Chicken and Gravy Recipe
Introduction
Hola! I’m Emma, and if there’s one dish that instantly feels like a hug on a plate, it’s Chicken and Gravy over Mashed Potatoes. I still remember cozy Orlando evenings when my mama would whip up a pot of creamy gravy, and we’d sit around the table with fluffy mashed potatoes piled high. The tender shredded chicken soaking in silky gravy was always the highlight. This dish is soulful, comforting, and just what you need when life calls for a little food lovin’. Trust me, this recipe for shredded chicken gravy is going to be your new favorite way to serve chicken and mashed potatoes.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 20 mins | 30 mins | 4 people | Easy | American Comfort Food | Fall & Winter |
Why You’ll Love This Recipe
- Ultimate Comfort Food: Creamy gravy paired with tender chicken and fluffy mashed potatoes is the very definition of cozy.
- Quick and Easy: Ready in just 30 minutes, this recipe works perfectly for busy weeknights.
- Family Friendly: Kids and adults alike love the hearty, homestyle flavors.
- Versatile: Serve it over mashed potatoes, rice, or even buttered noodles.
- Make-Ahead Friendly: Store and reheat easily for a meal-prep win.
Shredded Chicken and Gravy Over Mashed Potatoes (Easy Comfort Food Recipe)
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This easy Chicken and Gravy recipe served over mashed potatoes is the ultimate comfort food. Ready in 30 minutes, it’s creamy, flavorful, and family-approved!
Ingredients
- 2 large chicken breasts (split lengthwise into thinner breasts) or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon 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)
- Mashed potatoes for serving
Instructions
1. Mix flour, onion powder, and garlic powder in a small bowl and set aside.
2. Lightly season chicken breasts with kosher salt and black pepper.
3. Heat olive oil in a skillet over medium heat. Cook chicken for about 5 minutes per side until fully cooked. Remove and set aside.
4. Lower heat and add butter and chicken base. Stir until melted.
5. Add flour-spice mix and stir constantly to make a roux.
6. Slowly add chicken stock and water while whisking to prevent lumps. Let simmer to thicken.
7. Stir in heavy cream if using.
8. Shred the cooked chicken and return to the pan. Simmer a few minutes.
9. Adjust seasoning and serve over mashed potatoes.
Notes
Use rotisserie chicken for an even quicker version.
Double the cream for extra-rich gravy.
Store leftovers in fridge for 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 362
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 29 g
Ingredients
- 2 large chicken breasts (split lengthwise into thinner breasts) or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon 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)
- Mashed potatoes for serving
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Splitting large breasts ensures even cooking and juicier results. |
| Olive oil | Use extra-virgin for the best flavor, but regular olive oil works fine too. |
| Chicken base | Better Than Bouillon adds incredible depth compared to regular bouillon cubes. |
| All-purpose flour | Helps thicken the gravy; sift before using to prevent lumps. |
| Onion & garlic powder | Simple pantry spices that boost flavor without overpowering. |
| Chicken stock | Homemade is best, but store-bought works great—just choose low-sodium. |
| Heavy cream | Optional, but adds extra richness and a velvety finish. |
| Mashed potatoes | Yukon Gold or Russet potatoes create the creamiest base for this dish. |
Step-by-Step Instructions
- Mix Dry Ingredients: In a small bowl, combine flour, onion powder, and garlic powder. Set aside.
- Season Chicken: Lightly season chicken breasts with kosher salt and black pepper.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Cook chicken about 5 minutes per side, or until it reaches an internal temperature of 165℉. Remove and set aside.
- Make the Roux: Lower heat to medium-low, add butter and chicken base to the skillet, stirring until melted. Sprinkle in the flour-spice mixture, stirring constantly for 30 seconds to 1 minute to form a roux.
- Add Liquid: Slowly pour in chicken stock, scraping up browned bits from the pan. Add water and whisk well to avoid lumps. Let simmer until thickened.
- Optional Cream: Stir in heavy cream for extra richness.
- Shred Chicken: Shred cooked chicken and return it to the gravy along with any juices. Simmer for a few minutes to blend flavors.
- Taste and Serve: Adjust seasoning if needed. Serve hot over creamy mashed potatoes (or rice, if preferred).
Helpful Tips
- Don’t oversalt—chicken base and stock already add plenty of sodium.
- Always shred chicken with forks while still warm for the best texture.
- If gravy is too thin, let it simmer longer or use a cornstarch slurry.
- For extra depth, add a splash of white wine while deglazing the pan.
Expert Tips for the Best Results
- Brown the chicken well: That golden sear creates flavorful pan drippings for your gravy.
- Whisk constantly: Prevents lumps and ensures a silky-smooth gravy texture.
- Use room-temp stock: Cold liquids can seize up your roux—lukewarm works best.
- Rest the chicken: Let the cooked chicken rest before shredding to keep it juicy.
Recipe Variations
- Creamier Version: Double the heavy cream for an indulgent gravy.
- Herb-Infused: Add fresh thyme, rosemary, or sage for a fragrant twist.
- Mushroom Gravy: Stir in sautéed mushrooms for an earthy upgrade.
- Turkey Swap: Use turkey breasts for a Thanksgiving-style twist.
Make Ahead & Freezer Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. For freezing, let the chicken and gravy cool completely, then store in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve shredded chicken and gravy over creamy mashed potatoes for the ultimate comfort meal. Garnish with chopped parsley for freshness. Add peas or roasted vegetables on the side for color and balance. Garlic bread makes a fantastic accompaniment for soaking up extra gravy.
Pairing Ideas
Pair this dish with a light white wine like Chardonnay or Sauvignon Blanc. For non-alcoholic options, try sparkling apple cider or iced tea. A crisp side salad balances the richness, while roasted carrots or green beans complement the meal beautifully.
Storage and Reheating Tips
Refrigerate leftovers in a sealed container for 3 days. To reheat, warm on the stovetop over low heat, adding a splash of chicken broth if needed. In the microwave, reheat in 1-minute intervals, stirring between each, until hot.
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken instead of raw chicken?
Yes! Shred a rotisserie chicken and skip the initial cooking step—just add it back when the gravy is done.
Can I make this in a slow cooker?
Absolutely. Cook the chicken in broth with spices on low for 6 hours, then make a roux on the stove and stir into the slow cooker.
What if my gravy turns out too salty?
Add a splash of water or unsalted chicken stock. This dilutes the saltiness without losing flavor.
Can I make this gluten-free?
Yes. Swap the flour for a gluten-free blend or cornstarch slurry.
Can I use milk instead of cream?
Yes, but the gravy will be lighter and less rich. Whole milk works best as a substitute.
What potatoes are best for mashed potatoes?
Yukon Golds create a buttery, creamy mash, while Russets give a fluffier texture.
Can I double this recipe?
Yes! Simply double all ingredients but cook chicken in batches to avoid overcrowding the pan.
Nutrition Info (Per Serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 362 kcal | 29 g | 11 g | 22 g | 0.3 g | 3 g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Shredded Chicken and Gravy over Mashed Potatoes recipe is everything you want in comfort food: quick, cozy, and full of flavor. Make it once, and it’ll be a regular star at your dinner table. Grab your skillet—it’s time for a little food lovin’!
