Can I use frozen chicken breasts for this recipe?

Yes! Just thaw the chicken completely before cooking for even cooking and juiciness. Cooking from frozen will result in uneven texture.

How do I prevent lumps in the gravy?

Whisk the flour mixture into the melted butter to form a smooth roux first, and add the stock slowly while whisking constantly. This prevents lumps from forming.

Can I use a different type of potatoes for mashed potatoes?

Absolutely! Yukon Gold, red skin, or even russet potatoes all work well and offer different textures and flavors.

Is the heavy cream necessary in the gravy?

No, the heavy cream is optional. It makes the gravy richer and creamier, but you can skip it if you prefer a lighter sauce or swap in yogurt or milk instead.

Chicken and Gravy: Cozy, Creamy Family Favorite

Description

This Homestyle Chicken and Gravy recipe features tender chicken breasts cooked to perfection in a savory gravy made from butter, chicken base, and a flavorful roux. The rich gravy is simmered until thickened and finished with optional heavy cream for extra creaminess. Perfect served over mashed potatoes or rice, this comforting dish is a classic family favorite that's easy to prepare on the stovetop.

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 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 Suggestions

Instant Pot Mashed Potatoes or your choice of mashed potatoes
Peas and garlic bread (optional sides)

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Instructions

Prepare Seasoning Mix: In a small bowl, combine the all-purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside for the roux.
Season Chicken: Lightly season the chicken breasts with kosher salt and black pepper on both sides.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes per side, or until the internal temperature reaches 165°F. Remove chicken from skillet and set aside.
Make Roux: Reduce heat to medium-low. Add butter and chicken base to the pan and stir until melted and combined. Sprinkle in the flour and seasoning mixture, stirring constantly to form a roux. Cook for 30 seconds to 1 minute, stirring to prevent burning.
Add Liquids: Slowly pour in the chicken stock while scraping up any browned bits from the pan. Add the water and whisk continuously to make a smooth gravy. Let simmer until thickened to desired consistency.
Finish Gravy: Stir in the optional heavy cream for extra richness. Shred the cooked chicken if desired, then add it back into the gravy along with any collected juices. Simmer together for a few minutes to meld flavors.
Season and Serve: Taste the gravy and adjust seasoning if needed (no additional salt recommended unless necessary). Serve hot over mashed potatoes or rice. Accompany with peas and garlic bread if desired.

Notes

If the gravy is too thick, add more chicken broth or water to thin it out.
If the gravy is too thin, simmer longer or thicken with a slurry of 2 teaspoons cornstarch mixed with 3 teaspoons water, whisked into the gravy and cooked until thick.
To reduce saltiness, add ½ cup water and simmer briefly to dilute flavors; thicken again if necessary.
Enhance flavor by adding extra onion powder, garlic powder, ground sage, or poultry seasoning.
Serve with Instant Pot Mashed Potatoes, Yukon Gold Mashed Potatoes, Red Skin Mashed Potatoes, or Roasted Garlic Mashed Potatoes for best results.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 1 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 130 mg