Is there anything more comforting than a bowl piled high with creamy mashed potatoes, smothered in rich, flavorful chicken and gravy? It’s a classic for a reason! But let’s be honest, making gravy can be intimidating. We’ve all been there – staring down a pot of thin, watery liquid or, even worse, a lumpy, gluey mess. But fear no more! This Creamy Chicken and Gravy recipe is foolproof, delivering smooth, luscious gravy every single time. The secret lies in a simple technique, and trust me, it’s easier than you think!
Why You’ll Love This Creamy Chicken and Gravy
This isn’t just another chicken and gravy recipe; it’s a guaranteed success story. Here’s why you’ll fall in love:
- Silky Smooth Gravy: Our method eliminates lumps for a gravy that’s perfectly creamy.
- Tender, Juicy Chicken: Poaching the chicken keeps it incredibly moist and flavorful.
- Comfort Food at its Finest: This dish is warm, satisfying, and perfect for a cozy night in.
- Easy to Customize: Add your favorite herbs and spices to make it your own.
- Family-Friendly: Even picky eaters will gobble this up!
Gathering Your Ingredients for Creamy Chicken and Gravy
The key to truly exceptional Creamy Chicken and Gravy starts with high-quality ingredients. We’re building layers of flavor and texture, so each component plays a crucial role. Let’s break down what you’ll need to create this comforting masterpiece:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts: Opt for chicken breasts that are similar in size to ensure even cooking. Poaching keeps them incredibly tender.
- 2 cups chicken broth (divided): This is for poaching the chicken and adds the initial flavor base. Using good quality broth is key!
- 1 teaspoon dried thyme: Thyme brings a subtle, earthy note that complements the chicken beautifully. You can substitute with rosemary or poultry seasoning, too.
- 1/2 teaspoon salt & 1/4 teaspoon black pepper: Simple seasoning, but essential for bringing out the natural flavors of the chicken.
- For the Creamy Gravy:
- 5 tablespoons butter: Butter creates a rich, flavorful base for the roux, which is critical to preventing lumps.
- 5 tablespoons all-purpose flour: This is the thickening agent for the gravy. It’s crucial to cook it properly with the butter to create a smooth roux.
- 2 cups chicken broth (divided): The remaining broth is used to create the perfect gravy consistency.
- 1/2 cup milk: Milk adds creaminess and richness to the gravy without making it too heavy.
- Salt and pepper to taste: Seasoning is key! Adjust to your preference.
- For the Mashed Potatoes:
- 4 lbs Yukon Gold potatoes, peeled and quartered: Yukon Golds are the perfect potato for mashing – they are naturally creamy and flavorful.
- 1/2 cup heavy cream: Adds richness and helps create a smooth, luxurious texture.
- Salt and pepper to taste: Essential for seasoning your mashed potatoes.
- Garnish:
- Fresh thyme sprigs: Adds a touch of elegance and a fresh aroma to the finished dish.
Crafting Your Creamy Chicken and Gravy: Step-by-Step
Ready to dive in? Don’t be intimidated by the gravy – I promise this method is virtually foolproof! Follow these steps carefully, and you’ll be enjoying a bowl of creamy, dreamy chicken and gravy in no time. The secret to a smooth gravy is all in the roux, so pay close attention to that part!
- Poach the Chicken: Gently place the chicken breasts in a large pot. Pour in 2 cups of the chicken broth, ensuring the chicken is mostly submerged. Add the dried thyme, salt, and pepper. Bring the mixture to a gentle simmer over medium heat. Then, reduce the heat to low, cover the pot tightly, and poach the chicken for 15-20 minutes, or until it’s cooked through. Poaching keeps the chicken incredibly moist and prevents it from drying out. You’ll know it’s done when a meat thermometer inserted into the thickest part registers 165°F (74°C).
- Shred the Chicken: Once the chicken is cool enough to handle, remove it from the pot and let it rest slightly. This helps retain the juices. Then, using two forks, gently shred the chicken into bite-sized pieces. Set the shredded chicken aside. Don’t discard the poaching liquid! It’s packed with flavor and will add richness to your gravy later if you want to add it.
- Start the Mashed Potatoes: While the chicken is poaching, get your mashed potatoes going! Peel and quarter the Yukon Gold potatoes, then place them in a large pot. Cover them with cold, salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Make the Gravy (The Secret Technique!): This is where the magic happens! In a large skillet (I prefer cast iron for even heat distribution), melt the butter over medium heat. Once melted, add the flour all at once. Now, whisk, whisk, WHISK! This is crucial. Cook the butter and flour together, stirring constantly, for 1-2 minutes to create a roux. This process cooks out the raw flour taste and helps prevent lumps from forming in the gravy. The roux should be smooth and pale golden in color.
- Gradually Add the Broth: This is another key step in achieving lump-free gravy. Slowly and steadily whisk in the remaining 2 cups of chicken broth, about 1/2 cup at a time, making sure each addition is fully incorporated before adding more. Continue whisking constantly to prevent any lumps from forming. Cook, stirring continuously, until the gravy thickens to your desired consistency. This should take about 5-7 minutes.
- Add the Finishing Touches to the Gravy: Stir in the milk and cook for another minute until the gravy is perfectly smooth and creamy. Season generously with salt and pepper to taste. Don’t be afraid to sample and adjust the seasoning as needed. This is your chance to really make the gravy shine!
- Combine Chicken and Gravy: Gently add the shredded chicken to the gravy and stir to coat. Heat through until the chicken is warmed. If the gravy gets too thick, add a splash of additional chicken broth or milk to thin it out.
- Finish the Mashed Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Add the heavy cream, salt, and pepper. Using a potato masher or an electric mixer, mash the potatoes until they are smooth and creamy. Adjust the amount of cream to reach your preferred consistency. For extra flavor, you can add a pat of butter or a dollop of sour cream. If you are seeking a different variation try our creamy spiced potatoes.
- Serve: Spoon a generous portion of creamy mashed potatoes into bowls. Top with the creamy chicken and gravy. Garnish with fresh thyme sprigs for a touch of freshness and visual appeal. Enjoy!
Tips for Perfect Creamy Chicken and Gravy Every Time
Want to take your Creamy Chicken and Gravy to the next level? Here are a few pro tips to ensure success every time:
- Don’t Skip the Roux: The roux is the foundation of a smooth gravy. Make sure to cook it properly, stirring constantly, to prevent lumps.
- Whisk, Whisk, Whisk: When adding the chicken broth to the roux, whisk constantly to prevent lumps from forming. A wire whisk works best.
- Use Room Temperature Milk: Adding cold milk can cool down the gravy and cause it to thicken unevenly. Use room temperature milk for best results.
- Adjust the Consistency: If the gravy is too thick, add a splash of chicken broth or milk to thin it out. If it’s too thin, continue cooking it over medium heat until it thickens to your desired consistency.
- Add Flavor Boosters: For a richer flavor, add a tablespoon of sour cream or cream cheese to the gravy at the end.
- Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that you are using a 1:1 ratio.
What to Serve With Creamy Chicken and Gravy
Creamy Chicken and Gravy is a complete meal on its own, but it’s also delicious with a variety of side dishes. Consider serving it with:
- Steamed green beans or broccoli
- A simple side salad
- Roasted carrots
- Buttered corn
- Some golden rice pilaf, especially if you want a change from mashed potatoes. We have an easy golden rice pilaf recipe that would be perfect.
Your Creamy Chicken and Gravy Questions Answered (FAQ)
Can I make this ahead of time?
Yes! The chicken and gravy can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. You can also make the mashed potatoes ahead of time, but they are best served fresh.
Can I freeze this?
While you can freeze Creamy Chicken and Gravy, the texture of the gravy may change slightly upon thawing. The mashed potatoes might also become a bit grainy. If you do freeze it, make sure to store it in an airtight container for up to 2 months. Thaw completely before reheating.
What if my gravy is too thin?
If your gravy is too thin, continue cooking it over medium heat, stirring constantly, until it thickens to your desired consistency. You can also whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the gravy. Cook for another minute until thickened.
What if my gravy is too thick?
If your gravy is too thick, add a splash of chicken broth or milk to thin it out. Stir until smooth.
Can I use bone-in chicken?
Yes, you can use bone-in chicken, but you’ll need to adjust the cooking time accordingly. Cook until the chicken is cooked through and the juices run clear when pierced with a fork. Shred the chicken after it has cooled down.
Enjoy Your Homemade Creamy Chicken and Gravy!
There you have it – a simple, foolproof recipe for Creamy Chicken and Gravy that’s guaranteed to become a family favorite! This dish is the ultimate comfort food, perfect for a cozy weeknight dinner or a special occasion. So, gather your ingredients, follow these steps, and prepare to enjoy a bowl of creamy, dreamy goodness. Don’t forget to leave a comment below and let me know how it turns out! And if you loved this recipe, be sure to share it with your friends and family!
Creamy Chicken and Gravy (No More Lumpy Gravy!)
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/2 cup milk
- 4 lbs Yukon Gold potatoes, peeled and quartered
- 1/2 cup heavy cream
- Salt and pepper to taste for mashed potatoes
- Fresh thyme sprigs for garnish
Directions
- Poach the Chicken: Place chicken breasts in a large pot. Cover with 2 cups of chicken broth. Add dried thyme, salt, and pepper. Bring to a simmer over medium heat, then reduce heat to low, cover, and poach for 15-20 minutes, or until chicken is cooked through.
- Shred the Chicken: Remove chicken from the pot and let cool slightly. Shred the chicken with two forks. Set aside. Reserve the poaching liquid.
- Make the Gravy (The Secret Technique!): In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is the base for your gravy, and cooking it properly eliminates lumps.
- Gradually whisk in the remaining 2 cups of chicken broth, ensuring no lumps form. Cook, stirring constantly, until the gravy thickens.
- Stir in milk and cook for another minute until smooth. Season with salt and pepper to taste.
- Add the shredded chicken to the gravy and heat through.
- Prepare the Mashed Potatoes: While the chicken is poaching, boil the potatoes in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash with heavy cream, salt, and pepper until smooth and creamy.
- Serve: Spoon mashed potatoes into bowls. Top with creamy chicken and gravy. Garnish with fresh thyme sprigs.