Creamy Chicken and Gravy | Cozy Comfort Food Favorite

This Creamy Chicken and Gravy with Mashed Potatoes Recipe is the kind of comforting dinner that just feels like a warm hug after a long day. It’s rich, smooth, and full of flavor, and I promise you’ll want to have the leftovers (if there are any!).

This close-up image shows many shredded pieces of cooked pale yellow meat mixed in a thick golden sauce. The meat strands vary in size and texture, appearing soft and tender, with small green herb bits sprinkled evenly on top, adding subtle contrast. The sauce looks smooth and glossy, pooling around the meat, keeping it moist. The dish fills the frame without showing the edges of the container, set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken and Gravy with Mashed Potatoes Recipe
Top Tip
How to Serve Creamy Chicken and Gravy with Mashed Potatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken and Gravy with Mashed Potatoes Recipe

Why You'll Love This Recipe

I absolutely adore this recipe because it nails that classic “home-cooked” feel with minimal fuss. Whether you’re feeding family or just craving cozy vibes solo, it’s incredibly reliable and delicious every single time.

Simple Ingredients: It’s made with pantry staples, so no last-minute grocery runs.
Rich, Creamy Gravy: The gravy has that silky texture that clings perfectly to the chicken and mashed potatoes.
Customizable Comfort: You can tweak seasoning or sides, making it your signature dish.
Perfect Weeknight Meal: Ready in around 30 minutes, it’s quick enough without sacrificing flavor.

Ingredients & Why They Work

The magic of this Creamy Chicken and Gravy with Mashed Potatoes Recipe lies in the harmony of its ingredients. Simple, but thoughtfully combined to give you a gravy that’s anything but boring. Here are the key players and why you want them:

Flat lay of two raw chicken breasts, a small mound of kosher salt and a few cracks of black peppercorns, a few fresh sprigs of thyme beside a small white ceramic bowl of golden olive oil, a few cubes of creamy butter, a small white bowl filled with pale yellow all-purpose flour, a tiny heap of onion powder next to a similar heap of garlic powder, a small white bowl holding rich golden chicken base paste, fresh whole eggs with clean white shells, a small white bowl filled with clear chicken stock, a small white bowl of fresh water, a small white bowl holding thick heavy cream, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breasts: Splitting them thin helps chicken cook quickly and evenly—plus, you get more surface for that savory sear.
Olive Oil: Great for sautéing the chicken without overpowering the flavors.
Kosher Salt & Black Pepper: The backbone of seasoning that wakes up the chicken flavor.
Butter: Gives richness and depth to the gravy, making it irresistibly creamy.
Chicken Base (Better Than Bouillon): Concentrated umami power, adds a robust chicken flavor without diluting the gravy.
All-Purpose Flour: Thickens the gravy into that perfect saucy hug for the chicken and potatoes.
Onion & Garlic Powder: Adds subtle savory notes without overpowering fresh ingredients.
Chicken Stock: The main liquid base that keeps everything juicy and flavorful.
Water: Lightens the stock just enough so the gravy isn’t too heavy.
Heavy Cream (Optional): For a truly decadent touch—I always add it, but it’s great without too.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Chicken and Gravy with Mashed Potatoes Recipe is how easy it is to make your own. Over time, I’ve played with adding herbs or swapping chicken breasts for thighs. You can totally make this dish your own based on what you have or what you love.

Herb Twist: Sometimes, I toss in fresh thyme or rosemary when making the roux—it adds a beautiful earthy aroma.
Dairy-Free: If you’re skipping dairy, swap butter for olive oil and replace heavy cream with coconut milk—it’s still dreamy.
Extra Veggies: A handful of cooked peas or mushrooms stirred into the gravy makes it feel more like a full meal.
Spicy Upgrade: A pinch of cayenne or smoked paprika can give the gravy a quiet kick if that’s your thing.

Step-by-Step: How I Make Creamy Chicken and Gravy with Mashed Potatoes Recipe

A white bowl held by woman's hands contains two layers: at the bottom, creamy mashed potatoes with a soft, fluffy texture and off-white color; on top, a thick beige gravy with small chunks of cooked chicken, sprinkled with black pepper, creating a speckled effect; two silver forks rest inside the bowl, crossing each other near the front edge. In the background, white bowls filled with green peas and a small bowl with salt are placed on a white marbled surface, along with four slices of brown bread stacked on the upper left side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear Your Chicken

First, I split the chicken breasts lengthwise so they’re thinner—this helps them cook evenly and faster. I season with kosher salt and pepper, then heat olive oil over medium in a big skillet. Lay the chicken in and cook about 5 minutes per side until perfectly cooked through (internal temp of 165°F). Be careful not to rush this step; a nice golden sear locks in juiciness and flavor.

Step 2: Build That Flavorful Roux

Once the chicken is resting, lower heat to medium-low and toss in butter and chicken base. Stir them together until melted, then sprinkle in your flour mixed with onion and garlic powders. Stir constantly—this is your roux. Cook for 30 seconds to a minute to get rid of the raw flour taste but watch carefully so it doesn’t brown.

Step 3: Add Liquids and Simmer to Perfection

Slowly pour in your chicken stock while scraping up all those delicious browned bits from the pan. Add water and whisk vigorously to avoid lumps. Let it gently simmer until thickened—usually around 5 minutes. If you want it richer, stir in that optional heavy cream now for extra silkiness.

Step 4: Combine Chicken and Gravy

Feel free to shred the chicken or leave it as whole breasts—either way, add it back into the gravy with any juices that collected. Let them simmer together for a few more minutes so all the flavors marry beautifully.

Step 5: Final Taste and Serve Over Mashed Potatoes

Give your gravy a last taste test before plating. Usually, no extra salt is needed because of the seasoned chicken and broth, but if it feels flat, a pinch of onion powder or garlic powder does wonders. Serve everything over your favorite mashed potatoes—I love Instant Pot mashed potatoes for their creamy texture and speed!

Top Tip

Cooking this recipe a bunch of times taught me how important the roux is to getting that perfect gravy consistency and flavor. Don’t rush that step and keep stirring—that little bit of patience pays off big time.

Roux Patience: Cooking the flour in butter for just the right amount of time eliminates any starchy or raw taste, delivering a smooth texture.
Scrape the Bits: Those browned chicken bits stuck to the pan? They’re flavor gold. Scrape and whisk them in your gravy every time.
Consistent Temperature: Keep the heat moderate when simmering gravy to avoid lumps and burning.
Taste and Adjust: Trust your palate before adding salt or spices—sometimes less is more.

How to Serve Creamy Chicken and Gravy with Mashed Potatoes Recipe

A close-up top view of a large silver pan on a stove, filled with shredded pale cooked meat mixed into a thick light brown sauce. A woman's hand holds red-tipped metal tongs, stirring the meat and sauce together. The sauce has a smooth texture with some shine, and the meat pieces are small and tender-looking, spread evenly across the surface. The stove beneath shows black grates and a silver burner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I keep it simple but fresh—chopped parsley or chives sprinkled on top give a pop of color and fresh bite that balances the rich gravy beautifully. Sometimes a little cracked black pepper on top makes it look extra inviting.

Side Dishes

I often serve this with peas for a touch of sweetness and some crunchy garlic bread to soak up every last bit of that glorious gravy. Roasted green beans or a light salad also pair nicely if you want something crisp.

Creative Ways to Present

For a cozy dinner party, I’ve plated the shredded chicken over a creamy mound of mashed potatoes, then drizzled extra gravy around the edges and topped with crispy fried shallots. It feels a bit elevated but keeps that comforting heart of the dish.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover chicken and gravy to an airtight container and keep it in the fridge for up to 3 days. The flavors even deepen overnight, so leftovers often taste better the next day!

Freezing

This recipe freezes really well. Just cool it completely, then portion into freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove with a splash of water or chicken stock to loosen the gravy.

Reheating

Low and slow is key here. Reheat your leftovers in a saucepan over medium-low heat, stirring often so the gravy doesn’t stick or scorch. Add a bit of liquid if it gets too thick during reheating.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs tend to be juicier and more forgiving if you’re worried about drying out the meat. Just adjust cooking times slightly and make sure they reach 165°F internally.

How do I prevent lumps in the gravy?

Whisk continuously when adding the stock to the roux, and pour the liquid gradually. Keeping the heat moderate also helps the flour cook evenly, reducing lumps. If lumps do form, strain the gravy or whisk vigorously to smooth it out.

Can I make the gravy ahead and reheat later?

Yes, you can make the gravy a few hours ahead and gently reheat on the stove. Add a little stock or water while reheating if it thickens too much.

What potatoes work best for mashed potatoes with this dish?

Yukon Gold potatoes are my top pick because they mash smoothly with a buttery texture that pairs perfectly with creamy gravy. Russet potatoes are good for a fluffier texture, but avoid waxy potatoes if you want silky mashed potatoes.

Final Thoughts

Honestly, this Creamy Chicken and Gravy with Mashed Potatoes Recipe has become one of my go-to comfort foods. It’s just cozy, reliable, and hits all the right notes when you want something that feels like a homecoming meal. I hope you enjoy making it as much as I do—there’s something truly special about sitting down to creamy gravy, tender chicken, and fluffy potatoes. Trust me, once you try it, it’ll be a regular in your recipe rotation!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way