30-Minute One-Pan Shredded Chicken and Gravy

Shredded chicken and gravy is the kind of dinner you can throw together in one pan and still feel proud to set on the table. Tender chicken simmers in a savory, velvety gravy that comes together while the chicken cooks.

You get all the slow-cooked comfort without the wait. Spoon it over rice, pile it onto mashed potatoes, or tuck it into a biscuit. Tonight works.

Why This Shredded Chicken and Gravy Works

The chicken stays tender because it poaches gently in the gravy itself. That same skillet builds layers of flavor from the sear, the aromatics, and the rich broth, so you are not chasing a pile of extra dishes.

It is endlessly adaptable. Use thighs for more richness, or swap in leftover turkey after the holidays. The gravy gets its body from a simple butter and flour roux, which means it reheats smoothly without breaking.

Ingredients

• 1.5 lbs boneless skinless chicken breasts: thighs work great too, they just need a few more minutes in the simmer
• 1 tsp kosher salt: plus more to taste
• ½ tsp black pepper: freshly ground if you have it
• 2 tbsp olive oil: butter adds richer flavor if you prefer
• 1 small onion, diced: yellow or white, about ¾ cup
• 2 garlic cloves, minced: fresh, not powder
• 3 tbsp all-purpose flour: thickens the gravy; use a gluten-free blend if needed
• 2 cups chicken broth: low-sodium lets you control the salt
• 1 tbsp unsalted butter: optional, stirred in at the end for a silky finish

Variations / Substitutions

• Use chicken thighs: bone-in or boneless both work; just add 5 to 8 minutes to the simmer time
• Rotisserie chicken: skip the searing step; shred the meat, then build the gravy and add the chicken in step 3 to warm through for 5 minutes
• Gluten-free: replace the flour with 2 tbsp cornstarch mixed with 2 tbsp cold broth; add it after the broth comes to a simmer and stir until thickened
• Herb twist: stir in 1 tsp fresh thyme leaves or ½ tsp dried sage with the broth
• Dairy-free: use olive oil instead of butter throughout, and skip the butter at the end
• A little heat: add a pinch of cayenne with the flour

If you love chicken in gravy, try our Chicken and Biscuits Bake.

How to Make Shredded Chicken and Gravy

Step 1: Season and Sear the Chicken

Season the chicken breasts evenly with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken in a single layer and sear for 4 to 5 minutes per side, until both sides are deeply golden. Transfer the chicken to a plate and set it aside.

The chicken will not be cooked through yet, and that is by design. The browning you build here gives the whole gravy a savory, roasted backbone.

Step 2: Sauté the Aromatics and Build the Roux

Lower the heat to medium and add the diced onion to the same skillet. Cook for 3 to 4 minutes, stirring often, until the onion is soft and translucent. Toss in the garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.

The roux will look pale and a little crumbly at first, which is normal. This step is what gives the gravy body and a subtle nuttiness without any gluey texture.

Step 3: Simmer the Chicken in Gravy

Slowly whisk in the chicken broth, scraping up any browned bits stuck to the bottom of the pan. Bring the liquid to a simmer, then return the chicken and any juices from the plate to the skillet. Cover and cook for 10 to 12 minutes, until the thickest part of the chicken reaches 165°F and the meat feels firm but springy.

The gravy will thicken into a velvety sauce as it simmers, and the chicken will soak up all that savory flavor. If you are using thighs, give them an extra 5 minutes under the lid.

Step 4: Shred and Serve

Move the chicken to a cutting board and use two forks to pull it apart into tender shreds. Return the shredded chicken to the skillet and stir it back into the gravy. If you are using the butter, stir it in now until it melts and glosses the sauce. Taste for salt and adjust. Serve the chicken and gravy hot over rice, mashed potatoes, or split biscuits.

The dish lands on the table as a pile of gravy-coated shreds that feels like Sunday supper on a Tuesday. Spoon it straight from the pan.

Tips for the Best Shredded Chicken and Gravy

• An instant-read thermometer takes the guesswork out. Pull the chicken right at 165°F so it stays juicy.
• If the gravy gets thicker than you like after simmering, thin it with a splash of warm broth until it flows the way you want.
• Letting the chicken rest a couple minutes before shredding helps the fibers relax and makes the pulling easier.
• Stirring in the butter at the end gives the gravy a glossy, silky finish. A tablespoon of heavy cream works the same way if you want it a little richer.
• This gravy is forgiving. It also works beautifully over roasted vegetables or as a topping for open-faced sandwiches.

Cook times for different cuts:

Storing Leftover Shredded Chicken and Gravy

• Refrigerate: keep in an airtight container for up to 4 days.
• Reheating: warm gently in a saucepan over low heat with a splash of broth to loosen the gravy. Stir often so it does not scorch.

What to Serve With Shredded Chicken and Gravy

Mashed potatoes are the classic base because they catch every drop of gravy. Fluffy buttermilk biscuits turn this into an open-faced comfort plate, and if you want something a little lighter, steamed rice or egg noodles work well too.

Frequently Asked Questions

Can I use rotisserie chicken instead?

Yes. Skip the searing step entirely, build the gravy as written, then stir about 3 cups of shredded rotisserie chicken into the simmering gravy and cook just until heated through, about 5 minutes.

Can I freeze it?

Yes. Freeze the fully cooled chicken and gravy in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of broth.

Can I thicken the gravy without flour?

Yes. In step 2, skip the flour and instead whisk together 2 tbsp cornstarch with 2 tbsp cold water. Stir this slurry into the simmering broth after you add it to the pan, and cook for 1 to 2 minutes until thick.

Will this recipe work with chicken that is not boneless?

Yes. Bone-in pieces will need the longer simmer time listed in the table above. Check the internal temperature near the bone and pull them when they reach 165°F.

Shredded Chicken and Gravy Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tbsp unsalted butter (optional)

Method

 

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden; transfer to a plate.
2. Reduce heat to medium. Add onion and cook 3 to 4 minutes until soft. Stir in garlic and cook 30 seconds. Sprinkle flour over onions and stir constantly for 1 minute.
3. Gradually whisk in broth, scraping up any browned bits. Bring to a simmer, return chicken and juices to the skillet, cover, and cook 10 to 12 minutes until chicken reaches 165°F.
4. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet, stir in butter if using, and serve hot over your choice of side.

Notes

If using chicken thighs, increase the simmer time to 15 to 18 minutes. For bone-in pieces, allow 20 to 25 minutes and check the thickest part near the bone.