Keeping it simple today with this Chicken & Herb Gravy! It’s an easy chicken dish that cooks up in one pan and is perfect for a weeknight dinner. The recipe is easily to double for a larger family, but I stuck with two servings. This dish starts out with searing the chicken and then using the drippings and good bits at the bottom of the skillet as the base for your gravy.

Homemade gravy is always the way to go and this one is super simple. Roux, broth, herbs, and you’re done! The chicken is then finished off cooking in the homemade gravy and is great served with potatoes or even over some rice.

Gravy is gravy and there isn’t much here to make better-for-you other than no cream was used and I went with a low sodium broth instead of anything standard. All in all you can’t go wrong here with this simple main part of dinner. I served mine over some quick mashed potatoes and green beans to round out the meal.

I also used one really large chicken breast, but tenders could also work here - they just won’t take as long to sear and cook so be mindful of time on those so they don’t end up overdone and dry!

Chicken & Herb Gravy

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Easy peasy one skillet chicken and gravy dinner. It's super simple to make and tastes amazing! Serve with potatoes and green beans.

Ingredients

1/2 Lb. Chicken Breast, Cut in Half
Salt & Pepper to Taste
1 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Butter, Divided
2 Tbsp. Flour
1 1/4 C. Reduced Sodium Chicken Broth
1/4 Tsp. Italian Seasoning
1/4 Tsp. Onion Powder
1 Tbsp. Chopped Fresh Parsley

Instructions

Place the 1 Tbsp. extra olive oil and 2 Tbsp. butter into a medium skillet to heat over medium-high heat.
Season the chicken with salt & pepper to taste and place into the hot pan.
Cook the chicken for 4-5 minutes, then flip and cook for another 4-5 minutes.
Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the remaining 2 Tbsp. butter to the pan with 2 Tbsp. flour, cook for a minute.
Add in the 1 1/4 C. Reduced Sodium Chicken Broth, 1/4 Tsp. Italian Seasoning, and 1/4 Tsp. Onion Powder.
Add the chicken back into the skillet along with the 1 Tbsp. chopped fresh parsley and cook for another 4-5 minutes or until the chicken reaches 165 degrees F. and the gravy has thickened.

Nutrition Facts

Calories

397.08

Fat (grams)

28.21

Sat. Fat (grams)

12.86

Carbs (grams)

8.02

Fiber (grams)

0.41

Net carbs

7.61

Sugar (grams)

0.27

Protein (grams)

28.07

Sodium (milligrams)

411.29

Cholesterol (grams)

118.38

Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free