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Chicken Bites in Gravy is an easy dinner with tender chicken pieces in a smooth, flavorful gravy. Perfect for that night you need a quick and comforting dinner!A Hearty Chicken Dinner in Under an HourThis Chicken Bites in Gravy dinner is a simple stovetop meal that comes together in one pan and is a great go-to dinner for busy weeknights. Even the picky eaters love this one! Pair it with your favorite sides (like a bagged salad and some steamable veggies) to create a complete and easy dinner!Frequently Asked Questions:Can I make this in the crock pot? I imagine you could. Although, it may seem like more work than this version. If youd like to do that, I would brown the chicken, but not cook it all the way through. Then put it into the crock pot. Then add in all the other ingredients except for the flour (you wont need that for this). Cover and cook for about 4 hours on low. Then, during the last 30 minutes, whisk together the 3 Tablespoons of cornstarch with 3 Tablespoons of cool water. Add the slurry to the crock pot and stir. Cover the crock pot and turn it on high for about 30 minutes or so, or until its thickened. Please note I havent tested it in the slow cooker and this is just my best guess. Can I make this with pork instead? Sure. If youd like to swap the chicken out for pork, just make my Pork Bites in Gravy instead. Its already tested and ready to go. Can I make this with beef? Yes, beef can be used. Again, I already have a tested recipe for that. So, use my Beef Bites in Gravy recipe instead. What to serve with Chicken Bites in Gravy? Youll see that I served them with mashed potatoes and veggies, but you can serve them with egg noodles, rice, or anything else that makes use of all that gravy. How to store leftovers? Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months. Why is this so thick after storing the leftovers? As it cools down it will thicken, to reheat add more chicken stock to loosen it up. Ingredients Needed: (See Recipe Card Below For The Full Recipe)boneless skinless chicken breasts You can use boneless skinless chicken thighs as well.garlic powder if youre looking for another seasoning to add to continue to amp up the flavor, try adding in some rosemary.poultry seasoning feel free to use your favorite seasoning. butter you can use unsalted or salted butter. Just make sure its real butter and not margarine.sweet onion dont like onion? Just leave it out or try substituting with a shallot which has a much more mild onion flavor.garlic I prefer to use freshly minced garlic where I can because it really gives the best garlic flavor but if youre in a rush to make this and only have the jarred kind, then you can certainly use that. chopped fresh thyme or a generous teaspoon dried thyme instead of the fresh stuff.all-purpose flourchicken stock you can use low or no sodium stockchicken Better than Bouillon you can use low sodium version if youre worried about sodium intake. If you dont have better than bouillon you can just leave it out, it does help intensify the chicken flavor.How To Make Chicken Bites in GravyPlace the chicken into a large bowl. Add the garlic powder, poultry seasoning, salt, and pepper, and toss to combine.Cook in batches over medium heat. Sear the chicken bites in a large skillet with the oil; do not use all of the oil at once; keep some to use with each batch of chicken. Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan. Over medium-low heat, add the butter. Once melted, add the onion and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally. Add the garlic and thyme, cook until fragrant, about 30 seconds. Whisk the flour into the pan and cook until bubbly for 1-2 minutes.Slowly stream in the chicken stock, whisking as you add it so you avoid lumps. Stir in the Better Than Bouillon until melted into the sauce. Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165F.Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken so if it isnt quite thick enough for you yet, just allow it to cool some.Craving More Recipes?Pork Bites and GravyBeef Tips and GravyAir Fryer Chicken BitesLemon Garlic Chicken BitesCrock Pot Chicken and Gravy PrintChicken Bites in GravyChicken bites with gravy is a one-pan meal with tender chicken in a smooth gravy, perfect for serving over mashed potatoes, rice, or noodles.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutesServings 6Calories 431kcalAuthor Brandie SkibinskiIngredients3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces1 teaspoon garlic powder1 teaspoon poultry seasoning teaspoon kosher salt teaspoon black pepper2 Tablespoons oil4 Tablespoons butter (can use unsalted or salted) large sweet onion, thinly sliced4 cloves garlic, minded2 teaspoons chopped fresh thyme (or a generous teaspoon dried thyme)4 Tablespoons all-purpose flour2 cups chicken stock (can use low or no sodium)2 teaspoons chicken Better than Bouillon (can use low sodium version)InstructionsPlace the 3 pounds boneless skinless chicken breasts, cut into 1-inch bite-sized pieces into a large bowl. Add the 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper and toss to combine. Heat up a large skillet with 2 Tablespoons oil; do not use all of the oil at once; keep some to use with each batch of chicken. Cook chicken in batches over medium heat. Chicken should reach an internal temperature of 165F degrees when fully cooked. Place the cooked chicken in a bowl or on a plate. Do not wipe out the pan.Over medium-low heat, add 4 Tablespoons butter.Once melted, add the 1/2 large sweet onion, thinly sliced and stir well into the butter. Cook until softened, about 8 minutes, stirring occasionally. Add the 4 cloves garlic, minded and 2 teaspoons chopped fresh thyme, cook until fragrant, about 30 seconds.Whisk the 4 Tablespoons all-purpose flour into the pan and cook until bubbly for 1-2 minutes. Slowly stream in the 2 cups chicken stock, whisking as you add it so you avoid lumps. Stir in the 2 teaspoons chicken Better than Bouillon until melted into the sauce.Add the chicken back to the pan. Simmer for 10 minutes until thickened and ensure the chicken is cooked all the way through to an internal temperature of 165F. Serve immediately with parsley garnish if desired. Note: As it cools, the gravy will continue to thicken. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 431kcal | Carbohydrates: 10g | Protein: 51g | Fat: 19g | Sodium: 794mg | Fiber: 1g | Sugar: 3g

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