The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
1/4 cup quick-mixing flour (such as Wondra), divided
2 tablespoons canola oil, divided
2 tablespoons unsalted butter, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
12 ounces frozen mashed potatoes (such as Ore-Ida Steam n' Mash)
1/3 cup whole milk
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Sprinkle chicken with 1/2 teaspoon pepper and 1/8 teaspoon salt. Place 2 tablespoons flour in a shallow dish. Dredge chicken in flour. Heat a large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 tablespoons flour to pan; cook 30 seconds, stirring occasionally. Add stock to pan; bring to a boil, stirring with a whisk until smooth. Reduce heat; simmer 2 minutes. Stir in 1/4 teaspoon pepper and remaining 1/8 teaspoon salt.
Cook potatoes according to package directions. Combine potatoes, remaining 1/4 teaspoon pepper, remaining 1 tablespoon butter, and milk in a medium bowl; mash to desired consistency. Serve with chicken and gravy. Sprinkle with parsley.
Occasionally, my husband and I crave fried chicken, mashed potatoes and gravy. Since we attempt to eat healthier, it's a dish I quit cooking long ago. Thanks to CL, I now have a healthier version that tastes good and satisfies that craving. I follow the recipe but cut the recipe in half for the 2 of us and butterfly a chicken breast as another reviewer stated. I recommend using the Wondra and not substituting regular flour.
Very easy and was a good teaching dish for my 7yo granddaughter. Had to butterfly thicker breasts and add a little more oil to skillet to ensure complete cooking. I also used 2 cans of chicken broth and just eyeballed the flour for my gravy and it came out great. All in all, very tasty and tender and will cook again.
This was really, really good. My family rated it A+. I followed the recipe almost exactly except doubled it to serve 6 in our family & have leftovers. The only change I will make next time will be to increase the flour to make the gravy a bit thicker. Served it with the Lime green beans from the same issue of CL. My 12 year old said "We should have green beans like this every time." Tasty meal!
This is one of the rare recipes that I see no need to tweak. Well, ok, I don't use frozen mash, and I've been known to drop a pinch of sage or thyme into the gravy. But as written, with your own potatoes, this chicken and gravy combo is the bomb. The quick pan gravy makes the meal. As another reviewer said, this really satisfies that fried chicken and gravy craving.
I thought I didn't have anything at home to throw a meal together tonight but this was so easy and I happened to have all ingredients! My entire family loved it, including two toddlers. It's also a great base recipe for tweaking. I think I may add garlic or shallots to the gravy next time, but it was great as written. Thanks again CL!
This was just a classic comfort dish made lighter. Very good. No way I'm going to used frozen mashed potatoes though - I just made my own. Steamed broccoli on the side. Hubby was happy. Will definitely make this again. (first time working with the Wondra flour - I like it!)