Name: Creamy Chicken & Gravy One-Pan Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons all-purpose flour; 1 cup cooked white rice, for serving; Fresh parsley, chopped (for garnish)

Jump to Recipe·Print Recipe

🍗 Creamy Chicken & Gravy One-Pan Dinner 🍗

1. Introduction

If you’re craving comfort food that’s rich, comforting, and ready in under 30 minutes—this creamy chicken gravy dinner is your answer. Tender chicken thighs bathed in a velvety herb-infused gravy, simmered with carrots and potatoes in a single skillet? Yes, please. This stovetop classic delivers maximum flavor with minimal cleanup, making it perfect for busy weeknights or lazy Sunday suppers. What sets this recipe apart is the depth of flavor from browned chicken and a roux-based gravy that doesn’t rely on heavy cream or artificial thickeners. You’ll get authentic, home-style richness—no box required.

2. Why You’ll Love This Recipe

Ready in 30 minutes—faster than takeout, healthier too
One-pan wonder—chicken, veggies, and gravy all cook together, minimizing dishes
Family-approved comfort food—kids ask for seconds (and sometimes thirds)
Cheap & flexible—uses pantry staples and budget-friendly chicken thighs
Make-ahead friendly—reheats beautifully for meal prep

3. Ingredient Notes

Quality matters—even in simple recipes. Here’s why each ingredient earns its place:

Chicken thighs (boneless, skinless) are ideal: they stay juicy even when cooked through, unlike chicken breast, which can dry out during the gravy reduction.
Chicken broth should be low-sodium so you control the salt level—and trust me, the gravy needs it.
Heavy cream or half-and-half adds richness, but whole milk works in a pinch (just stir in at the very end to avoid curdling).

Butter & flour form the base of the gravy—classic French technique for a smooth, silky texture.
Dried thyme & rosemary bring earthy warmth; fresh herbs are lovely, but dried are more concentrated and shelf-stable.
Carrots & baby potatoes add sweetness and heartiness. Cut them uniformly so they cook evenly.

Garlic powder instead of fresh? Actually, better here—less risk of burning in the hot pan and more integrated flavor throughout the gravy.

4. Kitchen Tools You Need

You probably own most of these—but these tools can make this recipe *effortless* and elevate your everyday cooking:

A heavy-bottomed 12-inch skillet (like the T-fal 14-Piece Hard Anodized Nonstick Cookware Set) ensures even heat distribution and prevents hot spots that could scorch the gravy.

Instant-read thermometer (optional but recommended) keeps chicken safely cooked to 165°F without overcooking.
Whisk is essential for lumps-free gravy—don’t substitute a spoon!
Wooden spoon for browning chicken and stirring vegetables without scratching cookware.
For meal prep enthusiasts: The JoyJolt Airtight Glass Food Storage Set keeps leftovers fresh for up to 4 days and reheats beautifully in the microwave.

And if you love one-pan meals, you’ll adore this Compact 6-in-1 Digital Air Fryer by Amazon Basics—great for reheating crispy chicken later or roasting veggies ahead.

5. How to Make Creamy Chicken & Gravy One-Pan Dinner

Phase 1: Sear & Sauté (10 mins)

Heat 2 tablespoons oil in your skillet over medium-high heat. Pat chicken thighs *very dry*—this ensures deep browning. Season generously with salt, pepper, and 1 tsp garlic powder. Sear for 4–5 minutes per side until golden brown and cooked through (165°F). Transfer to a plate. Remove excess oil, leaving ~2 tablespoons in the pan—this fat flavors the gravy.

Phase 2: Sauté Aromatics & Veggies (5 mins)

Add 1 diced onion and 2 minced cloves garlic to the hot skillet. Sauté 2 minutes until fragrant. Throw in 2 cups sliced carrots and 1½ cups quartered baby potatoes. Cook 5–6 minutes, stirring occasionally, until carrots begin to soften and edges caramelize. *Visual cue:* They should look glossy and slightly crisp-tender.

Phase 3: Build the Gravy (5 mins)

Reduce heat to medium. Sprinkle 3 tablespoons all-purpose flour over the veggies and stir 1 minute—this cooks out the raw flour taste. Slowly whisk in 2 cupswarm chicken broth, then add 1 cup heavy cream (or half-and-half), 1 tsp thyme, ½ tsp rosemary, and a pinch of nutmeg (optional but magical). Return any pooled chicken juices to the pan. Bring to a gentle simmer and stir constantly until thickened—about 3–4 minutes. *Smell cue:* Toasty, savory, slightly sweet.

Phase 4: Simmer & Serve (5 mins)

Return chicken to the skillet, nestling into the gravy. Cover and simmer 3–5 minutes until vegetables are fork-tender and chicken repeats its warmth. Taste and adjust salt/pepper. Garnish with fresh parsley and serve warm—ideally over fluffy white rice or buttered egg noodles.

6. Expert Tips for Success

Don’t crowd the pan: Brown chicken in batches. Overcrowding steams the chicken—no crisp, no flavor.

Let the roux cook 1 minute before adding liquid. Raw flour tastes chalky; toasted roux adds nutty depth.
Use warm broth: Cold liquid can shock the hot pan and cause lumps or curdling in the cream.
Stir continuously during thickening: Scraping the bottom (the “fond”) adds extra savoriness.

Rest 5 minutes before serving: Lets the gravy reabsorb slightly—no runny plates!

7. Variations & Substitutions

Gluten-free: Swap flour for 2 tablespoons cornstarch mixed with 2 tablespoons cold water—add after broth, not before.
Dairy-free: Use olive oil + 1 cup full-fat coconut milk (just watch salt—coconut is salty-sweet).

Low-carb: Replace carrots with cauliflower florets and use almond flour instead of wheat flour.
Instant pot version: Sear chicken using Sauté function, skip simmer step, pressure cook 5 mins with natural release.
Extra veggies: Stir in peas or green beans during the last 2 minutes of simmering.

8. Storage & Reheating

Cool completely and store in airtight containers for up to 4 days in the fridge.

Reheat gently on the stovetop over low heat with a splash of broth or water to revive the gravy—it thickens as it sits.

Avoid microwaving without stirring: Gravy can separate or become gluey. If you must use the microwave, cover loosely and stir every 30 seconds.

9. FAQ

Q: Can I use chicken breast instead of thighs?
A: Yes—but reduce cooking time after adding back to gravy to 2–3 minutes, or it’ll turn dry. Brining the breast first helps!

Q: Why is my gravy lumpy?
A> Lumps form when flour isn’t fully incorporated or you add cold liquid to hot fat. Always whisk flour into fat first, then slowly add *warm* liquid while whisking constantly.

Q: Can I make this ahead?
A: Absolutely! Brown chicken and sauté veggies the night before. Store separately in the fridge. Reheat, add broth/cream, and simmer—takes just 5 minutes extra.

Q: What pairs well with creamy chicken gravy dinner?
A> Try our easy buffalo chicken sliders for game-day spread, or homemade tomato soup with fresh basil for a cozy soup-and-sandwich combo.

10. Conclusion

This creamy chicken gravy dinner is where simplicity meets satisfaction—comfort in a skillet, with zero regret. Whether you’re feeding picky eaters, meal prepping, or craving nostalgia, it’s reliable, satisfying, and endlessly adaptable. Once you taste that velvety gravy clinging to tender chicken and carrots, you’ll wonder why you haven’t made it sooner. And if you loved this one, dive into our dump-and-go smothered pork chops for anotherno-fuss classic.

Creamy Chicken & Gravy One-Pan Dinner