Shredded Chicken And Gravy

This shredded chicken and gravy recipe is one of those cozy, weeknight comfort dishes that I just keep coming back to. It’s quick, simple, and uses ingredients I almost always have in the fridge—especially if there’s leftover chicken from the weekend. The best part? It tastes like something you simmered for hours, even though it comes together in under 30 minutes.

Shredded Chicken And GravyAt our place, this usually goes over a bed of buttery mashed potatoes or warm white rice, especially on cooler evenings when we want something hearty without spending too long at the stove. It’s creamy, savory, and packed with flavor from the onions, garlic, and spices. If you’ve got picky eaters in the family, this one’s a crowd-pleaser.

Why This Recipe Is Always a Hit at Home

What I love most about this shredded chicken and gravy is how forgiving it is. You can use whatever leftover chicken you’ve got—roast, boiled, rotisserie—it all works. And if you don’t have any leftovers, it’s still easy to whip up by boiling a couple of chicken breasts or thighs.

The gravy itself is rich but not overly heavy. I sometimes sneak in a bit of sour cream at the end to give it that extra silkiness, but you can swap it for heavy cream or leave it out altogether. It still turns out delicious.

This is one of those meals that comes together fast, fills everyone up, and doesn’t require anything fancy. And once you try it, I guarantee it’s going into your regular rotation.

BEST Shredded Chicken And GravyHere’s Everything You’ll Need

  • 1½ lbs shredded cooked chicken – I used leftover boiled chicken breasts, but anything goes here.

  • 3 tablespoons flour – All-purpose works fine. It helps thicken the gravy.

  • ½ cup sour cream – Totally optional, but I love the creamy finish it adds.

  • 3 tablespoons butter – I usually go for unsalted and adjust seasoning later.

  • ½ tablespoon Cajun seasoning – Adds a nice smoky flavor.

  • ½ tablespoon Italian seasoning – You can also use dried thyme, oregano, or rosemary if you prefer.

  • 1 teaspoon red pepper flakes – Adds a little heat to balance the richness.

  • 1 medium onion – Thinly sliced. This gives the gravy that savory sweetness.

  • 2–3 cloves garlic – Freshly chopped for the best flavor.

  • 2 cups chicken broth – I like using homemade stock, but store-bought or bouillon + water works too.

  • Salt and black pepper – Season to taste.

  • Fresh parsley – For a pop of freshness at the end.

EASY Shredded Chicken And GravyLet’s Make It Step-by-Step

Sauté the Aromatics

Melt the butter in a large skillet over medium heat. Add the onions and sauté until soft and slightly golden—they should be fragrant and sweet. Then toss in the garlic and stir it around for about 30 seconds. You don’t want it to brown—just enough to release its flavor.

Build the Roux

Sprinkle the flour over the onion-garlic mix and stir until it coats everything. Keep stirring for a minute or so to cook out that raw flour taste.

Whisk in the Broth

Slowly pour in the chicken broth while whisking non-stop. You’ll see it come together into a smooth, velvety sauce. Add in the Cajun seasoning, Italian herbs, and red pepper flakes. Let it bubble gently for a few minutes until it thickens.

Add the Chicken

Now stir in your shredded chicken and let it simmer in the gravy for a few more minutes. This helps the meat soak up all that goodness. If your gravy feels too thick, just splash in a bit more broth or water until it loosens up.

Finish with Creaminess

Lower the heat and stir in the sour cream. It melts right into the sauce, giving you that extra creamy finish. Taste and adjust with salt and pepper. You can stop right here—or add a handful of chopped parsley for color and brightness.

How I Like to Serve It

This dish is made for comfort. Here’s how we usually enjoy it at home:

  • Mashed potatoes – The absolute classic pairing. Creamy on creamy. No one ever complains.

  • Steamed white rice – When I want a quicker side that still soaks up the gravy.

  • Egg noodles or pasta – Surprisingly good. The sauce clings beautifully.

  • Crusty bread – For scooping and soaking up every last bit of gravy.

And if you’re feeding a crowd, double the batch and keep it warm in a slow cooker—it stays tender and saucy for hours.

Tips from My Kitchen

  • Use what you have – Boiled, roasted, grilled, or rotisserie chicken—all of it works here.

  • Don’t skip the onion – It adds depth to the gravy. You could even caramelize it a little for extra flavor.

  • Make it spicier – Add more red pepper flakes or a dash of hot sauce if you like heat.

  • Cream swap – If you’re out of sour cream, heavy cream or even Greek yogurt works.

  • Thicken as needed – If it’s too thin, mix a little flour with cold water and stir it in. Let it simmer a bit more.

Shredded Chicken And Gravy

Shredded Chicken And Gravy

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

There’s something so comforting about shredded chicken smothered in a rich, savory gravy. It’s one of those meals I reach for when I want dinner on the table fast—but still crave that homemade, cozy flavor.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1½ lbs cooked chicken, shredded
  • ½ tablespoon Cajun seasoning
  • ½ tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes (optional, for heat)
  • ½ cup sour cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Start by melting butter in a large skillet over medium heat. Toss in the sliced onions and let them cook down until they’re soft and lightly golden. Add the garlic and stir it around just until it’s fragrant—don’t walk away, it only needs about 30 seconds.
  2. Now sprinkle in the flour and stir until everything’s well coated. This step gives the gravy body, so let it cook for about a minute while stirring constantly.
  3. Gradually whisk in the chicken broth. I usually go slow and steady to avoid lumps and make sure it’s smooth. Once all the broth is in, stir in the red pepper flakes, Italian seasoning, and Cajun seasoning.
  4. Let the mixture come to a gentle simmer and cook for a few minutes until it thickens and the raw flour taste is gone. When it’s nice and silky, add the shredded chicken and stir well to coat it in that delicious gravy.
  5. Reduce the heat, then stir in the sour cream until fully blended. Give it a taste and season with salt and pepper as needed. If it feels too thick, just splash in a bit more broth or water.
  6. Serve it hot with a sprinkle of fresh parsley on top. I love it over mashed potatoes or biscuits, but it’s just as good spooned onto rice or noodles.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 40gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 207mgSodium: 650mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 45g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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How to Store and Reheat

Storing:
Leftovers keep really well in the fridge for up to 3 days. Store it in an airtight container.

Freezing:
You can freeze the chicken and gravy once cooled. I like to portion it into freezer bags and lay them flat to save space. It’ll keep for up to 2 months.

Reheating:
Reheat on the stovetop over low heat, adding a splash of water or broth if it’s too thick. The microwave works too, just heat in short bursts and stir in between.

If you’re staring at a container of leftover chicken and wondering what to do with it—this recipe is your answer. It’s easy, flexible, and one of those meals everyone quietly hopes shows up on the table again next week.

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