Roast Chicken with Savory Gravy Recipe

Chicken and Gravy is a classic comfort dish for cool evenings. Tender chicken pieces simmer in a savory mushroom gravy flavored with garlic and a roasted chicken spice blend. This version uses simple pantry ingredients and straightforward steps to deliver a hearty, cozy meal that keeps well as leftovers.

Chicken and Gravy Recipe

This chicken and gravy recipe is designed to be approachable and flexible. It works with boneless, skinless chicken tenders for quick cooking, or you can use chicken breasts cut into strips. The mushrooms and garlic give the gravy an earthy depth, while a roasted chicken rub or a simple mix of salt, pepper, garlic powder, and thyme adds warm savory notes. Serve it over mashed potatoes, rice, or buttered noodles for a filling weeknight dinner.

Why You’ll Love This Dish

Comforting and flavorful: The rich gravy and golden-browned chicken create a satisfying, homestyle meal.
Fast and simple: Ready in about 40 minutes with minimal prep.
Customizable: Swap spices, add onions or bell peppers, or use different mushrooms to suit your taste.
Great leftovers: Keeps well in the fridge and reheats nicely for lunches or dinners over the next few days.

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Recipe Shopping List

Here’s everything you’ll need to make this recipe. Quantities and detailed instructions follow in the recipe card further down.

Boneless, skinless chicken tenders (or chicken breast strips)
Cubed mushrooms (cremini, button, or your favorite variety)
Roasted chicken rub or a simple spice mix
All-purpose flour
Salt and pepper
Olive oil and butter
Fresh or crushed garlic
Chicken stock
Cornstarch and cold water (for thickening)

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How To Make This Recipe

Below is a clear, step-by-step overview of the cooking process. Follow the full recipe and timings in the recipe card to ensure the best results.

Season the chicken lightly with salt and dredge in a mixture of flour and roasted chicken rub.
Heat olive oil in a large skillet and brown the chicken on both sides, then transfer to a plate.
In the same pan, melt butter and sauté the mushrooms until they begin to brown; add crushed garlic and cook briefly.
Add chicken stock to deglaze the pan and bring to a simmer.
Return the chicken to the pan, submerge in the liquid, and simmer until cooked through.
Whisk cornstarch with cold water and stir into the simmering sauce to thicken until you reach the desired consistency. Adjust seasoning and serve.

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Recipe FAQ

How can I store Chicken and Gravy?

Cool the dish, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat or in short bursts in the microwave, stirring occasionally to restore the gravy’s texture.

Can I prepare this dish in advance?

Yes. You can cook the chicken and gravy a day ahead and refrigerate. Reheat slowly and add a splash of stock or water if the gravy has thickened too much.

What substitutions work well?

For a gluten-free version, replace the flour with a gluten-free flour blend and use cornstarch as the thickener. If you don’t have a pre-made roasted chicken rub, a mix of garlic powder, onion powder, dried thyme, paprika, salt, and black pepper makes a great substitute.

Make some Spring English Peas with this!

Serve This With…

Roasted fingerling potatoes
Roasted garlic mashed potatoes
Wild rice pilaf
Butter-flavored steamed rice
Grilled or roasted vegetables like broccolini or asparagus

More Chicken Recipes

Blackstone Chicken Caesar Tacos
Creamy Chicken Gnocchi Soup
Thanksgiving Chicken Dinner

Eat More Gravy

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Traeger Chicken and Gravy
Homemade Chestnut Mushroom Gravy
Blackstone Chicken Breast with Mushroom Gravy

Tip: To deepen the gravy’s flavor, let the browned bits on the bottom of the pan deglaze with the chicken stock before adding the chicken back in. If your gravy becomes too thick after refrigeration, whisk in a few tablespoons of warm stock while reheating to loosen it.

Yield: 6 people

Chicken and Gravy

This easy chicken and gravy recipe is perfect for a hearty dinner served with potatoes or rice.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2 pounds boneless skinless chicken tenders
2 cups cubed mushrooms
1 tablespoon roasted chicken rub (or your favorite chicken seasoning)
¼ cup all-purpose flour
1 teaspoon salt, divided
3 tablespoons olive oil
3 tablespoons butter
2 cloves crushed garlic
2 cups chicken stock
3 tablespoons cornstarch
½ cup cold water

Instructions

Spread chicken tenders on a board and sprinkle with ½ teaspoon salt.
Combine the chicken rub and flour in a shallow bowl.
Dredge each chicken piece in the flour mixture, shaking off excess.
Heat a large sauté pan over medium-low heat and add the olive oil. When hot, add chicken and brown on both sides in batches as needed. Remove and set aside.
Add butter to the pan and melt. Sauté mushrooms until they begin to brown, then add crushed garlic and cook briefly.
Pour in chicken stock and bring to a simmer, scraping up browned bits from the pan.
Return chicken to the pan, press pieces into the liquid so they’re partially submerged, and simmer for about five minutes or until cooked through.
Whisk cornstarch with cold water until smooth, then slowly stir into the simmering sauce until it thickens to your liking.
Taste and add remaining salt as needed. Garnish with parsley or sliced green onions and serve over potatoes, rice, or noodles.

Nutrition Information (per serving):