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!).
Jump to:
- 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:
- 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.
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
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
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:
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.
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.
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.
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!
Print
Creamy Chicken and Gravy with Mashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Description
This Homestyle Chicken and Gravy recipe features tender chicken breasts cooked to perfection and smothered in a rich, flavorful homemade gravy. Made with simple pantry staples like flour, butter, chicken stock, and seasoning, this hearty dish is perfect served over creamy mashed potatoes or rice for a comforting meal everyone will love.
Ingredients
Chicken
- 2 large chicken breasts split lengthwise into thinner breasts or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper, to taste
Gravy
- 3 tablespoon butter
- 1 tablespoon chicken base (Better Than Bouillon brand recommended)
- 4 tablespoon all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Serving Suggestion
- Instant Pot Mashed Potatoes or your choice of mashed potatoes or rice
Instructions
- Prepare the seasoning mixture: In a small bowl, combine the flour, onion powder, garlic powder, kosher salt, and black pepper. Mix well and set aside.
- Season the chicken: Lightly season the chicken breasts evenly with kosher salt and black pepper on both sides.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook about 5 minutes on each side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
- Start the gravy base: Reduce heat to medium-low. Add butter and chicken base to the skillet, stirring until the butter melts.
- Make the roux: Sprinkle in the flour and seasoning mixture and stir constantly to combine, cooking for 30 seconds to 1 minute until it forms a smooth roux.
- Add liquids and simmer: Slowly pour in the chicken stock while scraping the bottom of the pan to release any browned bits. Add the water and whisk thoroughly to prevent lumps. Bring the mixture to a simmer and cook until thickened to your desired consistency.
- Finish with cream: Stir in the heavy cream if using, blending it smoothly into the gravy.
- Combine chicken and gravy: Shred or slice the cooked chicken and return it along with any collected juices to the skillet. Simmer together for a few minutes to meld the flavors.
- Season and serve: Taste the gravy and adjust seasoning if necessary, then serve the chicken and gravy over mashed potatoes or rice. Excellent paired with peas and garlic bread.
Notes
- If the gravy is too thick, add additional chicken broth or water a little at a time until the desired consistency is reached.
- If the gravy is too thin, simmer longer to reduce, or thicken by whisking together 2 teaspoons cornstarch and 3 teaspoons water and adding it slowly to the gravy while simmering.
- If the gravy is too salty, add ½ cup water and simmer briefly to dilute the saltiness, then adjust thickness if needed.
- For more flavor, add extra onion powder, garlic powder, or a pinch of ground sage and poultry seasoning.
- Serve over Instant Pot Mashed Potatoes, Yukon Gold Mashed Potatoes, Red Skin Mashed Potatoes, or Roasted Garlic Mashed Potatoes for a classic homestyle meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 95 mg
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