Ingredients
Scale
- 2 large chicken breasts, split lengthwise into thinner breasts (or 4 medium/small chicken breasts)
- 1 tablespoon olive oil
- kosher salt & black pepper, to taste
- 3 tablespoon butter
- 1 tablespoon chicken base (we recommend 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)
Instructions
- Mix flour, onion powder, garlic powder, salt, and pepper in a small bowl. Set aside.
- Season chicken breasts lightly with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5 minutes per side or until internal temp reaches 165°F.
- Remove chicken and set aside.
- Reduce heat to medium-low. Add butter and chicken base, stirring until melted.
- Sprinkle flour mixture into the pan, stir to form a roux. Cook for 30 seconds to 1 minute.
- Slowly pour in chicken stock, scraping the pan. Add water and whisk until smooth.
- Simmer until gravy thickens.
- Stir in heavy cream if using.
- Return shredded or whole chicken to the gravy. Simmer for a few minutes.
- Taste and adjust seasoning if needed.
- Serve over mashed potatoes, egg noodles, or rice.
Notes
- Do not add extra salt—the chicken, chicken base, and stock provide enough.
- Taste gravy at the end before adding more seasoning.
- Pairs well with peas or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg