Garlic herb gravy chicken

A closer look

Why this combination works

Butter, flour and stock create a classic gravy texture, with garlic and thyme giving it flavour. Adding the stock gradually helps avoid lumps. The finished sauce should be smooth enough to pour but thick enough to cling to the chicken.

What you need for garlic herb gravy chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
• Plain flour. Flour thickens the gravy when cooked with butter and then loosened with stock. Cooking it briefly first removes the raw flour taste; add stock gradually and stir to avoid lumps.
• Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Thyme. Thyme brings a warm, woody herb flavour that holds up to simmering. Use the leaves rather than tough stems so the finished sauce stays pleasant to eat.
• Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.

How to make garlic herb gravy chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Melt butter over medium-low heat and stir in garlic and thyme for 30 seconds. Add flour and stir for 1 minute. Gradually whisk in stock, then simmer for 3 minutes until smooth.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the parsley. Rest for 3 minutes off the heat, then serve with mash and roasted roots.