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My grandma taught me this chicken and gravy recipe when I first started cooking and it's still my ultimate comfort food go to. Something magical happens when tender chicken meets rich savory gravy. I always serve it over a big mound of creamy mashed potatoes the way she did. One bite takes me right back to her kitchen on those cozy Sunday afternoons.
Pure Comfort in a Bowl
The secret is letting all those simple ingredients work their magic together. The chicken gets so tender while the gravy turns out perfectly rich and velvety every time. I love piling everything over fluffy mashed potatoes watching that gravy slowly drip down the sides. It's the kind of meal that makes you want to curl up on the couch afterward and take a happy nap.
What You Need
- Chicken Breasts: 2 large or 4 smaller boneless, skinless breasts, seasoned and cooked to tender perfection.
- Butter: 2 tablespoons salted, for creating the base of the gravy.
- Chicken Base: 1 tablespoon, for a rich, concentrated flavor boost.
- All-Purpose Flour: 2 tablespoons, to thicken the gravy.
- Chicken Broth: 2 cups, for a flavorful liquid base.
- Garlic Powder and Onion Powder: 1 teaspoon each, for savory seasoning.
- Mashed Potatoes: 4 cups, for serving as the perfect foundation for the chicken and gravy.
Let's Get Cooking
- Cook the Chicken
- Season chicken with salt and pepper. Heat 1 tablespoon oil in a skillet over medium heat. Cook chicken for 5 minutes per side or until internal temperature reaches 165°F (74°C). Remove and set aside.
- Make the Roux
- Add butter and chicken base to the skillet. Stir until melted. Sprinkle in flour, garlic powder, and onion powder. Stir for 30 seconds to 1 minute.
- Create the Gravy
- Slowly whisk in chicken broth, scraping up browned bits from the pan. Add 1/2 cup water and whisk to remove lumps. Simmer until thickened.
- Add the Chicken
- Shred or keep chicken whole, then return it to the gravy with any collected juices. Simmer for 2 minutes. Optionally, add a splash of heavy cream for extra richness.
- Serve
- Spoon mashed potatoes into bowls and ladle chicken and gravy over the top. Garnish with extra black pepper for a final touch.
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Perfect Your Gravy
If your gravy gets too thick just add a splash more broth or water. Too thin Let it simmer a bit longer or whisk in a little cornstarch mixed with water. I always taste and adjust the seasonings adding more garlic powder onion powder or my secret ingredient a pinch of poultry seasoning.
Save Some for Later
This chicken and gravy keeps beautifully in the fridge for about 4 days. When you're ready for round two just warm it gently on the stove adding a splash of broth or milk to get that perfect consistency back. You can even freeze it for up to 3 months it reheats like a dream.
Frequently Asked Questions
- → Why not salt the gravy while cooking?
The chicken base and stock contain salt. Adding salt too early can make it too salty. Always taste at the end and adjust seasoning then.
- → Can I use chicken thighs instead?
Yes, thighs work great and stay even more tender. Just cook them a few minutes longer to reach 165°F internal temperature.
- → How can I fix gravy that's too thick or thin?
For too thick, add more broth or water. For too thin, simmer longer or make a cornstarch slurry (2 tsp cornstarch + 3 tsp water) and whisk in while simmering.
- → Is the heavy cream necessary?
No, it's optional. The cream adds richness but the gravy is still delicious without it.
- → Can I make this ahead?
Yes, it reheats well. Store in the fridge for up to 3 days. Reheat gently, adding a splash of broth if needed to thin the gravy.