Description
This homestyle chicken and gravy recipe features tender, pan-cooked chicken breasts simmered in a rich, flavorful homemade gravy made with a buttery roux and chicken stock. It's perfect served over creamy 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 choice of mashed potatoes or rice
Instructions
- Prepare Flour Mixture: In a small bowl, mix together the flour, onion powder, garlic powder, salt, and black pepper. Set this mixture aside for later use in the gravy.
- 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. Add the chicken breasts and cook for about 5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
- Make Roux: Lower the heat to medium-low. Add butter and chicken base to the skillet, stirring until the butter melts completely.
- Add Flour Mixture: Sprinkle the flour-onion powder-garlic powder mixture into the pan and stir continuously to form a roux. Cook for 30 seconds to 1 minute while stirring to eliminate the raw flour taste.
- Incorporate Liquids: Slowly pour in the chicken stock while scraping up any browned bits from the bottom of the pan. Add the water and whisk well to prevent lumps. Let the gravy simmer and thicken to your desired consistency.
- Add Cream (Optional): Pour in the heavy cream if using, stirring to combine and enrich the gravy.
- Combine Chicken and Gravy: Shred the cooked chicken if desired, add it back into the gravy along with any collected juices. Let it simmer together for a few minutes to meld flavors.
- Final Seasoning: Taste the gravy and adjust seasoning if needed. No extra salt is usually required due to the chicken base and seasoned chicken.
- Serve: Serve the chicken and gravy over Instant Pot mashed potatoes, rice, or your preferred side. Optionally accompany with peas or garlic bread.
Notes
- To thin gravy, add more chicken stock or water a little at a time.
- To thicken gravy, simmer longer or whisk in a slurry of 2 teaspoons cornstarch mixed with 3 teaspoons water.
- If gravy tastes too salty, add ½ cup water and simmer briefly, then adjust thickness if needed.
- Enhance flavor by adding more 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 delicious sides.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 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
