Pan Fried Chicken with Cream Gravy

Beth Pierce


This delectable Easy Pan Fried Chicken with Cream Gravy calls for double breaded chicken breasts pan fried and drizzled with perfectly seasoned cream gravy. It is the ultimate comfort food. When served with Traditional Irish Colcannon Potatoes and Cabbage and Southern Green Beans it is the ultimate comfort meal.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Pan Fry


  • 1 tsp
  • 1 tsp
    onion powder
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    white pepper
  • 2
    large chicken breasts split in half lengthwise creating 4
  • 2/3 c
    all purpose flour
  • 1/2 c
  • 4 Tbsp
    canola oil
  • 2 Tbsp
  • 2 Tbsp
  • 2/3 c
    low sodium chicken broth
  • 2/3 c

How to Make Pan Fried Chicken with Cream Gravy


  1. Preheat oven to 250 degrees.
  2. In small Ziploc bag combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate combine the remaining spice with the 2/3 cup flour, Pour buttermilk in a wide bowl. Dip chicken in flour mixture, then in buttermilk, back in flour mixture. Repeat until all breasts are coated.
  3. In large skillet over medium heat add 2 tablespoons canola oil until it is good and hot. Cook 2 breasts until golden brown on both sides. Add the remaining canola oil and cook the remaining breasts until golden brown. Place on plate in oven UNCOVERED.
  4. Melt butter in same skillet over low heat. Sprinkle in 2 tablespoons of flour; cook for 4-5 minutes whisking constantly. Slowly whisk in chicken broth and milk; alternating between the two. Add remaining spices that you set aside. Continue cooking until slightly thickened; whisking frequently. Spoon over chicken breasts and serve immediately.

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