Homestyle Chicken And Gravy Recipe

There’s something about homestyle chicken and gravy that just screams comfort food. It’s the kind of meal that wraps you in warmth, like a cozy blanket on a chilly evening. Every bite brings together tender chicken, a rich, savory gravy, and that nostalgic feeling of a meal made with love. For me, this dish is a classic that I return to whenever I want something that’s equal parts satisfying and simple to prepare.

This recipe brings together everything I love about comfort food: juicy chicken breasts, a smooth, flavorful gravy that pulls the whole dish together, and—if you’re feeling indulgent—a dollop of cream to give it that extra luxurious touch. It’s also a flexible dish, which makes it perfect for a weeknight dinner when you want something hearty but not too fussy. Let’s dive into how to make this homestyle chicken and gravy, step by step, and I’ll share a few tips and tricks along the way!

this RECIPE

A personal kitchen memory that always comes to mind 💭

Growing up, my grandmother had a way of turning the simplest ingredients into something magical. Her homestyle chicken and gravy was a Sunday staple, always served with fluffy mashed potatoes and a side of buttery peas. I remember sitting at the kitchen table, watching her stir the gravy, the rich aroma filling the house. The sizzle of chicken frying in the pan was like a soundtrack to those moments. The kitchen was always warm and bustling, but there was something so calming about knowing that dinner was going to be perfect. And the best part? Using the leftover gravy to smother everything on my plate (and then sopping it up with bread). Every time I make this recipe, I’m transported back to those cozy family dinners.

The origins of homestyle chicken and gravy 🏡

Chicken and gravy is one of those classic American dishes that has been around for generations, passed down in family recipe books. Its roots are firmly planted in traditional Southern cooking, where gravy-making is practically an art form. The dish itself is simple, but the key is in the gravy—thick, flavorful, and made with the pan drippings from seared chicken. Over time, the recipe has evolved, with people adding their own touches—like a splash of cream or different seasonings—but the essence of the dish remains the same: pure comfort. Whether you’re in the South or anywhere else in the world, this dish speaks the universal language of homestyle cooking.

Let’s talk ingredients: the stars of the show 🌟

Chicken Breasts

Chicken breasts are perfect here because they cook quickly and shred beautifully, but if you prefer dark meat, chicken thighs work great too. The key is to split the breasts to ensure even cooking, but if you’re in a hurry, feel free to grab thin-cut breasts or pound them out yourself. If you’re watching your fat intake, chicken breasts are naturally lean, though chicken thighs will give you an even richer flavor.

Chicken Base (Better Than Bouillon)

This stuff is magic in a jar! It gives the gravy that deep, slow-cooked flavor without needing hours of simmering. If you don’t have chicken base, a regular bouillon cube or even a concentrated stock will work, though I find the flavor from Better Than Bouillon unbeatable. Just remember, the chicken base has a lot of salt, so you probably won’t need to add much more!

Chicken Stock

Speaking of stock, using a good quality chicken stock is key to making your gravy rich and flavorful. If you’re out, water with a little extra chicken base works in a pinch, but stock really adds depth. You can use homemade stock if you have it, which always elevates the dish.

Flour, Garlic Powder, and Onion Powder

These are your flavor builders. The flour helps thicken the gravy, while the garlic and onion powders add that extra savory punch without overwhelming the delicate flavor of the chicken. If you don’t have garlic or onion powder on hand, finely minced fresh garlic or onions can work too—just cook them down a bit longer in the butter to soften them up.

Heavy Cream (Optional)

I consider this the “luxury” ingredient. If you want your gravy to be ultra-rich and creamy, a splash of heavy cream will do the trick. But don’t worry if you’re watching your calories or don’t have any on hand—the gravy is still plenty delicious without it.

Kitchen gear you’ll need 🔪

For this recipe, the kitchen tools are pretty straightforward. You’ll want a large skillet—ideally something heavy like cast iron that holds heat well. Cast iron will give the chicken a lovely sear, but if you don’t have one, any large nonstick or stainless steel pan works too. A whisk is crucial for making the gravy, as it helps break up any lumps in the roux and ensures a smooth sauce. If you don’t have a whisk, a fork will work in a pinch, but whisking is easier! You’ll also need a meat thermometer to make sure your chicken is cooked perfectly (165°F is the magic number).

Step-by-step: My foolproof method for chicken and gravy 🍗

1. Season and sear the chicken: Lightly season your chicken breasts with kosher salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken breasts and cook for about 5 minutes on each side, or until the internal temperature reaches 165°F. Don’t rush this part—let the chicken get that golden, slightly crispy exterior.
2. Make the roux: After removing the chicken from the pan, lower the heat to medium-low and add your butter. Let it melt and then stir in the chicken base. This adds a ton of flavor, so be sure to stir well. Next, sprinkle in the flour mixture (that has the garlic and onion powder mixed in) and stir constantly to form a roux. Keep stirring for about 30 seconds to a minute, just until the roux starts to turn golden.
3. Create the gravy: Slowly pour in the chicken stock, whisking as you go. This helps to deglaze the pan and incorporate all those browned bits from cooking the chicken. Add the water and keep whisking until the gravy thickens. This should take about 3-5 minutes. If you want a richer gravy, pour in the heavy cream at this point and give it a good stir.
4. Finish and serve: Now it’s time to return the chicken to the skillet, either whole or shredded (I personally love shredding the chicken so every bite is soaked in gravy). Let it simmer for a few minutes to soak up all those flavors. Taste the gravy and adjust the seasoning if necessary, though it’s usually perfect as is. Serve this deliciousness over mashed potatoes or rice, and don’t forget the peas on the side!

Variations you can try 🌈

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend or cornstarch. I’ve tried it, and you’ll get a thick, smooth gravy that’s just as tasty.
• Dairy-free: Skip the heavy cream and replace the butter with a plant-based alternative. Coconut cream can also be a fun twist for a slightly sweeter, richer gravy (though it does add a different flavor).
• Herb lovers: Add some fresh herbs like thyme or rosemary while the gravy simmers for extra depth of flavor.
• Vegetarian twist: If you’re vegetarian, replace the chicken with seared tofu or mushrooms, and use vegetable stock instead of chicken stock.

Presentation ideas and what to serve on the side 🎉

When serving, I like to keep things simple and rustic. Spoon the shredded chicken and gravy generously over a bed of mashed potatoes or rice. Garnish with a sprinkle of fresh parsley for a pop of color, and serve alongside buttery peas or roasted vegetables. For an extra special touch, you could serve it with garlic bread on the side to soak up all that lovely gravy.

Drink pairings 🍷

A dish this rich pairs beautifully with a glass of white wine—something like a Chardonnay or Sauvignon Blanc. If you’re a beer person, go for something light, like a pilsner, to complement the savory flavors without overpowering them. And if you’re keeping things non-alcoholic, an iced tea with a hint of lemon is refreshing and cuts through the richness of the gravy.

Storage and reheating tips 🥡

If you have leftovers (which is rare in my house!), store the chicken and gravy in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of water or stock to thin the gravy if needed. You can also microwave it, but be sure to stir halfway through to avoid uneven heating.

Scaling the recipe for a crowd 👥

Want to make this for a bigger group? No problem! Just double the ingredients. I’ve found that the gravy thickens faster when scaling up, so keep an eye on it and add a little extra stock or water if needed. The cooking time for the chicken should remain about the same, just make sure your pan is large enough.

Final thoughts: Give it a try!

There’s nothing quite like the satisfaction of making a classic dish like homestyle chicken and gravy from scratch. It’s simple, hearty, and always a crowd-pleaser. Whether you’re making it for a weeknight dinner or serving it to guests, this dish will leave everyone feeling full and happy. Give it a try, and don’t be afraid to put your own spin on it!

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and more forgiving if you overcook them a little. Just adjust the cooking time as needed.

2. Can I make this in advance?
Yes! The flavors actually deepen after a day or two. Just store the chicken and gravy in the fridge and reheat when ready to serve.

3. What if my gravy is too thick?
No worries—just whisk in a little more stock or water until it reaches your desired consistency.

4. Can I freeze the leftovers?
You can freeze the chicken and gravy for up to 3 months, though the texture of the gravy might change slightly. Reheat slowly and stir to bring it back to life.

5. What can I serve with this besides mashed potatoes?
Rice, egg noodles, or even crusty bread work great as alternatives. Anything that helps soak up the gravy!

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