To start making the gravy, heat a large skillet over medium high heat. Melt 3 tbsp of butter in the skillet.
Once the butter has melted add 3 tbsp of flour and stir continuously until the flour and butter is combined and starts to thicken. Let this cook for a few minutes while stirring.
Next, add 2 cups of chicken broth and stir well.
Season the chicken broth with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and once it starts to bubble add the chicken to the skillet.
After adding the chicken to the skillet I like to use a spoon to push the chicken down into the skillet and cover the chicken with the gravy.
Cover the skillet with a lid and turn the heat down to medium low. Let this cook for about 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.
My chicken was cooked in 12 minutes, but cooking times will depend on how thick the chicken is.
Once your chicken is fully cooked use two forks to shred the chicken.
Serve Chicken and Gravy
Now that the chicken is shredded and simmering in the gravy it’s time to eat! I served the chicken and gravy over some
homemade mashed potatoes with corn and rolls. This is the ultimate comfort food for fall.
Tips and Frequently Asked Questions
- Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
- I shredded the chicken with two forks right in the pan, but if you are using a non stick pan be sure to remove the chicken from the pan so you don’t accidentally scratch your pan.
- You could also use a hand mixer to shred the chicken if you remove it from the pan and put it in a big bowl.
- Be sure to cut your chicken breasts in half lengthwise to make the chicken thinner. Using thinner chicken will help cut down on the cooking time.
Equipment
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1 Stove
Ingredients
- 1 lb chicken breasts
- Salt, pepper, garlic powder
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1/2 tsp each of salt, pepper, oregano, and thyme
- 1 tsp each of paprika, onion powder, garlic powder
Instructions
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Cut chicken breasts in half lengthwise to make them thinner. Season the chicken with some salt, pepper, and garlic powder (I don’t use exact measurements for this part).
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In a skillet over medium high heat melt 3 tbsp of butter. Once the butter has melted add 3 tbsp of flour and stir continuously until well combined. Let cook for a few minutes while still stirring.
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Add 2 cups of chicken broth and stir well. Season with salt, pepper, oregano, thyme, paprika, onion powder, and garlic powder. Stir well and when it starts bubbling add the chicken to the skillet.
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Make sure the chicken is covered in the gravy, cover with a lid, and turn the heat down to medium low. Let this cook for 12-15 minutes or until the chicken reaches an internal temp of 165 degrees. My chicken was ready in 12 minutes, but they were pretty thin.
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Shred the chicken and serve over mashed potatoes! Enjoy! Let me know if you try it out.
