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Easy Smothered Chicken Tenders and Pan Gravy

When I’m hard pressed for time, and need a quick meal for my family that will please everyone, this recipe for Easy Smothered Chicken Tenders and Pan Gravy is the way to go. The chicken cooks in no time flat and the pan gravy is packed with flavor. Serve with rice or mashed potatoes and a side of vegetables and it’s comfort in every bite.

Easy Smothered Chicken Tenders And Pan Gravy

Easy Smothered Chicken Tenders and Pan Gravy Recipe

Depending on the size they literally cook in minutes. The day I put this skillet together, I had mushrooms on hand that needed to be used so, I included that in my recipe. However, they are truly optional and can be omitted. I just couldn’t bear to let them go to waste. The lightly breaded tenders with onion gravy are incredible with or without the addition of mushrooms, and if you choose to leave them out, no other adjustments need to be made.

step-by-step images and ingredients to make fried chicken tenders and gravy

How to Make the Best Chicken Tenders and Gravy Recipe

Seasoning is Key to Flavorful Chicken Tenders and Gravy. When it comes to poultry there’s something magical about combining tarragon and poultry, in my opinion. It enhances the flavor without overpowering it.

  • Ingredients you’ll need to make homemade Fried Chicken Tenders and Gravy: Chicken tenders, all purpose flour, rotisserie chicken seasoning, garlic powder, onion powder, dried tarragon, seasoned salt, Italian seasoning, sliced onion and fresh portabella mushrooms (optional) olive oil or butter, milk or half and half to make the pan gravy.
  • Kitchen gadgets you’ll need: A large skillet, measuring cups and spoons, shallow bowls to combine the seasoned flour ingredients and a whisk to sift it all together. Tongs to turn the chicken tenders while frying for even browning, a large stainless steel spoon, a sharp knife and cutting board.
  • Mushrooms are completely optional in the gravy for this recipe. If you enjoy mushrooms, you’ll love them smothered with the flavorful gravy, but otherwise omit them without any other adjustments needed.
  • If you have difficulty finding chicken tenders, you can cut boneless skinless chicken breasts into strips and use it instead.
  • These Smothered Chicken Tenders and Gravy can be ladled over Oven Baked Rice or served with a big scoop of Buttermilk Ranch Mashed Potatoes. Perhaps you’d enjoy a side of Roasted Asparagus or make-ahead Sweet Pea Salad and you can have an entire meal ready in 30 minutes. If there’s time, a basket filled with Southern Buttermilk Biscuits and a pitcher filled with Southern Sweet Tea to wash it all down wouldn’t hurt. That’s sure to bring them running to the table.
  • Store leftover chicken tenders and gravy chilled in the refrigerator for up to 3 days. Reheat in single servings gently in the microwave.

More Southern Style Chicken Recipes to Make

Chicken is a regular in my kitchen as I’m certain it is in yours. More easy chicken recipes you may like to try:

Fried chicken tenders with gravy on a serving platter

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Southern style Smothered Chicken Tenders and Pan Gravy
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5 from 1 vote

Easy Smothered Chicken Tenders and Pan Gravy

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Chicken, Main Course, Poultry
Cuisine: American
Keyword: breaded-chicken-tenders, easy-smothered-chicken-tenders-pan-gravy, fried-chicken-tenders
Servings: 4 servings
Calories: 537kcal
Author: Melissa Sperka


  • 2 lb chicken tenders
  • 1 cup all-purpose flour
  • 1 tsp rotisserie chicken seasoning or poultry magic
  • 1/2 tsp dry tarragon OR 1 teaspoon fresh
  • 1/2 tsp seasoned salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry Italian seasoning
  • 1/4 tsp black pepper
  • olive oil plus 1 Tbsp butter
  • 8 oz sliced mushrooms optional
  • 1 medium onion sliced into thin wedges
  • 2 cup milk or half & half


  • Sift together the flour, chicken seasoning, tarragon, seasoned salt, garlic powder, onion powder, dried Italian seasoning and black pepper. Reserve 1/4 cup and set aside.
  • Pat dry chicken tenders with paper towel. Dredge chicken on all sides in the seasoned flour.
  • Heat a few drizzles of olive oil in a large 12-inch skillet over medium-high heat. Cook the tenders for 2 minutes per side or until the juices run clear. Remove to a platter and keep warm.
  • Add a few drizzles of olive oil and tablespoon of butter to the pan. Cook sliced mushrooms and onions. for 5-7 minutes until softened and browned. Scrape any brown bits from the bottom of the pan. Season with salt and black pepper to your taste.
  • Sprinkle the reserved 1/4 seasoned flour over the cooked mushrooms and onions, Stir until all liquid is absorbed.
  • Whisk in the the milk. Bring to a simmer stirring constantly and cook until thickened. Lower the heat and allow to bubble gently for 5 minutes.
  • Pour over the chicken pieces and serve.


Serving: 1serving | Calories: 537kcal | Carbohydrates: 35g | Protein: 57g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 612mg | Potassium: 1275mg | Fiber: 2g | Sugar: 9g | Vitamin A: 294IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Hi Melissa. Your recipe has inspired one of our youngsters to make the vege and gravy base to go with some left-over roast chicken from yesterdays dinner to have as a late lunch. He reckons it will surely beat the chicken sandwiches that we had in mind earlier. He’s a Pinterest lover and this recipe came up on my screen as he walked past. You’ve made my day! He says he’ll make it with a 1/2 stock and 1/2 cream adaptation because we had so much pan juices left over……. Good thinking on his part. 🙂

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