EFK Tested
EFK Ranch Chicken & Gravy
EFK Ranch Chicken & Gravy is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat chicken breasts dry and season with salt, pepper, garlic powder, and onion powder. Heat olive oil in a seasoned de Buyer skillet over medium-high heat and brown chicken well on both sides, working in batches if needed. Remove chicken. Reduce heat, add butter and flour, and cook briefly to form a light roux. Gradually whisk in chicken stock until smooth, scraping up the browned pan bits. Whisk in milk or cream and thyme. Return chicken to the skillet and simmer gently until the thickest portion reaches 165°F and the gravy is smooth and rich. Rest briefly and finish with parsley. Adjust gravy consistency with a splash of stock if needed. Serve over mashed potatoes, rice, or egg noodles with vegetables on the side.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; whisk; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Store chicken with gravy to help retain moisture. Reheat gently until hot throughout, adding a small splash of chicken stock if the gravy thickens during refrigeration.
View this recipe on the original EFK website ↗