Easy One-Pot Chicken and Gravy – A Cast Iron Classic
When it comes to comfort food done right, this One-Pot Chicken and Gravy is an absolute winner. Juicy, oven-roasted chicken cooked in a rich, savory gravy that’s loaded with flavor from Big Poppa’s Desert Gold & Little Louie’s Seasonings—all in one cast iron pan.
The magic starts with a spatchcocked whole chicken, broken down into portions for even cooking. Nestled on a bed of onions, shallots, Dijon mustard, white wine, soy sauce, and garlic, every bite is bold, juicy, and infused with deep, savory flavors.
And the best part? That buttery, homemade gravy—thickened to perfection right in the same pan. No mess, no fuss, just a one-pot masterpiece. Serve it up with mashed potatoes and corn for the ultimate comfort meal!
Easy One-Pot Chicken and Gravy | Cast Iron Recipe
Big Poppa
4-6
15 minutes
1 hours
American
Main Course
This One-Pot Chicken and Gravy is a simple, no-fuss meal packed with flavor. Juicy oven-roasted chicken, a rich buttery gravy, and bold seasonings come together in one cast iron pan for an easy, comforting dish.
Ingredients
1 whole chicken (spatchcocked and portioned)
1 tbsp Big Poppa’s Desert Gold Seasoning
1 tsp Big Poppa’s Little Louie’s Seasoning
1 carton chicken stock
1 white onion (sliced)
1 shallot (sliced)
1 tsp Dijon mustard
1 dash soy sauce
1 tbsp white wine
1 tsp garlic paste
¾ stick butter (sliced into pats)
2 tbsp flour (for thickening the gravy)
Olive oil
Directions
Set oven to 350°F.
Spatchcock the whole chicken and portion it into breast, wings, legs, and thighs.
Heat a cast iron pan with olive oil.
Layer sliced onions and shallots in the pan.
Add Dijon mustard, ¼ cup chicken stock, a dash of soy sauce, a splash of white wine, and garlic paste over the onions.
Sprinkle with Big Poppa’s Desert Gold Seasoning.
Place the chicken pieces over the ingredients in a puzzle-like fit.
Season the chicken generously with Big Poppa’s Desert Gold Seasoning.
Place butter pats on top of the chicken.
Insert a probe thermometer into the thickest part of the breast.
Place the cast iron pan into the oven and roast for 1 hour or until the chicken reaches 165°F internal temp.
Remove the chicken from the pan and set aside.
Place the cast iron pan on the stovetop and let the gravy reduce over medium heat.
Taste and add Big Poppa’s Little Louie’s Seasoning if needed.
Add butter-flour mixture to the gravy, whisking slowly until it reaches your desired thickness.
Plate the chicken with mashed potatoes and corn.
Pour gravy over the chicken.
Dig in!
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