Ingredients for Chicken and Gravy Stovetop

• Boneless, Skinless Chicken Breasts or Thighs: The star protein for this ultimate comfort dish. Cut into even pieces for uniform cooking, ensuring tender, juicy chicken.
• Low Sodium Chicken Broth: Forms the essential liquid base for rich, flavorful homemade gravy. Use low-sodium to control overall seasoning.
• All-Purpose Flour: Crucial for thickening the gravy, creating a smooth, velvety consistency. Cook the roux thoroughly to avoid raw flour taste.
• Unsalted Butter: The foundation of our roux, providing richness and a beautiful golden color. Unsalted allows precise salt adjustments.
• Yellow Onion: An aromatic base that adds foundational sweetness and depth to the gravy. Dice finely for even distribution.
• Whole Milk: Adds a creamy, luscious texture, making the gravy truly comforting. Warm milk slightly before adding to prevent lumps.
• Garlic: Infuses the dish with pungent, aromatic flavor, complementing the chicken beautifully. Mince finely to release maximum flavor.
• Celery: Contributes a subtle, earthy flavor and aromatic depth to the gravy. Dice small so it melts into the sauce.
• Worcestershire Sauce: A secret weapon for adding a complex, umami-rich depth of flavor. Don’t skip this for the best homemade gravy.
• Kosher Salt: Essential for seasoning the chicken and gravy, balancing all the flavors. Season gradually and taste often.
• Freshly Ground Black Pepper: Adds a sharp, pungent kick and enhances the overall flavor profile. Grind fresh for superior taste.
• Dried Thyme: A classic herb that pairs perfectly with chicken, adding an earthy, savory note. Rub between fingers to release aroma.
• Fresh Parsley: Provides a vibrant, fresh finish and a pop of color. Stir in at the very end for maximum impact.

How to Make Chicken and Gravy Stovetop

Sauté Base:

Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and celery; cook until softened, about 5-7 minutes. Stir in minced garlic for one minute until fragrant, building a delicious base.

Brown Chicken:

Add chicken pieces to the pot and cook until lightly browned on all sides. Season with salt, pepper, and dried thyme. This initial browning adds depth to your ultimate Chicken and Gravy Stovetop.

Build Gravy:

Pour in chicken broth and Worcestershire sauce, bringing it to a gentle simmer. In a separate bowl, whisk the flour into the milk until smooth. This slurry is key to a lump-free, rich gravy.

Thicken & Simmer:

Gradually whisk the milk-flour slurry into the simmering broth, stirring constantly. Continue to cook until the gravy thickens to your desired consistency. Reduce heat and simmer gently for 10-15 minutes.

Finish Cooking:

Ensure the chicken is cooked through and tender, and the gravy flavors have fully melded. Taste and adjust seasonings as needed. This ensures every bite of your Chicken and Gravy Stovetop is perfect.

Garnish & Enjoy:

Stir in fresh chopped parsley just before serving. Ladle this warm, comforting Chicken and Gravy Stovetop over your favorite sides like mashed potatoes or biscuits. Pure comfort awaits your family!

How to Store Chicken and Gravy Stovetop

To properly store leftover Chicken and Gravy Stovetop, refrigerate it promptly in an airtight container for up to 3-4 days. Beyond this, the chicken can dry out and the gravy’s texture might separate; don’t do what I did and keep it too long! It won’t be fresh. Always watch for any off-smells or changes in appearance as signs of spoilage.

This dish is also excellent for making ahead. Prepare the entire meal and refrigerate in an airtight container for up to 3-4 days. When gently reheating on the stovetop or in the microwave, a splash of milk or chicken broth can help restore the gravy’s creamy consistency if it has thickened too much.

What to Serve with Chicken and Gravy Stovetop

Ladle this comforting Chicken and Gravy Stovetop generously over your favorite sides. For a beautiful presentation, garnish with a sprinkle of fresh parsley. It’s perfect served warm alongside creamy mashed potatoes or fluffy biscuits. A glass of crisp white wine would pair wonderfully, allowing everyone to truly enjoy this hearty meal.

Personally, I love to serve this over a generous scoop of buttery mashed potatoes. The rich gravy soaks into every crevice, creating the perfect bite of pure comfort. It’s truly how I enjoy it most.

Frequently Asked Questions

→ How do I prevent lumpy gravy in this Ultimate Chicken and Gravy Stovetop recipe?

Whisking the milk-flour slurry completely smooth before adding it is crucial. Stir continuously as you gradually whisk it into the simmering broth. This ensures a silky, lump-free consistency, avoiding my past mistakes with concrete-like gravy.

→ Can I use bone-in chicken or other cuts for The Ultimate Chicken and Gravy Stovetop?

You can use bone-in, skin-on chicken, but it will increase cooking time significantly. Adjust browning and simmering until cooked through. Boneless, skinless is best for quick stovetop cooking and tender results, as intended here.

→ Can I freeze leftover Stovetop Chicken & Gravy for later meal prep?

Freezing is generally not recommended for this dish. Gravy made with a milk-flour slurry tends to separate and become grainy upon thawing, affecting the texture. It’s best enjoyed fresh or refrigerated for 3-4 days.

→ Can I make this Stovetop Chicken and Gravy recipe gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) for the slurry. The cooking method remains the same for a delicious, gluten-free gravy.

→ How do I adjust the recipe if I need to double or halve The Ultimate Chicken and Gravy Stovetop?

Doubling or halving is straightforward; simply adjust all ingredient quantities proportionally. For larger batches, use a bigger pot to avoid overcrowding, ensuring even cooking and browning for best results.