Description
A comforting Homestyle Chicken and Gravy recipe featuring pan-seared chicken breasts smothered in a rich, creamy homemade gravy. Perfect for a quick and satisfying meal served over 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 & 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
- 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, salt, and black pepper, mixing well. Set aside.
- Season and cook the chicken: Lightly season the chicken breasts with kosher salt and pepper. In a large skillet over medium heat, add olive oil and cook the chicken breasts for about 5 minutes per side, until they reach an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
- Make the gravy base: Lower the heat to medium-low. Add butter and the chicken base to the skillet, stirring until melted and combined.
- Form the roux: Sprinkle the flour mixture over the melted butter and chicken base in the skillet. Stir continuously to form a roux, cooking for 30 seconds to 1 minute.
- Build the gravy: Gradually pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Add water and whisk until smooth, ensuring no lumps. Simmer until the gravy thickens to your desired consistency.
- Add cream and chicken back in: Stir in the heavy cream if using. Shred or leave the chicken whole, then add it back to the gravy along with any juices. Simmer for a few more minutes to meld flavors.
- Final tasting and serving: Taste the gravy and adjust seasoning if needed. Serve hot over mashed potatoes or rice, optionally accompanied by peas and garlic bread.
Notes
- To ensure juicy chicken, avoid overcooking; use a meat thermometer to check for 165°F internal temperature.
- Heavy cream is optional but adds creaminess and richness to the gravy.
- You can shred the chicken for easier serving or leave the breasts whole for presentation.
- Add peas or garlic bread as sides to enhance the meal.
- Use homemade or high-quality chicken stock for best flavor.
