Description
This Homestyle Chicken and Gravy recipe offers tender, juicy chicken breasts cooked to perfection and smothered in a rich, creamy homemade gravy. Perfect for a comforting family meal, this dish pairs beautifully with mashed potatoes, rice, or your favorite sides for a satisfying classic dinner.
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 tablespoons butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
- 4 tablespoons all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Instructions
- Prepare the Flour Mixture: In a small bowl, combine the all-purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside. This seasoned flour will be used later to thicken the gravy.
- 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°F, ensuring they are fully cooked and juicy. Remove from skillet and set aside.
- Make the Gravy Base: Reduce the skillet heat to medium-low. Add butter and chicken base to the pan, stirring until the butter has melted and the chicken base is fully incorporated.
- Create a Roux: Sprinkle the prepared flour mixture over the melted butter and chicken base in the skillet. Stir continuously to form a roux, cooking it for 30 seconds to 1 minute to remove the raw flour taste.
- Add Liquids and Simmer: Gradually pour in the chicken stock while scraping up any browned bits on the bottom of the pan for extra flavor. Then add water and whisk continuously to ensure a smooth gravy without lumps. Allow the mixture to simmer until it thickens to your preferred consistency.
- Finish the Gravy and Combine: Stir in the optional heavy cream for richness. Shred the chicken or leave it whole, then return it along with any juices to the skillet. Simmer the combined mixture for a few minutes to meld the flavors together.
- Adjust Seasoning and Serve: Taste the gravy and adjust the seasoning as necessary with additional salt and pepper. Serve the chicken and gravy hot over mashed potatoes or rice. Optionally, add peas and garlic bread on the side for a hearty meal.
Notes
- Using chicken base like Better Than Bouillon enhances the depth of flavor in the gravy.
- Splitting chicken breasts makes them cook faster and more evenly.
- Heavy cream is optional but adds a creamy texture and richness to the gravy.
- For thicker gravy, allow it to simmer longer or add a bit more flour in the roux.
- Serve immediately for best texture, or reheat gently to avoid drying out the chicken.
