One Pan Chicken & Gravy

30 mins
Serves 1
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Directions

  1. 1Get your pan over medium heat.
  2. 2Get your pan over medium heat.
  3. 3Get your pan over medium heat.
  4. 4Add 3 tablespoons each of butter and flour to the pan.
  5. 5Add 3 tablespoons each of butter and flour to the pan.
  6. 6Add 3 tablespoons each of butter and flour to the pan.
  7. 7Stir the butter and flour together to make a roux.
  8. 8Stir the butter and flour together to make a roux.
  9. 9Stir the butter and flour together to make a roux.
  10. 10Keep stirring the roux until it browns up and is smooth.
  11. 11Keep stirring the roux until it browns up and is smooth.
  12. 12Keep stirring the roux until it browns up and is smooth.
  13. 13Add 2 cups of chicken broth to the roux.
  14. 14Add 2 cups of chicken broth to the roux.
  15. 15Add 2 cups of chicken broth to the roux.
  16. 16Add the seasonings listed below.
  17. 17Add the seasonings listed below.
  18. 18Add the seasonings listed below.
  19. 19Stir until the gravy is smooth and starts to thicken up.
  20. 20Stir until the gravy is smooth and starts to thicken up.
  21. 21Stir until the gravy is smooth and starts to thicken up.
  22. 22Once the gravy starts bubbling, add the chicken.
  23. 23Once the gravy starts bubbling, add the chicken.
  24. 24Once the gravy starts bubbling, add the chicken.
  25. 25Make sure the chicken is covered in the gravy.
  26. 26Make sure the chicken is covered in the gravy.
  27. 27Make sure the chicken is covered in the gravy.
  28. 28Cover the pan with a lid and let the chicken cook over medium-low heat for 12 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  29. 29Cover the pan with a lid and let the chicken cook over medium-low heat for 12 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  30. 30Cover the pan with a lid and let the chicken cook over medium-low heat for 12 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  31. 31Once cooked, shred the chicken with two forks.
  32. 32Once cooked, shred the chicken with two forks.
  33. 33Once cooked, shred the chicken with two forks.
  34. 34Serve the chicken and gravy over mashed potatoes.
  35. 35Serve the chicken and gravy over mashed potatoes.
  36. 36Serve the chicken and gravy over mashed potatoes.

Ingredients

  • 1 lb chicken breasts
  • 1 lb chicken breasts
  • 1 lb chicken breasts
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 0.5 teaspoons oregano
  • 0.5 teaspoons oregano
  • 0.5 teaspoons oregano
  • 0.5 teaspoons thyme
  • 0.5 teaspoons thyme
  • 0.5 teaspoons thyme
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • mashed potatoes
  • mashed potatoes
  • mashed potatoes
  • green beans
  • green beans
  • green beans
  • corn
  • corn
  • corn
  • freezer burnt Sister Schubert rolls
  • freezer burnt Sister Schubert rolls
  • freezer burnt Sister Schubert rolls

Equipment

panwooden spatulalidforksserving spoon

Tips

  • If you are in a pinch, Bob Evans mashed potatoes from the fridge section at Walmart will do just fine.