Homestyle Chicken Gravy
Made with ample butter, seasoned shredded chicken, garlic & onions, broth, and a smidge of cream. Serve over mashed potatoes with a side of veggies for a full meal.
Ingredients
For the Chicken
- 2 tablespoon butter
- ½ –¾ lb chicken cutlets
- Garlic powder to taste
- Onion powder to taste
For the Gravy
- 4 tablespoon butter divided
- ½ yellow or white onion diced
- 1 tablespoon minced garlic
- 3 tablespoon all-purpose flour
- 3 cups chicken broth
- Splash of heavy cream
- Salt & pepper to taste
For Serving
- Mashed potatoes
Instructions
- Season chicken cutlets lightly with garlic powder and onion powder.
- In a large high-sided skillet, melt 2 tablespoon butter over medium-high heat. Cook chicken 3–4 minutes per side until cooked through. Transfer to a plate and shred using two forks. Set aside.
- Without draining the pan, melt 2 tablespoon butter. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Reduce heat slightly. Sprinkle flour over the onion mixture and stir to form a roux. Cook 1 minute.
- Whisk in chicken broth one cup at a time, fully incorporating each addition before adding the next.
- Bring to a gentle simmer and cook until thickened.
- Lower heat. Stir in remaining butter, a splash of cream, and shredded chicken until smooth and heated through.
- Season with salt and pepper to taste. Serve over mashed potatoes.
Notes
- Don't rinse the pan after cooking the chicken. The fond (browned bits the chicken leaves behind) add a ton of flavor.
- You can use rotisserie chicken instead of cutlets. Simply shred chicken and set aside. Melt 4 tablespoon of butter when cooking the onions and add chicken back in as normal.
- Serve over mashed potatoes, biscuits, or rice.
- Store leftovers in an airtight container for up to 3 days.
- Nutrition values are an estimate only.
Nutrition
Calories: 420kcalCarbohydrates: 15gProtein: 28gFat: 28gFiber: 1gSugar: 2g
Tried this recipe?Let me know how it was!