There are some dinners you make because they’re quick, and others you make because they feel like home. This Homestyle Chicken and Gravy is firmly in that second camp. It’s the kind of meal that wraps you up like a blanket and makes you forget about the cold outside or the busy day you’ve had.
In my kitchen, this usually shows up on a Sunday evening when I’ve got potatoes boiling on the stove, a loaf of crusty bread warming in the oven, and the smell of rich gravy filling the whole house. The chicken gets simmered until it’s fall-apart tender, then tucked into a silky, flavorful gravy that’s perfect over a pile of creamy mashed potatoes. Carbs on carbs? Absolutely — and worth every bite.
What You’ll Need to Make It
Nothing fancy here — just familiar ingredients that you probably have at home. And honestly, that’s what makes it so comforting.
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Olive Oil – My go-to for searing chicken, though plain vegetable or canola oil works fine. If I’m feeling indulgent, I sometimes use a little butter instead.
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Boneless Skinless Chicken Breasts – Two large ones or four smaller pieces. If you’ve got extra-thick breasts, I recommend slicing them lengthwise so they cook evenly and shred more easily.
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Salted Butter – This is the start of your gravy magic. Combined with flour, it makes a perfect roux.
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Chicken Base – This is my “cheat” ingredient for deep flavor. I use it in nearly every soup and gravy I make. Better Than Bouillon is my favorite brand because it tastes like homemade stock.
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All-Purpose Flour – The thickener that pulls the gravy together.
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Onion Powder & Garlic Powder – Pantry heroes that give instant flavor.
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Chicken Stock or Broth – I keep homemade stock in the freezer, but a good store-bought broth works too.
My Favorite Way to Shred Chicken
For years, I did the fork method — you know, two forks in each hand, pulling apart the meat. Then a friend showed me the stand mixer trick, and my life got easier.
If you pop your warm chicken breasts into a stand mixer with the paddle attachment and run it for about 20 seconds, you’ll get perfect, chunky shreds without breaking a sweat. Just don’t overdo it — you want pieces that still have some bite, not chicken confetti.
How I Cook This Chicken and Gravy
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Season and Sear – I like a simple sprinkle of kosher salt and black pepper on both sides. Cook in a bit of oil over medium heat until the chicken hits 165°F inside. This takes about 5 minutes per side. Set the chicken aside.
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Make the Roux – Melt butter and chicken base in the same pan. Sprinkle in the flour, onion powder, and garlic powder. Stir for about 30–60 seconds until it smells toasty.
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Build the Gravy – Slowly whisk in the chicken stock, scraping up all those golden bits from the pan (that’s where the flavor hides). Add a splash of water if you like a lighter texture. Let it simmer until thickened.
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Add the Chicken Back – Shred or keep it whole — I do shredded most of the time. Let it simmer in the gravy for a couple of minutes so the flavors settle in. Sometimes I stir in a bit of heavy cream for extra richness.
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Taste Before Serving – This is where you check the salt, pepper, and seasonings. A pinch of ground sage or poultry seasoning can really make it sing.
If Your Gravy Isn’t Cooperating
Gravy can be moody, but it’s easy to fix:
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Too thick? Add a splash of broth or water.
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Too thin? Simmer it longer or whisk in a little cornstarch slurry (2 tsp cornstarch + 3 tsp water).
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Too salty? Add ½ cup of water and simmer for a minute.
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Needs more flavor? Sprinkle in onion powder, garlic powder, or a pinch of dried herbs like thyme or sage.
How We Serve It at Home
This is made for mashed potatoes, no question. I pile up a fluffy scoop, spoon the chicken and gravy over the top, then crack fresh black pepper across the plate. Peas and garlic bread are my usual sides — the peas add sweetness, and the bread is perfect for mopping up gravy.
If I’m short on time, I’ll use frozen mashed potatoes from Trader Joe’s or grab some from the grocery store deli. But when I have time, I make them from scratch — Yukon Golds for buttery flavor, or red potatoes for a more rustic mash.
And yes, you can absolutely serve this over white rice, brown rice, or even egg noodles if you’re feeling different that day.
Chicken and Gravy (Over Mashed Potatoes)
Tender chicken breasts smothered in rich, savory gravy make the ultimate comfort meal. Perfect over fluffy mashed potatoes, this dish comes together quickly yet tastes like it’s been simmering for hours.
Ingredients
- 2 cups chicken stock
- 2 large chicken breasts, halved lengthwise (or 4 smaller breasts)
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup water
- 1 tablespoon chicken base (such as Better Than Bouillon)
- ¼ cup heavy cream (optional)
- Kosher salt & freshly ground black pepper, to taste
Instructions
- In a small bowl, mix flour with onion powder, garlic powder, and a light sprinkle of salt and pepper. Set aside.
- Season chicken breasts lightly with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken for about 5 minutes per side, or until the internal temperature reaches 165°F. Remove and set aside, keeping any juices.
- Lower heat to medium-low. Add butter and chicken base to the pan, stirring until melted and combined. Sprinkle in the flour mixture, stirring to create a roux, and cook for about a minute.
- Gradually whisk in chicken stock, scraping up browned bits from the pan. Add water and whisk until smooth. Let simmer until thickened to your liking.
- Stir in heavy cream if using. Shred or slice chicken, then return it to the pan along with any juices. Simmer together for a couple of minutes.
- Taste and adjust seasoning if needed. Serve generously over mashed potatoes, rice, or even buttered noodles.
Notes
- Salt Tip: The gravy gets plenty of saltiness from the chicken base and stock—taste before adding extra.
- Too thick? Stir in a splash more broth or water.
- Too thin? Simmer longer, or whisk 2 teaspoons cornstarch with 3 teaspoons water and add to the gravy, repeating if necessary.
- Too salty? Add ½ cup water, simmer briefly, then thicken if needed.
- Boost the flavor: A pinch of poultry seasoning or ground sage works beautifully.
- Serving Ideas: Great with peas, green beans, or garlic bread on the side.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 96mgSodium: 366mgCarbohydrates: 11gFiber: 0gSugar: 2gProtein: 24g
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.
Storing and Reheating
If you’ve got leftovers (rare in my house), they keep well in the fridge for up to 4 days. The gravy will thicken in the cold, but it loosens up beautifully when reheated. Just warm it gently on the stove, adding a splash of broth, milk, or even water to bring it back to life.
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