Pan Roasted Chicken with Homemade Pan Gravy
A scrumptious, juicy chicken breast...smothered in a delicious homemade pan gravy.
Servings - 4 servings
Ingredients
- 3 bone-in split chicken breasts
- 2 Tbsp olive oil
- Salt and pepper
Gravy Ingredients
- 4 Tbsp butter
- 4 Tbsp flour
- 2 cups chicken stock
- 1 tsp garlic powder or onion powder
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F.
- Heat the olive oil in a Dutch oven or oven-safe large saucepan. Using tongs, brown the skin and flesh of all sides of the split chicken breasts. Set aside and repeat until all 3 are browned. Then return all of the chicken breasts into the Dutch oven or saucepan.
- Place in the oven and cover with a lid. Cook for 45 to 50 minutes, or until the meat thermometer reads 165 F. Carefully remove the pot from the oven, then set the chicken breasts onto a serving platter to cool down.
- HOMEMADE GRAVY: Don't remove any bits or fond from the pot. Over medium low heat, melt the butter and then mix in the flour to form a paste. Then pour in the chicken stock and whisk well. Let simmer for 5 minutes and the sauce will thicken. Season with garlic powder, onion powder, salt and pepper, to taste.
- Serve Pan Roasted Chicken with Homemade Pan Gravy along with your favorite sides like salad, veggies, dinner rolls or mashed potatoes.