One-Pan Chicken Breasts Recipe With Creamy Golden Gravy (6 Ingredients, 15 Minutes) by Donna John
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Every once in a while, my husband and I like to try a meal kit. If a recipe really makes my taste buds happy, chances are I will try to duplicate it again with my own ingredients. This juicy chicken dinner is one of them. This rich, creamy, hearty comfort food recipe has minimal prep required and tastes like you spent time making it – a lot more than 15 minutes.
Most chicken that's ladled in gravy has some sort of breading on it. Not this one. These chicken breasts are simply seasoned with salt and black pepper and cooked in a skillet. The pièce de résistance of this gluten-free chicken recipe is the rich and golden gravy. It is amazing!
To make this chicken and gravy recipe, you will need just seven ingredients. Here is your short shopping list: chicken breasts, olive oil, butter, garlic, concentrated chicken stock, evaporated milk and cream cheese. The dish cooks up in one pan in about 10 minutes.
Serve these juicy, boneless, high-protein chicken breasts for dinner with the creamy gravy over mashed potatoes, rice or noodles. I served mine over simple Yukon gold mashed potatoes with a side dish of fresh buttered peas.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Ingredients
- 2 chicken breasts, pound to an even thickness
- 1 tablespoon butter
- 2 - 3 cloves garlic, minced
- 1 - 2 teaspoons concentrated chicken stock
- 1/2 cup evaporated milk
- 2 tablespoons cream cheese (about 1 ounce), at room temperature
Here's how to make it:
- Season the chicken breasts with salt and black pepper. Heat a drizzle of olive oil in a skillet. Cook the chicken until golden on both sides and cooked through, about 5 to 6 minutes. Remove to a plate. (Pounding the chicken to an even thickness helps it cook faster and more evenly.)
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the concentrated chicken stock and evaporated milk. Stir and cook until it reduces slightly, about 2 minutes. Add the cream cheese and stir until melted and thoroughly combined. Season with salt and pepper, to taste. (I used Better Than Bouillon. You could use whole milk instead of evaporated milk.)
- Serve the gravy over the chicken with mashed potatoes or rice, if desired. Sprinkle with some parsley flakes for color, if desired. (This recipe can easily be doubled for four servings.)
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