Baked chicken with gravy is always a good recipe for the family. This recipe is perfect for those busy days. It is easy to make and it takes less than half an hour, which means you are also free to focus on other things in this short time. To make baked chicken with gravy yourself, you need to have boneless, skinless chicken breasts, your favorite barbecue sauce (choose one that suits your taste buds) and oats.
Baked Chicken and Gravy
Baked chicken and gravy is a budget-friendly meal that is perfect any time of year. The chicken and gravy recipe is super easy to make, filling, and delicious. The recipe only requires four ingredients, which you can make and have in the oven baking in less than ten minutes.
Finding the Recipe
In 2016 and again in 2018, we traveled back to Tennessee for Thanksgiving to visit family. I always love to visit with my Great Aunt Ree in Memphis. She’s almost 90-years-old and we ask her a million questions about family.
I’ve looked at so many of our family’s black and white photos over the years and wondered what my great-grandmother was like in her younger years, how she made it through the day picking cotton, growing her own garden, feeding lots of kids, and not having air-conditioning–ack!
My heart seems to fill up more with each story. The photographs come to life for me, and I get a sense of where I came from.
Baked Chicken and Gravy
Baked Chicken andGr
Can I make baked chicken in a convection oven?
Yes, you can make the chicken in a convection oven. Turn the convection oven to 400-degrees. Place the chicken in the pan, add the rest of the ingredients and cook for approximately 45 to 50 minutes.
I have a convection oven that is also a microwave and it’s handy to use when the standard oven is being used for something else. Plus, if you’re wanting the chicken to cook faster, all the way through, the convection oven is the way to go.
For this recipe, I used a standard oven.
What should the baked chicken breast internal temp be?
The internal temperature of the chicken should be 165-degrees when finished cooking, whether using a convection oven or a standard oven.
If you’re going to use a standard oven, like the one I use in this recipe, you will still need the temperature to rise to 165-degrees.
If you’re eating dark meat, the temperature should also get to 165-degrees. To find out the temperature, you can use a digital thermometer to get the results. I bought my instant-read thermometer at the grocery store.
Place the thermometer into the thickest part of the chicken breast to get the reading, making sure you don’t allow the thermometer to touch any part of the pan or you might get an incorrect reading.
If you are cooking chicken with bones, make sure the thermometer rests inside of the meat and does not touch the bone, or you will get an incorrect reading.
An Easy Recipe
Back to my trip where I found this delicious recipe…
Don’t you love looking at all of the older photos? Do you ask a lot of questions like I do?
While we were there she gave me some old food magazines and a very old cookbook. So old, that when you open the pages it smells like a card catalog from the library. I don’t know about you, but I love that smell!
I found some great recipes to share and baked chicken and gravy is one of them. It’s also a budget-friendly recipe, which we love in our house.
Feeding two growing boys can be a challenge on the pocketbook. And this is one of those easy baked chicken recipes that are inexpensive.
And, it’s one of those great chicken recipes for dinner.
You can eat this baked chicken and gravy over rice, mashed potatoes, or with some veggies.
If you love easy recipes, give this Crock Pot lemon chicken a try, or this baked chicken breast recipe that takes about five minutes to get in the oven.
Recipe and printable instructions at the bottom of the post.
How Do You Make A Chicken Gravy?
It’s super easy. I am telling ya, I love cream cheese. It’s inexpensive, and it makes a dish taste much creamier. So, any meal that starts with cream cheese is a good one in my book.
The great thing about this recipe is that the homemade gravy ingredients that you’re adding on top of the chicken blend together well and taste amazing. You can spread the simple gravy recipe over mashed potatoes or rice.
Add the softened cream cheese and one can of cream of celery soup. If you forgot to set the cream cheese out to soften, that’s ok. I never remember to set it out. It will mix up just fine.
Add the salt, pepper, and milk and mix it up.
Get your chicken ready. I used three breasts for this recipe. It fed all four of us, including those two growing boys.
Now that the kids are a little older and hungrier, I would add a fourth breast to the recipe.
Spread the cream cheese mixture over the chicken. You will be turning it over once, halfway through the baking process.
The juices from the baked chicken will add even more liquid to the gravy, so you will have plenty to spread around.
I baked the chicken for a little over an hour at 350-degrees. You can turn up the heat and lower the time if you want to get supper on the table a little faster.
Turn the chicken over once, halfway through the baking time.
This is one of my favorite baked chicken recipes.
Mashed potatoes and green beans are great side dishes to baked chicken and gravy. There’s enough gravy to spread on your potatoes, as well.
Easy Creamy Smothered Chicken and Gravy Recipe
Smothered Chicken and Gravy— Tender, juicy chicken covered in a delicious creamy gravy. If you need a delicious chicken recipe with a southern flare, this is just what you are looking for.
Smothered Chicken and Gravy
This super flavorful smothered chicken is filled with plenty of gravy to serve with mashed potatoes, rice, pasta, southern cornbread, or crusty bread.
I love comfort foods, and it always seems like a real occasion when I eat them because they are not everyday items, and smothered chicken is one of such. Some other favorites are Collard greens, Jambalaya, Jambalaya Pasta, Shrimp and Grits, and a couple more.
Delicious one-pan dinner
This is a delicious one-pan dinner with big and bold flavors. Super tender and juicy, very simple yet very flavorful. It tastes as great as it looks. Our entire family always enjoys this delicious meal, even the pickiest eater of us all.
It’s such an easy and inexpensive and flavorful recipe that almost melts in your mouth.
Don’t worry about the quantity of onions in the gravy. They add to the flavor of the dish, and they will all dissolve.
Smothered Baked Chicken
These smothered chicken thighs can either be baked in the oven or cooked on the stovetop and I have explained how to do it in both ways.
To bake: Simply place the prepare the recipe in an oven-safe pan, cover with an oven-safe lid or foil and place it in a 425F preheated oven for one hour. Sometimes, I like to bake it uncovered for the final five minutes in order to brown the chicken skin a bit more. this is totally optional.
If cooking on the stovetop, simply cover and cook for 25 to 30 minutes until the thighs are completely done and the gravy becomes smooth and velvety. However, you will need to be stirring at intervals to prevent the chicken from stickng to the bottom of the pan.
What is Smothered Chicken
Simply put, smothered chicken is a dish made with semi fried Chicken steeped in a delicious gravy.
How to make Smothered Chicken thighs
- Season the flour and dredge the chicken – I like to season the chicken first with salt and pepper before dredging it. It adds a bit more flavor.
- Brown the chicken -Doing this will seal in the juices, which will in turn add more flavor to the chicken and make the chicken tender than a rubbery piece of chicken.
- Sauté the onion and garlic – This is the time to add extra veggies in addition to the onions. Though optional, but if you choose, veggies like celery, bell peppers works well.
- Cook the chicken – Bake or cook on the stovetop. It’s delicious either way!
How long to make Smothered Chicken and Gravy?
This recipe takes around 1 hour and 15 minutes to complete.
Can you freeze Smothered Chicken and Gravy?
Yes! It can be kept frozen for up to one month. Be sure to thaw before reheating on the stove on a lower temperature.
How long does Smothered Chicken and Gravy last in the fridge?
Smothered Chicken and Gravy can keep for about five days in the fridge.
What to serve with Smothered Chicken and Gravy
This dish is best served over rice or mashed potatoes with a vegetable on the side! Serving with bread also gives the opportunity to get off the leftover gravy on the plate.
- I used smoked paprika for a bit of smoky taste but regular paprika will do just fine.
- Cook the chicken with the skin on if preferred, and use whatever part of the chicken you desire
- If desired, add sliced bell peppers, mushrooms or celery.
- Be sure to taste the gravy before adding the chicken. Feel free to add more seasoning and spices if there is a need to.
- I made this recipe with skin-on bone-in chicken. However, if you want to reduce the fat content, feel free to use chicken breasts.
CHICKEN AND GRAVY RECIPE
If you’re craving some tender chicken, smothered in onions and gravy, you’ve come to the right place. Tonight we’re having some good old fashioned chicken, and gravy!
It never really occurred to me how many people didn’t know how to make chicken gravy from scratch until recently. I’ve been witnessing a lot of people buy canned and jarred gravy. Hey, I’m not here to knock your cooking game if you’re one of those people, but I do want to show you just how easy it is to make your own gravy! Not only is it easy, but boo it tastes a heck of a lot better than that lumpy premade stuff. Again- I’m not here to knock your cooking game In this post we will be baking our chicken to perfection, and making our very own gravy from the drippings from the chicken. It may sound a little confusing, or hard even- but I ensure you that it is quite easy ( I got you boo!). Once you’re done, you’re going to have a bake dish full of chicken and gravy that your Grandma would be proud of. So let’s head to the kitchen and get this thing crackin’.With this recipe I used chicken thighs. You can use different pieces, but keep in mind that the cooking time will vary depending on the piece. To make things a tad bit easier for you ( because I heart you all so much) here are some cooking times.
- 2 lbs of Chicken Legs/ Drumsticks – 45 minutes , on 375 F.
- 2 lbs of Chicken Wings – 40 minutes , on 375 F.
- 2 lbs Chicken Breast – 30 minutes, on 350 F.
You will notice that I used butter on my chicken instead of vegetable oil like most recipe. I’m sure I will get a lo of questions about that, so I will tell you why I choose to use butter! Let’s be honest, butter make everything ( well almost everything) taste better, and there is not exception here. I have tried using oil in the past, and it wasn’t bad- I simply prefer butter over the oil. In my opinion the butter gives the chicken a richer taste. It helps bring out the natural juicy flavors of the chicken, and also helps the skin brown a tad bit more than vegetable oil does. Can you use vegetable oil instead of the butter, absolutely. Will it taste just as good- in my opinion…..NAH When is serve my old fashioned chicken and gravy, I like to serve it over rice ( brown on white), or along with creamy homestyle mashed potatoes. I also recommend serving this dish with a vegetable. In the picture above, the chicken and gravy was served over rice along with some Southern Fried Okra. Feel free to add a couple pieces of cornbread to the menu, and you, my dear, have yourself the perfect Sunday Dinner( don’t try to eat a meal like this every day honey!) Now that we’ve chit chatted, and got all the basics out of the way, let’s cook up a nice dish of Old Fashioned Chicken and Gravy!
Chicken and Gravy Recipe
This classic recipe is nothing short of great comfort food. Whip it up in no time for a satisfying and hearty meal!
KeywordChicken and Gravy
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
- 2 pounds chicken thighs
- 3 tbsp butter melted
- 1 tsp seasoning salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 1/2 tsp poultry seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 large onion sliced
- 1/4 cup all purpose flour
- 2 1/2 cup chicken broth
- * non sticking spray
- Make sure the chicken is nice and clean before cooking
- Brush on, or spoon out the melted butter, all over the chicken, then rub in using your hands.
- Season the chicken with the seasoning salt, onion powder, poultry seasoning, garlic powder, pepper, and paprika.
- Spray your bake dish with non stick spray, then place the chicken into the dish.
- Place the sliced onions on top of the chicken, then cover the dish, with the lid or foil.
- Bake in the oven on 375 F, for 20 minutes.
- Remove the chicken from the oven, and there will be chicken drippings at the bottom of the pan.
- Spoon up about 4-5 tbsp of the chicken drippings, and place it into a pan.
- Place the pan over medium-high heat, and once the chicken drippings start to bubble, sprinkle in the all-purpose flour.
- Be sure to sprinkle just a little bit of flour at a time!
- Mix the two ingredients, and let it turn golden brown.
- Reduce the heat down to medium, and slowly pour in 2 1/2 cups of chicken broth into the pan, and whisk continuously to ensure that the gravy is lump free.
- Once the gravy is nice and smooth, pour it over the chicken.
- The gravy may appear to be thin, but don’t worry- it will thicken.
- Place the chicken back into the oven for an additional 20 minutes, but this time uncovered.
- Remove the chicken from the oven, and spoon the gravy over the chicken, to make sure it’s nicely smothered.
- Place the chicken bake into the oven for another minutes. Still uncovered.
- Let stand for 5 minutes, then serve, and enjoy!