Ingredients
- 2 chicken breasts, split lengthwise into thinner pieces
- 1 tablespoon chicken base
- 2 cups chicken stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons butter
- ¼ cup heavy cream
- Kosher salt and black pepper, to taste
- Instant mashed potatoes, for serving
Instructions
Step 1: Sear the Chicken
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side, until golden brown.
- Remove from the skillet and set aside.
Step 2: Prepare the Gravy
- In the same skillet, melt butter over medium heat.
- Stir in garlic powder and onion powder.
- Add flour and whisk continuously to form a smooth roux.
- Slowly whisk in chicken stock and chicken base, stirring constantly to prevent lumps.
- Simmer for 3-4 minutes, stirring occasionally, until thickened.
- Stir in heavy cream, then season with additional salt and pepper to taste.
Step 3: Combine & Serve
- Return the seared chicken to the skillet, coating it in the gravy.
- Let simmer for 5-7 minutes, ensuring the chicken is fully cooked and tender.
- Serve hot over mashed potatoes, rice, or biscuits.
Notes
- Lighter Version: Use low-fat milk instead of heavy cream and skinless chicken breasts.
- Extra Flavor: Add a splash of white wine to the gravy.
- Herb Infusion: Stir in fresh or dried thyme, rosemary, or parsley.
- Thicker Gravy: Simmer longer or whisk in an extra teaspoon of flour.
- Southern Style: Serve over biscuits or rice for a classic comfort meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
