Poultry
Southern
Yield: 2-4
Author: Tammy Nichols
30 Minute Chicken Gravy Dinner - Master Cookbook Recipe # 512

30 Minute Chicken Gravy Dinner - Master Cookbook Recipe # 512

This 30 Minute Chicken Gravy Dinner is the ultimate solution for a busy weeknight. It’s a "one-pot wonder" that delivers a full meal,tender chicken, perfectly steamed vegetables, and a rich, savory gravy,all in just half an hour. By using a non-stick braiser and a packet of onion soup mix, you get deep, slow-cooked flavor in a fraction of the time. The skin-on chicken breasts provide a wonderful richness to the natural juices of the vegetables, creating a built-in sauce that ties everything together perfectly.

This is recipe #512 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 30 minTotal time: 40 min
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Ingredients

  • 2 Large chicken breasts (skin-on)
  • 1 pack Lipton Onion Soup Mix
  • 1 cup Water
  • Large cut vegetables: Carrots, red potatoes, red bell pepper, onion, celery, squash, and zucchini
  • Seasoning salt (or Goya Vegetable Salad Seasoning)
  • Salt & black pepper to taste
  • Olive oil (for browning)
  • Equipment: Non-stick braiser or Dutch Oven (4-quart or larger with a tight lid)

Instructions

  1. Brown the Chicken: Heat your non-stick braiser on high heat with a splash of olive oil. Place the chicken breasts skin-side down and brown for 2 to 3 minutes until the skin is golden.
  2. Add Base & Hearty Veggies: Pour in the water and the onion soup mix packet. Add the potatoes, carrots, bell pepper, onion, and celery. Sprinkle the vegetables with seasoning salt, salt, and pepper.
  3. First Simmer: Cover with a tight-fitting lid, reduce heat to low, and simmer for 10 minutes.
  4. Add Soft Veggies: Flip the chicken so it is breast-side up. Add the squash and zucchini to the pot. Cover and cook for another 10 minutes.
  5. Reduce to Gravy: Remove the lid and increase the heat to medium-high. Turn the chicken breast-side down again. Continue simmering uncovered until the liquid reduces and thickens into a delicious gravy consistency.
  6. Serve: Check that the chicken has reached an internal temperature of 165°F. Serve the chicken and vegetables immediately, smothered in that fresh pan gravy.

Notes

Tammy’s Tips: The secret here is the tight lid,it traps the steam to cook those hearty potatoes and carrots fast! Make sure you don't add the squash and zucchini until the last 10 minutes, or they'll get too mushy. This meal is so hearty and complete, you don't even need a side dish, though a piece of crusty bread to soak up that onion gravy never hurts!