Chicken Bites in Gravy
Chicken Bites in Gravy is an easy dinner with tender chicken pieces in a smooth, flavorful gravy. Perfect for that night you need a quick and comforting dinner!
A Hearty Chicken Dinner in Under an Hour
This Chicken Bites in Gravy dinner is a simple stovetop meal that comes together in one pan and is a great go-to dinner for busy weeknights. Even the picky eaters love this one! Pair it with your favorite sides (like a bagged salad and some steamable veggies) to create a complete and easy dinner!
Frequently Asked Questions:
I imagine you could. Although, it may seem like more work than this version. If you’d like to do that, I would brown the chicken, but not cook it all the way through. Then put it into the crock pot. Then add in all the other ingredients except for the flour (you won’t need that for this). Cover and cook for about 4 hours on low. Then, during the last 30 minutes, whisk together the 3 Tablespoons of cornstarch with 3 Tablespoons of cool water. Add the slurry to the crock pot and stir. Cover the crock pot and turn it on high for about 30 minutes or so, or until it’s thickened.
Please note I haven’t tested it in the slow cooker and this is just my best guess.
Sure. If you’d like to swap the chicken out for pork, just make my Pork Bites in Gravy instead. It’s already tested and ready to go.
Yes, beef can be used. Again, I already have a tested recipe for that. So, use my Beef Bites in Gravy recipe instead.
You’ll see that I served them with mashed potatoes and veggies, but you can serve them with egg noodles, rice, or anything else that makes use of all that gravy.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
As it cools down it will thicken, to reheat add more chicken stock to loosen it up.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- boneless skinless chicken breasts– You can use boneless skinless chicken thighs as well.
- garlic powder– if you’re looking for another seasoning to add to continue to amp up the flavor, try adding in some rosemary.
- poultry seasoning – feel free to use your favorite seasoning.
- butter– you can use unsalted or salted butter. Just make sure it’s real butter and not margarine.
- sweet onion – don’t like onion? Just leave it out or try substituting with a shallot which has a much more mild onion flavor.
- garlic– I prefer to use freshly minced garlic where I can because it really gives the best garlic flavor but if you’re in a rush to make this and only have the jarred kind, then you can certainly use that.
- chopped fresh thyme – or a generous ½ teaspoon dried thyme instead of the fresh stuff.
- all-purpose flour
- chicken stock – you can use low or no sodium stock
- chicken Better than Bouillon– you can use low sodium version if you’re worried about sodium intake. If you don’t have better than bouillon you can just leave it out, it does help intensify the chicken flavor.
How To Make Chicken Bites in Gravy
Place the chicken into a large bowl. Add the garlic powder, poultry seasoning, salt, and pepper, and toss to combine.
Cook in batches over medium heat. Sear the chicken bites in a large skillet with the oil; do not use all of the oil at once; keep some to use with each batch of chicken. Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan. Over medium-low heat, add the butter. Once melted, add the onion and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally. Add the garlic and thyme, cook until fragrant, about 30 seconds. Whisk the flour into the pan and cook until bubbly for 1-2 minutes.
Slowly stream in the chicken stock, whisking as you add it so you avoid lumps. Stir in the Better Than Bouillon until melted into the sauce. Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F.
Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken so if it isn’t quite thick enough for you yet, just allow it to cool some.
Craving More Recipes?
Chicken Bites in Gravy
Ingredients
- 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons oil
- 4 Tablespoons butter (can use unsalted or salted)
- ½ large sweet onion, thinly sliced
- 4 cloves garlic, minded
- 2 teaspoons chopped fresh thyme (or a generous ½ teaspoon dried thyme)
- 4 Tablespoons all-purpose flour
- 2 cups chicken stock (can use low or no sodium)
- 2 teaspoons chicken Better than Bouillon (can use low sodium version)
Instructions
- Place the 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces into a large bowl. Add the 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper and toss to combine.
- Heat up a large skillet with 2 Tablespoons oil; do not use all of the oil at once; keep some to use with each batch of chicken. Cook chicken in batches over medium heat. Chicken should reach an internal temperature of 165F degrees when fully cooked.
- Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan.
- Over medium-low heat, add 4 Tablespoons butter.
- Once melted, add the 1/2 large sweet onion, thinly sliced and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally.
- Add the 4 cloves garlic, minded and 2 teaspoons chopped fresh thyme, cook until fragrant, about 30 seconds.
- Whisk the 4 Tablespoons all-purpose flour into the pan and cook until bubbly for 1-2 minutes.
- Slowly stream in the 2 cups chicken stock, whisking as you add it so you avoid lumps.
- Stir in the 2 teaspoons chicken Better than Bouillon until melted into the sauce.
- Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165°F.
- Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
