Homestyle Chicken and Gravy (Print Version)
# Ingredients:
01 -
2 large chicken breasts, split lengthwise into thinner breasts, or 4 medium/small chicken breasts
02 -
1 tablespoon olive oil
03 -
Kosher salt and black pepper
04 -
3 tablespoons butter
05 -
1 tablespoon chicken base (recommended: Better Than Bouillon brand)
06 -
4 tablespoons all-purpose flour
07 -
½ teaspoon onion powder
08 -
½ teaspoon garlic powder
09 -
2 cups chicken stock
10 -
½ cup water
11 -
¼ cup heavy cream (optional)
# Instructions:
01 -
In a small bowl, mix together the flour, onion powder, and garlic powder. Set aside.
02 -
Season the chicken breasts lightly with kosher salt and black pepper.
03 -
In a large skillet over medium heat, add olive oil and cook the chicken breasts, about 5 minutes per side, until the internal temperature reaches 165℉. Remove the chicken from the pan and set aside.
04 -
Lower the heat to medium-low, add butter and chicken base to the pan, and stir to melt. Sprinkle in the pre-mixed flour, onion powder, and garlic powder. Stir well to form a roux and let it cook for 30 seconds to 1 minute.
05 -
Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan. Add water and whisk to remove any lumps. Allow the mixture to simmer until it thickens to the desired consistency.
06 -
Pour in the heavy cream, if using.
07 -
Shred the chicken, if desired, and return it to the gravy along with any collected juices. Let it simmer together for a few minutes.
08 -
Taste the gravy and adjust seasoning as needed.
09 -
Serve over mashed potatoes or rice. Optionally, pair with peas or garlic bread on the side.
# Notes:
01 -
Taste the gravy at the end before adding salt, as the chicken base and stock may already provide enough seasoning.
02 -
If the gravy is too thick, add more chicken stock or water. For thin gravy, let it simmer until it reduces, or thicken with a cornstarch slurry.
03 -
For extra flavor, add ground sage or poultry seasoning to the gravy.