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Homestyle Chicken and Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Homestyle Chicken and Gravy recipe offers tender, pan-seared chicken breasts smothered in a rich, creamy homemade gravy. Made with a butter and flour roux, chicken stock, and a touch of cream, it’s a comforting classic perfect for serving over mashed potatoes or rice. The simple seasoning and quick stovetop method make it an easy weeknight meal that feels like a warm hug.

Ingredients

Chicken

  • 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
  • Kosher salt & black pepper, to taste
  • 1 tablespoon olive oil

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

  1. Prepare the flour mixture: In a small bowl, combine all-purpose flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside. This mixture will be used to make the roux for the gravy.
  2. Cook the chicken: Lightly season the chicken breasts with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes on each side, or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
  3. Melt butter and chicken base: Reduce the heat to medium-low. Add butter and chicken base to the same skillet, stirring until the butter is melted and the chicken base is fully combined.
  4. Make the roux: Sprinkle the prepared flour mixture over the melted butter and chicken base. Stir continuously to combine and cook for 30 seconds to 1 minute, making sure the flour cooks without browning too much.
  5. Add liquids and thicken gravy: Gradually pour in the chicken stock while scraping up any browned bits from the bottom of the pan. Add water and whisk the mixture until smooth and lump-free. Simmer the gravy, stirring often, until it thickens to your liking.
  6. Finish the gravy and combine: Stir in the heavy cream if using to add richness. Shred the cooked chicken or leave it whole, then add it back into the gravy along with any accumulated juices. Simmer for a few more minutes to allow the flavors to meld together.
  7. Adjust seasoning and serve: Taste the gravy and adjust salt and pepper as needed. Serve hot over a bed of mashed potatoes or rice. Optional sides like peas and garlic bread complement this hearty dish beautifully.

Notes

  • For a thicker gravy, cook the roux a little longer before adding liquids.
  • Use bone-in chicken breasts for extra flavor and adjust cooking time accordingly.
  • Heavy cream is optional but adds a luxurious creaminess to the gravy.
  • Leftover gravy can be refrigerated for up to 3 days and reheated gently.
  • Serve with mashed potatoes, rice, or crusty bread for a complete meal.

Find it online: https://slsrecipes.com/homestyle-chicken-and-gravy-recipe/