Texas Chicken-Fried Steak with Cream Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy buttermilk-battered steak topped with a rich, creamy gravy made with pan drippings and fresh herbs. This southern-inspired chicken ready in about 45 minutes pairs boneless beef cutlets, all-purpose flour, buttermilk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pound 1.5 pounds boneless beef cutlets to 1/2-inch thickness. In a shallow dish, mix 1 cup all-purpose flour, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Dip each cutlet in 1/2 cup buttermilk, then coat thoroughly in the flour mixture.
  2. Step 2: Heat 3 tablespoons butter in a large skillet over medium-high heat. Fry coated cutlets for 4-5 minutes per side until golden brown and cooked through (internal temperature 145°F). Transfer to a plate, tented with foil.
  3. Step 3: Pour off excess butter from the skillet, then add 3 tablespoons all-purpose flour and stir constantly for 1 minute until golden. Slowly whisk in 1 cup chicken broth and 1/2 cup heavy cream, simmering for 5 minutes until thickened.
  4. Step 4: Stir in 2 tablespoons chopped fresh parsley and return the steak to the skillet. Cook for 2 minutes to heat through, then serve immediately with extra gravy spooned over the top.

Frequently asked questions

How long does Texas Chicken-Fried Steak with Cream Gravy take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Texas Chicken-Fried Steak with Cream Gravy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless beef cutlets from drying out.

Can I substitute ingredients in Texas Chicken-Fried Steak with Cream Gravy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Texas Chicken-Fried Steak with Cream Gravy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Texas Chicken-Fried Steak with Cream Gravy?

Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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