Chicken and Gravy Recipe is the kind of meal you turn to when you need something dependable, filling, and full of real flavor.

There’s nothing fancy about chicken and gravy, and that’s exactly why it works. Tender, seasoned chicken simmered in a rich, homemade gravy creates a dish that feels both practical and comforting.

This chicken and gravy brings together simple pantry ingredients and transforms them into something that tastes slow-cooked and deeply satisfying.

What makes this version stand out is the from-scratch gravy—built with a proper roux, layered seasoning, and just enough smoked paprika to round everything out.

The result is savory, smooth, and perfectly spoonable. Serve this Chicken and Gravy Recipe over fluffy white rice and let the gravy soak in.

You can add a sprinkle of fresh parsley and enjoy it hot, straight from the ladle to your plate.

How Does This Chicken and Gravy Taste?

This dish tastes like comfort in its purest form. The chicken is tender and savory, coated in a gravy that’s rich without being heavy.

The smoked paprika adds just enough warmth, while the chicken bouillon deepens the flavor in a way that makes it taste slow-cooked and soulful.

The texture is just as important:

• The chicken stays juicy, especially after simmering in the gravy.
• The gravy is smooth and spoonable, never gluey.
• Over rice, every bite is soft, savory, and satisfying.

Personally, I love how the gravy seeps into the rice and creates layers of flavor. It’s the kind of meal that makes you go back for seconds without even thinking about it.

Chicken and Gravy Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts (about 2 to 2½ pounds)
  Choose evenly sized breasts so they cook at the same rate. If they’re very thick, you can lightly pound them to an even thickness for consistent frying.
• 2 teaspoons chicken seasoning (such as Chef Bae chicken seasoning or preferred blend)
  Use your favorite all-purpose chicken seasoning. If using a salt-heavy blend, adjust additional salt accordingly.
• 1 teaspoon salt (if seasoning blend is salt-free)
  Always taste your seasoning blend first. If it already contains salt, you may not need the full teaspoon.
• ½ teaspoon black pepper
  Freshly ground pepper gives a slightly sharper flavor than pre-ground.
• 1 cup all-purpose flour (for dredging)
  This creates a light crust on the chicken and also contributes flavor to the gravy later from the browned bits left in the pan.

For Frying

• Vegetable oil (about 1½ to 2 cups total; reserve ½ cup for gravy)
  Use a neutral oil like vegetable or canola. You’ll need enough for shallow frying, but you’ll pour off most of it—keeping ½ cup for the gravy base.

For the Gravy

• ½ cup reserved frying oil
  This oil carries all the flavor from the chicken and forms the base of your roux.
• ½ cup all-purpose flour
  Combined with oil, this makes the roux. Equal parts fat and flour create a stable, smooth gravy.
• 4 cups warm water or low-sodium chicken broth (add more if needed)
  Broth gives a richer flavor, but water works beautifully when seasoned well. Always add it warm to prevent lumps.
• 1 teaspoon chicken seasoning
  Reinforces flavor in the gravy so it doesn’t taste flat.
• 1 teaspoon chicken bouillon powder
  This adds depth and that “slow-simmered” flavor.
• ½ teaspoon smoked paprika
  Adds subtle smokiness and warmth without overpowering.
• Salt and black pepper to taste
  Adjust at the end for balance.

For Serving

• Cooked white rice
  Long-grain white rice works best. Fluffy, not sticky.
• Chopped fresh parsley (optional garnish)
  Adds a fresh pop of color and light contrast.

How To Make Chicken and Gravy

Step 1: Prepare and Season the Chicken

Rinse the chicken breasts under cool water and pat completely dry with paper towels. Drying is important—moisture prevents proper browning. Season both sides evenly with chicken seasoning, salt, and black pepper.

Place the flour in a shallow dish and lightly season it with a pinch of salt, pepper, garlic powder, or granulated onion if desired. Dredge each chicken breast in the seasoned flour, coating thoroughly and shaking off excess. A thin, even coating is ideal.

Step 2: Fry the Chicken

Heat vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke. Carefully place the floured chicken into the skillet.

Fry 4–6 minutes per side until golden brown and cooked through. Avoid overcrowding the pan. Once done, transfer to a paper towel-lined plate to drain. Do not wipe out the skillet—those browned bits are flavor gold.

Step 3: Prepare the Roux for Gravy

Pour off most of the oil, leaving about ½ cup in the skillet along with the browned bits. Reduce heat to medium.

Sprinkle in ½ cup flour and whisk continuously. The mixture should look smooth and paste-like. Cook until light golden brown and slightly nutty in aroma. This step builds depth—don’t rush it.

Step 4: Season and Build the Gravy

Gradually pour in warm water or broth while whisking constantly. Add slowly to prevent lumps. Continue whisking until smooth.

Stir in chicken seasoning, chicken bouillon powder, smoked paprika, and black pepper. Allow the gravy to thicken. If it becomes too thick, add more warm liquid a little at a time.

The texture should coat the back of a spoon but still pour easily.

Step 5: Return the Chicken to the Gravy

Place the fried chicken back into the skillet. Spoon gravy over the top so it’s fully coated. Cook over medium-low heat for 3–4 minutes so flavors begin to meld.

Step 6: Shred the Chicken

Using two tongs, gently break the chicken into chunks directly in the skillet. The pieces should be bite-sized but rustic.

Stir gently to coat everything evenly in gravy.

Step 7: Simmer Until Tender

Reduce heat to medium-low and let the chicken and gravy simmer for 15–20 minutes. Stir occasionally to prevent sticking.

If the gravy thickens too much, add a splash of warm water or broth. The final consistency should be smooth and spoonable.

Step 8: Serve

Spoon generously over warm white rice. Garnish with chopped parsley if desired. Serve hot and enjoy every savory bite.

Recipe Perfection Tips & Notes

Whisk like you mean it. When adding liquid to the roux, steady whisking is non-negotiable. Slow, continuous movement keeps the gravy silky and prevents stubborn lumps from forming.

Use warm liquid, not cold. Warm broth or water blends seamlessly into the roux and keeps the texture smooth. Cold liquid can shock the mixture and create clumps that are hard to fix.

Season in layers, then finish with intention. Build flavor as you cook, but always taste at the end. A final pinch of salt, pepper, or bouillon can bring the entire dish into balance.

Control the heat. Medium to medium-low heat is your sweet spot. Too high, and the gravy can thicken too quickly or develop a pasty texture.

Adjust thickness gradually. If the gravy tightens up, add warm broth a little at a time while stirring. Small adjustments keep the texture perfectly spoonable instead of watery.

Other Cooking Methods To Try

Slow Cooker Method:
After frying the chicken and preparing the gravy, transfer everything to a slow cooker. Cook on low for 3–4 hours. Shred and serve.

Oven Method:
Combine chicken and gravy in a covered baking dish. Bake at 325°F for 30–40 minutes until fully tender.

Instant Pot Method:
Use sauté mode for frying and gravy. Then pressure cook on high for 8 minutes with a natural release.

What to Serve With Chicken and Gravy

Classic Base Options
White rice is the traditional choice, and for good reason. The grains absorb the gravy beautifully, giving you a balanced bite every time.

If you want something creamier, mashed potatoes create a soft, buttery base that pairs perfectly with the savory sauce.

Hearty Alternatives
Buttered egg noodles offer a slightly firmer texture and hold the gravy well. Warm, fluffy biscuits are another comforting option—split them open and spoon the chicken and gravy right over the top.

Fresh Vegetable Pairings
Balance the richness with steamed green beans, roasted carrots, or a simple side salad. A fresh element keeps the plate from feeling too heavy.

Plating Tip
Start with your base, spoon generously, and let the gravy flow naturally for a cozy, inviting presentation.

Storage and Make Ahead Tips

Refrigeration:
Let the chicken and gravy cool to room temperature (no longer than 2 hours), then store in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed. Heat until the internal temperature reaches 165°F for safe serving.

There’s something timeless about a plate of chicken and gravy done right. It’s simple food, but when the seasoning is balanced and the gravy is smooth and rich, it feels like more than just dinner.

This recipe proves you don’t need complicated ingredients to make something deeply satisfying—just good technique and a little patience.