One-Pan Chicken and Gravy is a quick and easy comfort food that you can whip up on a weeknight!
Since fall as hit, I’ve been craving anything with gravy, and while I am here preparing for Thanksgiving, and making all sorts of fun sides, I figured I’d make the roast chicken and gravy that I’ve been so badly. But, I wasn’t ready to roast an entire chicken, nor in the mood for all the mess, so I decided on making a pan roasted chicken. As a kid one of my favorite things was the leftover chicken that my Mom simmered for a while in the leftover gravy served over mashed potatoes, and this recipe reminds me of just that. By simmering the chicken tenders in an easy pan sauce, they just fall apart and the chicken melts in your mouth.
From start to finish, dinner was ready in about 35 minutes. I used chicken tenders because that was defrosted, but truly any boneless cut will do, and it’ll be delicious. There aren’t many ingredients in this recipe, and the best part is that leftovers can be used to make some of our family favorites like; chicken pot pie pasta and chicken noodle casserole.
1 lb chicken tenders
2 tbsp butter
2 tbsp olive oil
1/2 tbsp salt, divided
1/2 tbsp garlic powder
2 tsp black pepper
1 tsp onion powder
2 cups chicken stock
1/2 cup cream
Heat butter and oil in a large deep pan until shimmering. Season chicken with 2 1/2 tsp salt, garlic powder and black pepper, and place chicken in pan.
Brown on each side for 3-4 minutes, until golden. Remove chicken from pan, and set aside.
Carefully add chicken stock to pan, using a wooden spoon to scrape up all those delicious browned bits on the bottom. Add remaining salt and onion powder and stir in.
Reduce heat to medium and slowly add cream in, using a whisk to combine.
Add chicken back to pan, and simmer covered for 15 minutes.
Reduce heat to low, and simmer uncovered for another 10 minutes. Shred chicken (if desired) with two forks and serve immediately.
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