Creamy Chicken and Gravy with Sun

Pro tips

• Shred the chicken while it's still slightly warm and in the pan — it pulls apart more easily and absorbs the sauce better.
• Make a smooth roux by whisking the butter and flour together for 1–2 minutes before adding broth; this prevents lumps in the gravy.
• If using oil-packed sun-dried tomatoes, drain well and pat dry to avoid excess liquid diluting the sauce.
• Taste and season at the end; salt levels vary depending on your broth — adjust Italian seasoning and garlic powder to preference.

Substitutions

• All-purpose flour → cornstarch (use 2 tbsp mixed with 2 tbsp cold broth as a slurry at the end)
• Sun-dried tomatoes → fresh diced tomatoes or roasted red peppers (add at the very end to avoid overcooking)
• Italian seasoning → dried thyme, oregano, and basil (1/2 tsp each)
• Chicken broth → vegetable broth (neutral flavor; reduces savory depth slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop over low heat, thinning with extra broth if needed.

Can I use chicken thighs instead of breasts?

Yes. Thighs are fattier and stay juicier; increase cooking time by 5–10 minutes or until internal temperature reaches 165°F.

How do I prevent the sauce from breaking?

Keep heat at medium, add the flour-butter roux slowly, whisk constantly when adding broth, and avoid boiling once cream is added.

Can I make this ahead?

Yes. Prepare and refrigerate up to 3 days; reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed.

What can I serve this over besides mashed potatoes?

Egg noodles, rice, polenta, or buttered toast all work well.

How do I know when the chicken is done?

Cook until an instant-read thermometer inserted into the thickest part reads 165°F, or until the chicken shreds easily with a fork.