Homestyle Chicken and Gravy
Homestyle Chicken and Gravy is a classic comfort food that has been a staple of American home cooking for generations. The dish consists of tender, crispy fried or baked chicken served with a rich, savory gravy made from the pan drippings. It's a hearty and filling meal, often enjoyed with mashed potatoes, rice, or biscuits. With its simple yet satisfying flavors, this dish evokes feelings of warmth and nostalgia, making it a go-to for family dinners or cozy gatherings.
Ingredients
- 2.5-3 pounds boneless skinless chicken breast
- 2 cups chicken broth
- 2 packets chicken gravy 0.87 ounces each
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- In a deep skillet or Dutch oven, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer. Allow the chicken breasts to cook, uncovered, for about 10-15 minutes, or until cooked through (a thermometer inserted in the center of a chicken breast should register at least 165F).
- Turn off the heat. Use two forks to shred the chicken in the pan, being careful not to splash the hot broth.
- Whisk the dry contents of the chicken gravy packets into the pan, stirring well until dissolved.
- Add in the garlic powder, black pepper, and cream of chicken soup, stirring until thoroughly incorporated.
- Turn the heat to medium and allow the mixture to heat for about 5 minutes, or until gravy has thickened a bit.
- Serve hot over mashed potatoes, rice, or biscuits.
- In a deep skillet or Dutch oven, combine chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer. Allow the chicken breasts to cook, uncovered, for about 10-15 minutes, or until cooked through (a thermometer inserted in the center of a chicken breast should register at least 165F).
- Turn off the heat. Use two forks to shred the chicken in the pan, being careful not to splash the hot broth.
- Whisk the dry contents of the chicken gravy packets into the pan, stirring well until dissolved.
- Add in the garlic powder, black pepper, and cream of chicken soup, stirring until thoroughly incorporated.
- Turn the heat to medium and allow the mixture to heat for about 5 minutes, or until gravy has thickened a bit.
- Serve hot over mashed potatoes, rice, or biscuits.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. You may need to stir in a splash of water or broth when reheating, as the gravy tends to thicken more as it cools.
- I prefer using homemade cream of chicken soup for this recipe, because it's a great way to add flavor. However, if you're using canned cream of chicken soup, I recommend whisking one can of condensed soup with one can of milk for best results.
- Feel free to use pre-cooked chicken if you have some on hand! I'd recommend about 4 cups of cooked chicken. You can simply add it to the hot broth and let it warm up for a few minutes before adding the remaining ingredients.
- I don't find that this recipe needs additional seasoning, but if you want to add some poultry seasoning to the gravy, feel free--I'd start with 1/4 teaspoon and add more if you