How do you make a good chicken gravy?

You start with what’s in the pan. Don’t wipe it out, don’t overthink it. Just throw in some butter, melt it down, stir in a spoonful of chicken base, then sprinkle in some flour. Let it cook for a bit "like, 30 seconds" so it doesn’t taste like you’re eating paste. Then pour in your broth slowly while whisking the heck out of it. That’s it. If I have cream, I’ll add it. If not, I don’t worry about it. Just taste it before you serve it. If it needs something, add it. That’s how you know it’s good.

What’s the best chicken gravy mix?

If I’m being real? I don’t use them much. But I’ve definitely had a packet or two of the Pioneer mix in my pantry just in case. You can make it taste better if you throw in a pinch of garlic powder, maybe a splash of cream, or even mix in some shredded chicken. It’ll do the job. But once you make it from scratch and see how easy it is, you probably won’t reach for the mix again unless you’re exhausted or out of butter.

What’s the secret to good gravy?

Slow down. That’s it. Don’t rush it. Let the flour cook. Pour the broth in slow. Whisk it until it looks smooth. And scrape up every last bit from the bottom of the pan, seriously, that’s where the real flavor lives. Also, taste it. People forget to do that. You’ll know what it needs once it hits your tongue. It’s not fancy, it’s just food that loves you back.

Is flour or cornstarch better for thickening chicken gravy?

I go with flour almost every time. It gives the gravy that soft, cozy feel and a little extra flavor if you cook it right. But if you mess something up or the gravy just isn’t thickening, cornstarch works. Mix it with cold water first, then whisk it in slowly. Don’t dump it straight in or it’ll clump. I’ve done it both ways. No shame in either one. You just do what works.

Chicken and Gravy Recipe – Comfort Food You’ll Crave Every Time

Description

This easy chicken and gravy recipe is the definition of comfort food ; juicy shredded chicken simmered in rich, golden homemade gravy and spooned over mashed potatoes. It’s fast, forgiving, and full of flavor.

Ingredients

Scale

2 large chicken breasts, split lengthwise (or 4 smaller ones)
1 tablespoon olive oil
Kosher salt & black pepper, to taste
3 tablespoons butter
1 tablespoon chicken base (like Better Than Bouillon)
4 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups chicken stock
1/2 cup water
1/4 cup heavy cream (optional)

Instructions

1. In a small bowl, mix together flour, onion powder, and garlic powder. Set aside.

2. Lightly season the chicken breasts with salt and pepper.

3. Heat olive oil in a large skillet over medium heat. Cook chicken for about 5 minutes per side, until fully cooked. Remove from skillet.

4. Lower heat to medium-low. Add butter and chicken base to the pan and stir until melted.

5. Sprinkle in the flour mixture, stir to form a roux, and cook for about 1 minute.

6. Slowly whisk in chicken stock, scraping up browned bits. Add water. Simmer until thickened.

7. Stir in heavy cream, if using.

8. Shred the chicken and add it back to the gravy. Simmer together for a few minutes.

9. Taste and adjust seasoning if needed.

10. Serve hot over mashed potatoes or rice.

Notes

The chicken base and stock are salty, so go light on seasoning until the end. If the gravy’s too thick, add broth or water. Too thin? Let it simmer longer or whisk in a cornstarch slurry. Want more flavor? Add sage or poultry seasoning.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 362
Sugar: 1g
Sodium: 820mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0.5g
Protein: 32g
Cholesterol: 115mg

Keywords: chicken and gravy, comfort food, easy chicken recipe, homemade gravy