Quick Chicken and Gravy

June 26, 2009

It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes.

  • Chicken tenderloins
  • Butter
  • Flour
  • Salt/Pepper
  • Marjoram and Thyme tonight, because I’m out of Sage.
  • Chicken Broth

Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown.

Add the chicken and season with salt, pepper and herbs.

Once the chicken is starting to brown, turn it over.

Cook just another minute or two, stirring a bit.

Sprinkle with enough flour to coat the chicken well.

Stir until chicken is well coated, butter is absorbed and flour just starts to cook.

Add 3 cups of chicken broth. In this photo, I’m adding water…

And then stirring in Better Than Bouilion paste. It’s easier than mixing it first.

Simmer over low heat until the chicken is completely done and the gravy is thickened.

Serve over rice or mashed potatoes.

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{ 26 comments… read them below or add one }

1 The Smiths June 27, 2009 at 11:11 pm

great recipes!! And I love the pictures..awesome visual aids! I have told all my mommy friends about this blog!!
And I also said a little about your blog in my last post…see Kreativ Award post!


2 Carole November 9, 2010 at 8:06 pm

Just tried it. Yummy !! Served over rice with steamed broccoli


3 Rachel Goetzelman November 10, 2010 at 1:30 pm

I just figured out what we’re having for dinner tonight. Thanks for the inspiration!


4 Jessie November 15, 2010 at 1:25 pm

I go to college in switzerland, and this was perfect for a chilly night in my tiny dorm kitchen :) thanks a bunch for the wonderful recipe


5 Candy December 5, 2010 at 5:30 am

This was amazing, thank you! These went very well with it btw:


6 Kham December 5, 2010 at 9:10 am

A great simple recipe. Gorgeous pictures.


7 shapewear December 6, 2010 at 11:11 am

This would go well with rice and veggies, thanks for the share.


8 Erika December 8, 2010 at 9:23 pm

That looks like a perfect quick weeknight dinner. Love it! One question – what kind of lighting were you using for those photos? They’re really good, and mine at the stove never come out like that….


9 Karen Bove December 8, 2010 at 9:55 pm

Thanks! It’s a go-to around here, especially when the kids are making dinner.

That post is old enough that I probably used a speedlight, bounced off the ceiling or the vent hood. Eventually I got tired of feeding batteries to the speedlight so I set up a studio strobe and bounce it off the ceiling.


10 RJ December 12, 2010 at 6:44 am

Great recipe, easy to cook and prepare- perfect for me and my college roommates, we’re cramming for finals and this quick fix was perfect, thanks a lot!


11 Laurie December 12, 2010 at 8:57 pm

Yummy! Fast and easy, my ideal! :) Thanks for posting.


12 Darin December 18, 2010 at 11:10 am

Thanks so much for posting this little recipe! So easy and so tasty!


13 Sharron February 24, 2011 at 11:38 pm

Fantastic recipe! We made it tonight, it was nice and easy. My husband would drink gravy as a beverage. Sadly, I don’t make gravy. I get lumps and sticky messes. This recipe was just the ticket! The pictures are wonderful and your instructions were clear. Thanks!


14 Rocio March 1, 2011 at 5:42 pm

wow!!! This came out just like in the pictures, I made this with mashed potatoes and served with garlic bisquits this was a complete success!!!!! thanks soo much for this wonderful receipe!!


15 Ken DeRoche March 20, 2011 at 2:37 am

Thank you so much for posting this. I made this for dinner last night and it was fantastic!

Thanks again



16 slim dream March 29, 2011 at 10:39 am

wow that looks amazingggggggggg great shots of the dish and such a simple recipe thanks.


17 Paul H April 24, 2011 at 11:28 pm

I make this dish at LEAST once a week. Plus, my non-cook housemate is constantly nagging me to make it! Tastes amazing over jasmine rice. The “Better Than Bouillon” paste is kind of expensive, but definitely superior to using conventional canned broth.


18 Cheyanna May 10, 2011 at 8:33 pm

This is one of our new favorite recipes. I use reduced-sodium chicken broth from a tetra pack and it tastes divine while not being quite as expensive. Thanks for an awesome recipe that reminds me of my own mom’s cooking.


19 Jack June 4, 2011 at 3:09 pm

can this be made with a nonstick pan instead of a saute pan?


20 karenbove June 4, 2011 at 5:07 pm

Yep, it sure can. It just might not brown up as much, leaving less to deglaze but it should turn out fine anyway.


21 Jason Hauser June 6, 2011 at 8:09 pm

Why not make seasoned flour, dredge the chicken lightly in the flour, then saute, add your chicken broth as a totally liquid product…..and a little milk or cream would adjust the color and consistency quite a bit. Your gravy looks siezed.


22 Dayna October 30, 2012 at 7:15 pm

This looked and sounded so good. I tried it tonight for dinner. I used the seasoned flour mixure, dredging the chicken and then sauteed it in butter. I then added the low salt chicken broth and reduced it to gravy. I served this over rice with broccoli. It was absolutely delicious!!


23 karenbove October 30, 2012 at 7:18 pm

I just did the same thing last night. Quick and easy and GOOD! Glad you enjoyed it.


24 Virginia November 15, 2012 at 10:17 pm

Delicious AND easy – a perfect combination.


25 Candi J October 7, 2013 at 10:18 am

Girlfriend, you are killin it with those awesome step by step pictures! Reminds me of a similar recipe my mother made for my sister and I growing up. Can’t wait to make it tonight for my hubby and reminisce on my kid-hood!


26 cassie and cailie October 7, 2013 at 7:29 pm

Thanks so much for this recipe! Its so simple, quick and it really hits the spot! Great meal for family!


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