Can I use other cuts of chicken besides breasts for this recipe?

Absolutely! Thighs or drumsticks can add more richness and stay juicy, but you may need to adjust cooking times accordingly. Just make sure the internal temperature reaches 165℉ for safety.

Is the heavy cream necessary in the gravy?

Not at all. The heavy cream is optional and adds extra richness and creaminess, but the gravy is delicious and satisfying without it as well. You can skip it or substitute with a dairy-free alternative if you prefer.

How do I fix gravy that’s too thick or too thin?

If the gravy’s too thick, add a bit more chicken stock or water and whisk until smooth. If it’s too thin, let it simmer a little longer to reduce, or whisk in a cornstarch slurry made from 2 teaspoons cornstarch and 3 teaspoons water to thicken it quickly.

Can I prepare this recipe ahead of time?

Yes, you can prepare the chicken and gravy and store it in the fridge for up to 3 days before serving. Just gently reheat on the stove with a little added liquid to maintain the gravy’s consistency and warmth.

Homestyle Chicken and Creamy Gravy

Description

This Homestyle Chicken and Gravy recipe features tender chicken breasts cooked to perfection and smothered in a rich, creamy homemade gravy. Perfectly seasoned and made with simple pantry staples, it pairs wonderfully with mashed potatoes or rice for a comforting meal.

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 tablespoon butter
1 tablespoon chicken base (Better Than Bouillon brand recommended)
4 tablespoon all purpose flour
½ teaspoon onion powder
½ teaspoon garlic powder
2 cups chicken stock
½ cup water
¼ cup heavy cream (optional)

Serving

Instant Pot Mashed Potatoes or choice of mashed potatoes or rice

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Instructions

Prepare the seasoning mix: In a small bowl, combine the all purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Set this mixture aside to use later.
Season the chicken: Lightly season the chicken breasts with kosher salt and black pepper on both sides for balanced flavor without oversalting.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 minutes per side, until the internal temperature reaches 165°F and the chicken is cooked through. Remove the chicken from the pan and set aside.
Make the roux: Reduce the heat to medium-low and add butter and chicken base to the skillet. Stir until the butter is melted. Sprinkle the flour and seasoning mixture into the pan and stir continuously to form a roux. Cook while stirring for 30 seconds to 1 minute to cook out the raw flour taste.
Add liquids and thicken: Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan. Add the water and whisk well to combine without lumps. Let the mixture simmer until the gravy thickens to your desired consistency.
Finish the gravy: Stir in the optional heavy cream for a richer gravy. Shred the cooked chicken if desired and return it to the pan along with any collected juices. Simmer together for a few minutes to meld the flavors.
Season to taste and serve: Taste the gravy and adjust seasoning if needed. Serve the chicken and gravy hot over mashed potatoes or rice. This dish is excellent with peas or garlic bread on the side.

Notes

To fix gravy that's too thick, add more chicken broth or water and stir until desired consistency is reached.
If the gravy is too thin, simmer it longer or whisk in a slurry made from 2 teaspoons cornstarch mixed with 3 teaspoons water to thicken.
For gravy that's too salty, add ½ cup water and simmer for 1-2 minutes. Re-thicken if needed following the thickening tip.
Enhance flavor by adding a pinch of ground sage or poultry seasoning, along with extra onion and garlic powder if desired.
Serve with Instant Pot Mashed Potatoes, Yukon Gold Mashed Potatoes, Red Skin Mashed Potatoes, or Roasted Garlic Mashed Potatoes for delicious pairing.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 1 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg