Introduction
Homestyle Chicken and Gravy is a comforting and hearty dish that brings together the perfect combination of tender, juicy chicken with a rich, flavorful gravy. This dish is reminiscent of classic homemade meals, often prepared by mothers and grandmothers alike. Served with mashed potatoes, rice, or even biscuits, it’s the kind of dish that warms you from the inside out and fills your home with mouth-watering aromas. Whether you’re cooking for a special family dinner or just craving a taste of nostalgia, Homestyle Chicken and Gravy is a perfect choice for any occasion. The simplicity and heartiness of this dish make it a go-to comfort food that’s loved by many.
The History of Homestyle Chicken and Gravy
The origins of chicken and gravy can be traced back to classic Southern and American comfort food traditions. Gravy, particularly brown gravy, has been a staple in many kitchens for generations, often made from the drippings of roasted or pan-fried meat. Chicken, being a versatile and widely loved protein, has been paired with gravy in various forms for centuries. Homestyle versions of the dish typically emphasize the use of simple, fresh ingredients like chicken, flour, butter, and broth, making it a popular choice for home cooks. Over the years, this dish has evolved with regional variations, but its essence remains unchanged—a simple, flavorful meal made with love and care. Chicken and gravy has remained a favorite in both casual family dinners and more formal gatherings, symbolizing comfort, warmth, and the joy of home-cooked food.
Ingredients Breakdown
To make a delicious homestyle chicken and gravy, the ingredients are simple but essential to achieving that rich, flavorful result. For the chicken, bone-in, skin-on pieces like thighs or breasts work best for adding extra flavor and moisture to the dish. You can also use chicken tenders or boneless chicken if preferred, but keep in mind that it may not provide the same depth of flavor as bone-in pieces. For the gravy, you’ll need butter, flour, chicken broth, and milk or cream. The butter and flour make up the base of the gravy, which is then enriched with the broth and milk to create a smooth, velvety texture. Seasonings like garlic powder, onion powder, salt, black pepper, and herbs such as thyme or rosemary add complexity and depth to the gravy. For frying the chicken, a simple seasoning of salt, pepper, and a bit of flour for dredging is all you need, but some recipes may call for additional spices or a dredging mixture to enhance the flavor.
Step-by-Step Recipe:
- Prepare the Chicken: Start by seasoning the chicken with salt and pepper. If you’re using bone-in chicken pieces, consider patting the skin dry to ensure it crisps up nicely while frying. Dredge the chicken pieces lightly in flour, shaking off any excess.
- Cook the Chicken: In a large skillet or frying pan, heat some oil or butter over medium-high heat. Add the chicken pieces, skin side down, and cook until golden brown and cooked through, about 7-8 minutes per side for bone-in pieces. Remove the chicken from the skillet and set aside on a plate.
- Make the Gravy: In the same skillet, add more butter if needed. Once melted, sprinkle in the flour and whisk continuously to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add the Liquids: Gradually whisk in the chicken broth and milk (or cream), ensuring there are no lumps. Bring the mixture to a simmer, and cook for another 3-4 minutes, allowing the gravy to thicken.
- Season the Gravy: Taste the gravy and adjust seasoning with salt, pepper, garlic powder, onion powder, and any additional herbs you prefer. If the gravy is too thick, you can add a little more broth or milk to reach the desired consistency.
- Combine the Chicken and Gravy: Return the cooked chicken to the skillet with the gravy, and simmer for a few more minutes to allow the flavors to meld together. Spoon some of the gravy over the chicken, and serve hot.
- Serve and Enjoy: Serve the chicken and gravy with mashed potatoes, rice, or your favorite side dishes. Top with fresh herbs if desired for added flavor and color.
Tips for the Perfect Homestyle Chicken and Gravy
To achieve the best homestyle chicken and gravy, there are a few tips to keep in mind. First, make sure to pat the chicken dry before frying to get that crispy, golden skin. If you’re using bone-in chicken, it’s important to cook it thoroughly, as the meat can take longer to cook through compared to boneless cuts. For the gravy, be patient when making the roux—cook it long enough to eliminate the floury taste, but not so long that it burns. When adding the liquids, do it slowly to avoid lumps, and use a whisk to keep the mixture smooth. If you want a smoother, creamier gravy, you can use half-and-half or heavy cream instead of milk. Lastly, don’t forget to taste the gravy and adjust the seasoning. A pinch of sugar can sometimes help balance the flavors if the gravy tastes too savory.
Variations and Customizations
Homestyle Chicken and Gravy is a versatile dish that can easily be customized to suit your preferences. If you’re looking for a healthier version, you can bake the chicken instead of frying it. Simply season the chicken, place it on a baking sheet, and cook it in the oven at 400°F (200°C) for 25-30 minutes or until fully cooked. For a richer gravy, you can use heavy cream or a combination of milk and cream. You can also experiment with different herbs and spices in the gravy, such as thyme, rosemary, or sage, to add depth and complexity. For a spicy twist, add some hot sauce, cayenne pepper, or paprika to the gravy. If you prefer a more substantial meal, consider adding vegetables such as peas, carrots, or mushrooms to the gravy for added texture and flavor.
Health Considerations and Nutritional Value
While homestyle chicken and gravy is undeniably delicious, it’s also a relatively rich and calorie-dense dish, especially when fried and served with mashed potatoes or other sides. The chicken provides protein, while the gravy adds fat and carbohydrates, particularly if you use heavy cream or butter in the recipe. To make a lighter version, you can bake the chicken, use a reduced-fat milk, or swap out some of the butter for olive oil. If you’re watching your sodium intake, opt for low-sodium chicken broth and limit the amount of salt added to the gravy. The dish also provides some vitamins and minerals from the chicken and any vegetables you choose to add, but it’s best enjoyed in moderation as part of a balanced diet.
FAQ
- Can I use boneless chicken for this recipe? Yes, you can use boneless chicken, but keep in mind that it will cook faster than bone-in chicken. You may need to adjust the cooking time accordingly.
- How do I make the gravy thicker? If the gravy is too thin, you can whisk in a little more flour to thicken it, or simmer it longer to reduce the liquid. For a smoother gravy, try using a slurry of cornstarch and water.
- Can I freeze this dish? Yes, you can freeze the chicken and gravy separately. When reheating, do so slowly on the stove, adding a little more broth or milk if the gravy thickens too much.
- What should I serve with homestyle chicken and gravy? This dish is typically served with mashed potatoes, rice, or biscuits, but you can also serve it with roasted vegetables or a simple green salad for balance.
- Can I make this dish in advance? Yes, you can prepare the chicken and gravy ahead of time. Store the gravy separately and reheat before serving. You can also cook the chicken in advance and reheat it in the gravy for a few minutes to keep it moist.
Homestyle Chicken and Gravy
Ingredients
- 2 large chicken breasts split lengthwise into thinner breasts, or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper to taste
- 3 tablespoons butter
- 1 tablespoon chicken base we recommend Better Than Bouillon brand
- 4 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream optional
Instructions
- Recipe Note: The only salt used in this recipe is for lightly seasoning the chicken breasts. Avoid adding extra salt while making the gravy, as there’s enough salt from the seasoned chicken, chicken base, and chicken stock. Taste the gravy at the end to determine if it needs additional seasoning.
- In a small bowl, combine the flour, salt, pepper, onion powder, and garlic powder. Set aside.
- Lightly season the chicken breasts with kosher salt and black pepper.
- In a large skillet, heat the olive oil over medium heat and cook the chicken breasts for about 5 minutes per side, until they reach an internal temperature of 165°F.
- Remove the cooked chicken from the pan and set it aside.
- Lower the heat to medium-low, then add the butter and chicken base to the pan, stirring to help it melt.
- Sprinkle in the flour-onion powder-garlic powder mixture and stir it well to form a roux. Allow it to cook, stirring for 30 seconds to 1 minute.
- Gradually pour in the chicken stock, scraping up all the bits from the bottom of the pan. Add the water and whisk until smooth. Let the mixture simmer until it thickens to your desired consistency.
- If using, pour in the heavy cream and stir to combine.
- Shred the chicken if desired, then add it back to the gravy along with any collected juices. Let it simmer together for a few minutes.
- Taste the gravy to see if any additional seasoning is needed.
- Serve the chicken and gravy over mashed potatoes or rice.
Notes
- Too thick? Add a little more liquid—chicken broth or water will help loosen it up!
- Too thin? Let it simmer for a bit longer. If it’s still too thin, bring the gravy to a simmer, mix 2 teaspoons of cornstarch with 3 teaspoons of water, and whisk it into the gravy. This should thicken it up. Repeat if necessary.
- Too salty? Add ½ cup of water and let it simmer for a minute or two. If you need to thicken it again, follow the steps in the “too thin” section.
- Needs more flavor? Add a little more onion powder and garlic powder. Ground sage and poultry seasoning will also help bring the flavor to life!