Chicken and Gravy

Season chicken breasts generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.

Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan.

Cook for 5-7 minutes on the first side until golden brown.

Flip the chicken and cook for another 5-7 minutes, or until cooked through.

Remove the cooked chicken from the skillet and set aside. Once cool enough to handle, shred the chicken with two forks.

In a separate large pot or Dutch oven, melt the butter over medium heat.

Add the diced onion and minced garlic. Sauté until the onions are soft and translucent.

Sprinkle the flour over the onions and whisk to combine, cooking for about 1 minute to form a roux.

Slowly pour in the chicken broth while whisking continuously to prevent lumps.

Season the gravy with more garlic powder, onion powder, paprika, salt, and pepper to your taste.

Bring the gravy to a simmer, allowing it to thicken.

Add the shredded chicken to the gravy and stir until everything is well combined. If the gravy is too thick, add a little more chicken broth to reach your desired consistency.

Cover the pot and let it simmer for about 5 minutes for the flavors to meld together.

Serve hot over mashed potatoes, rice, or with dinner rolls.