Chicken and Vegetables with Milk Gravy
Tender chicken, potatoes and carrots simmer in a savory sauce and then finish with creamy homemade milk gravy for the ultimate comfort meal.
Jump to:
🔎 A quick look at this recipe
- What It Is: Tender chicken, vegetables, and creamy milk gravy cooked up all in one pot.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4
- Calories: 500
- Cooking Method: Stovetop, Oven
- Good For: Sunday family dinners, Cold-weather comfort food meals, When you want a complete meal in one pot.
Why this recipe works
I do love a good one pot supper (which might explain my love affair with my slow cooker), and there’s something about any combo of chicken and veggies and gravy that makes me feel all warm and cozy inside!
This cozy one-pot dinner combines lightly browned chicken breasts, baby carrots, and potatoes that braise together in a mixture of white wine, chicken broth, garlic, and thyme.
Once everything is tender, the cooking liquid is transformed into a simple milk gravy by whisking in flour and milk, creating a creamy sauce without using heavy cream. The result is a comforting, family-style meal that feels like a Sunday supper but is simple enough for a weeknight.
Recipe FAQs
Can I use chicken thighs instead of chicken breasts?
Yes!boneless thighs work well and stay tender during the braising process.
What kind of milk should I use.
Yes. Whole milk will make the gravy richer, while 2% milk also works well. Skim milk is not recommended.
Can I skip the wine?
You can substitute additional chicken broth for the wine, though you’ll lose some depth of flavor.
What should I serve with it?
Since the dish already includes potatoes and vegetables, a simple green salad or crusty bread is all you need!
Trust me when I say that if you are looking for comfort food Sunday supper ideas, you are in the right place.
And if you want to keep the chicken and veggie happiness going, I have a creamy chicken stew that has your name on it!
Cheers from my sofa,
Kate xoxo
Chicken and Vegetables with Milk Gravy
This easy recipe for chicken and vegetables with milk gravy cooks up all in one pot for an easy weeknight supper or a perfect Sunday dinner!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
- 2 pounds boneless chicken breast halves
- 1/2 cup flour, seasoned lightly with salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large cloves garlic, peeled
- 1 cup white wine
- 1 cup chicken broth
- 2 cups baby carrots
- 8 ounces baby potatoes, cut in half if they are largish
- ¼ cup milk
- 1 tablespoon fresh thyme, plus extra for garnish
Instructions
- Dredge the chicken pieces in seasoned flour. Save the remaining flour to use later.
- Heat the butter and oil in a large, deep oven-safe skillet over medium high heat. Cook chicken in batches until lightly golden on both sides, about 2-3 minutes per side (it will finish cooking in the oven.) Remove to a plate.
- Add garlic to the pan and stir for a minute or two until starting to soften. Add wine, broth, and thyme and bring to a simmer.
- Return chicken to pan (you can put all of it in the pan – it doesn’t need to be in a single layer), nestle the baby potatoes and carrots around the chicken, put the lid on the pan and put it in the 350 degree oven for 45 minutes.
- Remove chicken and veggies from the skillet. Whisk in the milk and the reserved flour and simmer the sauce until it is thickened. If it gets too thick, thin it out with a little more milk and/or chicken broth.
- Place chicken and veggies on platter or plates, pour sauce on top and scatter on a thyme. Serve at once.
Wouldn’t cooking boneless, skinless chicken breast meat for 45 minutes be too long? It seems to me it might be over done and thus dry, tough or chewy. I would think boneless, skinless thigh meat might work better. I’ve not made this, so if I’m wrong and it should be fine, please let me know. Thanks
Hi Michelle! The chicken breasts were actually skin-on, although I’ve done this with boneless as well. They are cooking in a covered pot at a pretty medium temperature, so they are kind of braising rather than roasting, which is why they don’t dry out (at least they haven’t for me!). That being said, thigh meat would work just fine with this recipe – that’s my mama’s favorite part of the bird, but I like the breast meat better. If you try it that way, I would love it if you would come back and let us know how it came out…happy cooking! :)