Can I make this ahead of time?

Yes, it’s perfect for meal prep. Cook and cool completely, then store in the fridge or freezer until ready to reheat.

What’s the best cut of chicken for gravy?

Breasts are lean and shred nicely, but thighs add extra flavor and stay juicy. Either works well.

Let it simmer a little longer, or whisk in a cornstarch and water mixture to bring it to the right consistency.

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Juicy chicken simmered in rich, golden gravy and spooned over a mountain of fluffy mashed potatoes pure comfort in every bite.

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Season chicken with salt and pepper.
Heat oil in a skillet and cook chicken on both sides until golden and cooked through (165°F). Remove and set aside.
In the same skillet, melt butter and stir in chicken base.
Sprinkle in flour, garlic powder, and onion powder. Stir to form a nutty-smelling paste.
Gradually whisk in chicken stock, scraping up browned bits from the pan. Add water if needed. Simmer until smooth.
Shred the cooked chicken with two forks or a mixer, then return to the skillet.
Simmer gently in the gravy. Stir in cream for added richness and adjust seasoning to taste.
Serve hot over mashed potatoes, rice, noodles, or biscuits with your favorite sides.

To thicken thin gravy, simmer longer or add a cornstarch slurry. For a flavor twist, try sage, thyme, or Cajun seasoning.