Homestyle Chicken and Gravy

This homestyle chicken and gravy is the kind of comfort my family loves after a busy day. It is simple enough to throw together in thirty minutes but tastes like something lovingly simmered all afternoon. When I first made this during a cold snap, my husband declared it his new favorite way to eat shredded chicken and gravy.

My favorite part is how the sauce comes together quickly yet feels like true comfort food. My youngest child even eats it straight with a spoon whenever there are leftovers.

Ingredients

• Chicken breasts: splitting large ones helps them cook quickly and shred easily
• Olive oil: for browning and flavor
• Kosher salt and black pepper: season the chicken just right a little goes a long way
• Butter: this is what gives the gravy depth and a silky finish make sure to use real butter for best results
• Chicken base: I recommend Better Than Bouillon for deep chicken flavor
• All purpose flour: this thickens the gravy to just the right texture
• Onion powder and garlic powder: add savoriness to the gravy pick fresh spices for best flavor
• Chicken stock: try for low sodium so you can control the seasoning
• Water: helps adjust the gravy to your preferred consistency
• Heavy cream: totally optional but makes everything extra luscious use the freshest cream you can

Step-by-Step Instructions

Prep the Chicken and Seasonings:

Mix the flour onion powder and garlic powder together in a small bowl then season both sides of your chicken breasts with kosher salt and black pepper so every bite tastes good

Brown the Chicken:

Heat olive oil in a large skillet over medium heat then add the seasoned chicken Let each side cook about five minutes You are looking for a deep golden color and an internal temperature of one hundred sixty five degrees so the chicken stays juicy

Remove and Rest:

Take the cooked chicken out of the skillet and let it rest on a plate to collect juices This helps keep the meat moist and makes it easier to shred

Make the Roux:

Turn the heat down to medium low Add butter and chicken base stirring until melted and well combined Sprinkle in your flour spice mix and stir constantly for up to a minute Let it cook just enough to get rid of the raw flour taste without letting it brown

Simmer the Gravy:

Slowly pour in the chicken stock while scraping the bottom of the pan to release all those golden bits for more flavor Add the water then whisk everything together until smooth Let it bubble gently until thickened

Add Heavy Cream:

If you want an especially creamy gravy pour in the heavy cream and stir This step is totally up to you but I always do it for family gatherings

Finish with Chicken and Serve:

Shred the chicken using two forks or your hands then return it to the pan along with any juices on the plate Let it all simmer for a few minutes so the flavors meld Taste the gravy and adjust seasoning as needed Serve piping hot over mashed potatoes or rice for the coziest meal

Pin it

The chicken base is hands down my secret weapon in this recipe It layers in a deep roasted flavor even if you are in a hurry Once my sister brought this to a Sunday supper and we still talk about how everyone went back for seconds

Storage Tips

Let leftover chicken and gravy cool before packing it into airtight containers Refrigerate for up to four days The flavors tend to deepen as it sits so leftovers are fantastic To freeze portion into meal sized containers and thaw overnight in the fridge before reheating on the stove with a splash of extra stock or water if needed

Ingredient Substitutions

If you only have turkey or rotisserie chicken on hand feel free to swap that in Use vegetable base for a slightly different flavor or if you do not eat chicken If you are out of heavy cream adding a splash of milk or half and half will still give the sauce a nice finish

Serving Suggestions

Pile the chicken and gravy over classic mashed potatoes egg noodles or rice For extra comfort top with a spoonful of peas or soft cooked carrots Garlic bread makes a great side for soaking up all that savory sauce Sometimes I serve it with roasted broccoli or fresh green beans to keep things balanced

Cultural Context

This dish is a staple of Midwest and Southern comfort food Sunday dinners and holiday gatherings always seem to have some variation on chicken and gravy Cooking it at home instantly brings back memories of big family tables and generous helpings The homemade gravy is what sets this version apart piping hot and truly from scratch

Frequently Asked Questions

→ What’s the best chicken cut for this dish?

Use large chicken breasts split lengthwise, or medium-sized breasts. Bone-in pieces can also add flavor if preferred.

→ How can I thicken the gravy?

If the gravy is too thin after simmering, mix 2 teaspoons of cornstarch with 3 teaspoons of water and whisk it in until thickened.

→ Can I make this ahead of time?

Yes! Prepare the chicken and gravy ahead and gently reheat on the stove, adding a splash of broth if needed to loosen the sauce.

→ What are good sides to serve?

Mashed potatoes, rice, peas, or garlic bread make classic accompaniments for this comforting dish.

→ How do I avoid oversalting?

Season chicken lightly, as chicken base and stock contain salt. Taste the gravy at the end before adding any extra seasoning.