Description

Chicken and Gravy over mashed potatoes is a cozy, comforting classic made with tender shredded chicken smothered in rich homemade gravy. Simple, hearty, and full of flavor, it’s the perfect dinner for cold nights, family meals, or whenever you need a little comfort on your plate.

Ingredients

Scale

2 large chicken breasts, split lengthwise (or 4 small)
1 tbsp (15 ml) olive oil
Kosher salt and black pepper, to taste
3 tbsp (45 g) butter
1 tbsp (15 g) chicken base (e.g., Better Than Bouillon)
4 tbsp (32 g) all-purpose flour
½ tsp (1.5 g) onion powder
½ tsp (1.5 g) garlic powder
480 ml (2 cups) chicken stock
120 ml (½ cup) water
60 ml (¼ cup) heavy cream (optional)
Serving suggestion: Mashed potatoes

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Instructions

Mix flour, onion powder, and garlic powder in a small bowl. Season chicken with salt and pepper.
Heat olive oil in a skillet over medium heat. Cook chicken for about 5 minutes per side, until internal temp reaches 165°F (74°C). Remove and set aside.
Reduce heat to medium-low. Melt butter in the skillet, then stir in chicken base.
Add the flour mixture to make a roux. Cook 1 minute, stirring constantly.
Gradually whisk in chicken stock and water, scraping the pan to deglaze.
Let the gravy simmer and thicken, stirring occasionally.
Stir in heavy cream, if using.
Shred chicken and return it to the skillet. Simmer for a few minutes to blend flavors.
Taste and adjust seasoning. Serve hot over mashed potatoes, rice, or bread.

Notes

Use a thermometer to avoid overcooking chicken.

Add sautéed mushrooms or onions for more depth.

Skip cream for a lighter version.

Great for using up leftover rotisserie chicken.

Make mashed potatoes while the gravy simmers for efficient timing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American