- 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)
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.
