Skillet Chicken and Gravy

Hands down, this is my favorite chicken and gravy dish. Why? For starters, I believe this is the best gravy on earth. Every drop is liquid gold. The key to its success is deglazing, or incorporating the golden brown bits of caramelized chicken from the bottom of the skillet. After that, it requires just a handful of other ingredients. I'm pretty sure you have everything in your pantry right now, so you can whip up this amazing sauce at a moment's notice.

Serving suggestion: I served this dish with my Bacon and Ranch Mashed Potatoes - and I encourage you to do the same! You'll want a side dish to soak up that amazing sauce. You can also serve the chicken and gravy with pasta, rice, couscous, or a nice chunk of artisan bread.

Skillet Chicken and Gravy

1 tablespoon olive oil
1 1/4 pounds boneless skinless chicken breasts, cubed
Salt and ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Heat the oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook until the chicken is browned on all sides, stirring frequently.
Remove the chicken from the pan and set aside.
Melt the butter in the same skillet over  medium heat. Whisk in the flour and whisk until the mixture is smooth. Whisk in the broth and incorporate the brown bits from the bottom of the pan into the broth. Bring the mixture to a simmer. Whisk in the Worcestershire sauce, onion powder and garlic powder. Simmer for 1 minute.
Return the chicken to the pan and simmer for 3 to 5 minutes, until the gravy thickens (simmer the sauce until you reach the level of thickness you desire - we like our gravy thick, but not too thick). Season to taste with salt and pepper.

 Serves 4