AI-generated serving inspiration; not a photograph of a tested recipe.
Thin cutlets brown quickly, leaving flavorful bits for a simple flour-thickened gravy. The chicken finishes in the sauce, so keep the simmer gentle and check each piece before serving.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
A single pan makes the main dish and sauce.
Onion gives the gravy sweetness without a long simmer.
Ingredient notes
Cutlets about 1/2 inch thick fit the timing.
The preliminary browning is not the full cooking step.
Equipment you’ll need
Large skillet
Whisk or wooden spoon
Instant-read thermometer
Helpful cooking tips
Scrape up browned bits when adding broth.
Add a splash of broth if gravy becomes too thick.
Make it your own
Variations
Cook 8 oz sliced mushrooms with the onion.
Substitutions
Use boneless thighs and allow additional cooking time to reach 165°F / 74°C.
What to serve with it
Serve with mashed potatoes and peas.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I leave out the milk?
Yes. Replace it with the same amount of broth for a lighter, less creamy gravy.
Let’s get cooking
Skillet Chicken and Gravy
Chicken cutlets in a light onion gravy, made entirely on the stovetop.
Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Large skillet · Whisk or wooden spoon · Instant-read thermometer
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Season chicken with 1/2 tsp salt and pepper. Heat oil in a large skillet over medium-high heat.
Brown chicken 3 minutes per side and transfer to a plate; it may not yet be cooked through.
Reduce heat to medium. Cook onion 5 minutes, then sprinkle flour over it and stir 1 minute.
Gradually stir in broth, milk, thyme, and remaining salt. Bring to a gentle simmer.
Return chicken and juices. Simmer 5–8 minutes until every piece reaches 165°F / 74°C and gravy thickens.
Cook’s notes
Scrape up browned bits when adding broth.
Add a splash of broth if gravy becomes too thick.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/skillet-chicken-and-gravy.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
