When you need a big ol’ dose of comfort food, look no further!!!!! This Homestyle Chicken and Gravy will feel like a big hug from your loved ones. It is definitely a carbs-on-carbs recipe, but when you need some food lovin’ there is nothing better! Tender shredded chicken is simmered in a flavorful chicken gravy. Serve it up over mashed potatoes and you will be licking the bottom of your bowl!
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Another chicken comfort food dish we turn to in the Mom’s Dinner test kitchens is this Creamy Chicken and Noodles. Whoa mama, it’s good!!!
Ingredient Details
This recipe is full of super simple ingredients, nothing complicated here, just straight forward flavors:
Olive Oil – perfect to cook the chicken, or you can use any flavorless oil you like to use in the kitchen. Canola oil is another option.
Boneless Skinless Chicken Breasts – You need 2 large or 4 medium/small breasts. If you have really large breasts I recommend splitting them in half lengthwise, giving you 4 thinner breasts. They will cook and shred better.
Salted Butter – This will be the fat that will create your gravy. When it mixes with the all purpose flour it creates a roux that will thicken the gravy perfectly.
Chicken Base – This is used as a secondary fat for the gravy… and a HUGE flavor boost! It is also a salty component of the gravy, which is why you won’t add salt until the end when you taste the Chicken and Gravy.
Chicken Base
We use chicken base in just about all our chicken soup recipes. It creates the most amazing flavor. It’s like the older, better looking brother of bouillon.
You can find it in the soup aisle at the grocery store. It comes in a paste form and will be in a jar or a tub. We prefer the Better Than Bouillon brand.
All Purpose Flour – This will be the thickener for the gravy. It mixes with the fat of the butter and chicken base and makes a roux.
Onion Powder and Garlic Powder – These are the flavors added to the gravy.
Chicken Stock or Broth – Choose a good quality stock or broth, or use homemade chicken stock, to make your gravy super flavorful.
Mashed Potatoes for Serving
You will no doubt want to serve this Chicken and Gravy over mashed potatoes. However some will also serve this over white or brown rice. Totally up to you, we just prefer mashed potatoes here at Mom’s Dinner.
Mashed Potato Short Cut: When you don’t have time to make homemade mashed potatoes use frozen mashed potatoes (Trader Joe’s has great ones that I keep in the freezer for a quick side dish). Or your local grocery store deli should have mashed potatoes.
Homemade Mashed Potatoes: We don’t take our mashed potatoes lightly here! They are so good they don’t even need gravy. But in this case they go perfectly with this Homestyle Chicken and Gravy. Choose one of these recipes:
Tip for Shredding Chicken
After the chicken is cooked in the skillet, you can optionally shred it for serving (like the pictures show). You will want it to be in larger shreds. Pulling the chicken using two forks will work just fine.
But we love to use the stand mixer for shredding chicken! Place the warm chicken breasts in the stand mixer fitted with the paddle attachment. Run the mixer for about 20 seconds and you will have large pieces of shredded chicken.
Be careful not to run it too long, or the chicken will over shred.
How To Make Chicken and Gravy
- Season and Cook The Chicken
- Make A Roux
- Whisk Liquid into Gravy
- Add Chicken
- Serve Over Mashed Potatoes
Lightly season the chicken on both sides with kosher salt and black pepper. Add oil to a skillet over medium heat and cook the chicken, about 5 minutes per side, until it reaches 165° internal temp.
Remove from the pan and set aside.
Add the butter and chicken base to the now empty skillet. Stir it around the pan to melt. Sprinkle in the flour, onion powder and garlic powder. Stir around the pan for 30 seconds to 1 minute.
Pour in the chicken broth and scrape up all the bits on the bottom of the pan. Add the water and whisk the gravy so there are no lumps. Let it simmer and thicken.
Optionally shred the chicken, or keep the breasts whole. Then add the chicken and any collected juices back to the gravy and let it simmer for a couple minutes. Optionally add some heavy cream for a silky and rich gravy.
Taste the gravy at this point and see if it needs more seasoning.
Spoon mashed potatoes into a bowl and then ladle the chicken and gravy over top of the mashed potatoes. Garnish with extra black pepper.
It is excellent serve with peas and garlic bread on the side.
Flavor & Consistency Troubleshooting
When you are making gravy you want to make sure you know the different ways to adjust the flavor to your family’s preference! Here are some tips on adjusting:
Too thick? Add a little more liquid; more chicken broth or water will do the trick!
Too thin? Let it simmer a little longer. If it is still too thin, bring the gravy to a simmer, mix 2 teaspoon corn starch with 3 teaspoon water, whisk the mixture into the gravy and that should thicken things up. Repeat as necessary.
Too salty? Add ½ cup water and let it simmer for a minute or two. If you need to thicken it again, see the too thin section.
Needs more flavor? Sprinkle in a little more onion powder and garlic powder. Ground sage and poultry seasoning should wake things up too!
Storing
The Chicken and Gravy will keep in the fridge really well, for up to 4 days. It will definitely congeal in the fridge. But it will return to liquid as soon as it is heated.
You may need to add some liquid when reheating- chicken broth, milk or water will work perfectly.
More Comfort Food Recipes
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Homestyle Chicken and Gravy Recipe
Ingredients
- 2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- kosher salt & black pepper
- 3 tablespoon butter
- 1 tablespoon chicken base - (we recommend Better Than Bouillon brand)
- 4 tablespoon all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream - *Optional!!
Serving
Instructions
- Recipe Note: The only salt used in this recipe is to lightly season the chicken breasts. Don't add extra salt while making the gravy. There is enough salt from the seasoned chicken, chicken base, and chicken stock. Taste the gravy at the very end to see if it needs additional seasoning.
- In a small bowl mix together the flour, salt, pepper, onion powder, and garlic powder. Set aside.4 tablespoon all purpose flour, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Season the chicken breasts lightly with kosher salt and pepper. In a large skillet over medium heat add some olive oil and cook the chicken breasts, about 5 minutes per side, until the chicken reaches 165℉ internal temp.2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts, kosher salt & black pepper, 1 tablespoon olive oil
- Remove the cooked chicken from the pan and set aside.
- Lower the heat to medium-low, add the butter and chicken base to the pan and stir to help it melt.3 tablespoon butter, 1 tablespoon chicken base
- Sprinkle in the flour-onion powder-garlic powder mixture and stir it well so that it forms a roux. Let it cook, while stirring for 30 seconds to 1 minute.
- Slowly pour in the chicken stock and scrape up all the bits from the bottom of the pan. Add the water and whisk it well so there are no lumps. Let it simmer until it is thickened to desired consistency.2 cups chicken stock, ½ cup water
- Pour in optional heavy cream.¼ cup heavy cream
- Shred the chicken if desired and then add back to the gravy along with any collected juices. Let it simmer together for a few minutes.
- Taste the gravy and see if you need additional seasoning.
- Serve over mashed potatoes or rice.Excellent with peas on garlic bread on the side.
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Recipe Tips and Notes:
MASHED POTATO RECIPES:
Kimberly Steenson
Am I the only one who added an extra spoon of the chicken base? I had the roasted chicken base. OMGGG I licked the spoon. Is that normal? Anyways, this recipe was absolutely amazing. Not sure why it sat in my What’s For Dinner Board so long. This def needs to been on my bi weekly rotation. Thank you for introducing me to this one. I served mine over homemade mashed taters and a side of green beans. I did add the heavy whipping cream as I put that in everything lol. Happy holidays!! Keep these recipes coming. 🥰
Susie Weinrich
Amazing!!! What a great review, thank you so much. I am so glad you found the recipe. Also chicken base is #1 staple in my kitchen too💛
Sally
Amazing recipe. I was a bit skeptical when I started but it worked out and has great flavor. I highly recommend this. I used a hand mixer to shred the chicken for ease.
Susie Weinrich
I love that trick for shredding chicken too!
Anna
This recipe came out delicious! Served with rice and green beans.
Susie Weinrich
Perfect dinner!
Debbie S
Delicious comfort food! Love the gravy!
Susie Weinrich
Great!! It’s the perfect winter food.
Dixie Weerts
We loved this recipe. Will definitely make this again and have guests for dinner next time!
Susie Weinrich
Isn’t it great! Easy to make but packed with flavor. Did you serve it over mashed potatoes? Some have told me they served it over rice or even biscuits.
Lori Kwasniewski
Can I ask why doesn’t my chicken turn out tender? I’d love to try this recipe but I’m afraid my chicken will be chewy! Please give me advice!!!
Susie Weinrich
I am so glad you asked!! I have a few suggestions….
1. Don’t overcook your chicken. I know we all get nervous about “undercooked” chicken, but really you shouldn’t cook it past 165°F. Use an instant read thermometer to make sure you know what the internal temp is.
2. Split the chicken breasts in half lengthwise so each piece of chicken is about the same thickness from end to end, this will ensure they cook evenly and you won’t have to leave a breast in the frying pan so the “thick” part will cook through.
3. Buy chicken that is “air-chilled”!!!! This is probably my #1 recommendation. It should be marked right on the package, we buy Smart Chicken. It is more expensive but it is SO worth it. You won’t have chicken that is a funny texture or cooks up rubbery.
4. This is extra work, but you could also brine your chicken in a salty brine or buttermilk, overnight. That is a guaranteed texture and moisture enhancer.
I hope this helps! Report back – Susie
Sara
Delicious comfort food!
Susie Weinrich
Yes!! Like a big hug.
Heather
We love this dish and Is a go to for weekday nights. A family favorite for sure.
Crystal
I made this for the first time for dinner for my family of 4. We all loved it! It’s not too complicated and well worth the extra steps to make your own gravy! This will be added to our dinner rotation for sure.
Susie Weinrich
Perfect! This is exactly why I love this recipe. It is simple and delicious…. and the “harder” parts are worth the flavor outcome 💗
Whitney Davis
I just made this recipe tonight, and it was delicious!!! I modified a few things because my son has a dairy allergy. I used vegan butter and full fat coconut milk instead of cream. I also used chicken thighs because we just prefer that as a family. It was super easy and tasty! I will definitely make it again!
Heather
New family favorite!! SO GOOD!! Thank you!!
Susie Weinrich
Love this! It is going to be perfect on a cold fall or winter night.
Susie Weinrich
One of my favorite dinner recipes when I need some comfort food!