Super flavorful, yet uncomplicated, recipe for Shredded Chicken and Gravy that is wonderful served over mashed potatoes. This is the comfort food you want when you need a little food lovin'.
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.
Video
Notes
FLAVOR AND CONSISTENCY TROUBLESHOOTING: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!MASHED POTATO RECIPES: