We finally got a taste of fall these past few days! The weather has cooled down slightly here in N.C. and it feels absolutely glorious. I’m so ready for this cooler weather, the extra time outside and excited that October starts later this week. Bring it, fall!! Alright though, let’s move along to the recipe. Today, we’re doing easy comfort food. This quick chicken and gravy is creamy, soul warming and seriously delicious. And it’s ready in just 25 minutes! Sound too good to be true? It is not, my friends. It’s just some home cooking made easy. We’ve got chicken breasts that we’ll cut into strips or small cubes. That helps ensure even cooking - and cooks it faster, too! They are cooked with some onion and seasonings, then set aside while you make the gravy. (In the same pan - we’re doing easy clean-up, too.) The gravy is made with on-hand ingredients and comes together in no time. You don’t even need heavy cream! Then the chicken and onions are returned to the pan and simmered until cooked through. It’s perfect for rainy days, chilly nights or anytime you want to tuck into a yummy plate that tastes like down-home goodness. And if you like the sound of this, also check out these easy skillet pork chops with gravy. They are a hugely popular recipe here on the blog and they are so stinking good. Quick enough for any night of the week, but they feel so special. And if you are a gravy lover like me, you gotta try this best ever - and easy - turkey gravy. I make it every Thanksgiving and it is killer. (It can also disguise any turkey mishaps, like a slightly dry bird, because it’s SO good.) Oh, and chicken a la king is a creamy classic with peas, mushrooms and pimientos and is ready in just 20 minutes. Or check out slow cooker chicken and dumplings for a hearty, hands off dinner. But back to today’s easy weeknight comfort food dinner. Let’s get to cooking. (You can also see my Google Web story for this chicken and gravy recipe.) Now, I’ve got some notes and substitutions coming up below on how to make chicken and gravy. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: Boneless, skinless chicken breasts are what I use, but you could also try substituting boneless, skinless chicken thighs if you prefer. Just be sure they cook through. Thyme: You can use fresh or dried thyme here, whichever one you have. Greek yogurt: The creaminess from the gravy comes from the Greek yogurt that is stirred in at the end. Any plain Greek yogurt - nonfat, 2% or 5% - will do. You can also sub sour cream. Mashed potatoes: We love this chicken with mashed potatoes, with the gravy drizzled over everything. You can make homemade mashed potatoes or Instant Pot mashed potatoes.
Or, feel free to pick up some mashed potatoes at the store - in the refrigerated section or the kind from a box or bag. You know I don’t judge shortcuts! This would probably pair well with rice or polenta as well, if you’d prefer serving it with one of those. Oh, and if you are a mushroom lover like me, feel free to use some here! Just slice them and sauté them along with the onion in the beginning. As far as rounding out the meal, I typically just serve this with some steamed broccoli or some green peas to keep things simple. Last thing, what to do with any leftovers. Once cooled, leftover chicken and gravy can be kept, covered, in the refrigerator for up to 4-5 days. I prefer to reheat it quickly in the microwave, in individual servings, so the chicken doesn’t dry out. You can also reheat it in a pan on the stove. Just use low heat and turn the chicken pieces occasionally until it’s warmed through. Next time you need a cozy dinner that can be ready in less than 30 minutes, I hope you give this chicken and gravy with mashed potatoes a try. I think it’s going to be a hit in your house, too! Enjoy! XO, Kathryn Chicken: Boneless, skinless chicken breasts are what I use, but you could also try substituting boneless, skinless chicken thighs if you prefer. Just be sure they cook through. Thyme: You can use fresh or dried thyme here, whichever one you have. Greek yogurt: The creaminess from the gravy comes from the Greek yogurt that is stirred in at the end. Any plain Greek yogurt - nonfat, 2% or 5% - will do. You can also sub sour cream. Mashed potatoes: We love this chicken with mashed potatoes, with the gravy over everything. You can make homemade mashed potatoes or Instant Pot mashed potatoes. Or, feel free to pick up some mashed potatoes at the store - in the refrigerated section or the kind from a box or bag. Leftovers: Once cooled, leftover chicken and gravy can be kept, covered, in the refrigerator for up to 4-5 days. I prefer to reheat it quickly in the microwave, in individual servings, so the chicken doesn’t dry out. You can also reheat it in a pan on the stove. Just use low heat and turn the chicken pieces occasionally until it’s warmed through.
