Pan-Fried Chicken with Gravy
Crispy-edged chicken breast cooked in butter, topped with a silky pan gravy made from chicken broth and flour. Pure comfort in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 boneless, skinless (about 8 oz each) chicken breast
- 3 tbsp, divided butter
- 2 tbsp flour
- 1 cup chicken broth
Instructions
- 1
Pat chicken breasts dry, then season both sides with salt and pepper.
- 2
Heat 2 tbsp butter in a skillet over medium-high until foaming, then sear chicken 6 minutes per side until golden brown.
- 3
Transfer chicken to a plate, reduce heat to medium, add remaining butter, and whisk in flour until light golden, ~1 min.
- 4
Pour in broth slowly while whisking to break up lumps, then simmer 2 minutes until the gravy thickens and coats a spoon.
- 5
Return chicken to skillet, spoon gravy over top, and serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- whisk
- meat thermometer (optional, for doneness check)
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