Description
This Homestyle Chicken and Gravy recipe offers a comforting and rich skillet-cooked meal featuring tender chicken breasts smothered in a creamy, flavorful homemade gravy. Perfect for a quick yet hearty dinner, it combines simple pantry ingredients into a classic Southern-style comfort dish that’s ideal 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, to taste
- 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, kosher salt, and black pepper. Mix well to evenly distribute the spices and set the mixture aside for later use.
- Season and cook the chicken: Lightly season the chicken breasts on both sides with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat, then add the chicken breasts. Cook for approximately 5 minutes per side, or until the internal temperature reaches 165°F, ensuring the chicken is cooked through but still juicy. Remove the chicken from the skillet and set aside.
- Make the gravy base: Reduce the heat to medium-low and add butter and chicken base to the same skillet. Stir until the butter is melted and the chicken base is fully combined, incorporating all the flavorful browned bits left from the chicken.
- Form the roux: Sprinkle the prepared flour mixture evenly over the melted butter and chicken base in the skillet. Stir continuously and cook for 30 seconds to 1 minute to form a roux, which will thicken the gravy and eliminate the raw flour taste.
- Build the gravy: Gradually pour in the chicken stock while scraping up any browned bits from the bottom of the pan to add depth of flavor. Add the water and whisk constantly until the mixture is smooth and free of lumps. Allow the gravy to simmer gently until it thickens to your preferred consistency.
- Add cream and chicken back in: Stir in the optional heavy cream to enrich the gravy. Shred the cooked chicken or leave it whole according to your preference, then add it back into the skillet along with any accumulated juices. Simmer together for a few minutes to blend and deepen the flavors.
- Final tasting and serving: Taste the gravy and adjust the seasoning with additional salt or pepper if needed. Serve the homestyle chicken and gravy hot, ideally over creamy mashed potatoes or fluffy rice. For a complete meal, consider adding a side of peas and garlic bread.
Notes
- Use chicken breasts split thinly to ensure even and quick cooking.
- If you prefer a thicker gravy, simmer a little longer or add an extra tablespoon of flour to the roux.
- Heavy cream is optional but adds a rich and creamy texture to the gravy.
- Chicken base (such as Better Than Bouillon) intensifies the chicken flavor more than plain chicken stock.
- This gravy pairs excellently with mashed potatoes, rice, or even buttered noodles.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently before serving.
