Recipe

Lee's Famous

Skillet chicken in a savory pan gravy, served over buttery mashed potatoes with crisp-edged onions.

By Matt Campbell

•

4.8

A plated dinner of skillet-seared chicken covered in glossy brown gravy next to creamy mashed potatoes on a warm wooden table

Every family has that dinner. The one that somehow ends up on the table when you need comfort, when you have company, or when you just want something that tastes like you tried harder than you did. Lee's Famous is mine: golden skillet chicken, a peppery pan gravy that you'll absolutely taste as you go, and buttery mashed potatoes that catch every drop.

This is home-cook food in the best way. Nothing fussy, no hard-to-find ingredients, and the whole thing leans on a few smart moves: sear for flavor, bloom the aromatics, then whisk your way into a gravy that makes people suddenly very interested in helping set the table.

Raw chicken cutlets, onions, garlic, broth, milk, and seasonings arranged on a kitchen counter with a cutting board

Why It Works

Big flavor fast: A quick sear builds those browned bits that turn into gravy gold.
Cozy, not complicated: Pantry staples like broth, milk, and flour do the heavy lifting.
Sauce-forward dinner: The gravy is glossy, savory, and made for mashed potatoes or rice.
Flexible: Works with chicken thighs, pork chops, mushrooms, or even meatballs if that's what you have.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and gravy together in an airtight container for up to 4 days. Keep mashed potatoes separate if you can so they stay fluffy.

Reheat: Warm gently in a covered skillet over low heat with a splash of broth or water to loosen the gravy. Microwave works too, just stir the gravy halfway through so it reheats evenly.

Freeze: The chicken and gravy freeze well for up to 2 months. Mashed potatoes can be frozen, but the texture may change and turn a little grainy. They reheat best with a little extra butter and a splash of milk stirred in.

A glass food storage container filled with leftover chicken and brown gravy sitting on a kitchen counter

Common Questions

What is "Lee's Famous"?

It is the best parts of a chicken and gravy dinner plus mashed potatoes, cooked in one skillet so the sauce tastes deeply savory without needing hours. It's simple, cozy, and very repeatable.

Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs are fantastic here. They stay juicy and handle reheating like champs. Cook time can run 2 to 4 minutes longer depending on thickness. For food safety, take them to 165 F. For the most tender texture, some people like thighs closer to 170 to 175 F, but that is preference, not a requirement.

My gravy is too thick. How do I fix it?

Whisk in warm broth a splash at a time until it loosens up. Simmer for 1 minute to smooth it out.

My gravy is too thin. How do I fix it?

First, simmer uncovered for a few minutes to reduce. If it still needs help, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, whisk it into the bubbling gravy, and simmer 1 to 2 minutes until glossy and thickened.

Can I make this dairy-free?

Yes. Swap the milk for unsweetened oat milk or more broth, and use olive oil instead of butter. The gravy will be a little less rich, so don't be shy with black pepper. If you want brightness, add a tiny squeeze of lemon off heat at the very end (optional).

Can I make any of it ahead?

Yes. You can mash the potatoes first and hold them warm in the covered pot on very low heat with a splash of milk. Give them a quick stir right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch) with lid
Medium pot for potatoes
Colander
Whisk
Cutting board and knife
Measuring cups and spoons
Potato masher or sturdy fork

When I was trying to learn my way around a kitchen without a culinary program holding my hand, I collected these reliable, repeatable dinners like they were life rafts. Lee's Famous was the one I made when I wanted to feed people and still hang out in the kitchen talking. It's relaxed cooking. Sear some chicken, build a gravy, mash some potatoes, and suddenly everyone is standing a little closer to the stove like they might "accidentally" snag a taste.

Lee's Famous

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4

Ingredients

For the mashed potatoes

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
4 tablespoons unsalted butter
1/2 cup milk (whole or 2%), warmed
1/4 teaspoon black pepper

For the chicken and gravy

1 1/2 pounds boneless skinless chicken breasts or cutlets
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional but recommended)
1/2 teaspoon black pepper, plus more to finish
3 tablespoons all-purpose flour, divided
2 tablespoons neutral oil (canola, avocado, or vegetable)
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 cups low-sodium chicken broth
1/2 cup milk
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard (optional)
1 tablespoon chopped parsley (optional for serving)

Thinly sliced yellow onion and minced garlic on a cutting board beside a skillet on a home kitchen counter

Instructions

Start the potatoes. Add the potatoes to a medium pot and cover with cold water by 1 inch. Add 1 1/2 teaspoons salt. Bring to a boil, then reduce to a steady simmer and cook 12 to 15 minutes, until very tender when pierced with a fork.
Season the chicken. Pat chicken dry. In a small bowl, mix salt, garlic powder, onion powder, paprika, and black pepper. Sprinkle over both sides. Dust the chicken with 2 tablespoons flour, shaking off excess. This helps browning and gives the gravy a head start.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add oil. Sear chicken 2 to 3 minutes per side until deeply golden and crisp-edged, but not cooked through yet. If your chicken is thick, it may need an extra minute per side to get good color, or use cutlets for the most reliable timing. Work in batches if needed so the chicken actually browns. Transfer to a plate.
Cook the onions. Lower heat to medium. Add butter, then onions with a pinch of salt. Cook 6 to 8 minutes, stirring, until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.
Build the gravy. Sprinkle in the remaining 1 tablespoon flour. Stir constantly for 1 minute to cook off the raw flour taste. Slowly whisk in broth, scraping up browned bits. Reduce heat to medium-low, then whisk in milk, Worcestershire, and Dijon if using. Keep it at a gentle simmer (not a hard boil) and cook 3 to 5 minutes until glossy and slightly thickened.
Finish the chicken in the sauce. Return chicken (and any juices) to the skillet. Spoon gravy over top and simmer on low until the thickest piece hits 165 F, about 3 to 5 minutes depending on thickness. If you want to keep more of the crisp edges, simmer uncovered or partially covered. If you want extra-tender chicken, cover the skillet. Taste and adjust with more pepper, salt, or a splash of broth if you want it looser.
Mash and serve. Drain potatoes well, return to the hot pot, and let them steam-dry 1 minute. Add butter and mash. Stir in warmed milk, pepper, and salt to taste. Plate mashed potatoes, top with chicken, and spoon gravy over everything. Finish with parsley and extra black pepper if you like.

Tips and variations

Want extra-crispy chicken? Use thin cutlets and do not overcrowd the pan. Browning equals flavor.
Make it mushroom-y: Add 8 ounces sliced cremini mushrooms with the onions.
Spicy version: Add a pinch of cayenne to the chicken seasoning and a dash of hot sauce to the gravy.
Gluten-free: Use a 1:1 gluten-free flour blend for dredging and thickening.
Shortcut mash: Serve over buttered egg noodles, rice, or good toasted bread when you do not feel like peeling potatoes.

Nutrition information is estimated.

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Lee's Famous

Why It Works

Pairs Well With

Recommended

Bangers and Mash with Onion Gravy

Hamburger Gravy

Nice Mashed Potatoes

Fried Chicken Tenders

Storage Tips

Common Questions

What is "Lee's Famous"?

Can I use chicken thighs instead of breasts?

My gravy is too thick. How do I fix it?

My gravy is too thin. How do I fix it?

Can I make this dairy-free?

Can I make any of it ahead?

Lee's Famous

Ingredients

For the mashed potatoes

For the chicken and gravy

Instructions

Tips and variations