Homestyle Chicken And Gravy Recipe

There’s something undeniably comforting about a meal that revolves around tender, juicy chicken smothered in a rich, savory gravy. And that’s exactly what you get with this homestyle chicken and gravy recipe. It’s the kind of dish that warms you from the inside out—perfect for a cozy night in or when you’re craving something hearty and simple. The best part? It’s ridiculously easy to make, yet tastes like it took hours. In fact, this is one of those recipes I turn to when I need a no-fuss dinner that feels like a big hug on a plate.

Homestyle Chicken And Gravy Recipe

My introduction to homestyle chicken and gravy 🌟

I remember the first time I made chicken and gravy from scratch. It was a total improvisation, mostly because I was low on ingredients but needed something filling for dinner. The result was shockingly good, and from that day, it became one of my favorite go-to meals. Over the years, I’ve fine-tuned the recipe, adding in little tricks and tips to make it even easier while still packing in all that nostalgic flavor. It’s become a staple in my home, especially when I’m in the mood for something hearty that doesn’t require a lot of effort.

What makes this chicken and gravy special? 🥘

What I love most about this recipe is how the gravy comes together right in the same pan you cook the chicken. Not only does it mean fewer dishes (which is always a win), but you get all those delicious crispy bits of chicken flavor infused directly into the sauce. Plus, the combination of chicken base, butter, and a simple roux creates a smooth, rich gravy that’s perfect for spooning over mashed potatoes, rice, or even some garlic bread. And if you’re feeling indulgent, adding a splash of cream takes the gravy to the next level.

The origin story (or, how I stumbled upon perfection)

Chicken and gravy is one of those timeless combinations that probably dates back to when someone first thought, “What if we cooked a bird in its own juices?” But it has roots in both Southern and Midwestern American cooking, where comforting meals reign supreme. It’s traditionally served with mashed potatoes (as in this recipe), but can also be found paired with rice or even biscuits in different regions. And while the ingredients are simple, the balance of flavors and textures make it feel like a much more elaborate meal than it really is.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The beauty of this dish lies in its simplicity, but each ingredient plays a crucial role in bringing everything together.

  • Chicken breasts: We’re using boneless, skinless chicken breasts here, which cook quickly and soak up the flavor of the gravy. If you only have thighs on hand, they work too, though they’ll take a little longer to cook through.
  • Chicken base: I swear by Better Than Bouillon for this recipe. It’s a concentrated chicken stock that deepens the flavor of the gravy, but if you’re out, a bouillon cube or a splash of soy sauce can stand in.
  • Flour: This thickens the gravy and creates that perfect texture. If you need a gluten-free option, try using a gluten-free all-purpose flour blend.
  • Chicken stock: The backbone of the gravy. Homemade stock is fantastic if you have it, but store-bought works just as well.
  • Heavy cream (optional): This adds a luxurious creaminess to the gravy, but it’s totally optional. If you’re dairy-free, you can leave it out or substitute with coconut cream for a twist.
Homestyle Chicken And Gravy Recipe

Kitchen gear: What you need (and what you can totally skip)

The great thing about this recipe is that you don’t need any fancy gadgets—just some basic kitchen staples.

  • A large skillet: This is key because you want enough surface area to sear the chicken and build up those browned bits that’ll flavor the gravy. If you don’t have a skillet, a sauté pan or even a Dutch oven will work.
  • A whisk: For making sure that your gravy comes together lump-free. If you don’t have one, a fork can do the trick in a pinch.
  • A meat thermometer: While you can tell if chicken is done by slicing into it, a meat thermometer makes it foolproof, ensuring you hit that magic 165°F.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Let’s dive into the process of making this delicious homestyle chicken and gravy. I’ve picked up a few tips and tricks along the way to help you avoid the mistakes I’ve made in the past!

  1. Season the chicken: Lightly season both sides of the chicken breasts with kosher salt and black pepper. Remember, the chicken base and stock are already salty, so don’t go overboard here.
  2. Sear the chicken: In a large skillet, heat up the olive oil over medium heat. Add the chicken breasts and cook for about 5 minutes on each side, until they’re golden brown and cooked through (use your trusty thermometer to check they’ve reached 165°F). Once done, set the chicken aside. Tip: Don’t rush this part—getting a good sear on the chicken is where a lot of flavor comes from!
  3. Make the roux: Lower the heat to medium-low, and add the butter and chicken base to the same pan. Stir to melt everything together, then sprinkle in your flour mixture (flour, onion powder, garlic powder). Stir it well and let it cook for 30 seconds to 1 minute to remove the raw flour taste. Mistake I’ve made before: Forgetting to cook the flour long enough. If you rush this step, the gravy will taste floury—so give it time!
  4. Build the gravy: Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add in the water, and keep whisking until the gravy starts to thicken. If you’re adding the heavy cream, pour it in now and stir to combine.
  5. Simmer and finish: Shred or slice the chicken and return it to the pan along with any juices that accumulated. Let everything simmer together for a few minutes. This step really helps the flavors meld.
  6. Taste and adjust: Before serving, give the gravy a taste and adjust the seasoning if needed. I find it’s usually just right, but sometimes a pinch of black pepper or extra garlic powder can be a nice touch.
Homestyle Chicken And Gravy Recipe

Variations and adaptations: Customize it your way

One of the best things about this recipe is how versatile it is. Here are some ideas to switch it up:

  • Vegan version: Swap out the chicken for seared tofu or tempeh, use vegetable broth instead of chicken stock, and skip the cream or use a plant-based version like cashew cream.
  • Gluten-free option: Simply replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch).
  • Seasonal twist: Add sautéed mushrooms or roasted root vegetables to the gravy for an autumnal vibe. In the summer, throw in some fresh herbs like parsley or thyme for a lighter feel.
  • Spicy upgrade: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat. It’s surprisingly good with the creamy gravy!

Serving ideas: Elevate your presentation

I love serving this homestyle chicken and gravy over a bed of creamy mashed potatoes. It’s classic and comforting, and the gravy soaks into the potatoes perfectly. But it’s also fantastic over fluffy white rice, or even buttery biscuits if you’re going for a Southern-style twist.

To make the plate pop, sprinkle some fresh parsley on top of the chicken and gravy. If you’re serving for guests, consider adding a side of steamed peas or roasted vegetables for color. And garlic bread is a must for soaking up any leftover gravy!

Drink pairings: What to sip on

For drink pairings, you can’t go wrong with something simple and refreshing. A glass of chilled white wine, like a buttery Chardonnay, complements the richness of the gravy. If you’re a beer fan, a pale ale or wheat beer will cut through the richness nicely. And of course, if you’re keeping it non-alcoholic, a sparkling water with lemon is always a crisp option.

Storage and reheating tips

This dish stores beautifully! Leftovers can be kept in an airtight container in the fridge for up to 3 days. To reheat, just warm it in a skillet over medium-low heat, adding a splash of chicken stock or water to loosen the gravy if it’s thickened up too much in the fridge.

If you plan to freeze it, I recommend storing the chicken and gravy separately from any sides. The gravy might thicken when frozen, so just add a bit of stock when reheating.

Adjusting for different serving sizes

This recipe is perfect for scaling! If you’re cooking for a larger crowd, just double the ingredients. The only thing to keep in mind is you may need to brown the chicken in batches to avoid overcrowding the pan (which prevents a good sear). For smaller portions, you can easily halve the recipe.

Common issues and how to fix them

  • Gravy too thin? Let it simmer a bit longer to reduce, or mix a bit more flour with water and stir it in.
  • Gravy too thick? Whisk in a splash of water or stock until it loosens to the right consistency.
  • Chicken dry? Make sure to cook it only until 165°F and not longer to avoid overcooking.

Wrapping it up

I hope you’ll give this homestyle chicken and gravy recipe a try! It’s such a satisfying, cozy dish that’s easy to customize and perfect for a weeknight dinner or a relaxed weekend meal. Feel free to tweak the recipe to your tastes—after all, cooking is all about making it your own.

Homestyle Chicken And Gravy Recipe

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are great here, but they’ll take a bit longer to cook through.

2. Do I have to add the cream to the gravy?
Nope, the cream is optional. It adds richness, but the gravy is delicious without it too.

3. How do I prevent lumps in the gravy?
The key is to whisk constantly when adding the stock and pour it in slowly. If lumps form, just keep whisking!

4. Can I make this dish ahead of time?
Yes! You can make the chicken and gravy a day ahead. Just store it in the fridge and reheat gently on the stove.

5. What’s the best way to thicken the gravy?
If your gravy isn’t thick enough, simmer it for a few more minutes, or mix a little flour with water and stir it in.

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Homestyle Chicken And Gravy Recipe

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Cozy up with this easy homestyle chicken and gravy recipe. Tender chicken, rich gravy, and minimal effort—perfect for any weeknight dinner!

  • Total Time: 30 minutes
  • Yield: 4 1x

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
  • 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

  • Season the chicken: Lightly season both sides of the chicken breasts with kosher salt and black pepper. Remember, the chicken base and stock are already salty, so don’t go overboard here.
  • Sear the chicken: In a large skillet, heat up the olive oil over medium heat. Add the chicken breasts and cook for about 5 minutes on each side, until they’re golden brown and cooked through (use your trusty thermometer to check they’ve reached 165°F). Once done, set the chicken aside. Tip: Don’t rush this part—getting a good sear on the chicken is where a lot of flavor comes from!
  • Make the roux: Lower the heat to medium-low, and add the butter and chicken base to the same pan. Stir to melt everything together, then sprinkle in your flour mixture (flour, onion powder, garlic powder). Stir it well and let it cook for 30 seconds to 1 minute to remove the raw flour taste. Mistake I’ve made before: Forgetting to cook the flour long enough. If you rush this step, the gravy will taste floury—so give it time!
  • Build the gravy: Slowly pour in the chicken stock, whisking constantly to avoid lumps. Add in the water, and keep whisking until the gravy starts to thicken. If you’re adding the heavy cream, pour it in now and stir to combine.
  • Simmer and finish: Shred or slice the chicken and return it to the pan along with any juices that accumulated. Let everything simmer together for a few minutes. This step really helps the flavors meld.
  • Taste and adjust: Before serving, give the gravy a taste and adjust the seasoning if needed. I find it’s usually just right, but sometimes a pinch of black pepper or extra garlic powder can be a nice touch.

Notes

Serving ideas: Elevate your presentation

I love serving this homestyle chicken and gravy over a bed of creamy mashed potatoes. It’s classic and comforting, and the gravy soaks into the potatoes perfectly. But it’s also fantastic over fluffy white rice, or even buttery biscuits if you’re going for a Southern-style twist.

To make the plate pop, sprinkle some fresh parsley on top of the chicken and gravy. If you’re serving for guests, consider adding a side of steamed peas or roasted vegetables for color. And garlic bread is a must for soaking up any leftover gravy!

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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