Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, you can definitely use chicken thighs for a richer, juicier option. They will add extra flavor to the gravy, but ensure that they are cooked to an internal temperature of 165°F for food safety.

Can I make this chicken and gravy recipe ahead of time?

Absolutely! This recipe stores well in the fridge for up to 4 days. Simply store the chicken and gravy separately from mashed potatoes or rice. When ready to serve, reheat the components and enjoy.

How can I thicken the gravy if it’s too thin?

If your gravy turns out too thin, you can thicken it by simmering it for a bit longer. Alternatively, you can create a slurry by mixing cornstarch with water and whisking it into the gravy until you achieve the desired thickness.

Chicken and Gravy: Easy Food Recipe

Description

This Homestyle Chicken and Gravy recipe is the ultimate comfort food. Tender chicken is cooked in a savory and creamy gravy, served over mashed potatoes, rice, or bread. It’s the perfect dish for cozy nights or a hearty family dinner.

Ingredients

Scale

2 large chicken breasts (or 4 medium-sized breasts)
1 tablespoon olive oil
Salt and black pepper, to taste
3 tablespoons salted butter
1 tablespoon chicken base (Better Than Bouillon recommended)
4 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups chicken stock
1/2 cup water
1/4 cup heavy cream (optional)

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Instructions

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5 minutes per side until it reaches 165°F internal temperature. Remove the chicken and set it aside.
In the same skillet, melt the butter and add the chicken base. Stir it around to combine, then sprinkle in the flour, onion powder, and garlic powder. Stir for 30 seconds to 1 minute to form a roux.
Slowly pour in the chicken stock and water, stirring to avoid lumps. Allow the gravy to simmer and thicken for a few minutes.
If desired, shred the chicken using two forks or a stand mixer. Add the shredded chicken and any juices back into the gravy. Let it simmer for another 2-3 minutes.
Optionally, add heavy cream for a richer gravy. Taste the gravy and adjust seasoning if needed.
Serve over mashed potatoes, rice, or bread. Garnish with black pepper and enjoy!

Notes

If the gravy is too thick, add more chicken stock or water to thin it out.
For a richer gravy, add heavy cream or adjust the seasonings to your taste.
This dish can be made ahead and stored in the fridge for up to 4 days. Reheat with a little extra chicken broth if needed.

Nutrition

Serving Size: 1 serving
Calories: 362 kcal
Sugar: 3g
Sodium: 675mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.4g
Carbohydrates: 11g
Fiber: 0.3g
Protein: 29g
Cholesterol: 115mg