Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp ground black pepper

Instructions:

  1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat vegetable oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Add chicken and sear for 5-7 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached.
  4. Remove chicken from the pan and set aside on a plate; do not wipe out the pan.
  5. Lower the heat to medium and add butter to the remaining pan drippings.
  6. Once the butter is melted and bubbling, whisk in the flour and stir constantly for 1-2 minutes until the mixture is light golden tan.
  7. Slowly pour in the chicken broth while whisking vigorously to prevent clumps.
  8. Stir in the garlic powder and onion powder.
  9. Simmer for 3-5 minutes, stirring occasionally, until the sauce is velvety and thick enough to coat the back of a spoon.
  10. Return the chicken and any accumulated juices to the pan, spooning the gravy over the top.