Name: Chicken and Gravy Over Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large chicken breasts, split lengthwise (or 4 small/medium breasts); 1 tablespoon olive oil; Kosher salt and black pepper, to taste; 3 tablespoons butter; 1 tablespoon chicken base (such as Better Than Bouillon); 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)

Jump to Recipe·Leave a Review

This Chicken and Gravy recipe is a warm, savory, soul-satisfying dish that brings comfort to the table in just 30 minutes. I love serving the shredded chicken smothered in rich, creamy gravy over a bed of fluffy mashed potatoes. It’s a simple recipe with big flavor—the kind I crave after a long day or when I just want a little food hug.

Why You’ll Love This Recipe

I like how this dish balances deep, homemade flavor with minimal effort. The chicken comes together quickly, the gravy is rich and seasoned just right, and everything simmers into perfection in one skillet. It’s versatile too—I can pour it over mashed potatoes, rice, or even buttered noodles. Plus, it’s a great way to use pantry staples and still impress the whole family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
1 tablespoon olive oil
Kosher salt and black pepper
3 tablespoon butter
1 tablespoon chicken base (I use Better Than Bouillon brand)
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)

Directions

I start by mixing the flour, onion powder, garlic powder, salt, and pepper in a small bowl and set it aside.
I season the chicken breasts lightly with kosher salt and pepper.
In a large skillet over medium heat, I add olive oil and cook the chicken for about 5 minutes per side, until the internal temperature hits 165°F.
Once the chicken is cooked, I remove it from the pan and set it aside.
I lower the heat to medium-low, then add butter and chicken base to the skillet, stirring until melted.
I sprinkle in the flour mixture and stir constantly, letting it cook for about 30 seconds to 1 minute to create a roux.
I slowly pour in the chicken stock, scraping the bottom of the pan, then add water and whisk until smooth. I let it simmer until the gravy thickens.
I pour in the heavy cream (if using).
I shred the chicken and return it to the skillet with any juices, letting everything simmer for a few minutes.
I taste and adjust seasoning if needed.
I serve it hot over mashed potatoes (or rice), and it’s perfect with peas or garlic bread on the side.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish—10 minutes of prep and 20 minutes of cook time. Each serving is around 362 calories, making it a hearty but reasonable comfort food choice.

Variations

Add Veggies: Sometimes I stir in cooked peas or sautéed mushrooms at the end.
Make It Creamier: I add extra heavy cream or a spoonful of sour cream for an ultra-creamy gravy.
Spice It Up: I add a pinch of cayenne or smoked paprika for a little kick.
Use Leftover Chicken: If I’ve got leftover rotisserie chicken, I skip the cooking step and just simmer it in the gravy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of chicken broth or water to loosen the gravy and warm it gently on the stove or in the microwave. It freezes well too—just let it cool completely before freezing in a sealed container.

FAQs

How do I know when the chicken is fully cooked?

I always check with a meat thermometer—it should reach 165°F in the thickest part. That ensures it’s fully cooked and still juicy.

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs when I want an even richer flavor. They cook the same way and shred beautifully.

What if the gravy is too salty?

If it’s too salty, I add about ½ cup of water and let it simmer for a minute or two. If it gets too thin after that, I thicken it again with a little cornstarch slurry.

Is the heavy cream necessary?

It’s totally optional. I like the creaminess it adds, but I skip it when I want a lighter gravy. The base is flavorful enough on its own.

Can I make this ahead of time?

Yes, I often make it earlier in the day and just reheat it gently before dinner. The flavors actually deepen as it sits.

Conclusion

This Chicken and Gravy recipe is everything I want in a cozy, comforting dinner—easy to make, packed with flavor, and perfect over creamy mashed potatoes. Whether I’m feeding the family or craving something hearty and homemade, this one always delivers.

Chicken and Gravy Over Mashed Potatoes