Raise a Glass to Wine Can Chicken on the Grill!

There’s something about roast chicken that always feels homely and brings back memories from our childhood kitchens. This wine can chicken recipe brings up all those nostalgia feels, but with a modern twist!

Beer can chicken (also known as “beer butt chicken”) has been around for a while, but the second OI saw a recipe for wine can chicken in a copy of Food + Wine magazine, I knew I had to try it. Immediately.

This recipe borrows that cooking technique but uses more traditional flavors like lemon and herbs instead of their bold berbere spice. The result is a fantastically juicy roast chicken with a bright flavor that had me hooked from the first bite.

Ingredients You’ll Need

Whole Chicken: Look for a small roasting chicken, about 4 pounds total. A little bigger or smaller is ok, but you might need to adjust the cooking time. Don’t forget to check the body cavity for giblets, which should be always removed before cooking.

White Wine or Prosecco. Look for canned white wine thats on the dryer side. Canned wine is easy to find these days (helpful hint: look in stores that are close to gold courses!) but you can also pour bottled wine into an empty can or invest in a vertical roaster. Sub in non-alcoholic wine if you prefer!

Shallot: These guys add a mild, sweet flavor. Don’t have a shallot? A small red onion will do the trick, too.

Brown Sugar. A little bit of brown sugar is a great trick for ensuring perfectly browned, crispy skin with a hint of sweet caramelization.

Lemon Zest/Juice. Punch up the flavor with some lip-smacking tang. Bottled lemon juice will work in a pinch, but nothing beats the flavor of fresh.

Poultry Seasoning. Whatever your go-to poultry seasoning is. I love the one from Penzey’s, but this time I used Greek Freak from Spiceology.

Garlic. Because everything’s better with garlic, right?

Kosher Salt: Salt is key for a well-seasoned bird.

You’ll also need a cast iron pan or another heavy pan that can go on the grill. A meat thermometer is also helpful for ensuring your chicken is cooked perfectly.

How to grill a whole chicken

Mix the aromatics, oil, and sugar together to create your seasoning rub. Let it sit for a minute or two to allow the flavor to infuse.

Rub the herb rub all over the chicken, making sure it’s completely covered. In addition to adding flavor, this will ensure the chicken skin gets perfectly browned and crisp. .

Place the wine can on a cast iron skillet and pop the chicken on top.

Grill over indirect heat until cooked through

Let the chicken rest before slicing to allow the juices to redistribute throughout the meat.

Pro tips

• No grill? No problem! You can also use this seasoning rub on an air fried rotisserie chicken.
• To check if your chicken is cooked, slice into the thickest part. If the juice runs clear, you’re good to go!
• Don’t crowd the grill! Go ahead an pop a few potato or whatever else you want on there, but be sure to give your chicken ample space for even heat and proper cooking.
• Don’t let the drippings go to waste! Use them to make a delicious chicken gravy.



Commonly asked questions

More delicious chicken recipes

• One Pan Greek Chicken and Potatoes
• Frozen Chicken Breasts In The Air Fryer
• Homemade Chicken Spiedies
• 30-Minute Chicken and Chorizo Paella
• Skillet French Onion Chicken Breasts

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Wine Can Chicken

Grilled to perfection and infused with flavor, this juicy wine can chicken will be the talk of your next backyard BBQ.

Course Chicken Recipes

Cuisine American

Keyword grilled whole chicken, wine can chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 263kcal

Author Lauren Keating

Ingredients

• 1 shallot minced
• 4 garlic cloves minced
• 1 lemon zest and juice
• 2 Tablespoons poultry seasoning
• 1 Tablespoon kosher salt
• 1 Tablespoon olive oil
• 1 teaspoon brown sugar
• 4 pound whole chicken
• 1 can white wine

Instructions

• In a small bowl, mix together the shallot, garlic, lemon zest and juice, poultry seasoning, olive oil, and salt to make a seasoning paste. Let sit for 5 minutes to allow the flavors to melt.
• Pat the chicken dry with paper towels, then rub the skin with the seasoning paste.
• Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit.
• Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright.
• Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.
• Rotate the chicken to position the breast toward the heat source and grill another 35-45 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the thickest part of the thigh should read 165ºF).
• Remove chicken and skillet from grill. Let rest for 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 3g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 950mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

What you’ll love about this recipe:

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• Speedy and Simple. Go from prep to plate in less than an hour!
• Easy Clean Up. One pan means less cleaning, and we definitely love that!
• 8 Ingredients, Full Flavor. A handful of everyday ingredients magically combine into a mouthwatering dish.

Shake up your dinner routine with One Pan Greek Chicken & Potatoes!

This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.

The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!

It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.

Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.

Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.

Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.

Feta cheese. For a salty, briny finish that’s absolutely delicious.

You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.

How to make it:

Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.

Let the chicken rest for at least 10 minutes to soak up that delicious flavor.

Bake until the chicken is cooked through and the potatoes are tender.

Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)

Sprinkle with feta cheese and garnish with lemon wedges.

Commonly asked questions

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One Pan Greek Chicken and Potatoes

This recipe is so delicious and packed with flavor! It’s zesty, cheesy, herby and oh so good! Best of all? It comes together in only a couple of minutes.

Course Chicken Recipes

Cuisine Greek

Keyword greek chicken and potatoes recipe, one pan chicken dinner, one pan greek chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 people

Calories 517kcal

Author Lauren Keating

Ingredients

• 1 pound chicken thighs and drumsticks bone-in, skin-on
• 2 pounds small potatoes cut into 1-inch pieces
• ¼ cup olive oil
• 2 lemons juiced
• 7 garlic cloves minced
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• ½ teaspoon flaky salt
• ¼ teaspoon cracked black pepper
• ¼ cup feta cheese crumbled
• lemon wedges for serving

Instructions

• Preheat the oven to 400°.
• Place the chicken in a baking pan. Add the potatoes and drizzle with olive oil and lemon juice.
• Add the garlic, oregano, onion powder and salt and pepper and toss to coat. Let everything rest for 10 minutes.
• Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender. The chicken juices should run clear when pierces with a knife.
• Broil on high for an additional 3-5 minutes to brown and crisp the chicken skin.
• Remove from the oven and sprinkle with feta cheese. Serve with lemon wedges.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 49g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 469mg | Potassium: 1235mg | Fiber: 7g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 77mg | Calcium: 132mg | Iron: 4mg

What you’ll love about this recipe:

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• 30-minute recipe. Fast and delicious!
• Packed with flavor. Juicy chicken, hot cherry peppers, and fire roasted tomatoes hit all the right notes.
• Comforting. It’s a comforting dish that’s perfect for a cozy night in.

Ingredients You’ll Need

Rigatoni. Rigatoni is the traditional pasta for this dish, and where it’s name comes from. The toothsome pasta holds up well to the chicken and peppers and the sauce clings nicely to its ridges. For the chicken riggies pictured here, I used Banza rigatoni, which is made from chickpeas and has more protein than traditional wheat pasta.

Chicken thighs. I love the rich flavor of chicken thighs, so I always reach for those. You can use boneless, skinless chicken breasts if you prefer.

Red bell pepper. Red peppers are slightly sweeter and less acidic than green peppers, and they’re absolutely delicious in this sauce.

Pickled cherry peppers. Cherry peppers give this spicy chicken rigatoni it’s signature kick. I add a little extra pepper brine to my sauce for even more flavor. Look for these near the olives and pickles in your grocery store. If you don’t want to commit to an entire jar, you can also usually find them on the olive bar.

Fire roasted crushed tomatoes. Using fire roasted tomatoes gives the sauce and extra layer of rich flavor.

Heavy cream. Cream smoothes out the sauce and brings all of the flavors together. You can also use fat free half and half. For a dairy free option, try extra creamy oat milk.

Italian seasoning. Or a combination of dried oregano and basil.

Onion.

Garlic.

Basil and Parmesan cheese, for garnish.

How to make it

Boil the pasta in a large pot of salted water.

Saute the chicken, bell peppers, cherry peppers, onions, and garlic, until softened.

Stir in the tomatoes, cream, and pepper brine, along with the reserved chicken.

Add the cooked pasta.

Commonly asked questions

More recipes from Upstate New York:

• Beef on Weck
• Chicken Spiedies
• Buffalo Chicken Meatball Subs
• Cornell Chicken

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Chicken Riggies

Bring a touch of upstate New York to your kitchen with Chicken Riggies, a spicy and flavorful dish from Utica that's made with tender chicken, spicy peppers, and tomato cream sauce. This recipe is a must-try for all pasta lovers!

Course Chicken Recipes, Pasta Recipes

Cuisine Italian

Keyword chicken riggies, spicy chicken rigatoni

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 543kcal

Author Lauren Keating

Ingredients

• ½ pound gluten-free rigatoni or your favorite rigatoni
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken thighs diced
• ½ teaspoon Italian seasoning
• 1 red bell pepper sliced
• 1 onion diced
• 3 cloves garlic minced
• ¼ cup pickled cherry peppers + 2 tablespoons reserved brine
• 14.5 ounces fire roasted crushed tomatoes
• ½ cup heavy cream
• grated parmesan cheese and fresh basil optional, for topping

Instructions

• Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Drain.
• While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt and pepper, then add it to the pan and cook for 4-5 minutes, until beginning to brown.
• Add the bell pepper, onions, cherry peppers, and garlic. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables begin to soften.
• Stir in the tomatoes, cream, and pepper brine. Reduce heat to low and simmer for 5-10 minutes, or until the sauce slightly reduced and the chicken is cooked through.
• Stir in the cooked rigatoni. If desired, top with cheese and basil.

Notes

I made this recipe with chickpea pasta to keep things gluten free! 

Nutrition

Serving: 1serving | Calories: 543kcal | Carbohydrates: 45g | Protein: 39g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 141mg | Sodium: 307mg | Potassium: 722mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1622IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 8mg

Say Hello to Juicy, Delicious Chicken Breasts with This Foolproof Air Fryer Recipe

When it comes to quick, easy, and affordable meals, frozen chicken breasts are a lifesaver.

And thanks to the magic of the air fryer, you don’t even have to worry about thawing your chicken before cooking! Whether you forgot to plan ahead or simply haven’t had a chance to make it to the grocery store, frozen chicken can be a delicious and convenient option for a last-minute dinner.

What you’ll love about this recipe:

• Easy. No need to defrost your chicken breast first—just take out what you need and get cooking!
• Super juicy. The air fryer cooked the chicken from the outside in, locking all of the delicious juices inside. You’ve never had chicken this good.
• Versatile. You can eat the chicken as is with your favorite side dishes or use them in another recipe. Either way, they’re delicious!
• Special diet friendly. Chicken breasts are naturally gluten-free and low carb. They’re also appropriate for Whole 30, paleo, and keto diets.

What you’ll need to air fry frozen chicken breasts

Juicy chicken breasts are the centerpiece of so many meals, but do what to do when you forgot to pull some out of the freezer before dinner?

Just pull out your air fryer, of course!

This simple recipe turns out beautifully roasted chicken breasts straight from the freezer.

• Frozen chicken breasts. I like to buy individually flash frozen chicken breasts so I can easily grab exactly the amount I want to cook. Chicken packaged this way also resists freezer burn and prevents ice build-up, so it retains it’s delicious flavor and texture. If you have leftover chicken breasts or chicken cutlets from a fresh package, you can freeze them in individual freezer bags with as much air pressed out as you can manage. When you’re ready to cook them, run them under cool water for a minute or two if you need to loosen the bag. Freezing them individually prevents the chicken breasts from freezing together in a giant clump the way they would if you put them all in one big bag.
• Olive oil.
• Your favorite seasoning. Penzey’s poultry seasoning is my go-to for a classic roast chicken flavor, but use whatever seasoning you’re feeling at the moment. For the chicken shown here, I used Spiceology Black Magic Cajun blackening blend. This method is also great with my homemade cajun seasoning blend, garlic powder and paprika, or lemon pepper!

Pro Tips and Ingredient Variations

• If cooking multiple pieces, choose chicken breasts that are roughly the same size and thickness. This ensures they cook at the same rate, so you don’t end up with one that’s overcooked and another that’s undercooked.
• Arrange your the frozen chicken breasts in a single layer in the air fryer basket; don’t stack them.
• Invest in an instant read meat thermometer to check the temperature in the thickest part of the chicken to ensure it’s cooked enough.
• Let the chicken rest for at least 5 minutes before slicing, to allow the juices to redistribute throughout the meat.
• Swap avocado oil in for the olive oil. You can also use cooking spray if you prefer. Be sure to spray it directly onto the chicken, not onto the air fryer basket.
• Top each frozen chicken breast with fresh herbs and sliced lemon before cooking for a citrusy vibe similar to piccata

What to serve with air fryer frozen chicken breast

This recipe is so versatile, and you can use it for just about anything!

Serve it as a stand-in for roast chicken, with mashed potatoes or rice and your favorite side dishes (you can even make a batch of my famous chicken gravy without drippings while the chicken cooks)

Slice it onto a giant salad.

Toss it with pasta or zucchini noodles.

Shred it and mix with barbecue sauce for a quick take on pulled chicken.

Season with taco seasoning and use it in tacos or enchiladas.

Think of this chicken as a blank canvass that you can turn into just about anything!

How to cook frozen chicken without thawing

Before you start cooking, remove any ice or excess water from the frozen chicken breasts You can do this by patting it down with paper towels. This will help the chicken to cook evenly and thoroughly and will prevent it from steaming.

Preheat your air fryer to 360ºF.

Rub the chicken with oil and season generously with your desired seasoning blend.

Cook for 10 minutes, then flip and cook until the thickest part of the breast reaches an internal temperature of 165ºF. By this point, the outside should be browned and things should star to smell delicious.

Transfer the chicken to a cutting board and let rest for 5-10 minutes before slicing.

Commonly asked questions

More delicious air fryer recipes

• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Nuggets
• How to Cook Frozen Salmon in the Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Meatballs
• Spicy Air Fryer Steak Fingers with Dill Pickle Dip
• Air Fryer Empanadas

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How To Cook Frozen Chicken Breasts In The Air Fryer

When it comes to quick and easy dinners, frozen chicken breasts are a pantry staple. And with this simple air fryer recipe, you can have perfectly cooked, juicy chicken in just minutes – no thawing required!

Course Chicken Recipes

Cuisine American

Keyword air fryer frozen chicken, frozen chicken breasts

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 210kcal

Author Lauren Keating

Equipment

• Air Fryer
• Instant Read Meat Thermometer

Ingredients

• 2 frozen boneless, skinless chicken breasts approx. 1-inch thick
• 1 Tbsp olive oil
• 1 Tbsp seasoning
• ¼ teaspoon Kosher salt

Instructions

• Preheat the air fryer to 360ºF.
• Rub the frozen chicken breasts with oil. Season generously with your desired spice blend and salt. Place the chicken in a single layer in the air fryer basket.
• Cook for 10 minutes.
• Flip the chicken and cook an additional 5 minutes, or approximately 15 minutes total per inch of thickness, until the chicken reaches an internal temperature of 165ºF.
• Remove the chicken from the air fryer basket and let it rest for at least 5 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 5g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 424mg | Potassium: 511mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 3mg

My office is in a pretty quiet neighborhood where there aren’t many spots to grab lunch. We pretty much have the cafeteria – which does have some pretty great options – and then two sandwich places that are great, but get old after so many times. 

But in the summer, food trucks line the park and our lunch options explode overnight. Opening day of food truck season is always a huge deal. 

This year, things are different. There aren’t many people going into the office and from the pictures I’ve seen it looks like there are only two or three trucks out. I’ve been working from home – and I usually bring my lunch from home anyway – but I do miss the excitement of getting lunch at the trucks. 

This chicken spiedie recipe, inspired by my go-to order of pasta salad topped with grilled chicken, is my attempt at recreating a little bit of that excitement at home. (If you’re looking for a healthier side dish, try these with my cauliflower tabbouleh recipe)

Spiedies are cubes of marinated and grilled meat, usually served as a sandwich similar to souvlaki. Chicken is the most common, but spiedies can also be made with pork, lamb, or beef. 

They hail from Binghamton, in New York’s southern tier along the Pennsylvania border, but they’re commonly enjoyed at food trucks and local fairs across upstate New York. (For another classic Upstate NY recipe, be sure to check out my beef on weck!)

Homemade spiedies are all about the marinade

Spiedies are all about the marinade, which is a salty, garlicky mixture of oil, red vinegar, lemon juice, and spices. If you’ve ever marinated chicken in Italian dressing, the flavor is similar but spiedies are saltier and have a stronger garlic flavor. They’re so good!! 

You can buy bottled spiedie sauce, but I love making my own homemade spiedie marinade. It’s really easy and uses basic pantry staples. Plus making your own allows you to control what goes into it. For example, I use olive oil instead of soybean oil. 

To make it, you’ll need:

• Olive oil
• Red wine vinegar
• Lemon juice
• Fresh garlic
• Fresh parsley
• Dried oregano
• Salt and Pepper

How to make chicken spiedies on the grill

Cut your chicken into 2-inch cubes and marinate it in the sauce for at least 2 hours, but preferably overnight.

This is a great recipe to prep on Sunday night for an easy Monday night dinner! You know I love a good Marinade Monday.

For the most authentic spiedie flavor, you’ll want to grill your chicken – preferably over charcoal. After the chicken has marinated, arrange it onto skewers and grill over high heat until the chicken is cooked through. This will only take 10-15 minutes over high heat (about 400ºF), since the chicken pieces are so small. 

How to make chicken spiedies on the stove

If you don’t have a grill – or if it’s a cold, rainy summer like this spring has been – you can still make spiedies inside! They won’t have that same char-grilled flavor, but they’re still fantastic. 

When I make this recipe inside, I usually skip the process of skewering the chicken and just throw it right into a hot cast iron pan. Cook the chicken for 5-7 minutes on each side, until it’s deeply browned and cooked through. 

You can serve the cooked chicken on soft Italian bread, over pasta salad, or on top of a salad. You really can’t go wrong. I usually end up eating a good amount straight from the hot pan because I just can’t wait. 

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Chicken Spiedies

New York-style chicken spiedies with a delicious homemade marinade full of garlic and lemon.

Course Chicken Recipes

Cuisine American

Keyword chicken spiedie recipe, chicken spiedies, homemade spiedie sauce, spiedie marinade

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 3 hours hours

Total Time 3 hours hours 35 minutes minutes

Servings 6 servings

Calories 177kcal

Author Lauren Keating

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 1 large lemon juiced
• 4 cloves garlic minced
• 1 Tablespoon fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• lemon wedges for serving
• rolls optional, for serving

Instructions

• Cut the chicken into 2-inch cubes.
• Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
• Add the chicken and stir to coat well. Cover and refrigerate at least 3 hours, or up to 2 days.
• Thread the chicken onto skewers; discard any remaining marinade.
• Grill the chicken over high heat for 10-15 minutes, or until cooked through. Alternatively, cook the chicken in a cast iron skillet over medium-high heat for 8-12 minutes, or until cooked.
• Serve the spiedie chicken on a roll with lemon wedges.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 564mg | Potassium: 575mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 107IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

Sheet Pan Chicken and Gnocchi with Broccoli Rabe: A Weeknight Game-Changer

I can barely contain my excitement – I’m absolutely giddy over this recipe!

The other day, a few friends and I were talking about what we thought this year’s recipe trends would be. (It’s the kind of weird conversation that food bloggers have.)  

I said I thought people would be looking for easy, hands-off recipes.

I don’t know about you, but I haven’t felt like spending a ton of time in the kitchen lately. Judging by the number of people I know who are suddenly all about their pressure cookers and air fryers, I have a feeling I’m not the only one.

When it comes to easy dinner, it doesn’t get much simpler than this sheet pan chicken and gnocchi. Everything cooks together on one pan – no sautéing, no browning, no boiling, no special equipment. No stress. Very little mess.

In just 30 minutes, you’re rewarded with a meal of plump gnocchi, juicy chicken, and slightly charred broccoli rabe.  

What you’ll love about this recipe:

• Easy Clean up – Everything cooks together on one sheet pan, so cleanup is a breeze!
• Hands Off – Let the oven do the work while you take a few minutes to relax
• Full of flavor – There’s tons of flavor in each bite, thanks to a bright and tangy lemon sauce

Did you know you can bake gnocchi?

This recipe was inspired by one that I saw in last month’s issue of Eating Well (one of my absolute favorite magazines!) 

I had never heard of cooking gnocchi in the oven before, and I had a hard time believing that they didn’t need to be boiled first. I was still skeptical even as I pulled the pan out of the oven.

Then I tasted one, and my mind was completely blown.

The gnocchi were plump and tender, with crispy edges where they touched the pan and a mild lemon flavor. It’s a weeknight game-changer.

Ingredients for sheet pan chicken and gnocchi

• Chicken thighs. Thighs have so much flavor and, since they’re smaller, they’re perfectly portioned. You’ll need boneless, skinless thighs for this recipe. Sometimes I have a hard time finding thighs without the skin. If you run into that issue, you can either roast them with the skin on (yum) or pull it off for a lower calorie option. If you can afford them, splurge on organic thighs for this recipe – they’re not as greasy as conventional chicken thighs and have a cleaner chicken flavor.

• Shelf stable gnocchi. You’re looking for the dried gnocchi in a vacuum pack for this recipe. Look for it in the pasta aisle! I like using traditional potato gnocchi, but I’ve also had success with gluten-free versions. I do not recommend whole wheat gnocchi for baking.
• Lemons. You’ll juice one to make the sauce and slice the second up to toss with the other ingredients on the sheet pan. Yay for lots of lemon-y flavor!
• Garlic powder and red pepper flakes. I kept the seasoning for this recipe simple. Feel free to play around with your favorites!
• Broccoli rabe. Did you know that broccoli rabe (also kown as rapini) is just the leafy green part of a broccoli plant? It tastes like a slightly more bitter, nutty broccoli and it’s so good! f you don’t like it, or if you cant fine it, feel free to substitute broccoli florets instead. You can also leave it out and toss the chicken and gnocchi with baby spinach before serving; it will only take a few minutes for spinach to wilt so don’t put it in the oven.
• Parmesan shreds. For that little extra something-something when you serve it.

WOW! Do you have any other recipes like this one?

I sure do! Check out my Lemon Parmesan Gnocchi with Asparagus. It’s one of my most popular recipes – everyone who makes it loves it!

Can I make this recipe with chicken breasts instead of thighs?

Yes. If you prefer to use chicken breasts, go for boneless, skinless cutlets. If yours are very thick, they might need an extra 5 minutes in the oven, so keep an eye on them.

My gnocchi stuck to the pan.

Ugh, that stinks. Lining your pan with parchment paper (not foil) definitely helps. Also, make sure the gnocchi is evenly coated with the lemon and oil mixture before spreading it on the pan. This will help it crisp up and keep it from sticking. Giving the gnocchi and good stir halfway through the cooking process will also help keep it from sticking.

Can I use fresh gnocchi?

I haven’t personally made this recipe with fresh gnocchi, but several commenters have and say they love it!

More healthy sheet pan recipes you’ll love

• 20 Easy Sheet Pan Dinners
• Sheet Pan Mediterranean Chicken Thighs
• Sheet Pan Chicken Fajitas
• Baked Chicken Thighs with Root Vegetables
• Sheet Pan BBQ Chicken
• Sheet Pan Spanish Style Potatoes with Chorizo

You’ll also love my Healthy Eating One Pot Cookbook!

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Sheet Pan Chicken and Gnocchi with Broccoli Rabe

This weeknight dinner is made up of three main components: chicken thighs, gnocchi (which you can find in the pasta aisle at most grocery stores), and broccoli rabe. All three parts cook together in one pan with an extra boost of flavor from lemon and Parmesan cheese!

Course Chicken Recipes

Cuisine American

Keyword chicken and gnocchi, healthy sheet pan meal, sheet pan chicken and gnocchi, sheet pan recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 408kcal

Author Lauren Keating

Ingredients

• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 pound boneless, skinless chicken thighs preferably organic
• 16 ounces gnocchi shelf stable
• 1 small lemon thinly sliced
• salt and pepper
• 1 bunch broccoli rabe or broccolini
• Parmesan shreds for serving (optional)

Instructions

• Heat your oven to 450ºF. Line a rimmed sheet pan with parchment paper.
• In a large mixing bowl, combine the lemon juice, olive oil, garlic, and red pepper flakes. Add the chicken, gnocchi, and lemon sliced and mix well to coat.
• Spread the chicken and gnocchi mixture onto your prepared sheet pan in an even layer.
• Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through.
• Top with parmesan, if desired.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 46g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 513mg | Potassium: 460mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1664IU | Vitamin C: 32mg | Calcium: 104mg | Iron: 7mg

What you’ll love about this recipe:

• Made With White Meat Chicken and no artificial ingredients in this air-fried chicken nuggets recipe!
• Quick and Easy: This recipe is super straightforward and can be prepared in under 30 minutes, from prepping to eating.
• Better Than Store-Bought: Skip the grocery store; this homemade version is unbeatable when it comes to flavor and doesn’t include any artificial ingredients or preservatives.

Nuggets just got a major upgrade

Confession time: I’ve enjoyed my fair share of McDonald’s chicken nuggets. 

There’s something addictively tasty about those little golden bites! But what if we could recreate that mouthwatering magic at home, harnessing the power of fresh ingredients and good old kitchen magic?

Eureka moment. Air fryer, come on down!

Air fryer white meat chicken nuggets are basically my new favorite thing on earth. They deliver an irresistible crunch on the outside and beautifully juicy, tender white meat inside. Plus, we’re talking fresh, quality ingredients here – skinless, boneless chicken breast and spices that you probably already have in your pantry. No fillers or questionable add-ins.

When it comes to nuggets, air frying has distinct advantages over deep frying: it saves time and it’s a healthier way to achieve nuggets with the perfect crispy coating. Plus there’s less mess to clean up and no gross oil smell to worry about!When it comes to this recipe, air frying has distinct advantages over deep frying: it saves time and it’s a healthier way to achieve nuggets with the perfect crispy coating. Plus there’s less mess to clean up and no gross oil smell to worry about!

They’ve become a constant at our dinner table and if you toss them in Buffalo sauce they’re perfect for Sunday afternoons while we watch football.  

Keep reading and I’ll show you how to make some seriously drool-worthy white meat chicken nuggets that’ll have you ditching the old deep-frying ways for good.

Ingredients You’ll Need

Chicken breast. Boneless and skinless chicken breast makes this recipe a breeze! Simply cut them into bite-sized pieces (you want about 20 chicken pieces) and season them generously with salt and pepper. Prefer dark meat? No problem – you can definitely make this recipe with chicken thighs, instead. Use about 4 meaty skinless and boneless chicken thighs instead of breasts.

Unsalted butter. Butter adds flavor while giving the breadcrumbs something to cling on to. I like using unsalted butter because I can control the sodium. If all you have is salted butter, reduce the salt in the rest of the recipe by about half.

Panko breadcrumbs. Panko breadcrumbs are coarse Japanese breadcrumbs that have been lightly baked for extra crunch. They brown so nicely in the air fryer!

All-purpose flour. This helps to lock the moisture in the nuggets, and it will help all the spices and seasonings stick to them.

Seasonings. Salt, pepper, garlic powder, and cayenne  pepper are all you need to transform these nuggets into flavorful bites!

Cooking spray for the lightest coating of oil that adds flavor and helps the nuggets brown. 

How To Make Them

Cut the chicken breast into bite-size pieces and season them well with salt and pepper. 

Coat the nuggets in the melted butter. They need this bit of fat to help the coating brown, and the butter adds another layer of flavor.

Mix the Panko, flour, salt, pepper, garlic powder, and cayenne. Seasoning the mixture adds to much flavor! Press the nuggets into this mixture to coat them evenly.

Preheat your air fryer and spray or brush the tray with non-stick or olive oil spray. Cook the nuggets in a single layer in the air fryer basket in batches at 400ºF until they’re golden brown and reach an internal temperature of 165ºF.

Frequently Asked Questions

More Air Fryer Chicken Recipes

• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Meatballs
• Air Fried Chicken Cordon Bleu Salad
• How To Cook Frozen Chicken Breasts In The Air Fryer

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Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are crunchy on the outside and juicy on theinside! They are perfect for dunking in your favorite sauces and are healthierthan take-out! Perfect for busy weeknights, they cook in 8 minutes!

Course Chicken Recipes

Cuisine American

Keyword air fryer chicken nuggets, homemade chicken nuggets, how to make chicken nuggets

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 175kcal

Author Lauren Keating

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons unsalted butter melted
• ¾ cup panko bread crumbs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• pinch cayenne pepper optional
• olive oil spray
• barbeque sauce and honey mustard for serving

Instructions

• Preheat Air Fryer to 400°F.
• Using a sharp knife cut the chicken breasts into about 20 nuggets.
• In a medium bowl, combine the chicken pieces and melted butter. Mix to evenly coat and then season with salt and pepper to taste.
• In a second bowl, mix the panko, flour, salt, pepper, garlic powder, and cayenne pepper (if using).
• Add 3 to 4 nuggets to the bowl with the panko mixture. Pess the nuggets into the coating on all sides until they're evenly covered. Transfer nuggets to a large plate or baking sheet and continue until the nuggets are the remaining chicken pieces.
• Spray the nuggets on both sides with olive oil spray.
• Spray or brush the air fryer basket with non-stick spray or olive oil.
• Place the nuggets in the air fryer basket in a single layer. Cook in batches if necessary.
• Cook for 8 minutes, flipping the nuggets halfway through.
• Serve immediately with barbeque sauce and honey mustard for dipping.

Notes

All air fryers are different. I used the Cosori Air fryer for this recipe. You may have to adjust time and temperature if you have a different model.

Nutrition

Serving: 5nuggets | Calories: 175kcal | Carbohydrates: 11g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 440mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

I always thought that I didn’t like paella, but that was only because I never had a good paella before.

The versions I’d tasted were always dried out and flavorless. Then, a few years ago, I attended an event called the Big Summer Potluck where Pam from Three Many Cooks made the most delicious paella I’ve ever tasted. And I fell in love.

Despite being simpler than most paellas (no seafood!) it was full of flavor. The bottom layer of rice was crisp, but it wasn’t dried out at all.

Weeks later, I found myself craving it and I knew that I would have to learn to make it in my own kitchen.

Since I loved Pam’s version so much, I used the recipe from her book Perfect One Dish Dinners as a starting off point for my own healthy paella recipe. The result was exactly what I was looking for, and it couldn’t have been easier to make. Since this summer, paella has become a weeknight staple in my house and, for the first time, we’re both happy with it.

This easy recipe is just as perfect on weeknights as is is for special occasions!

Key Ingredients for Chicken and Chorizo Paella

• chicken breast (you can also use skinless chicken thighs, if you prefer)
• spices (smoked paprika, oregano, red pepper flakes)
• saffron
• dry Spanish chorizo
• red pepper
• arborio rice
• chicken broth or stock
• fire roasted diced tomatoes
• frozen peas
• fresh lemon

Recipe Notes

Traditionally, authentic paella is made with calasparra or bomba rice because of their ability to absorb lots of liquid but arborio rice, which is easier to find, does the job just as well. Short grain brown rice can also be used to add more fiber and a nuttier flavor, but you’ll need to adjust the cooking time.

I add chorizo to the pot while the rice cooks to infuse tons of flavor into every last bite. Chorizo is full of flavor, so a little bit goes a long way! A pinch of smoked paprika and some saffron round out the traditional flavor profile.

I kept this paella recipe simple with red bell peppers and peas, but you can bulk it up with all sorts of vegetables. I love adding a can of quartered artichoke hearts and chopped fresh green beans, but you can use whatever vegetables you have on hand. This is a great recipe to help clean out the fridge!

I used fire roasted tomatoes to add another dimension of smoky flavor to this healthy paella recipe. Finishing it off with lemon juice brightens the dish up and prevents the flavors from feeling heavy or muddy.

How do I make paella?

Step 1 – Season the Chicken

Season the chicken with paprika, oregano, salt, and pepper. 

Step 2 – Cook the chicken

Set a large, deep skillet over medium-high heat. No need to get fancy with a special paella pan!

When the pan is hot, add the oil. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Remove the chicken from the pan and set aside.

Step 3 – Cooking the Chorizo and Remaining Ingredients

Add the chorizo, onion, pepper, and garlic to the pan. Cook until sausage has browned and vegetables have softened, about 5 minutes.

Add the rice, stock, tomatoes, crushed red pepper and saffron.

Step 4 – Cook the Rice

Bring to a simmer, then cover and cook for 15-20 minutes, or until most of the liquid has absorbed and the rice is soft.

Stir in the cooked chicken and peas. Cook for another 1-2 minutes, until warmed through. Remove from heat and stir in the lemon juice. Season to taste with salt and pepper. Let stand for another minute or two before serving.

What is paella and what is typically in it?

Paella is a classic Spanish rice dish that is made with short grain rice, saffron, veggies, chicken and sometimes even seafood all made and served in the same pan! The rice that comes in contact with the bottom of the pan gets toasty and crisp (fun fact: it’s called “socarrat”) and it topped with fluffy and flavorful rice.

Smoky chorizo adds a ton of flavor to paella! However, if you don’t care for chorizo or can’t find dried chorizo in your local grocery store, you can omit it entirely from the recipe.

Saffron can be pricey and is sometimes hard to find. You can substitute turmeric in place on the saffron if necessary. But, the saffron does give the paella it’s flavor. I’ve has great luck finding affordable options at Trader Joes as well as from Badia (found near the Mexican foods in most major grocery stores).

Is there a difference between Mexican Chorizo and Spanish Chorizo?

Two different sausages. Two different countries. Two very distinct flavors. While both sausages share many common ingredients, but they are prepared differently and that is what sets these two sausages apart.

The Mexican Chorizo sausage contains ground pork, and spices like cilantro and garlic along with a little bit of wine vinegar and red pepper flakes. Spanish chorizo uses slightly leaner meat, and is flavored primarily by paprika. And unlike the Mexican Chorizo, it does not include wine vinegar or red pepper flakes.

Spanish Chorizo is typically used in cooking to enhance its flavors with other ingredients like rice, sandwiches , and on top of pizza or as an appetizer or snack. Mexican Chorizo, on the other hand, serves more as a primary source of protein and can often be found tucked inside tacos or burritos.

If you love rice dishes like paella, you should also try this Catalan rice with cuttlefish, mushrooms, and artichokes  (perfect for seafood lovers!) or this saffron risotto with roast salmon. For a more traditional seafood paella, try this recipe.

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30 Minute Chicken and Chorizo Paella

Course Chicken Recipes

Cuisine Mediterranean

Keyword 30 minute paella, chicken paella, paella

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 271kcal

Author Lauren Keating

Ingredients

• ½ pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 Tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 4 ounces dried chorizo cut into 1/4-inch slices
• 1 yellow onion chopped
• 1 red bell pepper chopped
• 3 garlic cloves smashed
• 1-1/2 cups arborio rice or other short grain rice
• 3 cups chicken stock or seafood stock
• 1 can 15.5 ounces fire roasted tomatoes, drained
• 1 teaspoon crushed red pepper flakes optional
• 1 generous pinch saffron threads
• 1 cup frozen peas
• 1 lemon juiced
• Salt and Pepper to taste

Instructions

• Set a large, deep skillet over medium-high heat. Toss the chicken with the olive oil, paprika, and oregano. When the pan is hot, add the chicken. Cook, stirring occasionally, until chicken is cooked through – about 5 minutes. Remove chicken from the pan and set aside.
• Add the sausage, onion, red peppers, and garlic to the pan. Cook until sausage has browned and vegetables have softened – about 5 minutes. Add the rice, stock, tomatoes, crushed red pepper and saffron.
• Bring to a simmer over medium heat, then reduce to low heat, cover and cook for 15 minutes, or until most of the liquid has absorbed and the rice is soft.
• Stir in the cooked chicken and peas. Cook for another 1-2 minutes, to bring to warm the peas. Remove from heat and stir in the lemon juice. Season with salt and pepper.
• Let stand for another minute or two before serving. Serve with lemon wedges and fresh parsley, if desired.

Video

Nutrition

Serving: 1g | Calories: 271kcal | Carbohydrates: 27g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 39mg | Sodium: 426mg | Potassium: 457mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1150IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 2mg

This recipe was first published in December 2011 and was updated in November 2021. The original photos are below!

This French Onion Chicken skillet recipe is just as ooey, gooey, and cheesy as your favorite French onion soup but is packed with lean protein to keep you full. The best part is that it’s made in one skillet for easy cleanup and it’s ready in about 45 minutes!

One of my favorite things to do when I have time on the weekend is to go for a long drive with no destination in mind. We’ll find a small town and grab a meal at a local restaurant. We’ve found some real gems over the years!

I don’t have a typical order, and usually get whatever on the menu calls to me. But the one thing I can never seem to resist is French Onion soup. There’s just something about the rich broth, sweet onions, and gooey cheese that always hits the spot! 

This French onion chicken skillet takes the best parts of French onion soup and transforms it into a simple yet filling weeknight dinner. That classic flavor always brings back so many memories!

What you’ll love about this recipe:

• Easy to cook
• Freezer friendly, perfect for families on the go
• A one-pot meal with minimal clean up
• Full of cheesy goodness in every bite

Jump To:

1. Ingredients
2. Method
3. How to Caramelize Onions Quickly
4. FAQ
5. Recipe Card

French Onion Chicken Skillet Ingredients

• Chicken Breasts. Boneless, skinless chicken breasts are the base of this recipe. Thinner breasts will cook faster. Mine here were HUGE so I split them crosswise before cooking.
• Chicken or Beef Broth. Your choice — use whatever you have on hand! I used chicken both this time because I had a carton open already. 
• Fresh Thyme. I absolutely love the flavor of fresh thyme and think it’s non-negotiable when it comes to getting that classic onion soup flavor. 
• Flour. Just a little bit, to thicken the broth.
• Yellow Onions. 
• Baking Soda.
• Dijon Mustard.
• Gruyere Cheese.

How to Make French Onion Chicken

Start by browning your chicken breasts in a hot pan. Don’t worry about cooking them all the way through right now, since they’ll finish cooking in that delicious onion gravy. Right now, you just want to get some color on them. Transfer the chicken to a plate and save for later. 

Next, caramelize your onions. This is the longest step of this recipe, but I shared some tips below that will help speed things up. 

Once your onions are soft and jammy, add the flour and seasoning. Cook for a minute or two, then whisk in the broth. 

Return the chicken to the pan and bring everything to a simmer until the chicken is cooked through. (Use a meat thermometer to get the perfect temperature and avoid overcooking)

Smother with the shredded cheese and pop the pan under the broiler for a few minutes until bubbling and browned.

How to caramelize onions quickly

Properly caramelizing onions can take a really long time, which I don’t usually have. 

The secret to speeding things up? Add a pinch of baking soda to the pan!

This changes the Ph of the onions, helping them soften and brown more quickly. It also brings out their natural sweetness. Adding a splash of water to the pan during the first few minutes of cooking also helps the onions soften more quickly. 

FAQs

Looking for more easy weeknight recipes? Try my Air Fryer Nashville Hot Chicken or One Pan Cacio e Pepe.

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Skillet French Onion Chicken Breasts

This French Onion Chicken skillet recipe is just as ooey, gooey, and cheesy as your favorite French onion soup but is packed with lean protein to keep you full. The best part is that it’s made in one skillet for easy cleanup and it’s ready in about 45 minutes!

Course Healthy One Pan Recipes

Cuisine American

Keyword chicken breast recipes, french onion chicken

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 466kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• 2 onions halved and sliced thinly
• ¼ cup water
• ⅛ teaspoon baking soda
• 2 Tablespoons flour
• 2 cups chicken broth or beef broth
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme
• 1 cup shredded Gruyere cheese

Instructions

• Heat the oil in a skillet over medium high heat. Add the chicken and cook for 3-4 minutes on each side, or until browned. Transfer to a plate.
• Add the onion and water. Cover and cook for 5 minutes, until the onions begin to soften. Uncover and stir in the baking soda. Cook, uncovered, for 15 minutes, or until the onions are soft and golden brown, stirring occasionally.
• Stir in the flour and season with salt and pepper. Whisk in the broth, mustard and thyme. Bring to a rapid simmer.
• Return the chicken to the pan and cook, covered, until the chicken is cooked through, about 5 minutes.
• Uncover and top with cheese. Broil for 2-4 minutes, or until the cheese is bubbling and browned (keep a close eye on the pan while it broils to prevent burning).

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 9g | Protein: 50g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 143mg | Sodium: 676mg | Potassium: 846mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 13mg | Calcium: 366mg | Iron: 2mg

There’s nothing like a thick, hearty gravy made with pan drippings from roasted chicken or turkey.

But sometimes you’re using a cooking method like an air fryer or Instant Pot that doesn’t leave as many drippings behind, or you just want some gravy for your mashed potatoes and you don’t want to go through the process of roasting a whole bird.

Or maybe you just want some extra gravy to pass around the holiday dinner table because you can never seem to make enough.

That’s where this recipe comes in! Its rich flavor will satisfy all your cravings for the real deal.

This homemade chicken gravy is incredibly easy to make and stores well–add it to your Thanksgiving and Christmas menu preparations or opt to use it for quick and simple midweek family meals.

Love this recipe? Be sure to give my vegetarian gravy recipe or this gluten-free gravy a try, too!

What you’ll love about this gravy recipe:

• No Drippings Required– Since this recipe requires no drippings, you can make it any time. It’s perfect when you want gravy for your mashed potatoes, but don’t want to roast a chicken.
• Versatile – Swap out the chicken broth or turkey broth and you’ll have a delicious turkey gravy that’s perfect for Thanksgiving!
• Rich, Classic Flavor – Fresh sage, onion, and plenty of black pepper make this gravy anything but boring. You’ll love it’s classic, homemade flavor.

The perfect make-ahead gravy

Since this homemade chicken gravy is made without drippings, it means that you can make your gravy without having to first wait for your meat to cook. That means there’s no last-minute rush to make gravy before serving your meal. Plus it’s ideal for accompanying air-fried, deep-fried, or pressure-cooked meat or leftovers.

Trust me–the lack of pan meat drippings in no way makes this homemade chicken gravy recipe any less delicious. The seasonings and aromatics added to the gravy provide rich flavors, leaving you totally satisfied!

That said, if you do have drippings you can add them at the end to make this homemade gravy extra rich. Whisk them in a little at a time until you achieve the texture and flavor you’re looking for.  

Ingredients needed for no-drippings gravy

This easy chicken gravy only takes a few simple ingredients to make. It barely takes any more effort than opening a jar of premade gravy, but the flavor doesn’t even begin to compare.

And I bet you already have everything you need to make it!

• Chicken Broth or Stock. Chicken broth or stock makes a flavorful base for this gravy that mimics that flavor you’d get from using drippings. You can use either store-bought or homemade. And if you want, you can evern use turkey stock to go with your holiday meal! If using storebought stock (which is what I usually do!) grab a low-sodium or unsalted version. That way you can adjust your seasoning to taste.
• Garlic, Onions and Carrots. These amp up the flavor of the stock and give your gravy a subtly sweetness.
• Wine or Water. I deglaze my pan with a little white wine. I love how the acidity cuts through the richness of the gravy. Any wine will do, so go ahead and use whatever you have open (or use this as an excuse to pop a bottle!) If you avoid alcohol, you can use water for this step.
• Poultry Seasoning. This is the secret to the best homemade gravy! A generous amoutn of poultry seasoning gives this gravy that just roasted flavor, even when using store bought chicken stock. I use Penzey’s seasoning.
• Whole black peppercorns. Whole peppercorns give this gravy a bold, peppery flavor without too much added heat.
• Flour. To thicken the gravy and give it a luxurious, velvetty texture.

How to make easy chicken gravy (or turkey gravy!)

To make this delicious homemade gravy recipe, start by sweating your onions to soften them. Add the garlic and seasonings.

Next, whisk in the flour and cook it until it’s no longer white. Deglaze your pan with wine or water. Add the remaining ingredients and simmer the gravy until it’s thick and flavorful.

Finally, strain out the solids. You’ll be left with about 1 1/2 cups of amazing chicken gravy that has so much flavor!

Pro Tip:  To prevent lumps from forming, whisk the stock continuously into the cooked flour as it is poured in.   

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Homemade Chicken Gravy

This homemade chicken gravy without drippings is savory and rich–perfect over biscuits, mashed potatoes or French fries! It also goes great with my air fryer rotisserie chicken for that classic chicken dinner experience without the effort.

Course Chicken Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 63kcal

Author Lauren Keating

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 garlic clove minced
• 1 teaspoon poultry seasoning
• ¼ teaspoon freshly cracked black pepper
• ¼ cup all purpose flour
• ¼ cup white wine or water
• ½ cup carrots
• 2 cups low sodium chicken stock

Instructions

• Heat the oil in a pot or deep-sided saute pan. Add the onions and cook for 5 minutes, or until they begin to soften. Stir in the garlic and poultry seasoning; cook for 1 minute.
• Add the flour; cook, stirring constantly, 1 minute, until no white remains.
• Deglaze the pan with white wine (or water), scraping up any browned bits that are stuck to the bottom of the pan. Add the carrots and broth. Simmer over low heat for 10 minutes, until thickened.
• Strain the gravy through a mesh strainer to separate out the solids. Serve hot.

Nutrition

Serving: 1/4 cup | Calories: 63kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 195mg | Fiber: 1g | Sugar: 1g