered in creamy, savory gravy. Perfect for family dinners any night of the week, this simple recipe uses pantry staples and offers versatile variations to suit any taste or dietary preference.
Ingredients
Units
Scale
Chicken
- 4–6 bone-in, skin-on chicken thighs or breasts
Gravy
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Optional Herbs and Variations
- Fresh thyme or parsley, for garnish
- Olive oil (substitute for butter in dairy-free version)
- Cayenne pepper or smoked paprika (for spicy kick)
- Mushrooms, peas, or carrots (for vegetable boost)
- Rosemary or sage (alternative herbs)
- Low-fat milk (for lightened-up version)
Instructions
- Prepare and Season the Chicken: Pat the chicken dry with paper towels to ensure a crispy skin. Generously season all sides with salt, pepper, garlic powder, and onion powder to create an evenly flavorful base.
- Brown the Chicken: Heat butter in a large skillet over medium heat. Add the chicken pieces skin-side down and cook until golden brown and the skin is crisp, about 5 to 7 minutes per side. This step locks in moisture and develops incredible flavor.
- Remove Chicken and Make the Gravy Base: Transfer the browned chicken to a plate. In the same skillet, add more butter if needed and whisk in the flour. Cook the roux until it is lightly golden, avoiding a raw flour taste without darkening the gravy color.
- Add Broth and Milk: Slowly pour in the chicken broth and milk while whisking continuously to prevent lumps. Bring the mixture to a simmer; it will thicken into a creamy, smooth gravy within minutes.
- Return Chicken to Skillet and Simmer: Place the browned chicken back in the skillet with the gravy. Cover and simmer gently for 20 to 25 minutes, until the chicken is fully cooked, tender, and the flavors meld beautifully.
Notes
- Pat dry chicken thoroughly to ensure crisp skin.
- Use bone-in, skin-on chicken for the best flavor and juiciness.
- Cook the roux carefully to avoid raw flour taste or dark gravy color.
- Whisk constantly when adding liquids to keep gravy smooth and lump-free.
- Simmer gently and slowly to tenderize chicken and deepen flavors without burning.
- Leftovers keep up to 3 days refrigerated and freeze well up to 2 months.
- Reheat gently adding broth or milk if gravy thickens too much.
- Dairy-free, gluten-free, spicy, and lightened-up variations easily adapt the recipe.
Nutrition
- Serving Size: 1 serving (1-2 chicken pieces with gravy)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 110mg