Skillet Chicken with Creamy Pan Gravy
Ingredients
- 4 pieceschicken breasts
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 2 tablespoonsvegetable oil
- 1 mediumyellow onion
- 2 clovesgarlic
- 1 cupchicken broth
- ½ cupsour cream
- 2 sprigsfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Pat 4 chicken breasts dry with paper towels.
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
Method
- 01
Season 1/2 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow dish. Coat the 4 chicken breasts evenly on both sides.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken breasts and cook for 6–7 minutes per side, until golden brown. Transfer to a plate.
- 03
In the same skillet, add the diced onion and cook for 3–4 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the skillet along with the thyme. Reduce heat to medium, cover, and simmer for 8–10 minutes until the chicken is cooked through.
- 05
Remove from heat and stir in 1/2 cup sour cream until smooth. Season to taste with salt and pepper. Serve the chicken over rice or egg noodles, spooning the creamy gravy over the top.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the gravy. For brightness, stir in fresh dill or parsley at the end. A pinch of ground mustard powder adds subtle depth.
Leftovers keep well refrigerated for up to 3 days. Reheat gently over low heat with a splash of broth to restore creaminess. Serves easily with mashed potatoes, rice, or egg noodles.