Pan Roasted Chicken and Gravy

On vacation with my family and friends, one of my good girlfriend’s told me I made too many bone-in chicken recipes, and not as many chicken breast recipes! So I got to thinking, and I remembered my absolute favorite way to prepare chicken breast. When I pan roast my chicken breast and make a simple pan gravy it is PERFECTLY  juicy and savory! Sometimes people struggle with preparing chicken breast and if you don’t use the proper technique it can be very dry. So let me show you how to make pan roasted chicken breast and gravy in a cast iron. Perfect every time!

pan roasted chicken breast
pan roasted chicken and gravy
pan roasted chicken breast and gravy



Pan roasted chicken breast and gravy! #chickenandgravy #pansauce #tonychacheres

♬ original sound – Melissajorealrecipes

pan roasted chicken breast and gravy

Perfectly Pan Roasted Chicken and Gravy

Melissa Jo


  • 4 chicken Breasts butterflied if they are very thick, but not pounded flat
  • 1-2 tsp. Tony’s Creole Seasoning
  • 1 tsp. of garlic powder
  • 1 tsp of black pepper more if you like
  • 1 tsp. of dried parsley flakes
  • 2 cups of chicken stock I make with Better Than Bouillon
  • 1 small onion diced
  • 4-5 cloves of garlic minced
  • 4 shakes of Worcestershire Sauce
  • 1-2 tbsp of olive oil
  • 2 tbsp of butter
  • 2-3 tbsp of flour Wondra
  • 1-2 tsp. of Browning and seasoning sauce


  • butterfly & season the chicken breast (pat dry of any moisture and room temperature chicken)
  • add the olive oil to a cast iron skillet and set heat to high
  • add the chicken and do not overcrowd the pan
  • lower the heat to medium-medium/high
  • sear (brown) each side without moving the chicken around (don’t mess with it) about 3 minutes per side
  • pop the cast iron in a 375 degree oven for about 5-10 minutes depending on the thickness of your chicken breasts to finish cooking
  • check for an internal temperature of 165 if you are unsure of the timing
  • remove the chicken from the pan and set aside to rest
  • keep the pan drippings in the same cast iron
  • set the stove to medium-medium/high heat
  • saute the onion until translucent
  • add the garlic and saute 1-2 minutes
  • add butter
  • add flour
  • whisk continuously for 3-5 minutes
  • slowly add the chicken stock and continue whisking
  • add Worcestershire & browning sauce
  • taste gravy to see if any seasoing is needed (add if necessary)
  • simmer on low- medium/low until sauce is thickened to your liking
  • Serve over the chicken and mashed potatoes and ENJOY!


  • Better than Bouillon: To make the tastiest gravy you need to use a chicken base instead of chicken broth. This is what most chefs use, and for good reason. IT IS BETTER than making your own chicken broth in my opinion. And who has time for that? Trust me, buy this product and you’ll never buy boxed or canned beef or chicken broth again.
  • you can substitute 2 cups of chicken broth with the better than bouillon
  • Flour: I used Wondra, which is an extra fine flour that makes the PERFECT breaded chicken. If you can’t find it you can use all purpose flour. Wondra:
  • Chicken: I used chicken breasts that I butterflied, but I didn’t pound them thin. Butterflying is enough, no need for cutlets or scallopini.
  • Juicy Chicken Breast:Here are the main tips:
  • chicken must be room temperature before adding to the pan
  • no moisture on the chicken; pat completely dry
  • seal in the juices by searing each side before popping in the oven
  • let the chicken rest for 5-7 minutes before slicing and serving
  • Served with: I serve this meal up with buttery mashed potatoes. However, you can serve with anything you like: roasted potatoes, pasta, rice, etc.
  • Is my chicken done? the key to perfect juicy chicken is to make sure it’s not overcooked. I use this thermometer:
Tried this recipe?Let us know how it was!

Pictures of the Process:

juicy chicken breast in the oven
Perfectly cooked chicken breast in the oven
beginning stage of gravy
Beginning Stage of Gravy
pan gravy
Pan Gravy

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