This Shredded Chicken in Creamy Gravy is pure comfort food perfection. The rich and velvety gravy, made with heavy cream or a dairy-free alternative, elevates tender shredded chicken to a whole new level. Served over buttery mashed potatoes, this dish is hearty, satisfying, and versatile.

Whether you’re planning a cozy family dinner or a quick weeknight meal, it’s a recipe you’ll want to make again and again. The best part? It’s easy to customize for dietary needs, including dairy-free or gluten-free options!

Tips for Success

Dairy-Free Gravy: Coconut milk adds richness, but almond or cashew milk works for a lighter option. Use plant-based butter for a seamless dairy-free swap.
Thicken the Gravy: If the gravy feels too thin, mix 1 tsp cornstarch with 1 tbsp water, then stir into the simmering gravy.
Meal Prep: Make the chicken and gravy ahead of time. It reheats beautifully on the stovetop or in the microwave.

Perfect Pairings

Pair this shredded chicken and creamy gravy with:

Sides: Mashed potatoes, roasted garlic green beans, or steamed broccoli.
Drinks: A chilled Chardonnay complements the creamy gravy, or a sparkling apple cider for a non-alcoholic option.

Chicken and Gravy

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Servings 4

Ingredients

2 large boneless skinless chicken breasts (about 1.5 lbs)
2 tbsp olive oil or butter use plant-based butter for dairy-free
1 medium onion finely chopped
3 cloves garlic minced
3 cups chicken broth
2 tbsp all-purpose flour or 1 tbsp cornstarch for gluten-free
1/2 cup heavy cream or full-fat coconut milk or unsweetened almond milk for dairy-free
1 tsp soy sauce or Worcestershire sauce use coconut aminos for gluten-free or paleo
1 tsp dried thyme or 1 tbsp fresh thyme, chopped
1 tsp paprika
1/2 tsp black pepper
Salt to taste
Fresh parsley for garnish

For Serving

4 Servings of creamy mashed potatoes (use dairy-free butter and plant milk if needed)

Instructions

Sear the Chicken
Heat olive oil or butter in a large skillet over medium heat.
Season chicken breasts with salt and pepper. Add to the pan and sear for 2-3 minutes per side until golden brown. Remove and set aside.
Sauté Aromatics
In the same skillet, add onions. Cook for 3-4 minutes until softened.
Stir in garlic and sauté for 30 seconds until fragrant.
Create the Gravy Base
Sprinkle flour over the onion mixture. Stir well and cook for 1 minute to remove the raw flour taste.
Gradually pour in chicken broth while whisking to prevent lumps.
Add soy sauce, thyme, paprika, and black pepper. Stir to combine.
Simmer the Chicken
Return the chicken breasts to the skillet, submerging them in the gravy.
Cover and simmer on low heat for 20 minutes, flipping the chicken halfway through.
Add Cream and Shred Chicken
Remove the chicken from the skillet and shred with two forks.
Stir heavy cream (or your dairy-free alternative) into the gravy and mix well.
Return the shredded chicken to the skillet, stirring to coat evenly in the creamy gravy. Simmer for 2-3 more minutes.
Serve and Garnish
Serve the creamy shredded chicken and gravy over mashed potatoes. Garnish with fresh parsley for a pop of color.

Variations

Spicy Version: Add 1/2 tsp cayenne pepper for a kick.
Herb Blend: Replace thyme with a mix of rosemary and sage for a holiday-inspired flavor.
Veggie Addition: Add sliced mushrooms or peas for extra texture and nutrients.

This creamy shredded chicken and gravy, served with mashed potatoes, is the epitome of comfort food. Whether you opt for traditional heavy cream or a dairy-free alternative, it’s sure to satisfy everyone at the table.