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
Scale
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.
