Description
This classic Homestyle Chicken and Gravy recipe features tender pan-cooked chicken breasts smothered in a rich, flavorful homemade gravy made with butter, chicken base, and a seasoned flour roux, finished with optional creamy heavy cream. Perfectly served over mashed potatoes or rice for a comforting meal.
Ingredients
Scale
Chicken
- 2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper to taste
Gravy
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon brand recommended)
- 4 tablespoon all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Serving
- Instant Pot Mashed Potatoes or your choice of mashed potatoes or rice
Instructions
- Prepare seasoning mixture: In a small bowl, mix together the flour, onion powder, garlic powder, kosher salt, and black pepper. Set aside.
- Season chicken: Lightly season the chicken breasts with kosher salt and black pepper.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts about 5 minutes per side, or until internal temperature reaches 165℉. Remove from skillet and set aside.
- Make the roux and gravy base: Lower heat to medium-low. Add butter and chicken base to the skillet, stirring until melted and combined. Sprinkle in the prepared flour and spice mixture, stirring constantly to form a roux. Cook for 30 seconds to 1 minute, stirring continuously.
- Add liquids: Slowly pour in the chicken stock while scraping up any browned bits from the bottom of the pan. Add the water and whisk thoroughly to remove lumps. Let the gravy simmer until it thickens to desired consistency.
- Add cream (optional): If using, pour in the heavy cream and stir to combine.
- Combine chicken and gravy: Shred the cooked chicken if desired and add it back to the skillet with any collected juices. Allow to simmer together for a few minutes so flavors meld.
- Adjust seasoning: Taste the gravy and add additional seasoning if necessary, but note this recipe relies mostly on salt from the chicken base, chicken stock, and initial chicken seasoning.
- Serve: Serve the chicken and gravy over mashed potatoes or rice. Pairs excellently with peas or garlic bread on the side.
Notes
- If gravy is too thick, add more chicken broth or water to thin to your liking.
- If gravy is too thin, simmer longer or thicken by mixing 2 teaspoons cornstarch with 3 teaspoons water and whisking into simmering gravy.
- To reduce saltiness, add ½ cup water and simmer briefly, then re-thicken if needed.
- For enhanced flavor, add a pinch of ground sage or poultry seasoning along with more onion powder and garlic powder.
- Suggested mashed potato recipes: Instant Pot Mashed Potatoes, Yukon Gold Mashed Potatoes, Red Skin Mashed Potatoes, Roasted Garlic Mashed Potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
