This skillet chicken and gravy is a one pan, buttery, moist, full of flavor chicken, slathered in a delicious gravy to make the perfect comfort meal.

There are some meals that become instant family favorites. Some that are super easy and come together with little work. This skillet chicken and gravy is all the things. Every time it’s made, I hear bold declarations like “Why don’t we eat this once a week?” and “Mommy, this is the best chicken ever. I only like this chicken.” This is just one of those comfort meals, perfect for dinner any time of year.

Skillet chicken and gravy is a rich meal without much effort. With a buttery flavor from the ghee and just a hint of tangy lemon, this chicken and gravy will appease even the toughest critics. In our house, we eat the chicken and gravy over regular rice most often, but is also delicious over baked (yellow) sweet potatoes for a paleo compliant meal.

What is in chicken and gravy?

This chicken and gravy recipe comes together in a skillet. It’s browned chicken that accompanied by a buttery lemon gravy. Here’s what you’ll need:

1.5 lbs chicken breast
2 tablespoons ghee
2 tablespoons lemon juice
2 cups chicken broth
4 cloves of garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon parsley
1-2 tablespoons arrowroot starch

How to make skillet chicken and gravy

Preheat oven to 400 degrees.

Next, dice garlic cloves and set aside. You should have approximately 4 teaspoons.

Add salt, pepper, onion powder and parsley to a plate and mix until combined.

If using whole chicken breasts, chop chicken into desired chunks, about 2-3 ounces. Or if you have chicken breasts already cut to tenders sizes, those work great too.

Add the chopped chicken to the plate of seasoning and mix to coat.

Heat ghee in cast iron skillet on medium high and add seasoned chicken.

Top the chicken with chopped garlic.

Brown each side of chicken for about 3-4 minutes.

Pour lemon juice and broth into skillet.

Bake in the oven uncovered for 10-13 minutes or until a meat thermometer reads 165 degrees Fahrenheit.

Once cooked, remove skillet of chicken from oven and place back onto stove top. Turn the skillet on medium heat. The liquid should start to boil pretty quickly.

Scoop approximately 1 tablespoon of boiling liquid out and place into a heat safe container and top with arrowroot starch. Whisk mixture quickly until dissolved.

Pour broth/arrowroot mixture into liquid chicken in skillet and stir well to combine.

Turn heat off and let sit approximately 5 minutes to thicken.

If the gravy still isn’t thick enough, make another roux using 1 tablespoon hot liquid mixed with 1 tablespoon arrowroot starch and stir back into mixture.

What to eat with chicken and gravy?

If you follow a strict paleo diet, cauli rice or sweet potatoes work great. If you eat rice, you can add some chicken over rice and pour gravy over everything.

How to store leftover chicken and gravy

Store chicken and gravy together in a sealed container in the refrigerator for up to 4 days.

Skillet Chicken and Gravy

Author: Jen
Total Time: 40 minutes
Yield: 6 servings 1x

Print Recipe

Description

This skillet chicken and gravy is a one pan, buttery, moist, full of flavor chicken, slathered in a delicious gravy to make the perfect comfort meal.

Ingredients

Scale

1.5 lbs chicken breast
2 tablespoons ghee
2 tablespoons lemon juice
2 cups chicken broth
4 cloves of garlic (approx. 4 teaspoons)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon parsley
1–2 tablespoons arrowroot starch

Instructions

Preheat oven to 400 degrees.
Dice garlic cloves and set aside. You should have approximately 4 teaspoons.
Add salt, pepper, onion powder and parsley to a plate and mix until combined. Set aside.
If using whole chicken breasts, chop chicken into desired chunks, about 2-3 ounces. Or if you have chicken breasts already cut to tenders sizes, those work great too.
Add the chopped chicken to the plate of seasoning and mix to coat.
Heat ghee in cast iron skillet on medium high, add seasoned chicken and top chicken with chopped garlic.
Brown each side of chicken for about 3-4 minutes.
Pour lemon juice and broth mixture into skillet.
Bake uncovered for 10-13 minutes or until a meat thermometer inside chicken reads 165 degrees Fahrenheit.
Once cooked, remove skillet of chicken from oven and place back onto stove top. Turn the skillet on medium heat. The liquid should start to boil pretty quickly.
Scoop approximately 1 tablespoon of boiling liquid out and place into a heat safe container and top with arrowroot starch. Whisk mixture quickly until dissolved to make a slurry.
Pour broth/arrowroot mixture into liquid chicken in skillet and stir well to combine.
If the gravy still isn’t thick enough, make another slurry using 1 tablespoon hot liquid mixed with 1 tablespoon arrowroot starch and stir back into mixture.
Turn heat off and let sit approximately 5 minutes to thicken.

Prep Time: 20
Cook Time: 20
Category: Dinner
Method: stove top / oven
Cuisine: American