Name: Pan Fried Chicken with Cream Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern
Ingredients: Chicken; 2–4 boneless, skinless chicken breasts (halved or pounded thin); ⅔ cup all-purpose flour; 1 tsp salt; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp black pepper; ½ tsp paprika or cumin (optional); ½ cup buttermilk (or milk + 1 tsp vinegar); 2–4 tbsp oil (canola or vegetable); 2 tbsp butter; Cream Gravy; 2 tbsp butter; 2 tbsp all-purpose flour; ⅔ cup chicken broth; ⅔ cup milk (or as needed); 2 tsp reserved flour seasoning mix; Salt and pepper to taste

Why You’ll Love This Recipe

I love how this dish combines the satisfying crunch of breaded chicken with a rich, silky gravy made right in the same pan. It’s perfect for a homestyle dinner, pairs beautifully with mashed potatoes and veggies, and cooks up in about 30 minutes—making it ideal for weekdays or weekends when I want hearty without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2–4 boneless, skinless chicken breasts (split in half or pounded thin)
2/3 cup all‑purpose flour
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika or cumin (optional)
1/2 cup buttermilk (or milk + 1 tsp vinegar)
2–4 tbsp oil (canola or vegetable)
2 tbsp butter

For the cream gravy:

2 tbsp butter
2 tbsp flour (for roux)
~2/3 cup chicken broth + 2/3 cup milk (or as needed)
2 tsp seasoning reserved from dredging
Salt and pepper, to taste

directions

Prep chicken: In a bowl or bag, mix flour and seasonings (salt, onion & garlic powders, pepper, paprika/cumin). Reserve ~2 tsp of this mixture for the gravy.
Dredge: Dip chicken first in flour mix, then in buttermilk, then back into flour mix for a double coat.
Pan-fry: Heat oil & butter in a skillet over medium heat. Fry chicken 5–6 min per side until golden and cooked through (internal temp ~165°F). Keep warm in oven.
Make gravy: In the same skillet, melt butter over low heat, whisk in flour to form a roux. Cook 3–5 minutes until lightly golden, whisking constantly.
Finish gravy: Slowly whisk in broth and milk alternately. Add reserved seasoning, salt & pepper. Cook until gravy thickens.
Serve: Spoon gravy generously over the chicken and enjoy immediately.

Servings and timing

Servings: 4 servings (2 breasts halved)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

I sometimes swap breast for boneless thighs—they stay juicier and pair well with the gravy.
Want a bit of heat? I throw a pinch of smoked paprika or white pepper into the gravy.
For extra richness, I stir a spoonful of sour cream into the gravy just before serving.

storage/reheating

I store chicken and gravy in separate airtight containers in the fridge for up to 3 days. To reheat, I gently warm both in a skillet, adding a splash of milk or broth to loosen the gravy if needed.

FAQs

1. Can I skip dredging twice?

You could, but the double dredge gives the chicken that satisfying extra-crispy finish I love.

2. Do I need to pound the chicken?

Yes—pounding or slicing chicken breasts thin ensures even cooking and crispiness.

3. Can I use thighs instead of breast?

Absolutely—boneless, skinless thighs are juicier and work wonderfully in this recipe.

4. How thick should the gravy be?

It should coat the back of a spoon—smooth, not runny. Add extra liquid if it thickens too much.

5. Can I make it ahead?

Yes—I’d reheat chicken separately to keep the crust crispy, and reheat gravy with a splash of milk before serving.

Conclusion

Pan Fried Chicken with Cream Gravy is one of my favorite comfort meals—crispy, comforting, and deeply satisfying. It’s easy, versatile, and perfect for busy nights or cozy dinners. Give it a try, and I promise you’ll be hooked on that golden chicken and silken gravy combo!