Get ready to fall head over heels for this irresistible Homestyle Chicken and Gravy recipe! It’s perfect comfort food with tender chicken smothered in a creamy, flavorful gravy that will leave you scraping your plate for every last drop.
Why You’ll Love This Recipe
- Comfort in Every Bite: This dish captures homestyle goodness, warming your heart and soul.
- Quick and Simple: Perfect for any night of the week, it doesn’t require hours in the kitchen.
- Versatile Serving: Whether over mashed potatoes or rice, it pairs beautifully with a variety of sides.
Ingredients You’ll Need
The magic of Homestyle Chicken and Gravy comes down to a handful of simple, yet essential ingredients. Each one brings its own unique character to create a sauce that’s rich, and savory.
- Chicken Breasts: Choose large ones or slice small ones to ensure they cook evenly.
- Olive Oil: Helps achieve a beautiful sear on the chicken, enhancing flavor.
- Butter: Adds richness to the gravy, making it silky and indulgent.
- Chicken Base: I recommend Better Than Bouillon for a deeper chicken flavor.
- All-Purpose Flour: Helps to thicken the gravy perfectly.
- Onion and Garlic Powder: These powders intensify the savory notes of the dish.
- Chicken Stock and Water: Form the base of the gravy, balancing flavor and consistency.
- Heavy Cream (Optional): For an extra touch of velvety luxury.
Variations
One of the joys of making Homestyle Chicken and Gravy is the ability to tailor it to your taste buds or dietary preferences. Here are some ideas to mix things up!
- Herbal Twist: Add rosemary or thyme to the gravy for a fresh, aromatic dimension.
- Vegetarian Option: Swap chicken for hearty vegetables like mushrooms or cauliflower and use veggie broth.
- Spicy Kick: Stir in some crushed red pepper flakes or a dash of hot sauce for a bit of heat.
How to Make Homestyle Chicken and Gravy
Step 1: Preparing the Chicken
Lightly season the chicken breasts with kosher salt and pepper. In a large skillet, heat olive oil over medium heat, then cook the chicken until it’s golden and reaches an internal temperature of 165℉. This step ensures that your chicken remains juicy and tender, creating the perfect base for your dish.
Step 2: Making the Gravy
After removing the chicken, lower the heat and melt butter with chicken base in the same pan. Sprinkle in the flour, onion powder, and garlic powder mixture, stirring to form a roux. Slowly whisk in chicken stock and water, ensuring no lumps form. Let it thicken to your liking before stirring in optional heavy cream.
Step 3: Bringing It Together
Add the chicken back to the pan along with any juices, and let it simmer gently. This allows the flavors to meld beautifully, creating a dish that feels like a warm hug!
Pro Tips for Making Homestyle Chicken and Gravy
- Golden Sear: Ensure a golden sear on the chicken by not disturbing it as it cooks; let it develop a crust for optimal flavor.
- Consistent Roux: Whisk the roux thoroughly to avoid lumps; this forms the luscious base of your gravy.
- Creamy Addition: Adding cream is optional but elevates the dish to a rich, indulgent level.
- Balance Flavors: Taste the gravy at the end and adjust the spices to your preference for a perfectly balanced sauce.
How to Serve Homestyle Chicken and Gravy
Garnishes
Top your Homestyle Chicken and Gravy with chopped parsley or a sprinkle of freshly cracked black pepper to add a pop of color and an extra burst of flavor.
Side Dishes
This heartwarming dish pairs wonderfully with mashed potatoes, steamed rice, or even a side of sautéd green beans. Each complements the rich gravy beautifully.
Creative Ways to Present
Present this dish in a rustic skillet for that cozy homestyle touch, or serve it over a bed of creamy mashed potatoes or rice on a pretty platter to impress guests.
Make Ahead and Storage
Storing Leftovers
Transfer your leftovers into airtight containers. The dish stays fresh in the refrigerator for up to 3 days, making it a perfect meal to enjoy later.
Freezing
If you plan to freeze, place the chicken and gravy in the freezer-safe containers. It will keep well for up to 2 months. Thaw it in the fridge before reheating.
Reheating
Reheat in a skillet over medium-low heat, stirring occasionally. Add a splash of chicken stock or water to help restore the gravy’s luscious texture as it warms.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully as they are juicy and tender, offering a different, yet delightful texture.
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What if my gravy is too salty?
Try adding ½ cup of water to balance the saltiness. If needed, thicken the gravy again using the cornstarch method mentioned in the notes.
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Is there a non-dairy option for this recipe?
You can swap heavy cream with coconut cream or a non-dairy creamer to maintain the creamy texture without dairy.
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How can I make it gluten-free?
Substitute all-purpose flour with a gluten-free flour blend to make the roux, ensuring to adjust any other ingrained thickeners to suit dietary preferences.
Final Thoughts
This Homestyle Chicken and Gravy recipe is a must-try for anyone craving a bit of homemade comfort. It’s sure to become a family staple that warms both the kitchen and the heart, perfect for any cozy night in. Enjoy every flavorful bite!
Print
Homestyle Chicken and Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
Homestyle Chicken and Gravy is a comforting Southern-inspired dish featuring flavorful, tender chicken breasts simmered in a rich, creamy gravy. Perfect over mashed potatoes or rice, this recipe combines simple ingredients to create a hearty and satisfying meal with customizable seasoning and comforting textures.
Ingredients
Chicken
- 2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts
Seasoning & Oil
- 1 tablespoon olive oil
- kosher salt & black pepper
Gravy Base
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
Dry Ingredients
- 4 tablespoon all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Liquids
- 2 cups chicken stock
- 1/2 cup water
Optional
- 1/4 cup heavy cream
Instructions
- Season the chicken: Lightly season the chicken breasts with kosher salt and black pepper on both sides to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for approximately 5 minutes per side until skin is golden and internal temperature reaches 165°F. Remove and set aside.
- Prepare the roux: Lower the heat to medium-low. Add butter and chicken base to the skillet, stirring until melted and combined. Add the flour, onion powder, and garlic powder to the pan, stirring well to form a roux. Cook for 30 seconds to 1 minute while stirring.
- Make the gravy: Slowly pour in the chicken stock, scraping the bottom of the pan to loosen browned bits; add water and whisk until smooth. Bring to a simmer and cook until thickened to your liking.
- Add optional cream: Stir in heavy cream if desired for a richer gravy.
- Shred and combine chicken: Shred the cooked chicken if preferred, then return it to the skillet along with any juices collected. Simmer together for a few minutes to meld flavors.
- Season to taste: Taste the gravy; adjust seasoning with more onion or garlic powder if needed.
- Serve: Pour the gravy over mashed potatoes, rice, or your favorite side. Garnish with herbs if desired.
Notes
- Too thick? Add a little more liquid (chicken broth or water) and simmer until desired consistency.
- Too thin? Let the gravy simmer longer; if still too thin, whisk in a slurry of 2 teaspoons cornstarch mixed with 3 teaspoons water and cook until thickened.
- Too salty? Add ½ cup water and simmer briefly; re-thicken if needed with a cornstarch slurry.
- For more flavor, add ground sage or poultry seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
