Description
A comforting and hearty Chicken and Gravy recipe cooked stovetop, featuring tender seared chicken breasts smothered in a rich, creamy homemade gravy. Perfect served over instant mashed potatoes for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 2 chicken breasts, split lengthwise into thinner pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Gravy
- 1 tablespoon chicken base
- 2 cups chicken stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 tablespoons all-purpose flour
- 3 tablespoons butter
- ¼ cup heavy cream
To Serve
- Instant mashed potatoes
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides with kosher salt and black pepper to taste.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
- Sear the chicken: Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Melt butter and add spices: In the same skillet, reduce heat to medium and melt the butter. Stir in the garlic powder and onion powder to toast the spices briefly.
- Make the roux: Add the all-purpose flour to the melted butter and spices, whisking continuously to form a smooth roux without lumps.
- Add stock and chicken base: Slowly pour in the chicken stock while whisking constantly to prevent lumps. Stir in the chicken base and continue whisking until the mixture is smooth.
- Simmer gravy: Let the gravy simmer for 3-4 minutes, stirring occasionally until it thickens to a smooth consistency.
- Add cream and season: Stir in the heavy cream and adjust seasoning with additional salt and pepper as needed.
- Combine chicken and gravy: Return the seared chicken breasts to the skillet, coating them thoroughly with the gravy.
- Simmer to finish cooking: Allow the chicken to simmer in the gravy for 5-7 minutes until fully cooked through and tender.
- Serve: Serve the chicken and gravy hot over prepared instant mashed potatoes, or alternatively with rice or biscuits.
Notes
- Splitting the chicken breasts into thinner pieces helps them cook evenly and quickly.
- Whisk the gravy continuously to avoid lumps and achieve a smooth texture.
- Adjust seasoning gradually, especially when adding chicken base and salt.
- You can substitute heavy cream with half-and-half for a lighter gravy.
- Leftover gravy can be refrigerated and reheated gently before serving.
