Description

This Southern-inspired skillet supper is elegant in its simplicity and big on flavor. Tender, golden-seared chicken breasts nestle in a rich, velvety gravy with freshly cracked black pepper, creating a dish that’s perfect over mashed potatoes, buttery noodles, or alongside a flaky biscuit.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts (pound to even ½-inch thickness if needed)
Salt and freshly ground black pepper, to taste
½ tsp garlic powder
1 tbsp olive oil
1 tbsp butter

For the Creamy Pepper Gravy:

2 tbsp butter
2 tbsp all-purpose flour
1½ cups milk (whole or 2%)
½ cup chicken broth
1 tsp freshly cracked black pepper (or more to taste)
Salt, to taste

Instructions

1. Prep & Season the Chicken

Pat chicken dry, season both sides with salt, pepper, and garlic powder. Let rest 5 minutes.

2. Sear the Chicken

Heat olive oil and 1 tbsp butter in a large skillet over medium-high.
Add chicken, cook 5–6 minutes per side until golden and internal temp reaches 165°F. Remove and tent with foil.

3. Make the Roux

Reduce heat to medium. Add 2 tbsp butter to the same skillet.
Once melted, sprinkle in flour, whisk constantly 1–2 minutes until pale blond and sand-like.

4. Whisk in Liquids

Slowly add milk in a thin stream, whisking constantly to avoid lumps.
Add chicken broth and bring to a gentle simmer.

5. Season & Thicken

Stir in freshly cracked black pepper. Taste and add salt as needed. Simmer 3–5 minutes until gravy coats the back of a spoon.

6. Combine & Finish

Nestle seared chicken back into the skillet, spoon gravy over top.
Simmer 2–3 minutes until chicken is heated through and infused with gravy.

Serving Suggestions

Serve chicken and gravy over creamy mashed potatoes or egg noodles.
Pair with flaky buttermilk biscuits for sopping-up perfection.
Add a side of roasted vegetables, green beans, or a crisp salad to balance richness.

Notes

Lumpy gravy? Add liquids slowly while whisking, or strain through a fine-mesh sieve.
Dry chicken? Don’t overcook; use a thermometer and pound breasts to even thickness.
Storage & Reheat: Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of milk or broth.