Sausage Gravy Smothered Chicken Recipe

Prepare and Season

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch. Combine kosher salt, black pepper and smoked paprika and season both sides of the chicken evenly.

Dredge

Place 3/4 cup flour in a shallow plate or bowl. Lightly dredge each seasoned breast in the flour, shaking off excess. Reserve any remaining flour for the gravy roux if needed.

Sear

Heat a large skillet (preferably 12-inch) over medium-high heat. Add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. When butter is foaming and oil is shimmering, add chicken breasts (work in two batches if necessary). Sear 3–4 minutes per side until golden brown. Chicken will not be fully cooked — internal temperature should be about 145°F when removed because it will finish cooking in the gravy.

Rest

Transfer seared chicken to a plate and tent loosely with foil while you make the sausage gravy. Pour off and reserve any browned bits and up to 1 tablespoon fat in the skillet for gravy (leave roughly 1–2 tbsp).

Brown the Sausage

In the same skillet over medium heat, add the pork breakfast sausage, breaking it up with a wooden spoon. Cook until sausage is browned and most pieces are crisp, about 6–8 minutes. If skillet becomes very dry, add 1 tablespoon oil.

Cook Aromatics

Add the finely diced onion and cook with the sausage for 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Make the Roux

Sprinkle 3 tablespoons flour evenly over the sausage and aromatics. Stir continuously for 1–2 minutes to cook the raw flour taste and combine with sausage fat, creating a loose roux. If you reserved extra flour from the chicken dredge, you may use a tablespoon if the mixture seems too wet before adding liquids.

Add Liquids & Thicken

Slowly whisk in 2 cups whole milk and 1/2 cup chicken stock, scraping up any browned bits from the pan. Bring mixture to a gentle simmer; continue whisking occasionally until gravy thickens, about 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup more milk or stock to reach desired consistency.

Season & Finish

Stir in 1 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt (adjust to taste), 1 teaspoon fresh thyme leaves (if using) and 1/2 teaspoon hot sauce (optional). Taste and adjust seasoning.

Return Chicken & Simmer

Nestle the seared chicken breasts back into the skillet, spooning gravy over them to coat. Reduce heat to low, cover skillet, and simmer gently for 6–8 minutes or until chicken reaches an internal temperature of 165°F and gravy is bubbling gently around the edges.

Finish

Remove cover and simmer 1–2 minutes uncovered if you want slightly thicker gravy. Taste once more and adjust salt/pepper if needed.

Divide mashed potatoes or grits between 4 plates (if using). Place one chicken breast on each serving and generously spoon sausage gravy over the chicken and starch. Sprinkle chopped fresh parsley over the top for color and serve immediately.