Description
This easy chicken in gravy recipe is creamy, comforting, and perfect for busy weeknights. Made with simple pantry ingredients and tender shredded chicken, it is delicious served over mashed potatoes, rice, or noodles.
Ingredients
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can chicken broth (14.5 ounces)
- 1/4 cup milk
- 2 teaspoons chicken base or bouillon
- 3 cups shredded cooked chicken
Instructions
- Heat the canola oil in a large skillet over medium heat.
- Add the flour, salt, and black pepper. Whisk constantly for 1 to 2 minutes until a smooth roux forms.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps.
- Stir in the milk and chicken base until fully combined.
- Bring the mixture to a gentle boil and cook for 3 to 5 minutes, stirring often, until the gravy thickens.
- Add the shredded cooked chicken and simmer for another 2 to 3 minutes until heated through.
- Serve hot over mashed potatoes, rice, noodles, toast, or biscuits.
Notes
- Rotisserie chicken works perfectly for a quick and easy meal.
- Add peas, carrots, or mushrooms for extra vegetables and texture.
- For a richer gravy, substitute heavy cream for the milk.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooled chicken and gravy in airtight containers for up to 3 months.
- Add a splash of broth or milk when reheating if the gravy thickens too much.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 85 mg
