This delectable Easy Pan Fried Chicken with Cream Gravy calls for double-breaded chicken breasts pan-fried and drizzled with perfectly seasoned cream gravy. It is the ultimate comfort food. When served with Traditional Irish Colcannon Potatoes and Cabbage and Southern Green Beans it is the ultimate comfort meal.
I am of the belief that one can never have enough good chicken recipes. After all chicken is just so incredibly versatile. This super easy chicken dinner comes together quickly and easily. Except for one plate and a bowl, it is made in one easy skillet.
How do you make Pan Fried Chicken with Cream Gravy?
First, in a small Ziploc bag, combine the salt, onion powder, cumin, black pepper, garlic powder, and white pepper. Shake well to combine and remove 2 teaspoons of the mixture and set it aside. On a large shallow plate, combine the remaining spice with 2/3 cup of flour. Pour the buttermilk into a nice wide bowl. Dip the chicken in the flour mixture, then in the buttermilk, and finally back in the flour mixture. Repeat until all chicken breasts are coated.
In a large skillet over medium heat, add 2 tablespoons of canola oil and heat until it is good and hot. It is hot enough when a drop of water placed in the pan with the oil crackles and pops. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place the cooked chicken on a plate in the oven uncovered while you make the cream gravy.
Melt the butter in the same skillet over low heat. Sprinkle in 2 tablespoons of flour and cook for 4-5 minutes, whisking constantly. Slowly whisk in the chicken broth and the milk alternating between the two. Add the 2 teaspoons of spices that you set aside. Continue cooking until slightly thickened, whisking frequently. Spoon over the chicken breasts and serve immediately.
Recipe notes and helpful tips
- Chicken breasts are often too thick. If so, cut them in half lengthwise or gently pound them with a kitchen meat mallet until a more reasonable thickness has been achieved.
- For cooking the chicken, get the skillet fairly hot, and don’t overcrowd the skillet. That is why I advise cooking the breasts in two batches.
- When the chicken is done, place it on a plate and put it in a warm oven uncovered. That way, the chicken will stay crispy, and the breading will not come off.
- Do not fret about the buttermilk. Just make it yourself by adding 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup of milk. Give it just a little stir and wait 5 minutes. The acids will curdle the milk, and now you have buttermilk without a run to the store.
- Additional black pepper can be substituted for the white pepper.
- For best results, after sprinkling the flour into the butter (to make the gravy), whisk for several minutes to slightly brown the flour and cook out some of the floury taste. I usually do this for about 3-5 minutes, depending on how much chaos is going on and how hungry I am.
Whenever I think of the perfect Sunday meal, this dish comes to mind. It is delicious (I mean plate-licking good), dependable and easy. Even the novice cook can tackle this one. Treat your family and put this on the weekend list. Leave a comment and let me know what you think.
Other chicken recipes you will love!
- Chicken Chow Mein
- Chicken Scallopini
- Chicken Caesar Salad
- Chicken Tetrazzini
- Chicken Quesadillas
- Spinach Stuffed Chicken
Pan Fried Chicken with Cream Gravy
Ingredients
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 large chicken breasts split in half lengthwise creating 4
- 2/3 cup all purpose flour
- 1/2 cup buttermilk
- 4 tablespoons canola oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2/3 cup low sodium chicken broth
- 2/3 cup milk
Instructions
- Preheat oven to 250 degrees.
- In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
- In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
- Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.
Notes
- Chicken breasts are often too thick. If so, cut them in half lengthwise or gently pound them with a kitchen meat mallet until a more reasonable thickness has been achieved.
- For cooking the chicken, get the skillet fairly hot, and don't overcrowd the skillet. That is why I advise cooking the breasts in two batches.
- When the chicken is done, place it on a plate and put it in a warm oven uncovered. That way, the chicken will stay crispy, and the breading will not come off.
- Do not fret about the buttermilk. Just make it yourself by adding 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup of milk. Give it just a little stir and wait 5 minutes. The acids will curdle the milk, and now you have buttermilk without a run to the store.
- Additional black pepper can be substituted for the white pepper.
- For best results, after sprinkling the flour into the butter (to make the gravy), whisk for several minutes to slightly brown the flour and cook out some of the floury taste. I usually do this for about 3-5 minutes, depending on how much chaos is going on and how hungry I am.
Nutrition
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Carol
It’s good, but I will leave out the cumin next time. I
Amanda
This was hands down the best chicken recipe I’ve made to date, no joke. Even my Husband and my son raved about it. That’s saying a lot. This is going in to “my favorites” recipes. Thank you for sharing this recipe!
Beth Pierce
That is awesome! I am so glad that you and your family enjoyed it! The pleasure is all mine!
Katie
Hi! Question, is the chicken boneless and skinless?
Beth Pierce
Yes it is
JoAnn
This was incredible, my husband does not like gravies but he really enjoyed this a lot.
Beth Pierce
Thanks JoAnn! So glad that he liked it!
Angie
BF said best chicken he’s ever tasted! It was moist and well-seasoned and the breading did not fall off. Although my gravy was definitely not light colored like the pic, it was still scrumptious. This is craveable comfort food.
Beth Pierce
Thanks Angie! So glad that you and your BF liked it!
Pamela
Made this tonight. It was delicious. Thank you.
Beth Pierce
Thanks Pamela! So glad that you liked the recipe. There is nothing like good old comfort food!
Sara Welch
This is my kind of comfort food! Adding this to my dinner line up for next week; looks too good to pass up!
Suzy
This comes out so flavorful every time! Love the gravy on top!
AMber Temple
also how long do I cook in the oven?
Beth Pierce
Just maybe 10-15 minutes while you are finishing the recipe. It is more to keep the chicken warm and just in case it did not cook all the way through.
Amber Temple
I seriously make your meals every time I cook! my husband loves ALL YOUR RECIPES AND YOU MADE HIM LOVE ME MORE!! I owe you my life!!! lol thank you again for this! he especially loves the southern ones, do you have a chicken and party one?
Beth Pierce
Thanks so much Amber. I am so glad that he likes my recipes. You are cracking up over here!!
Laura Fountain
OMG! So delicious! Chicken came out so crispy outside and tender inside. Hubby went back for seconds, Kids hugged me! Will definitely be a repeat dish at our house.
Beth Pierce
That is great. I love it! What a great comment. You made me smile big this morning!
Janet Tucker
I made this recipe for my husband and I tonight and it was outstanding! The only thing I did different was add some ground herbs on the chicken and into the gravy. And I also doubled the gravy. It will be a keeper and one I will make from now on. Thank you!
Beth Pierce
The pleasure is all mine! Thanks so much Janet! So glad that you liked it! It is such great comfort food.