Heat olive oil in a large skillet over medium-high heat.
1 tbsp olive oil
Add chicken pieces and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary.
1.5 lbs boneless, skinless chicken breasts
Remove chicken from the skillet and set aside.
Add chopped onion to the skillet and cook until softened, about 5 minutes.
1 small onion
Add minced garlic and cook for another minute, until fragrant.
2 cloves garlic
In a small bowl, whisk together chicken broth, flour, and milk until smooth.
2 cups chicken broth, 1/4 cup all-purpose flour, 1/4 cup milk
Pour the broth mixture into the skillet. Bring to a simmer, stirring constantly until the gravy thickens.
2 cups chicken broth
Stir in thyme, rosemary, salt, and pepper.
1 tsp dried thyme, 1/2 tsp dried rosemary, Salt and pepper
Return the cooked chicken to the skillet.
1.5 lbs boneless, skinless chicken breasts
Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the gravy has thickened to your desired consistency.
Serve hot over rice, mashed potatoes, or egg noodles. Enjoy!
