Chicken and Gravy over Mashed Potatoes Recipe

Introduction

This comforting Chicken and Gravy recipe is perfect for a cozy meal, served over creamy mashed potatoes. Tender chicken breasts smothered in a rich, flavorful gravy make for a classic dish that’s easy to prepare and satisfying to eat.

Ingredients

• 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
• 1 Tbsp olive oil
• Kosher salt & black pepper, to taste
• 3 Tbsp butter
• 1 Tbsp chicken base (we recommend Better Than Bouillon brand)
• 4 Tbsp all-purpose flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 cups chicken stock
• 1/2 cup water
• 1/4 cup heavy cream (optional)
• Instant Pot mashed potatoes, for serving

Instructions

1. Step 1: In a small bowl, mix together the flour, onion powder, garlic powder, a pinch of salt, and pepper. Set this mixture aside.
2. Step 2: Lightly season the chicken breasts with kosher salt and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for about 5 minutes on each side, until the internal temperature reaches 165℉. Remove the chicken from the pan and set aside.
3. Step 3: Lower the heat to medium-low. Add the butter and chicken base to the skillet and stir until melted and combined.
4. Step 4: Sprinkle the flour mixture over the melted butter, stirring well to form a roux. Cook while stirring for 30 seconds to 1 minute to remove the raw flour taste.
5. Step 5: Slowly pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Add the water and whisk continuously to avoid lumps. Let the gravy simmer until it thickens to your desired consistency.
6. Step 6: Stir in the heavy cream if using, then shred the cooked chicken and add it back to the gravy along with any collected juices. Let everything simmer together for a few minutes to blend the flavors.
7. Step 7: Taste the gravy and adjust seasoning if needed. Serve the chicken and gravy generously over warm mashed potatoes, noodles, or rice for a hearty meal.

Tips & Variations

• For extra flavor, try adding sautéed mushrooms or caramelized onions to the gravy.
• You can substitute the chicken base with homemade chicken broth, but be mindful of salt levels to avoid over-seasoning.
• Using heavy cream is optional but adds a nice richness to the gravy.
• Serve with steamed peas or garlic bread for a complete, comforting dinner.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the gravy smooth. If the gravy thickens too much after chilling, thin it out with a splash of water or chicken stock while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking and best texture. If using frozen, make sure to fully thaw before cooking to ensure the chicken reaches a safe internal temperature.

Is it okay to skip the heavy cream?

Yes, the heavy cream is optional. It adds richness and smoothness to the gravy but the recipe will still be delicious without it.

Chicken and Gravy over Mashed Potatoes Recipe

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★★★★★

4.6 from 144 reviews

This homemade Chicken and Gravy recipe served over creamy mashed potatoes offers a comforting and hearty meal. Tender chicken breasts are pan-seared to juicy perfection, then simmered in a rich, flavorful gravy made from a buttery roux, chicken stock, and aromatic spices. It’s easy to prepare and perfect for a satisfying dinner, complemented perfectly by mashed potatoes, egg noodles, or rice.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

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

Gravy

• 3 Tbsp butter
• 1 Tbsp chicken base (Better Than Bouillon recommended)
• 4 Tbsp all-purpose flour
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 cups chicken stock
• 1/2 cup water
• 1/4 cup heavy cream (optional)

To Serve

• Instant Pot Mashed Potatoes (or preferred mashed potatoes)

Instructions

1. Season the Chicken: Lightly season the chicken breasts with kosher salt and black pepper. Remember, only a little salt is used to avoid over-salting the gravy later.
2. Prepare the Flour Mixture: In a small bowl, combine the flour, additional salt (sparingly), pepper, onion powder, and garlic powder. Set aside.
3. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes on each side until they reach an internal temperature of 165°F. Remove the chicken from the pan and set aside.
4. Make the Roux: Lower the heat to medium-low. Add butter and chicken base to the pan and stir until melted and combined.
5. Add the Flour Mixture: Sprinkle in the flour-spice mixture and stir well to form a roux. Cook while stirring for 30 seconds to 1 minute to eliminate the raw flour taste.
6. Add Liquids: Slowly pour in the chicken stock while scraping up any browned bits from the pan’s bottom. Add water and whisk continuously until no lumps remain. Let the gravy simmer until thickened to your desired consistency.
7. Finish the Gravy: Pour in the optional heavy cream, stirring to combine and enrich the gravy.
8. Combine Chicken and Gravy: Shred the cooked chicken if desired, then add it back to the gravy along with any juices collected. Let them simmer together for a few minutes to meld flavors.
9. Adjust Seasoning: Taste the gravy and add additional seasoning only if necessary, being cautious with salt.
10. Serve: Spoon the chicken and gravy generously over a bed of creamy mashed potatoes. This dish also pairs wonderfully with egg noodles or rice. Serve alongside peas or garlic bread for a complete meal.

Notes

• Only lightly season the chicken with salt initially; the chicken base and stock provide enough salt for the recipe.
• The heavy cream is optional but adds richness and a velvety texture to the gravy.
• Shredding the chicken before adding it back lets the flavors meld better but can be served as whole breasts if preferred.
• This recipe is easily paired with mashed potatoes, egg noodles, or rice.
• For a variation, try making the Chicken and Stove Top Stuffing Casserole for a comforting twist.

Keywords: Chicken gravy, homemade chicken and gravy, simple chicken dinner, comforting chicken recipe, chicken over mashed potatoes, easy gravy recipe, pan-seared chicken, weeknight dinner