Description
A comforting homestyle chicken and gravy recipe featuring tender chicken breasts cooked to perfection and smothered in a rich, flavorful gravy. This classic dish is perfect for a quick weeknight dinner served over creamy mashed potatoes and complemented with side vegetables like peas or garlic bread.
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, to taste
For the Gravy
- 3 tablespoons butter
- 1 tablespoon chicken base (recommend Better Than Bouillon)
- 4 tablespoons 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, whisk together the flour, onion powder, garlic powder, salt, and pepper. Set aside.
- Season the chicken: Lightly season the chicken breasts with kosher salt and black pepper on both sides.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes per side, until they reach an internal temperature of 165°F. Remove from skillet and set aside.
- Make the roux: Lower heat to medium-low. Add butter and chicken base to the skillet, stirring until melted and blended.
- Add flour mixture: Sprinkle the prepared flour mixture into the skillet and stir to make a roux. Cook and stir for 30 seconds to 1 minute to cook out the raw flour taste.
- Make the gravy: Gradually pour in chicken stock, scraping up browned bits from the bottom. Add water and whisk until smooth. Bring to a simmer and cook until thickened to desired consistency.
- Finish the gravy: If using, stir in heavy cream. Shred the chicken if desired and return it to the skillet, stirring to coat with gravy. Let simmer a few minutes to meld flavors.
- Serve: Taste and adjust seasonings if needed. Serve hot over mashed potatoes or rice with side vegetables like peas or garlic bread.
Notes
- Too thick? Add a bit more chicken stock or water and simmer until desired consistency is reached.
- Too thin? Continue simmering until thickened. For quicker thickening, mix 2 teaspoons corn starch with 3 teaspoons water, then whisk into the gravy.
- Too salty? Dilute with additional water and simmer briefly. Adjust seasonings by adding more onion and garlic powder or herbs.
- For extra flavor, consider adding sage or poultry seasoning to the gravy.
Nutrition
- Serving Size: 1 plate with chicken and gravy
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
