Herbed Baked Chicken with Cream Gravy

Feature image chicken and gravy in a casserole dish.

Herbed Baked Chicken with Cream Gravy

If you’re in the mood for comfort food that doesn’t overcomplicate things or dirty 1400 dishes plus 5 pans, this herb baked chicken and gravy is it. The chicken stays tender, the gravy is smooth and generous, and the whole thing comes together without babysitting the stove. Solid, reliable, and worth repeating.

Course Dinner (quick and easy)

Cuisine Amercian Heritage

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 504kcal

Author Marye Audet-White

Ingredients

3 pounds chicken breasts
4 tablespoons butter
½ teaspoon smoked paprika
¼ teaspoon ground ancho chile
¼ teaspoon garlic powder
Salt and pepper as needed
4 tablespoons all-purpose flour
2 tablespoons butter
4 tablespoons drippings from chicken
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
⅓ cup half and half

Instructions

Preheat oven to 350
Mix herbs and rub over the chicken breasts
Place chicken in a 13 x 9 inch dish
Dot each chicken breast with ½ tablespoon of butter
Bake until chicken reaches about 160F (20-30 minutes)
Remove from oven, tent with foil and allow to stand while preparing the gravy. Chicken will finish cooking to 165F during standing time
Add the drippings from the baking dish to a pan over medium heat
Add butter and allow it to melt
Add the flour and whisk until flour is thick and begins to get golden
Add the milk and half and half whisking constantly
Cook until gravy thickens
Taste and add salt and pepper to taste

Notes

Storage

Refrigerate leftovers promply for up to 3 days. Freeze the chicken and gravy separately for up to 3 months.

Tips

Always pat chicken dry with a paper towel before cooking with it.
Chicken is done when the internal temperature reaches 165 degrees F. Larger chicken pieces will take longer to bake than smaller ones.
If you don't have a kitchen thermometer, baking is done when the juices of the chicken run clear (rather than pink or red.) However, this method is trickier, not as accurate as measuring by temperature, and often results in drier meat.
Let the milk and half and half come to room temperature while the chicken cooks. Avoid adding ice-cold milk to the gravy mixture.

Nutrition