Description
This comforting Chicken and Gravy recipe features tender chicken breasts cooked to perfection and smothered in a rich, creamy homemade gravy. Served over fluffy mashed potatoes, it’s a classic, hearty meal perfect for a cozy family dinner. The gravy is made from scratch using a flavorful roux, chicken base, and chicken stock, with optional heavy cream for extra richness. Easy-to-follow steps and minimal salt make this dish both delicious and balanced.
Ingredients
Chicken
- 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
- 1 Tbsp olive oil
- Kosher salt & black pepper, to season
Gravy
- 3 Tbsp butter
- 1 Tbsp chicken base (better than bouillon brand recommended)
- 4 Tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups chicken stock
- 1/2 cup water
- 1/4 cup heavy cream (optional)
To Serve
- Instant Pot Mashed Potatoes
- Optional: peas and garlic bread
Instructions
- Prepare Flour Mixture: In a small bowl, combine the all-purpose flour, kosher salt, black pepper, onion powder, and garlic powder. Set aside for later use.
- Season and Cook Chicken: Lightly season the chicken breasts with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook chicken breasts about 5 minutes per side, until reaching an internal temperature of 165°F. Remove chicken and set aside.
- Melt Butter and Chicken Base: Lower heat to medium-low and add butter and chicken base to the skillet. Stir until butter melts and chicken base is well incorporated.
- Make Roux: Sprinkle the flour and seasoning mixture into the skillet. Stir continuously to form a roux. Cook for 30 seconds to 1 minute to cook out the raw flour taste.
- Add Liquids: Slowly pour in chicken stock while scraping the bottom of the pan to incorporate any browned bits. Add water and whisk thoroughly to prevent lumps. Allow the mixture to simmer until gravy thickens to your desired consistency.
- Add Heavy Cream (Optional): Pour in the heavy cream for a richer gravy and stir to combine.
- Combine Chicken and Gravy: Shred the cooked chicken if desired and return it along with any collected juices to the gravy. Let it simmer together for a few minutes to meld the flavors.
- Final Seasoning: Taste the gravy and adjust seasoning if necessary, but be cautious as the dish already contains salt from the chicken, chicken base, and stock.
- Serve: Spoon the chicken and gravy over warm mashed potatoes. Optionally, serve with peas and garlic bread on the side for a complete meal.
Notes
- Only lightly season the chicken with salt; additional salt is usually unnecessary due to salty components in chicken base and stock.
- Using chicken base (such as Better Than Bouillon) adds depth and richness to the gravy.
- Ensure the chicken is cooked to 165°F internal temperature for safety.
- Simmer gravy gently to reach your preferred thickness without burning.
- The heavy cream is optional but adds creaminess to the gravy.
- Serve over mashed potatoes for a traditional comfort food experience; rice works well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
