This Easy Pan Fried Chicken and Gravy is a family favorite! Takes just 20 minutes and makes the most delicious gravy ever! We have this at least twice a month, it really is the most requested dinner in my family!
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You will need:
4 thin sliced boneless, skinless chicken cutlets
1/3 cup all-purpose flour
¼ tsp cayenne pepper (optional if you don’t want it spicy)
½ tsp garlic powder
½ tsp onion powder
Salt & pepper
1 ½ cups chicken broth
1 TB olive oil
2 TB butter
¼ cup heavy cream
1 – 2 TB corn starch
Directions for Easy Pan Fried Chicken and Gravy:
First season both sides of the chicken with salt, pepper cayenne pepper, garlic and onion powder.
Next, combine the flour, cayenne pepper, garlic powder and onion powder in a shallow dish
Now coat both sides of the chicken with the flour mixture.
Heat a large fry pan on medium with olive oil and butter.
Fry the chicken about 5 minutes on each side (depending on the thickness of the cut) while spooning the hot butter on top.
Check the temperature of the chicken with a meat thermometer to make sure it reaches 165 degrees F
Remove chicken to a plate and cover with foil
Add the chicken broth and stir to make sure you get all of the good bits on the bottom of the pan mixed in and bring to a boil.
Add the heavy cream and make a corn starch slurry with 1 – 2 TB of corn starch mixed well with equal parts water. Pour into the pan and stir.
Stir and bring to a simmer until thickened.
This easy pan fried chicken and gravy is a great comfort meal that your whole family will enjoy! Serve with mashed potatoes, rice or just pour the gravy over the chicken and serve with a side of asparagus, broccoli or your favorite vegetable.
For more family friendly quick and easy meals, like my KFC bowl casserole, click here
Easy Pan Fried Chicken and Gravy
Easy Pan Fried Chicken and Gravy that's ready in less than 20 minutes!
Ingredients
- 4 thin sliced boneless, skinless chicken cutlets
- 1/3 cup all-purpose flour
- ¼ tsp cayenne pepper (optional leave out if you don't want it spicy)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper
- 1 ½ cups chicken broth
- 1 TB olive oil
- 2 TB butter
- ¼ cup heavy cream
- 1 – 2 TB corn starch
Instructions
- First season both sides of the chicken with salt, pepper cayenne pepper, garlic and onion powder.
- Next, combine the flour, cayenne pepper, garlic powder and onion powder in a shallow dish
Now coat both sides of the chicken with the flour mixture. - Heat a large fry pan on medium with olive oil and butter.
- Fry the chicken about 5 minutes on each side (depending on the thickness of the cut) while spooning the hot butter on top.
- Check the temperature of the chicken with a meat thermometer to make sure it reaches 165 degrees F
Remove chicken to a plate and cover with foil - Add the chicken broth and stir to make sure you get all of the good bits on the bottom of the pan mixed in and bring to a boil.
- Add the heavy cream and make a corn starch slurry with 1 – 2 TB of corn starch mixed well with equal parts water. Pour into the pan and stir.
- Stir and bring to a simmer until thickened.
