This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
If you follow this blog you’ll know that my favorite thing to make and eat is a messy sandwich or po boy. The messier, the better. The kind of sandwiches that you can’t put down once you pick them up. The kind where the sauces run down the front of your arms. Like these chicken and gravy sandwiches. Tender grilled thin chicken breasts, topped with a gravy that you can make with items you probably already have in your pantry.
I served these chicken and gravy sandwiches with additional gravy on the side, like a French dip…. more like a French drip though!
Also try my grilled chicken po boy!
This recipe was inspired by a recipe from Rachael Ray.
Chicken and Gravy Sandwiches
Ingredients
For the chicken
- ¼ cup lemon juice plus 1/4 teaspoon zest
- 1 teaspoon honey
- parsley chopped
- 2 teaspoons garlic minced
- ⅓ cup extra-virgin olive oil
- kosher salt
- ground black pepper
- 4 chicken breasts boneless, skinless (I prefer mine butterflied or flattened)
For the gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock 1 small can
- kosher salt
- ground black pepper I used seasoned pepper, but a few pinches of Creole seasoning would also be great
- 1 tablespoon Dijon mustard
For the sandwich
- 1 loaf French bread warmed
Instructions
For the chicken
- Whisk together the lemon juice and zest, honey, parsley, garlic, and oil. Pour into a large resealable baggie.
- Season the chicken with salt and pepper and add to the bag. Seal and toss to coat.
- Place in a large bowl or on a sheet pan in the fridge for 15 minutes.
- If you are grilling the sandwiches, heat your grill or otherwise heat a large skillet over medium-high heat.
- Working in batches if needed, shake off excess marinade and cook or grill the chicken 5-6 minutes per side, then flip until done. Remove to a plate and let rest while you make the gravy.
For the gravy
- Melt butter in a sauce pot over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken stock. Bring to a boil then reduce to a simmer. Cook until thickened, 5-7 minutes, stirring often.
- Season with salt and pepper.
- Remove from heat and stir in the mustard.
For the sandwich
- Slice bread lengthwise.
- Using tongs, grab the chicken and then dip it into the gravy. Place onto bread.
- Serve with additional gravy on the side for dipping.
Nutrition
Nutritional values are approximate.
