Chicken and Gravy Potatoes (Print Version)
Tender chicken simmered in rich homemade gravy, perfect for serving over creamy mashed potatoes for the ultimate comfort meal.
# Ingredients:
→ Chicken Preparation
01 -
2 large chicken breasts, split lengthwise into thinner breasts or 4 medium/small chicken breasts
02 -
1 tablespoon olive oil
03 -
Kosher salt
04 -
Black pepper
→ Gravy Ingredients
05 -
3 tablespoons butter
06 -
1 tablespoon chicken base (e.g., Better Than Bouillon)
07 -
4 tablespoons all-purpose flour
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon garlic powder
10 -
2 cups chicken stock
11 -
1/2 cup water
12 -
1/4 cup heavy cream (optional)
# Steps to Follow:
01 -
In a small bowl, mix the flour, onion powder, garlic powder, salt, and pepper. Set aside.
02 -
Lightly season the chicken breasts with kosher salt and black pepper.
03 -
In a large skillet over medium heat, add olive oil and cook the chicken breasts for about 5 minutes per side, until an internal temperature of 165°F is reached. Remove cooked chicken from the pan and set aside.
04 -
Lower the heat to medium-low. Add butter and chicken base to the pan, stirring to melt. Sprinkle in the prepared seasoning mix and stir well to form a roux. Cook for 30 seconds to 1 minute while stirring.
05 -
Slowly pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Add water and whisk until smooth. Let it simmer until thickened to the desired consistency.
06 -
Stir in the optional heavy cream. Taste the gravy and adjust seasoning if needed.
07 -
Shred the chicken if desired and add it back to the pan along with any collected juices. Simmer together for several minutes.
08 -
Serve the chicken and gravy over mashed potatoes or rice. Optionally, pair with peas or garlic bread on the side.
# Additional Notes:
01 -
The chicken base and chicken stock contribute significant salt to the dish. Taste the gravy at the end to determine if additional seasoning is needed.