Chicken and Gravy: Tender bites of seasoned chicken are simmered in a rich, savory gravy for a comforting, cozy dish to serve over rice, mashed potatoes or noodles.
2lbsboneless skinless chicken thighscut into bite sized pieces
1/2teaspoonsalt
1/2teaspoonblack pepper
1teaspoonpoultry seasoning
4tablespoonbutterdivided
2tablespoonall purpose flour
1cup chicken stock
10.5ouncecan of cream of chicken soup
1packetfrench onion soup mix
2tablespoonfresh parsleychopped for garnish
mashed potatoes or riceOptional, served under chicken and gravy
Instructions
First, in a large mixing bowl, season the chicken with salt, pepper and poultry seasoning. Toss to coat the chicken evenly and set the bowl aside.
Next, in a large cast iron pan or large frying pan, melt 2 tablespoons of butter over medium high heat. Add the chicken.
Brown the chicken until it is cooked through, about 10 minutes. Remove the chicken from the pan and set it aside.
Now, in the same pan, add the remaining butter and let it melt over medium heat, scraping the browned bits from the bottom of the pan with a wooden spoon or scraper.
Add the flour to the butter in the pan and stir it into the butter. Cook for 2 minutes.
Whisk in the chicken stock and continue to cook over medium heat until it has thickened a bit.
Now, add the cooked chicken, cream of chicken soup and onion soup mix. Stir and cook over medium heat until bubbly.
Finally, remove the pan from the heat and stir in the fresh parsley.
Notes
We recommended serving this rich creamy gravy with juicy chicken over mashed potatoes, rice, pasta or egg noodles.
You can use boneless, skinless chicken breasts and you may need to increase the cooking time slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze chicken and gravy, allow it to cool completely, then store it in an airtight freezer safe container for up to 3 months.