Description
This Homestyle Chicken and Gravy recipe offers tender pan-cooked chicken breasts smothered in a rich, creamy gravy made from a flavorful roux base, chicken stock, and optional heavy cream. Perfect comfort food for a quick family dinner that pairs beautifully with mashed potatoes or rice.
Ingredients
Scale
Chicken
- 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Black pepper, to taste
Gravy
- 3 tablespoons butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
- 4 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Instructions
- Prepare the flour mixture: In a small bowl, combine the all-purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside for later use.
- Season and cook the chicken: Lightly season the chicken breasts on both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for about 5 minutes per side until they reach an internal temperature of 165°F (74°C) and are golden brown. Remove the chicken from the skillet and set aside.
- Make the gravy base: Reduce the heat to medium-low. Add the butter and chicken base to the skillet. Stir continuously until the butter melts completely and the base is well combined.
- Form the roux: Sprinkle the prepared flour mixture over the melted butter and chicken base in the skillet. Stir constantly to form a roux, cooking for 30 seconds to 1 minute to eliminate the raw flour taste, but avoid browning.
- Build the gravy: Gradually pour in the chicken stock while scraping the browned bits from the skillet bottom. Add the water and whisk continuously until the mixture is smooth and lump-free. Let the gravy simmer gently until it thickens to your desired consistency, usually about 3–5 minutes.
- Add cream and chicken back in: If using, stir in the heavy cream for extra richness. Shred the cooked chicken or leave whole, then add it back to the skillet along with any juices. Stir gently and simmer for an additional 3–4 minutes to allow the flavors to meld.
- Final tasting and serving: Taste the gravy and adjust seasoning with kosher salt and black pepper as needed. Serve the chicken and gravy hot over mashed potatoes or rice. Optionally, accompany with peas and garlic bread for a complete homestyle meal.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The heavy cream is optional but adds a luscious, creamy texture to the gravy; you may omit it for a lighter dish.
- Use homemade or high-quality chicken stock for better flavor.
- Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
- Serve over mashed potatoes, rice, or buttered noodles for a comforting meal.
