Description
This homestyle chicken and gravy recipe features tender chicken breasts cooked to perfection and smothered in a rich, flavorful gravy. It’s an comforting dish perfect for weeknight dinners, served over creamy mashed potatoes, with optional added cream for extra richness and a side of peas or garlic bread to complete the meal.
Ingredients
Units
Scale
For the Chicken
- 2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper
For the Gravy
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
- 4 tablespoon all purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups chicken stock
- 1/2 cup water
- 1/4 cup heavy cream *Optional!!
Instructions
- Prepare the flour mixture: In a small bowl, combine the flour, salt, pepper, onion powder, and garlic powder. Set aside.
- Season and cook the chicken: Lightly season the chicken breasts with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes per side, or until they reach an internal temperature of 165℉. Remove from pan and set aside.
- Make the roux: Reduce heat to medium-low. Add butter and chicken base to the skillet, stirring to melt the butter and incorporate the base. Sprinkle the flour mixture into the pan and stir continuously for 30 seconds to 1 minute to form a roux.
- Make the gravy: Slowly pour in the chicken stock, scraping up any browned bits from the bottom. Add water and whisk to eliminate lumps. Simmer until the gravy thickens to your desired consistency, about 5-10 minutes.
- Add cream and chicken: Stir in heavy cream if using. Shred the cooked chicken if desired and return it to the skillet along with any juices. Let simmer together for a few minutes to blend flavors.
- Finish and serve: Taste the gravy and adjust seasoning if needed. Serve hot over mashed potatoes or rice, and enjoy with sides like peas and garlic bread.
Notes
- FLAVOR AND CONSISTENCY TROUBLESHOOTING:
- Too thick? Add more liquid (chicken broth or water) and simmer longer.
- Too thin? Continue simmering until thickened; for extra thickening, mix 2 teaspoons cornstarch with 3 teaspoons water, whisk into gravy and cook until thickened.
- Too salty? Add ½ cup water and simmer briefly; re-thicken if necessary.
- For more flavor, consider adding ground sage or poultry seasoning to the gravy.
- Use leftovers for sandwiches or salads; the gravy thickens further upon cooling.
- Adjust cooking times based on the size of chicken breasts.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg
