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This One Pan Chicken and Gravy is the ultimate comfort food—quick, easy, and packed with rich, savory flavor! Made with tender, juicy chicken tenders that simmer away in a homemade gravy that is both simple and layered with flavor. This 30-minute meal is a weeknight dinner lifesaver. With just one skillet, minimal ingredients, and no fuss, you’ll have a hearty, satisfying dish the whole family will love.
Serve it over mashed potatoes, rice, or biscuits for a cozy, delicious meal that comes together in no time!
Let me show you how to make it happen!
Open your package of chicken tenders. Generously sprinkle them with salt, pepper and garlic powder. Using some tongs, turn them over and season the other side.
Grab a large deep skillet and heat it up over medium high heat. Add your butter and allow it to melt. Add the flour and stir it well to combine. Let it cook for just a minute or two so that the flavors have a chance to combine.
Into a large glass measuring cup, add your water, bullion and Half and Half. Whisk it together to combine. Pour it into the pan and stir well to combine. Bring it to a simmer, stirring occasionally until it thickens up. It should only take a minute or two.
Add your seasonings and stir well to combine.
Nestle your chicken tenders into the gravy and cover the pan with the lid at an angle, so that some of the steam can escape. Cook and stir occasionally until the chicken is cooked through. I like to test it with a meat thermometer, it should read 165 degrees when it’s cooked.
Remove the pan from the heat. Grab two forks and shred the tenders. Place the chicken back into the pan, give it a nice stir and place the pan back onto the heat. Let it cook for about 5 more minutes, on medium high heat. This will give the chicken shreds just a bit more flavor.
Sprinkle with a bit more parsley (I usually just have dried).
We love this served over MASHED POTATOES, but rice or biscuits would be fabulous as well.
Here are a few links of recipes that would work well with it!
Hope you get a chance to try it, friends!
Ingredients
- 2 pounds chicken tenders
- (salt, pepper and garlic powder)
- 6 Tb butter
- 6 Tb flour
- 3 C water
- 3 tsp bullion granules
- 1 C Half and Half
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Open your package of chicken tenders. I like to take some kitchen scissors and cut out the little white tendon that's generally part of the tender. Toss these tendons into the trash.
- Generously sprinkle the tenders with salt, pepper and garlic powder. Using some tongs, turn them over and season the other side.
- Grab a large deep skillet and heat it up over medium high heat. Add your butter and allow it to melt. Add the flour and stir it well to combine. Let it cook for just a minute or two so that the flavors have a chance to combine.
- Into a large glass measuring cup, add your water, bullion and Half and Half. Whisk it together to combine. Pour it into the pan and stir well to combine. Bring it to a simmer, stirring occasionally until it thickens up. It should only take a minute or two.
- Add your seasonings and stir well to combine.
- Nestle your chicken tenders into the gravy and cover the pan with the lid at an angle, so that some of the steam can escape. Cook and stir occasionally until the chicken is cooked through. I like to test it with a meat thermometer, it should read 165 degrees when it's cooked. Mine usually only takes about 12-15 minutes to cook. So fast and easy, yes?
- Remove the pan from the heat. Grab two forks and shred the tenders. Place the chicken back into the pan, give it a nice stir and place the pan back onto the heat. Let it cook for about 5 more minutes, on medium high heat. This will give the chicken shreds just a bit more flavor.
- Sprinkle with a bit more parsley (I usually just have dried) and serve over mashed potatoes, or rice or biscuits.
Enjoy!
