Chicken and Gravy
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 ChickenHeat 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 AromaticsIn 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 BaseSprinkle 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 ChickenReturn 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 ChickenRemove 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 GarnishServe the creamy shredded chicken and gravy over mashed potatoes. Garnish with fresh parsley for a pop of color.