Chicken and Gravy With Mashed Potatoes

Name: Chicken and Gravy with Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 whole chicken breasts (sliced lengthwise); 1 teaspoon Italian seasoning; 1 teaspoon garlic powder; ½ teaspoon ground black pepper; ½ teaspoon salt; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 ½ cups low-sodium chicken broth; 1 teaspoon low-sodium soy sauce; ½ teaspoon onion powder; salt and pepper (to taste)

This post may contain affiliate links, read my disclosure policy for details.

Creamy, buttery potatoes with tender, golden chicken smothered in rich homemade gravy make this Chicken and Gravy with Mashed Potatoes the ultimate comfort food for dinner.

Chicken and gravy over mashed potatoes with green beans on the side.

I make chicken breast often, so I’m always looking for different ways to serve it. Adding homemade gravy gives me something different from the usual baked or grilled chicken.

What makes this chicken and gray recipe a family favorite is that it comes together in a one pan, which makes clean up much easier. It’s also ready in about 30 minutes.

Chicken breasts covered with gravy and garnished with chopped parsley.

The side dishes you can serve it with are endless, but I usually serve it with Cheesy Mashed Potatoes and Garlic Parmesan Green Beans. Because who doesn’t love fluffy creamy mashed potatoes? It’s a classic combo.

For another easy chicken dinner, Garlic Butter Mushroom Chicken Bites comes together quickly. A must try!

Jump to Section

Ingredients You’ll Need
How to Make Chicken and Gravy
Tips for Making the Best Chicken and Gravy
Frequently Asked Questions
Storing and Reheating
Chicken and Gravy with Mashed Potatoes Recipe

Ingredients You’ll Need

Chicken breasts, broth, flour, butter, oil and seasonings for the dish.

Chicken: I use boneless skinless chicken breasts and slice them lengthwise for tender, evenly cooked pieces.
Seasoning: Italian seasoning, garlic powder, black pepper, and salt add flavor to the chicken.
Olive Oil: Olive oil helps the chicken develop a golden sear.
Roux: Butter and all-purpose flour form the roux and give the gravy its smooth texture.
Gravy: Chicken broth, soy sauce, onion powder, salt, and pepper add rich flavor to the gravy.
Chopped Parsley: Chopped parsley adds a fresh finish to the dish.

*See the recipe card for full information on ingredients and quantities.

How to Make Chicken and Gravy

Step 1: Season the chicken. Season the chicken breast halves with Italian seasonings, garlic powder, pepper, and salt.

Seasoned chicken breasts seared until golden in a skillet.

Step 2: Sear the chicken. Heat a large skillet with oil over medium heat. Add the chicken breasts and cook for 5-6 minutes, until golden. Transfer them to a plate and set aside.

Butter and flour cooking in the skillet to form the roux.

Step 3: Prepare the roux. Add the butter to the same skillet. Once the butter melts, sprinkle the flour over the butter and cook for 1 minute to form the roux.

Step 4: Make the gravy. Pour the chicken broth into the skillet while whisking the mixture. Add the onion powder, soy sauce, salt, and pepper, then let the gravy simmer for 5 minutes.

Seared chicken breasts simmering in homemade gravy.

Step 5: Simmer the chicken. Transfer the chicken back to the skillet and cook until the sauce thickens and the chicken is cooked through.

Step 6: Garnish and serve. Garnish the chicken and gravy with chopped parsley and serve over mashed potatoes.

Chicken and Gravy finished in a skillet with chopped parsley.

Tips for Making the Best Chicken and Gravy

Use low-sodium broth and soy sauce. To control the seasoning, use low-sodium chicken broth and soy sauce so the gravy doesn’t become too salty.
Keep the gravy at a gentle simmer. Avoid a rapid boil so the sauce can thicken gradually without reducing too quickly.
Add mushrooms. Sauté sliced mushrooms in the skillet before preparing the gravy for added flavor.

Frequently Asked Questions

Can I use boneless chicken thighs instead of chicken breasts?

Yes. You can swap the chicken breasts for boneless, skinless chicken thighs. Adjust the cooking time as needed since thighs can take a little longer to cook through.

How do I know when the chicken is cooked?

Use an instant-read thermometer to check the thickest part of the chicken. The chicken is ready when it reaches an internal temperature of 165°F.

What can I serve with chicken and gravy?

Mashed potatoes are a classic choice because they pair well with the rich gravy. You can also serve the chicken and gravy with rice, bread, pasta, or roasted vegetables.

How can I make smooth gravy?

Add the chicken broth gradually while whisking the roux continuously. This helps prevent lumps and gives you a smooth, rich gravy.

Seared chicken breast lifted from homemade gravy in a skillet and topped with chopped parsley.

Storing and Reheating

Store leftover chicken and gravy in an airtight container in the fridge for up to 3 to 4 days. The gravy may thicken as it chills, but it will loosen as it reheats.

You can also freeze the chicken and gravy in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, place the chicken and gravy in a covered skillet or saucepan over low heat. Warm for 5 to 7 minutes, stirring occasionally, until heated through and the chicken reaches 165°F.

If the gravy is too thick, add a small splash of chicken broth to loosen it.

More Creamy Chicken Recipes

If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.