Homemade Chicken and Gravy

This comforting chicken and gravy recipe has been my go-to solution for hectic weeknights when I need something hearty yet simple. The tender shredded chicken swimming in rich, velvety gravy ladled over fluffy mashed potatoes creates the ultimate comfort food experience that brings everyone to the table without hours of effort.

I first created this recipe during a particularly cold winter when my family needed something warming but I had limited ingredients. Now it's requested at least twice a month and has become our default meal when comfort is needed.

Ingredients

• Chicken breasts: split into thinner cutlets for quicker cooking and more surface area to develop flavor
• Better Than Bouillon chicken base: the secret ingredient that provides incredible depth without hours of simmering
• All purpose flour: creates the perfect thickening agent for our silky gravy
• Onion and garlic powder: these provide aromatic flavor without the texture of fresh aromatics
• Chicken stock: use low sodium if possible as we'll control the seasoning ourselves
• Heavy cream: optional but adds luxurious richness and helps mellow the flavors
• Butter: adds necessary fat for the roux and creates silky mouthfeel in the finished gravy

Step-by-Step Instructions

Prepare the Seasoned Flour Mixture:

Combine flour with onion powder garlic powder and set aside. This premixed seasoning blend ensures even distribution of flavors throughout the gravy and prevents clumping when added to the pan.

Season and Cook the Chicken:

Season chicken breasts lightly with kosher salt and freshly ground black pepper. Cook in olive oil over medium heat for about 5 minutes per side until they reach 165°F internal temperature. The chicken should develop a golden crust which will add flavor to the gravy.

Create the Flavor Base:

Remove chicken and reduce heat to medium low. Add butter and chicken base to the same pan melting them together while scraping up any browned bits from cooking the chicken. These browned bits contain concentrated flavor that will enhance your gravy.

Form the Roux:

Sprinkle in the flour mixture stirring constantly to incorporate it with the butter creating a paste. Continue cooking this roux for 30 seconds to 1 minute to cook out the raw flour taste. The mixture should look like wet sand at this stage.

Develop the Gravy:

Slowly pour in chicken stock while whisking constantly to prevent lumps. Add water and continue whisking until smooth. Allow the mixture to simmer gently until it thickens to your desired consistency usually 3 to 5 minutes. The gravy will continue to thicken as it cools.

Finish and Serve:

Add optional heavy cream for richness. Shred the chicken and return it to the pan along with any accumulated juices. Simmer together briefly to marry the flavors. Serve immediately over mashed potatoes.

The chicken base is truly the magic ingredient in this recipe. When I first started making chicken gravy I used bouillon cubes but discovered that Better Than Bouillon paste creates a much more authentic roasted chicken flavor. My grandmother always said a good gravy can elevate any meal and this recipe proves her right every time.

Storing Leftovers

This chicken and gravy keeps exceptionally well in the refrigerator for up to 3 days stored in an airtight container. The flavors actually improve overnight as they have time to meld together. When reheating add a splash of chicken broth or water if the gravy has thickened too much during storage. For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Easy Variations

While this recipe is perfect as written there are several ways to adapt it based on what you have available. Turkey can substitute for chicken with excellent results. For a dairy free version replace butter with olive oil and skip the cream. The gravy will still be delicious just slightly less rich. Add vegetables like mushrooms peas or carrots to create a complete onepot meal. For extra flavor try adding fresh herbs like thyme or rosemary during cooking.

Serving Suggestions

While mashed potatoes are the classic pairing this versatile chicken and gravy also works beautifully over rice egg noodles or even toasted sourdough bread. For a complete meal add a simple green vegetable like steamed broccoli or a crisp side salad. Fluffy buttermilk biscuits make an excellent addition for sopping up extra gravy. For special occasions consider serving individual portions in puff pastry shells for an elegant presentation that requires minimal additional effort.

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Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this dish and often provide more flavor and moisture. You'll need to adjust cooking time slightly as thighs typically take a few minutes longer than breasts. Cook until they reach an internal temperature of 165°F.

→ How can I make this gravy thicker?

For thicker gravy, you can either add an additional tablespoon of flour when making the roux, or create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stirring it into the simmering gravy. Continue cooking until it reaches your desired consistency.

→ Can I make this dish dairy-free?

Absolutely! Simply substitute the butter with olive oil or a plant-based butter alternative, and omit the heavy cream. The gravy will still be delicious, just slightly less rich.

→ What can I substitute for chicken base?

If you don't have chicken base, you can use bouillon cubes (crushed and dissolved), concentrated stock, or additional chicken stock (reduced to concentrate flavor). Each will provide the savory depth needed for the gravy.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken stock or water if the gravy has thickened too much during storage.

→ Can this dish be frozen?

Yes, the chicken and gravy freeze well for up to 3 months in an airtight container. Thaw overnight in the refrigerator before reheating. The texture of the gravy may change slightly, so you may need to whisk it while reheating to restore its smoothness.