Quick Homestyle Chicken with Gravy and Mashed Potatoes
Homestyle chicken with gravy and mashed potatoes is the ultimate weeknight-friendly comfort food. Made with simple ingredients easily found in most kitchens. This chicken with gravy recipe requires minimal prep work. Season the chicken and cook both the chicken and gravy in one pan!
Servings: 4
Calories: 313kcal
Ingredients
Chicken
- 2 large or 4 small chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon high heat oil
- 3 tablespoons butter divided (see notes)
Gravy:
- 2 tablespoons all-purpose flour
- 1 ½ cups unsalted or low sodium bone broth stock works too
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon heavy cream
- 1 Prepared cheddar mashed potatoes for serving
- Air Fryer Broccoli for serving
Instructions
- CHICKEN: Slice the chicken in half lengthwise if you use two large chicken breasts. Season both sides of the chicken with a ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, ½ teaspoon of each garlic powder, AND onion powder. In a small bowl, combine the seasonings listed under the ‘gravy’ section; set this aside for now.
- SEAR: Heat the oil and a tablespoon of butter in a cast-iron or heavy bottom skillet over medium-high heat. When the butter has melted, add the chicken breasts and cook for roughly 8-10 minutes, flipping halfway through, until the chicken breasts are cooked to 160F. Don’t worry, we’ll finish cooking it at the end. Remove to a plate; set aside.
- MAKE GRAVY: Add the remaining 2 tablespoons of butter to the skillet, and lower the heat to medium. When the butter is melted, add the flour and the seasoning mix from step #1. Allow the flour to cook for 1 minute while you continuously whisk. Slowly drizzle in chicken stock as you whisk to combine. Using a wooden spoon stir frequently until the gravy starts to simmer. Add the heavy cream and stir to combine. Then, lower the heat to low, add the chicken back to the skillet (along with any collected juices, and allow it to soak up some of the sauce for a couple of minutes and simmer. Taste and adjust with salt and pepper as desired. If at any point the gravy thickens too much, add a small splash of water (or broth) and thin to desired consistency.
- SERVE: Serve warm over cheddar mashed potatoes with air fryer broccoli on the side.
Notes
- Boneless, skinless chicken thighs: can also be used in place of the chicken breasts. Keep in mind that the cooking time may vary depending on the size. You’ll just want to make sure the chicken cooked through to 165ºF prior to serving.
- Butter: if you use regular chicken stock (or low sodium bone broth) I suggest using unsalted butter for this recipe. I used unsalted bone broth and salted butter and didn’t need to add any salt at the end. However, this will vary based on personal preference. For best results, I suggest using unsalted/low sodium products and adjusting the salt at the end as desired.
Nutrition
Calories: 313kcal | Carbohydrates: 4g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Fiber: 0.4g | Sugar: 0.2g
