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.

Chicken and Gravy: The Ultimate Comfort Meal

Chicken and Gravy

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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.

Author: Martina

Ingredients

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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)

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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.

Find it online: https://whatocook.com/chicken-and-gravy/