Chicken and Gravy Over Mashed Potatoes
This comforting dish combines tender chicken with rich gravy, served atop creamy mashed potatoes – perfect for family dinners or cozy evenings.
Ingredients
For the Chicken
- 2 large chicken breasts, split lengthwise Or 4 medium/small chicken breasts
- 1 Tbsp olive oil
- Kosher salt and black pepper To taste
For the Gravy
- 3 Tbsp butter
- 1 Tbsp chicken base Recommended: Better Than Bouillon brand
- 4 Tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups chicken stock
- 1/2 cup water
- 1/4 cup heavy cream Optional
Instructions
Preparation
- In a small bowl, mix flour, a pinch of salt, black pepper, onion powder, and garlic powder. Set aside.
- Lightly season the chicken breasts with kosher salt and pepper.
Cooking Chicken
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken breasts for about 5 minutes on each side until the internal temperature reaches 165°F. Remove chicken and set aside.
Making the Gravy
- Lower heat to medium-low. Add butter and chicken base to the same pan, stirring until melted.
- Add the flour mixture to the pan, stirring for 30 seconds to 1 minute to form a roux.
- Slowly pour in chicken stock while scraping the pan to get all the flavor from the bottom. Add water and whisk until smooth. Let it simmer until thickened to your desired consistency.
- If desired, stir in heavy cream. Shred the chicken if you prefer and stir it back into the gravy along with any collected juices. Let it simmer together for a few minutes.
Serving
- Serve by placing a generous scoop of Instant Pot Mashed Potatoes on each plate. Top with shredded chicken and ladle the gravy over the top.
Notes
To store leftovers, cool the chicken and gravy completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat on low heat, adding a splash of chicken stock or water if necessary.