If you are craving that warm, comforting flavor that feels like a big, cozy hug, then this Homestyle Chicken and Gravy Recipe is exactly what you need. It’s a beloved classic that brings together juicy, tender chicken breasts and a rich, velvety gravy made from scratch, delivering homemade goodness in every bite. Whether you’re cooking for your family or inviting friends over, this recipe promises to fill your kitchen with inviting aromas and your heart with pure satisfaction.

Ingredients You’ll Need
These ingredients are straightforward and thoughtfully chosen to provide the perfect balance of rich flavors and wholesome texture. Each component plays a crucial role in building that comforting, hearty dish you’ll love.
- Chicken breasts: Using thinner, split chicken breasts ensures quick and even cooking, keeping the meat juicy and tender.
- Olive oil: Adds a subtle fruity flavor while helping to sear the chicken beautifully.
- Kosher salt & black pepper: Essential for seasoning and bringing out the natural taste of the chicken and gravy.
- Butter: Creates a rich base for the gravy and adds silky texture.
- Chicken base (Better Than Bouillon recommended): Boosts the umami depth and authentic chicken flavor without needing canned broth.
- All purpose flour: The star for thickening the gravy to a luxurious consistency.
- Onion powder: Adds a gentle sweetness and warmth without dominating the dish.
- Garlic powder: Provides a subtle, savory edge that complements the chicken perfectly.
- Chicken stock: The foundation liquid that melds everything into a hearty gravy.
- Water: Helps adjust the gravy’s consistency without diluting the flavor.
- Heavy cream (optional): For those who want an extra creamy, decadent finish to the gravy.
How to Make Homestyle Chicken and Gravy Recipe
Step 1: Prepare the Flour Mixture
Start by mixing together the all-purpose flour with onion powder, garlic powder, salt, and black pepper in a small bowl. This seasoned flour blend will coat the gravy and gives it a well-rounded, savory backbone. Setting it aside ensures you are ready for a smooth and flavorful roux later.
Step 2: Season and Cook the Chicken
Lightly sprinkle the chicken breasts with kosher salt and black pepper to enhance their natural flavors. Heat the olive oil in a large skillet over medium heat and cook the chicken for about 5 minutes on each side, or until it reaches an internal temperature of 165°F. This method locks in the juices, resulting in succulent, tender meat. Remove the chicken and let it rest for a moment while you move on to the gravy.
Step 3: Make the Gravy Base
Turn down the heat to medium-low. Add butter along with the chicken base to the hot skillet and stir until fully melted and combined. This step forms the rich, flavorful foundation of the gravy, giving it a comforting depth that’s hard to beat.
Step 4: Form the Roux
Sprinkle your reserved flour mixture over the melted butter and chicken base. Stir continuously for 30 seconds to a minute, allowing the flour to cook slightly and develop a nutty aroma. This roux is crucial—it thickens the gravy just right while adding a subtle toasted flavor.
Step 5: Build the Gravy
Slowly pour in the chicken stock, scraping up those delicious browned bits from the skillet’s bottom—these bits hold a treasure trove of flavor. Add the water and whisk until smooth, taking extra care to avoid lumps. Let the gravy simmer gently until it thickens to the perfect consistency, the kind that clings beautifully to your spoon and chicken alike.
Step 6: Add Cream and Chicken Back In
If you want a touch of luxury, stir in the heavy cream now for a creamy, luscious finish. Either shred the chicken into bite-sized pieces or leave the breasts whole, then nestle them back into the gravy along with any juices. Let everything simmer together for a few more minutes so the flavors meld and the chicken warms through perfectly.
Step 7: Final Tasting and Serving
Give your gravy a taste and adjust the seasoning if needed—this personal touch always makes a difference. Serve piping hot over fluffy mashed potatoes or a bed of rice for a meal that comforts deeply, perfect for any day you want to feel truly home.
How to Serve Homestyle Chicken and Gravy Recipe

Garnishes
A sprinkle of freshly chopped parsley or thyme not only adds a burst of color but also a fresh herbal note that brightens the rich flavors in the dish. Sometimes, a dusting of cracked black pepper on top lends a little extra kick that perfectly balances the creamy gravy.
Side Dishes
This dish pairs wonderfully with mashed potatoes, which soak up every drop of the delicious gravy. For a bit of green, classic peas or steamed green beans provide a crisp, vibrant counterpoint. Garlic bread on the side is an indulgent choice that’s perfect for mopping up every last bit.
Creative Ways to Present
For a twist, try serving your chicken and gravy over buttered egg noodles or creamy polenta for a Southern-inspired meal. Layer it in a casserole dish topped with mashed potatoes for a rustic chicken pot pie feel, or create individual cast-iron skillet portions for that cozy, restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover chicken and gravy in an airtight container and refrigerate. It will stay good for up to 3-4 days, making it an ideal comfort meal ready to reheat on busy weeknights.
Freezing
This Homestyle Chicken and Gravy Recipe freezes beautifully, too. Portion it into freezer-safe containers and freeze for up to 3 months. When you want a simple, nourishing dinner, just thaw overnight in the fridge and reheat gently.
Reheating
Gently reheat your leftovers on the stove over medium-low heat, stirring occasionally and adding a splash of water or stock if the gravy thickens too much. This keeps the chicken tender and the sauce smooth, bringing back that fresh-from-the-kitchen taste.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide more fat and flavor, making the dish even juicier and richer. Adjust cooking times slightly if using bone-in thighs.
Is the heavy cream necessary?
Not at all! The heavy cream is optional and adds a silky texture and slight sweetness, but the gravy is delicious and creamy on its own without it.
How can I make this gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount for cornstarch) to thicken the gravy without compromising taste or texture.
Can I prepare this recipe in advance?
You can cook the chicken and make the gravy separately ahead of time, then combine and warm them just before serving for fresh taste and convenience.
What’s the secret to a lump-free gravy?
Whisk the flour mixture into the melted butter gradually and add the liquid slowly while whisking continuously. This technique keeps your gravy silky smooth every time.
Final Thoughts
I can’t recommend enough that you try this Homestyle Chicken and Gravy Recipe soon. It’s one of those soul-satisfying dishes that feels like a warm embrace after a long day, bringing the magic of home cooking to your table. Whether you’re sharing it with family or savoring it solo, it’s sure to become a cherished favorite.
Print
Homestyle Chicken and Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Homestyle Chicken and Gravy recipe features tender, pan-seared chicken breasts smothered in a rich, creamy homemade gravy. Perfectly seasoned and slow-simmered with a classic roux base, it’s a comforting dish ideal for a hearty family dinner served over mashed potatoes or rice.
Ingredients
Chicken and Seasoning
- 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 tablespoons butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
- 4 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Instructions
- Prepare the flour mixture: In a small bowl, combine all-purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside for later use in making the roux.
- Season and cook the chicken: Lightly season the chicken breasts on both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts about 5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
- Make the gravy base: Reduce the heat to medium-low. Add butter and chicken base to the same skillet, stirring continuously until both are melted and fully combined.
- Form the roux: Sprinkle the prepared flour mixture evenly over the melted butter and chicken base in the skillet. Stir constantly for 30 seconds to 1 minute to cook the flour and form a smooth roux, ensuring it does not brown too much.
- Build the gravy: Slowly pour in the chicken stock, scraping up any flavorful browned bits from the bottom of the skillet as you whisk to avoid lumps. Add water and continue whisking until the gravy is smooth. Allow the gravy to simmer gently until it thickens to your preferred consistency.
- Add cream and chicken back in: Stir in the heavy cream if using to enrich the gravy. Shred or leave the cooked chicken breasts whole, then return them along with any accumulated juices back to the skillet. Simmer everything together for a few more minutes to meld the flavors.
- Final tasting and serving: Taste the gravy and adjust seasoning with additional salt or pepper if needed. Serve the chicken and gravy hot over mashed potatoes or rice. Optional sides such as peas and garlic bread complement this hearty meal perfectly.
Notes
- For extra flavor, use homemade chicken stock instead of store-bought.
- Shredding the chicken before adding back to the gravy allows for easier serving and better coverage with sauce.
- You can omit the heavy cream for a lighter version, keeping the gravy flavorful but less rich.
- Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.