In a bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika. Make sure the chicken is evenly coated.
1.5 lbs boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp paprika
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to create a roux.
4 tbsp butter, 4 tbsp all-purpose flour
Gradually whisk in the chicken broth, making sure to smooth out any lumps.
3 cups chicken broth
Stir in the thyme, sage, salt, and pepper. Let the gravy simmer for 5-7 minutes, or until it thickens to your desired consistency. If using, stir in the milk or cream for extra richness.
1 tsp dried thyme, 1/2 tsp dried sage, to taste Salt and pepper, 1/2 cup milk or cream
Return the cooked chicken to the skillet with the gravy. Stir to combine and heat through, about 2-3 minutes.
Garnish with fresh parsley and serve hot over mashed potatoes, rice, or biscuits.
2 tbsp chopped fresh parsley
