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This McCormick chicken recipe transforms simple ingredients into golden crispy bites with herbed gravy that feels like a restaurant-worthy meal.
After years of perfecting my grandmother’s Sunday roast chicken, I discovered how McCormick’s seasonings elevate even the most basic chicken pieces into something extraordinary—crispy on the outside, tender inside, with a savory gravy that ties everything together.
The secret lies in the balance of McCormick’s dry seasoning blend and a simple pan-searing technique that ensures even browning without drying out the meat.
You’ll start with boneless chicken thighs or breasts, coated in a mix of McCormick’s signature seasonings and a touch of olive oil, then sear them in a hot skillet until they develop that perfect golden crust.
The gravy, made from the pan drippings, adds depth and richness that turns this into a complete dish.
By the time you serve it, you’ll have perfectly crispy chicken with a tender bite, all smothered in a fragrant herbed gravy that makes every forkful feel special. This recipe delivers restaurant-quality results in under an hour, perfect for weeknight dinners when you want something impressive without the fuss.
The McCormick seasonings do the heavy lifting, so you can focus on the technique that guarantees crispy, flavorful chicken every time.
Pair it with roasted vegetables or mashed potatoes to create a well-rounded meal that feels like a Sunday dinner, even on a busy weeknight.
The gravy stretches generously, so you’ll have enough to drizzle over every bite—because good food is about more than just taste, it’s about the comfort of a well-made meal shared with people you love.
Ingredients for mccormick chicken
Golden crispy chicken bites and herbed gravy start with just a few quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 1 ½ lb | Skin-on preferred for crispiness |
| Boneless Chicken Breasts 🍗 | 1 lb | Pounded to even thickness |
| McCormick Classic Seasoned Salt 🧂 | 2 tbsp | For dry seasoning blend |
| McCormick Garlic Powder 🧄 | 1 tbsp | Enhances savory depth |
| McCormick Onion Powder 🧅 | 1 tbsp | Adds aromatic base |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For crispy coating |
| Unsalted Butter 🧈 | 2 tbsp | For pan searing |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Fresh Rosemary 🌿 | ½ oz | Finely chopped for gravy |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For gravy thickening |
| Fresh Thyme 🌿 | 2 sprigs | For aromatic gravy |
| Kosher Salt 🧂 | ½ tsp | For seasoning |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
The chicken pieces are everything here. Skin-on thighs give you that perfect crispy texture, but breasts work too if you pound them evenly. I always grab mine from Whole Foods or the butcher counter at Kroger—look for pieces with good marbling. The McCormick seasonings are the secret weapon: their blend of salt, garlic, and onion powders creates that restaurant-quality flavor without any fuss. For the olive oil, California Avocado Ranch is my go-to—it's light enough to crisp the chicken but rich enough to add flavor. Don't skip the skin if you can get it—it's what makes this dish sing.
No McCormick seasonings? Diamond Crystal kosher salt plus garlic and onion powder works just as well. Fresh herbs are ideal, but dried thyme at half the amount gets you close in a pinch. The butter for searing should be unsalted and cold—microwave it 40 seconds to just melt it before adding to the pan. That way, it browns beautifully without burning. If you're short on time, Trader Joe's sells pre-trimmed chicken thighs that save you a ton of prep work. And if you're making this ahead, season the chicken up to 12 hours early—it lets the flavors really meld.
This chicken reheats beautifully—just cover with foil and pop in a 350°F oven for 10 minutes. The gravy thickens as it sits, so if it's too thin, simmer it uncovered for a couple minutes. Store the chicken and gravy separately: 3 days in the fridge or 3 months frozen. I always make extra gravy—it's perfect for drizzling over mashed potatoes or roasted veggies. The herbs in the gravy wilt fast, so add them just before serving if you're prepping ahead. That way, every bite feels fresh.
Why You'll Love This Recipe
- No-Fuss Crispy Magic: That 30-minute rest on the wire rack? Game-changer. The chicken absorbs every bit of that McCormick seasoning blend—garlic, onion, and salt—so you don’t have to overthink it. Just pat it dry, coat it, and forget about it while you prep sides.
- Herbed Gravy Secret: The flour-to-deglaze trick? I’ve tried everything, but this is the only way I get that rich, velvety gravy with no gummy bits. The rosemary and thyme in the pan? Instant restaurant-quality aroma that makes you want seconds.
- Leftovers That Shine: Freeze half the chicken and gravy separately for up to three months—yes, really. Thaw it, reheat, and it’s still crispy on the outside, juicy inside, with gravy that tastes like it was made yesterday. My go-to for lazy Sunday dinners.
- Budget-Friendly Feast: Skin-on thighs and breasts? Cheaper than you think, and they stay juicy even when seared in olive oil and butter. The McCormick spices stretch your dollar further—no fancy herbs or expensive cuts needed. Feed a crowd for less than $10.
Step-by-step instructions for McCormick chicken recipe
Here's how to transform simple ingredients into golden, crispy chicken with rich herbed gravy.
Season and Prepare the Chicken
In a large bowl, combine the 2 tablespoons McCormick Classic Seasoned Salt, 1 tablespoon McCormick Garlic Powder, and 1 tablespoon McCormick Onion Powder. This blend creates the perfect aromatic foundation for your chicken.
Pat the 1.5 pounds boneless chicken thighs and 1 pound boneless chicken breasts completely dry with paper towels—this is crucial for achieving crispy skin. Working in batches, coat each piece evenly with the seasoning mixture, pressing it into the meat so it adheres well. Let the seasoned chicken rest uncovered on a wire rack for 30 minutes at room temperature. This step ensures even cooking and maximum flavor penetration.
Create the Crispy Coating and Sear
Heat a large skillet over medium-high heat and add the 0.25 cup extra-virgin olive oil. Once the oil shimmers but isn't smoking, carefully add the seasoned chicken in a single layer. Cook undisturbed for 4-5 minutes until the chicken develops a deep golden-brown crust on one side.
Flip the chicken pieces and add the 2 tablespoons unsalted butter to the pan. The butter will baste the chicken as it cooks, adding richness and helping to create that coveted crispy texture. Continue cooking for another 4-5 minutes until the second side is golden brown and the internal temperature reaches 165°F when measured with an instant-read thermometer. Transfer the chicken to a warm plate and tent loosely with foil to keep it warm.
Make the Herbed Gravy
Reduce the heat to medium and add the 2 sprigs fresh thyme and 0.5 ounce finely chopped fresh rosemary to the same skillet. Let the herbs sizzle for 1 minute to release their aromatic oils. Sprinkle in the 1 tablespoon all-purpose flour and stir vigorously for 30 seconds to cook out the raw flour taste.
Slowly pour in the 0.5 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. This step is called deglazing, and it captures all the delicious fond that's built up during cooking. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the gravy thickens slightly. Stir in the 0.25 cup chopped fresh parsley, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper. The gravy should coat the back of a spoon and have a rich, herby aroma.
Serve with Perfectly Crispy Chicken
Return the chicken to the skillet with the gravy, spooning the sauce over the top. Let it heat through for 1-2 minutes, allowing the chicken to absorb the herbed flavors. The chicken should be golden crispy on the outside with juicy, tender meat inside.
Transfer the chicken to a serving platter and drizzle generously with the remaining gravy. Garnish with additional chopped parsley if desired. Serve immediately while the chicken is still crispy and the gravy is warm. This dish pairs beautifully with roasted vegetables or crusty bread to soak up every last bit of that flavorful sauce.
Pro Tips For Making Mccormick Chicken
- Skip the Crowding: I learned this the hard way—packing the skillet too tight steams the chicken instead of browning it. Use a large enough pan so pieces don’t touch for those 4-5 minutes of searing. (Yes, even if you’re impatient like me.)
- Press That Seasoning: Rubbing the McCormick blend into the chicken isn’t just about flavor—it’s about adhesion. Press hard enough so the spices cling, especially on the thighs where skin-on crispiness matters most. (Your future self will thank you.)
- Deglaze Aggressively: Don’t just pour the broth—scrape every browned bit from the pan with a wooden spoon. That’s where the real flavor hides, and skipping it means a weaker gravy. (Does it look weird? Yes. Does it work? Every single time.)
- Rest the Chicken: After searing, let the chicken sit loosely covered for 5-10 minutes before serving. This keeps the crispy crust intact while the juices redistribute—no one wants dry chicken, even if it’s golden. (I skip this when I’m lazy, but the dish is noticeably better when I don’t.)
Best sauces and condiments for these flavors
Classic Buttermilk Drizzle
This tangy, creamy sauce balances the savory chicken perfectly. Mix ½ cup buttermilk with 1 tbsp McCormick Classic Seasoned Salt and 1 tsp honey for a subtle sweetness. For extra richness, stir in 1 tbsp melted butter just before serving.
The buttermilk’s acidity cuts through the crispy chicken while enhancing the herbed gravy’s depth. I always keep a bottle of Parmalatte buttermilk on hand—it’s the best for this. 💛
Spicy Sriracha Lime Sauce
For heat lovers, blend ¼ cup McCormick Sriracha with 2 tbsp lime juice and 1 tbsp honey. Thin with 2 tbsp chicken broth if needed. Drizzle generously over the chicken and gravy for a bright, spicy contrast.
I like to add a pinch of McCormick Cayenne Pepper for extra kick. This sauce transforms your meal into a flavor-packed experience. 🔥
Garlic-Herb Aioli
Creamy garlic aioli elevates this dish to next-level comfort food. Whisk ½ cup mayonnaise with 2 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tsp McCormick Garlic Powder, and ½ tsp kosher salt.
The garlic ties into the gravy’s aromatics while adding velvety texture. I use Hellmann’s mayo for best results. Serve with a dollop alongside your chicken. 🌿
Sweet & Smoky BBQ Glaze
For a Southern twist, simmer ½ cup McCormick Smoky BBQ Sauce with 1 tbsp apple cider vinegar and 1 tsp brown sugar for 3 minutes. Brush over the chicken before serving.
The smoky sweetness pairs beautifully with the crispy texture. I love Sweet Baby Ray’s for its perfect balance of tang and sweetness. This adds a fun, unexpected dimension. 🍯
Lemon-Herb Yogurt Dressing
Lighten up the meal with a tangy yogurt sauce. Mix ½ cup plain Greek yogurt with 1 tbsp lemon juice, 1 tbsp chopped parsley, ½ tsp McCormick Onion Powder, and ¼ tsp salt.
This sauce adds brightness that cuts through the richness. I always keep Fage yogurt on hand for its thick, creamy texture. Perfect for dipping or drizzling. ✨
Nutrition facts
Frequently asked questions
Why does the recipe call for both chicken thighs and breasts?
Combining skin-on thighs and breasts gives you the best of both worlds: the juicy, flavorful thighs and the lean, tender breasts. Thighs stay moist even when crispy, while breasts cook faster and provide a lighter texture. The 30-minute rest after seasoning ensures even cooking throughout both cuts. This balance makes your meal both hearty and elegant!
Can I use dried herbs instead of fresh thyme and rosemary?
Yes! For 2 sprigs fresh thyme, use ½ teaspoon dried thyme. For 0.5 oz fresh rosemary, use ½ teaspoon dried rosemary. Dried herbs are more concentrated, so reduce the amount by half. The flavor will still be aromatic, though slightly more subtle than fresh. Adjust salt slightly if using dried herbs, as they can be saltier.
What if my chicken isn't crispy enough?
If your chicken lacks crispiness, try these fixes: Increase the medium-high heat to high for searing, or add an extra 1-2 minutes per side. After cooking, let it rest 5 minutes uncovered on a wire rack to dry out any surface moisture. For extra crunch, sprinkle a pinch of McCormick Classic Seasoned Salt on the chicken before serving.
Can I make this recipe ahead of time?
Yes! Season and rest the chicken up to 12 hours early for maximum flavor. Store it uncovered in the fridge. When ready to cook, pat dry again and proceed with the searing step. For the gravy, make it fresh before serving, as it thickens when chilled. Reheat gently in the skillet to restore its richness. This method works perfectly for Sunday dinner prep!
How do I prevent the gravy from getting grainy?
Grainy gravy happens when flour isn't cooked properly. Always stir the 1 tablespoon flour in the pan for 30 seconds before adding broth to remove the raw taste. Whisk constantly while adding the 0.5 cup chicken broth to ensure smooth incorporation. If it thickens too quickly, add a splash of broth to adjust consistency. Simmer gently to avoid lumps.