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A plate with mashed potatoes topped with brown gravy and a sprig of parsley, served next to slices of roasted chicken breast with gravy.
Melissa Jo

Perfectly Pan Roasted Chicken and Gravy

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Perfectly Pan Roasted Chicken and Gravy is an easy main course with chicken breasts, tony's creole seasoning, and garlic powder in every delicious bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Main Course
Cuisine: American

Ingredients
  

  • 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

Method
 

  1. butterfly & season the chicken breast (pat dry of any moisture and room temperature chicken)
  2. add the olive oil to a cast iron skillet and set heat to high
  3. add the chicken and do not overcrowd the pan
  4. lower the heat to medium-medium/high
  5. sear (brown) each side without moving the chicken around (don't mess with it) about 3 minutes per side
  6. 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
  7. check for an internal temperature of 165 if you are unsure of the timing
  8. remove the chicken from the pan and set aside to rest
  9. keep the pan drippings in the same cast iron
  10. set the stove to medium-medium/high heat
  11. saute the onion until translucent
  12. add the garlic and saute 1-2 minutes
  13. add butter
  14. add flour
  15. whisk continuously for 3-5 minutes
  16. slowly add the chicken stock and continue whisking
  17. add Worcestershire & browning sauce
  18. taste gravy to see if any seasoing is needed (add if necessary)
  19. simmer on low- medium/low until sauce is thickened to your liking
  20. Serve over the chicken and mashed potatoes and ENJOY!

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Notes

  • 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. https://amzn.to/3zbI4Ir
  • 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: https://amzn.to/3zubRfy
  • 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: https://amzn.to/3Cqv2s6
 

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