This healthy recipe for easy fried chicken with pan gravy is a classic comfort food that will bring your family together around the dinner table again and again!
The crispy seasoned fried chicken pieces are immersed in a delicious rich gravy, nestled in a heaping spoonful of smooth and creamy milky mashed potatoes.
There’s something inviting about a delicious, hot, home cooked meal. Whether it is Swedish meatballs and cream sauce or Instant pot Fajita chicken and rice, the family will devour the meal and make many memories to look back on.
This delicious recipe is easy to prepare, and can I say fuss-free? Even though it involves frying chicken on the stove and preparing mashed potatoes (or other side of choice), it is still about as simple as you can get for such a great dish! When I first made this recipe for my family, we devoured it and declared it one of the best dishes I’ve made recently. There was enough for a second meal later on in the week!
Pan-fried chicken is a classic southern recipe dish that was common back in the pioneer and old-fashioned days. It still is one of the best comfort foods and is so much easier to make in modern time then it was back then! So the next time you are craving some traditional and ultimate comfort food, try this recipe (and it is a healthy version!)
Why you should make easy fried chicken with pan gravy
This easy dinner recipe is perfect for Sunday dinner or any night of the week. It can even be made in advance and stored in the fridge for serving later.
Busy weeknights sometimes call for meals that are prepped ahead of time and this one is sure to make the mark! Your entire family deserves the very best cooking!
The sauce is very similar to a white gravy, made with pan drippings, (which add extra flavour) broth, half and half and flour. No MSG or other nasty ingredients. Super easy (and healthy) to mix together right in the skillet where the chicken was cooking in. No extra dishes!
Healthy: There are no boxed mixes, store-bought bread crumbs or unhealthy seasonings in this recipe. You only need a few simple ingredients, likely what you have on hand already!
Easy: This easy recipe can come together in 30-minutes making it perfect for a weekend meal that feels a little classy, but not time consuming.
Equipment you will need:
Measuring cups and spoons
Whisk/spatula
Knife
Shallow bowls
Large cast iron skillet or similar frying pan
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Recipe for easy fried chicken with pan gravy :
2 lbs app boneless skinless chicken breasts or chicken tenders
1 large egg
1/2 cup plus 2-3 T all purpose flour or flour of choice
1 tsp sea salt
1/2 tsp garlic powder
1 tsp paprika
dash of black pepper
2-3 T olive oil, or more as needed (coconut oil is good also or lard)
2-3 T butter
Gravy recipe:
Chicken drippings in pan
Leftover flour from dipping chicken in (or use 2 T of flour if there is none left from dipping)
1 1/2 cups chicken broth
1/2 cup half and half, heavy cream or milk
Fresh parsley for garnishing
Notes: Chicken broth (also referred to as chicken stock) can be substituted with vegetable broth/stock.
I try to avoid using vegetable oil or canola oil but use whatever you have a preference for or have on hand!
Mashed Potatoes, cooked rice or pasta to serve over
Directions to make easy fried chicken with pan gravy
Prepare chicken breast pieces if using, into tender size pieces, (similar to chicken strip size), trimming off any fatty places.
In a shallow bowl or dish, whisk together the flour, salt, garlic powder, paprika and pepper.
In another similar size bowl or dish, whip egg with a fork until foamy.
Set out a large cast iron skillet or frying pan and add oil. Turn onto medium-high heat and begin heating.
Line a large plate or dish with paper towels and set to the side.
Dip each piece of chicken into the egg, flipping over as needed to fully coat each side, then transferring to the flour mixture. (I like to use a fork to do this). Make sure all sides of the chicken are coated. Add chicken to the hot skillet. Continue adding more chicken pieces until the pan is full, but do not over crowd. Cook for 4-6 minutes per side, flipping once. (Internal temperature should be around 165F). Then place chicken to paper towel lined plate. Continue working in batches until all the chicken is cooked.
To make the pan gravy
In the same skillet, add the butter and leftover flour. If there was no flour left, then add 2-3 T of flour of choice.
Whisk briskly for about 2 minutes until golden brown. Whisk in the broth and half and half. Bring to a boil and reduce heat until it simmers. Cook, while whisking frequently, for about 4-5 minutes until it begins to thicken to a light gravy consistency. Season with more salt and pepper if needed. Return cooked chicken pieces into skillet, arranging them in the gravy.
Garnish with parsley leaves and serve over cooked mashed potatoes. Enjoy!
Note: This can also be served over pasta or rice.
Sides to serve with easy fried chicken with pan gravy
Sliced carrots
Green beans
Side Salad
Rolls
How to store leftovers
Transfer any leftovers to an airtight container or baking dish. You can also portion these out into individual serving sizes for easy meals later on.
Easy Fried Chicken with Pan Gravy
This healthy recipe for easy fried chicken with pan gravy is a classic comfort food that will bring your family together around the dinner table again and again!
Ingredients
- 2 lbs app boneless skinless chicken breasts or chicken tenders
- 1 large egg
- 1/2 cup plus 2-3 T all purpose flour or flour of choice
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 tsp paprika
- dash of black pepper
- 2-3 T olive oil, or more as needed for frying (coconut oil is good also or lard)
- 2-3 T butter
Pan Gravy
- Chicken drippings in pan
- Leftover flour from dipping chicken in (or use 2 T of flour if there is none left from dipping)
- 1 1/2 cups chicken broth
- 1/2 cup half and half, heavy cream or milk
- Fresh parsley for garnishing
Instructions
Prepare chicken breast pieces if using, into tender size pieces, (similar to chicken strip size), trimming off any fatty places.
In a shallow bowl or dish, whisk together the flour, salt, garlic powder, paprika and pepper.
In another similar size bowl or dish, whip egg with a fork until foamy.
Set out a large cast iron skillet or frying pan and add oil. Turn onto medium-high heat and begin heating.
Dip each piece of chicken into the egg, flipping over as needed to fully coat each side, then transferring to the flour mixture. (I like to use a fork to do this). Make sure all sides of the chicken are coated. Add chicken to the hot skillet. Continue adding more chicken pieces until the pan is full, but do not over crowd. Cook for 4-6 minutes per side, flipping once. (Internal temperature should be around 165F). Then place chicken to paper towel lined plate. Continue working in batches until all the chicken is cooked.
To make the pan gravy
In the same skillet, add the butter and leftover flour. If there was no flour left, then add 2-3 T of flour of choice.
Whisk briskly for about 2 minutes until golden brown. Whisk in the broth and half and half. Bring to a boil and reduce heat until it simmers. Cook, while whisking frequently, for about 4-5 minutes until it begins to thicken to a light gravy consistency. Season with more salt and pepper if needed. Return cooked chicken pieces into skillet, arranging them in the gravy.
Garnish with parsley leaves and serve over cooked mashed potatoes. Enjoy!
Notes
Can also serve over pasta or rice
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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