Tag Archives: gravy

Baked Chicken with Gravy

P1020566Baked chicken is such an easy meal to put together. It turns out beautifully, is simple enough for a family dinner, but can be nice enough for company, too.  And by watching sale prices, you can make this a very economical meal.

This Baked Chicken is particularly flavorful and moist, and the gravy just sends the dish over the top! 

We tend to eat mostly the white meat, so instead of buying a whole chicken, I usually just buy split chicken breasts when they go on sale. I find bone-in chicken breast to be so much more flavorful and tender than the boneless, skinless variety. So, it is definitely my preference. 

The gravy is just the perfect finish. We ate every last shred of this chicken. My husband and kids (even the picky ones) enjoyed it. Yay! (that is always an accomplishment!)

I hope it will be as big a hit at your dinner table sometime soon!

*Note: the following spice measurements are only approximate. Add more or less according to your tastes!

  • 2 bone-in split chicken breasts (about 2 1/2- 3 lbs)
  • Kosher Salt (about 3/4 tsp)
  • Pepper (about 1/4 tsp)
  • Dried Basil (or fresh), to taste (approx. 1/8 tsp)
  • Dried Thyme (or fresh)- just a pinch
  • Paprika, (approx. 1/8 tsp)
  • 2 garlic cloves
  • 1/2 of an onion

for gravy:

  • flour
  • water
  • drippings from the chicken (including any pieces of onion or garlic)

Rinse your chicken. Pull back the skin and remove. (I like to remove the skin so that the spices are directly on the meat)

Place in a roaster pan. Sprinkle with the salt, pepper, basil, thyme, and paprika.

Peel Garlic and give it a rough dice. Place some on top and around the chicken.

Cut onion in half and then chop into large chunks. Place around the chicken. (the onion and garlic are just there to add flavor)


Pour in 1/4 cup water around the chicken.

Cover the roaster and bake at 375 for 1 1/2 hours.


When the chicken is done, remove it to a plate. (it is done when the juices inside the chicken run clear and it is tender)

Spoon just a very small amount of the liquid in the pan over the chicken- to help to lock in the moisture. Cover to keep warm.

Place the roaster right on the burner. (or if you don’t use a roaster- pour the drippings from the chicken into a saucepan)

Turn heat to medium.

In a cup, mix together 1/4 cup cold water and 1 large spoonful of flour. Mix well with a fork.


Pour this mixture into the drippings. Using a whisk, stir well to combine completely.


Continue to stir frequently until the gravy begins to bubble. Once it has begun to thicken, add about another cup of water.

Continue to simmer until the gravy reaches your desired thickness. Season with salt and pepper, to taste. Allow the gravy to simmer on low for several minutes. The more it simmers, the richer it becomes.

Pour the gravy into a gravy boat and serve with the chicken.



Cube Steak and Gravy

P1020309My husband and I raise a few cattle, and recently had a steer butchered. So, we now have a freezer full of beef, which is wonderful! I love eating clean beef that we raised!

So, I am looking for new beef recipes to add to my repertoire. Cube Steak is a cut I wanted to work on. I have only worked with cube steaks a few times, and have never loved the outcome- It’s a cut that tends to be tough and chewy. So, my mom suggested trying Cube Steaks baked in gravy- which is how she likes to make them.

Many tips from mom later, a wonderful dinner was created. The steaks were tender and bathed in a beautiful, bubbly, brown gravy. I was pleased, and Tim (my hubby) loved it! Will make this one again.

  • 4-6 cube steaks
  • flour
  • salt
  • pepper
  • cayenne pepper (optional)
  •  Oil
  • 2 Tbs. butter
  • water
  • onion (optional)

Pour a little oil (1- 2 Tbs) and 2 Tbs. butter into a frying pan. and heat on medium-high heat.

While the oil/butter is heating up, add some flour to a separate pan or bowl. Sprinkle in 1 tsp. salt and 1/4 tsp. pepper. Dredge the cube steaks in the flour, one at a time, and place in the frying pan.


Brown on both sides on medium-high heat.

(you are not cooking these through. You are ONLY cooking until they are a little browned on both sides.)

Continue until you have browned all the steaks. (add a small amount more of oil/butter if needed)

Add these to a large baking dish.

Sprinkle with a very small amount of cayenne pepper, if you like a little spiciness. If not- just leave it out.


If desired, you can slice up some onions and lay them over the steaks. This will add more flavor. But, if you don’t care for onions- this step is completely optional, as well.

Now, back to your frying pan. We are going to use the leftover meat drippings in the pan to make a gravy. There probably won’t be an abundance of meat drippings left over, but it will be enough to make a tasty gravy.

Start with a 1/2 cup of cold water. Add 2 large spoonfuls of flour and mix well with a fork. Add this to the pan that has the meat drippings. Stir with a wire whisk immediately. This should create a thick ‘paste’. Add another 2 cups of water. Now just whisk and whisk until the gravy begins to smooth out and thicken a little.


Once slightly thickened, add another 1 1/2 cups of water, 1 tsp. salt and 1/4 tsp. pepper.  Allow to bubble and thicken again. Keep whisking frequently so the gravy does not burn.

Just a note: The gravy will not look very brown at this point, and it will not be as thick as a finished gravy- but that’s what it will turn into as it bakes!

Pour the gravy over the cubed steaks.

Cover tightly with foil and bake for at least 1 hour at 375. (I suggest baking for 1 1/2 hours)

For the last 10 minutes of cooking, uncover. This will help the gravy to thicken and darken to a beautiful, bubbly brown gravy.


Remove from oven and serve! The cube steaks should be fully cooked and tender.

This is delicious alongside mashed potatoes  or brown rice. They hold the gravy really well!!


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