main-dishes

Red Eye Chicken

Red Eye Chicken is a bold, Southern-style skillet dish that pairs spicy pan-fried chicken with a fiery red gravy that’s perfect over mashed potatoes. Boneless chicken breasts are seasoned on both sides with white pepper, black pepper, paprika, cayenne, and salt, then browned in oil until cooked through. The flavorful skillet drippings are transformed into a rich, tomato-based pan gravy with flour and chicken broth, finished with extra cayenne to taste. It’s quick to prepare, full of heat, and ideal when you’re craving comfort food with a kick.

Servings: 4 servings
Total Time: 30 min

Ingredients

Red Eye Chicken
  • 2 boneless chicken breasts
  • 2 tbsp vegetable oil, divided
  • 1/2 tsp white pepper, divided
  • 1/2 tsp black pepper, divided
  • 1/2 tsp paprika, divided
  • Salt, to taste
  • 1/4 tsp cayenne pepper, divided
  • 1 can (13 3/4 oz) reduced-sodium chicken broth
  • 3 tbsp unsalted tomato sauce
  • 2 tbsp unbleached flour

Instructions

  1. Prep the chicken: Trim off and discard any visible fat from **2 boneless chicken breasts** and pat them dry with paper towels.
  2. Start pan-frying: In a large non-stick skillet over medium-high heat, heat **1 tbsp vegetable oil**. Add the **2 chicken breasts** to the hot oil.
  3. Season the first side: Sprinkle the top side of the chicken with **1/4 tsp white pepper**, **1/4 tsp black pepper**, **1/4 tsp paprika**, **1/8 tsp cayenne pepper**, and **salt to taste**. Brown for **2–3 minutes**.
  4. Season the second side: Turn the chicken breasts over and sprinkle the second side with the remaining **1/4 tsp white pepper**, **1/4 tsp black pepper**, **1/4 tsp paprika**, and **1/8 tsp cayenne pepper**. Continue pan-frying, adjusting heat as needed, until the chicken is cooked through (internal temperature 165°F) and nicely browned on both sides. Remove the chicken from the skillet and keep warm on a plate, loosely tented with foil.
  5. Make the roux: To the same skillet with the drippings, add the remaining **1 tbsp vegetable oil** and **2 tbsp unbleached flour**. Cook over medium heat, stirring constantly, for **3–4 minutes** until the flour is well combined with the oil and turns a light to medium brown.
  6. Build the gravy: Gradually pour in **1 can (13 3/4 oz) reduced-sodium chicken broth** and **3 tbsp unsalted tomato sauce**, whisking or stirring continuously to avoid lumps. Cook until the sauce is smooth and thickened, about **3–5 minutes**. Season the gravy with **salt** and a pinch more **cayenne pepper** to taste for extra heat.
  7. Serve: Return the **cooked chicken breasts** to the skillet briefly to warm or slice the chicken and spoon the **spicy red gravy** over the top on individual plates. Serve hot, ideally over mashed potatoes to catch the extra sauce.

Notes

  • Use an instant-read thermometer to be sure the chicken reaches 165°F at the thickest part.
  • Adjust the **1/4 tsp cayenne pepper** up or down depending on how spicy you like your gravy.
  • If the gravy becomes too thick, whisk in a splash of extra chicken broth or water until it reaches your desired consistency.
  • Red Eye Chicken is especially good served over creamy mashed potatoes, rice, or buttered noodles to soak up the spicy gravy.

Tags

main-dishes chicken skillet spicy gravy