Chicken and Gravy

Name: Homemade Chicken and Gravy Over Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken breast tenders; salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; paprika, to taste; 1 tbsp vegetable oil; 2 tbsp butter; 1/2 cup onion, diced; 1 tsp garlic, minced; 3/4 cup all-purpose flour; 3 cups chicken broth; 1/2 cup chicken broth, for thinning

This homemade Chicken and Gravy features tender shredded chicken breast coated in a rich, savory gravy made from scratch. It's a classic American comfort dish that comes together quickly and tastes like a family favorite.

🌍American 🏷️Chicken and gravy 🏷️Shredded chicken 🏷️Comfort food 🏷️Southern Weeknight dinner

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs chicken breast tenders
salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
paprika, to taste
1 tbsp vegetable oil
2 tbsp butter
1/2 cup onion, diced
1 tsp garlic, minced
3/4 cup all-purpose flour
3 cups chicken broth
1/2 cup chicken broth, for thinningoptional

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Instructions

1
Season chicken breasts generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.
2
Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken to the pan.
3
Cook for 5-7 minutes on the first side until golden brown.
4
Flip the chicken and cook for another 5-7 minutes, or until cooked through.
5
Remove the cooked chicken from the skillet and set aside. Once cool enough to handle, shred the chicken with two forks.
6
In a separate large pot or Dutch oven, melt the butter over medium heat.
7
Add the diced onion and minced garlic. Sauté until the onions are soft and translucent.
8
Sprinkle the flour over the onions and whisk to combine, cooking for about 1 minute to form a roux.
9
Slowly pour in the chicken broth while whisking continuously to prevent lumps.
10
Season the gravy with more garlic powder, onion powder, paprika, salt, and pepper to your taste.
11
Bring the gravy to a simmer, allowing it to thicken.
12
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.
13
Cover the pot and let it simmer for about 5 minutes for the flavors to meld together.
14
Serve hot over mashed potatoes, rice, or with dinner rolls.

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Tips & Notes

Pro tips

Season chicken generously before cooking to build flavor throughout the meat, not just on the surface.
Don't skip browning the diced onion in butter before making the gravy — it develops deep, savory notes.
Shred chicken while it's still warm for easier, cleaner shreds; let it cool slightly if too hot to handle.
If gravy becomes too thick during storage, thin it with a little broth or water when reheating to restore the right consistency.

Substitutions

Chicken breast → chicken thighs (richer flavor, slightly longer cooking time)
Vegetable oil → butter or olive oil (note: all-butter cooking may brown faster)
Onion powder + garlic powder → 1/2 tsp garlic salt and fresh minced garlic (stronger flavor)
Paprika → smoked paprika (adds depth and smokiness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, thinning with broth if needed. Freezes well for up to 2 months.

Common Questions

Can I use chicken thighs instead of breast tenders?

Yes. Thighs will take slightly longer to cook (15-20 minutes) and provide richer, more tender meat, though they have more fat.

How do I prevent lumps in the gravy?

Whisk the butter and flour together into a smooth paste before adding broth, or slowly add liquid while whisking constantly.

Can I make this ahead of time?

Yes. Prepare the chicken and gravy, cool completely, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding broth if needed to reach desired consistency.

What's the best way to reheat leftover chicken and gravy?

Warm on the stovetop over medium heat, stirring occasionally, for 5-8 minutes. Add a splash of broth or water if the gravy has thickened too much.

Can I freeze this dish?

Yes. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.