Skillet Chicken and Gravy

I'm hoping to get two recipes done today because life has been flying by and I've been so busy and been putting my blogs to the side :/ For those who don't know, I have started a glitter tumbler business and I absolutely love it. You can view my inventory HERE. It's been keeping me busy and I have about 8-10 tumblers currently lined up. 

Over the weekend we took Jace to Dave and Busters in Thousand Oaks and spent the night. Our small trip to Chuck E. Cheese ended up being a full two day trip to Dave and Busters. It was fun though and Jace loved the games! 

Jace starts basketball camp tonight that goes for six weeks so we are all looking forward to that. Although his dad played baseball in college, Jace has been stuck on basketball for quite some time. 

So, as you can see, super busy. I feel like it's pre-COVID :) Anyways, last week I made this Chicken and Gravy skillet and it was fairly easy to make. Most of the items you probably have on-hand already. If you make this recipe, please comment below and let me know what you think! The original recipe can be found HERE. We added some cheddar cheese on top so it wasn't really smothered chicken like the original recipe makes it out to be. Still yummy though, especially on top of white rice.

Ingredients for the Chicken/Gravy:
1 pound boneless, skinless chicken breast
3/4 tsp season salt
1/2 tsp paprika
1/4 tsp pepper
2 tbsp butter
2 tbsp olive oil
1 tbsp butter
1 tbsp onion powder
1/8 tsp salt
2 tbsp garlic powder
2 tbsp dried herbs - thyme, basil, etc
3/4 cup chicken broth
1/4 cup half and half
dried parsley for garnish
Cheddar cheese to top 

Instructions:
Pat dry chicken breasts and season with seasoning salt, paprika and pepper. Heat oil and butter in a large skillet over medium-high heat until butter is melted. Add chicken to skillet and sear for about 5-7 minutes per side, or until cooked through. 

                                                   

I cut into my chicken to make sure it is cooked all the way. Transfer cooked chicken to a plate and keep covered. 

Return skillet to heat and add a tablespoon of butter and melt over medium heat. Stir in onion powder and a pinch of salt. 

                                                    

Add garlic powder and fresh herbs and continue to cook for 30 seconds. Pour in chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan. Whisk in the heavy cream and simmer for 1 minute. Return chicken and all of the juices to the skillet. Reduce heat to medium-low and continue to cook for 2 to 3 more minutes or until chicken is heated through and sauce has thickened. Add either a slice or shredded cheddar cheese on top and cook until melted. Remote from heat and garnish with parsley. Serve with gravy and rice.