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Baked Chicken Gravy Recipe

This incredibly easy recipe creates juicy, flavorful baked chicken with a rich, homemade gravy – all in one pan! No extra dishes, no fuss, just delicious comfort food ready in under 75 minutes. Perfect for a weeknight dinner or a family gathering.

Prep Time 15 mins
Cook Time 75 mins
Calories 887.2 kcal
Protein 132g
Rating 4.5 (4 Reviews)
Baked Chicken Gravy

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Chicken Gravy

  • 2 cups milk
  • Flour
  • Cream Of Mushroom Soup
  • Dry Onion Soup Mix
  • 1/4 cup margarine
  • 1.5 lbs bone-in, skin-on chicken pieces

How to Make Baked Chicken Gravy

  1. Preheat oven to 350°F (175°C).
  2. Melt 1/4 cup margarine in a 9x13 inch baking pan.
  3. Arrange 1.5 lbs bone-in, skin-on chicken pieces evenly in the prepared pan.
  4. Sprinkle chicken evenly with 1/2 cup sifted all-purpose flour, ensuring all pieces are coated.
  5. In a separate bowl, whisk together 2 cups milk, 1 (10.75 ounce) can condensed cream of mushroom soup, and 1 packet dry onion soup mix.
  6. Pour the milk mixture evenly over the floured chicken.
  7. Bake uncovered for 70-90 minutes, or until the chicken is cooked through and the gravy is bubbly and thickened. Internal temperature should reach 165°F (74°C).
  8. Let rest for 5 minutes before serving.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

5g

Fat

89g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Very Low Carbs Main Dish Poultry Chicken Dietary Low Carb Low In Something Meat 4 Hours Or Less