Chicken and gravy is a classic comfort food that never goes out of style. This savory dish is easy to make, incredibly flavorful, and perfect for family dinners or a cozy night in. Whether you’re preparing it for a busy weeknight or a special occasion, this homestyle Chicken and Gravy recipe is sure to become a go-to favorite. Serve it over mashed potatoes for the ultimate satisfying meal that your loved ones will ask for again and again.
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Why You’ll Love This Chicken and Gravy Recipe
This Chicken and Gravy recipe is a family-friendly dish that checks all the boxes: simple, quick, and deeply comforting. The tender, shredded chicken simmered in rich, homemade gravy creates a dish that’s bursting with flavor. Plus, it’s a versatile meal that pairs perfectly with mashed potatoes, rice, or even bread. If you’re looking for a hearty meal that’s easy to prepare yet full of satisfying taste, this Chicken and Gravy recipe won’t disappoint.
Ingredients
Here are the key ingredients you’ll need to make this mouthwatering Chicken and Gravy:
• Olive Oil: Used to cook the chicken, bringing a light, fresh flavor to the dish. You can also use other flavorless oils like canola oil.
• Boneless Skinless Chicken Breasts: The star of the dish, providing lean protein and a tender texture when shredded.
• Salted Butter: This will be the base for your gravy, adding richness and creaminess.
• Chicken Base: A flavorful, concentrated paste that will elevate the gravy’s taste. It’s the secret ingredient that brings a deep, savory punch to the dish.
• All Purpose Flour: This thickens the gravy and helps form a roux for a smooth consistency.
• Onion Powder: Adds savory, aromatic flavor to the gravy.
• Garlic Powder: Enhances the overall depth of flavor, creating a balanced, satisfying taste.
• Chicken Stock or Broth: Provides the liquid needed to form the gravy. Using high-quality stock will make a huge difference in flavor.
• Heavy Cream (Optional): For an extra silky texture, add a splash of heavy cream to the gravy.
Alternative Ingredient Suggestions
If you’re looking to modify the recipe based on dietary preferences or availability, here are a few swaps:
• Chicken Breasts: For a juicier option, use boneless skinless chicken thighs instead. They’ll add extra flavor and moisture to the dish.
• Butter: You can substitute butter with olive oil for a dairy-free version or use a plant-based butter alternative.
• Chicken Base: If you prefer, you can replace the chicken base with low-sodium chicken bouillon cubes for a lighter option.
Step-by-Step Instructions
Making Chicken and Gravy is easier than you think. Follow these simple steps for a delicious meal:
- Cook the Chicken: Season both sides of the chicken breasts with kosher salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F. Once cooked, remove the chicken from the skillet and set it aside.
- Make the Roux: Lower the heat and add butter and chicken base to the skillet. Stir to melt the butter and mix in the chicken base. Next, whisk in the flour, onion powder, and garlic powder. Cook for 30 seconds to 1 minute, making sure the mixture forms a smooth roux.
- Create the Gravy: Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan. Add water and whisk until the gravy is free of lumps. Let it simmer, allowing it to thicken to your desired consistency.
- Shred the Chicken: While the gravy is simmering, shred the chicken using two forks or a stand mixer with the paddle attachment for quicker results. Add the shredded chicken back to the gravy, along with any juices that accumulated.
- Final Touches: Allow the chicken to simmer in the gravy for an additional few minutes. For extra richness, add a splash of heavy cream. Taste and adjust seasoning if needed.
- Serve: Spoon mashed potatoes onto plates, then ladle the chicken and gravy over the top. Garnish with freshly cracked black pepper and serve with a side of peas or garlic bread for a complete meal.
Tips & Tricks for Perfect Chicken and Gravy
• Adjusting the Thickness: If the gravy becomes too thick, simply add more chicken broth or water to thin it out. If it’s too thin, let it simmer longer or mix in a slurry of cornstarch and water to thicken it.
• Flavor Adjustments: If the gravy needs more flavor, sprinkle in extra onion powder, garlic powder, or a pinch of ground sage. For a deeper flavor, try adding a dash of poultry seasoning.
• Storing Leftovers: This dish stores well in the fridge for up to 4 days. Reheat it with a bit of chicken broth or water to bring back its smooth consistency.
Pairing Ideas and Variations
While this Chicken and Gravy dish is fantastic served over mashed potatoes, feel free to try these variations:
• Serve Over Rice: For a change, serve the chicken and gravy over white or brown rice. The rice will absorb the gravy beautifully.
• Add Vegetables: Peas, carrots, or green beans make great side dishes that complement the rich flavor of the chicken and gravy.
• Make-Ahead: If you’re short on time, prepare the chicken and gravy ahead of time and store it in the fridge for later. Simply reheat and serve when you’re ready to eat.
Seasonal and Comforting
This Chicken and Gravy recipe is perfect for any time of year, but it’s especially comforting during colder months when you’re craving hearty, warming meals. With its rich gravy and tender chicken, it’s the ultimate comfort food that brings a sense of home to the table. Whether you’re cooking for your family or guests, this dish is sure to be a hit.
Enjoy this simple yet satisfying Chicken and Gravy recipe that delivers all the flavors you crave in a classic, homestyle meal.
Conclusion
In conclusion, this Chicken and Gravy recipe is the epitome of comfort food. Its simple ingredients, quick cooking process, and rich, savory flavors make it a perfect choice for busy weeknights or when you want to enjoy a cozy, satisfying meal with your family. Whether served over mashed potatoes, rice, or even bread, this dish brings the perfect balance of tender chicken and creamy gravy to your plate. Make this recipe today and enjoy the ultimate comfort meal that will quickly become a staple in your home.
Frequently Asked Questions
1. Can I make Chicken and Gravy ahead of time?
Yes, you can definitely make Chicken and Gravy ahead of time! Prepare the dish as instructed and store it in an airtight container in the fridge for up to 4 days. When you’re ready to serve, simply reheat it on the stove over low heat, adding a little more chicken broth or water to achieve the desired consistency.
2. Can I use chicken thighs instead of chicken breasts?
Absolutely! While chicken breasts are typically used in this recipe, chicken thighs can be an excellent alternative. Thighs are juicier and more flavorful, making them a great choice for this dish. Just ensure the chicken reaches an internal temperature of 165°F when cooked.
3. Can I make this Chicken and Gravy recipe gluten-free?
Yes, you can easily make this recipe gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, make a slurry with water before adding it to the gravy.
More Relevant Recipes
PrintChicken and Gravy
Chicken and Gravy is a classic comfort food that is easy to make and full of rich, savory flavors. Tender shredded chicken is simmered in a creamy gravy and served over mashed potatoes, creating a satisfying meal for any occasion.
Ingredients
- 2 large boneless, skinless chicken breasts (or 4 medium/small breasts)
- 1 tablespoon olive oil
- kosher salt and black pepper, to taste
- 3 tablespoons salted butter
- 1 tablespoon chicken base (such as 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
- Season the chicken breasts with kosher salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5 minutes per side, until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Lower the heat and add butter and chicken base to the skillet. Stir to melt the butter and mix in the chicken base.
- Whisk in the flour, onion powder, and garlic powder. Cook the mixture for 30 seconds to 1 minute, making sure it forms a roux.
- Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan. Add the water and whisk until the gravy is smooth. Let it simmer until the desired consistency is reached.
- Shred the chicken using two forks or a stand mixer, then add it back to the gravy, along with any juices that have accumulated.
- Simmer the chicken in the gravy for a few minutes. Add heavy cream for extra richness if desired. Taste and adjust seasoning as needed.
- Serve over mashed potatoes or rice, and garnish with black pepper. Optionally, serve with a side of peas or garlic bread.
Notes
- If the gravy becomes too thick, add more chicken broth or water to thin it out.
- If the gravy is too thin, let it simmer longer, or add a cornstarch slurry to thicken it.
- You can use chicken thighs instead of chicken breasts for a juicier version of this dish.
- This recipe can be made ahead and stored in the fridge for up to 4 days. Reheat with a little more liquid to restore the gravy’s consistency.
