This Shredded Chicken Gravy on Mashed Potatoes is a comforting, hearty dish that’s perfect for cozy family dinners or a satisfying meal on a chilly evening. Tender shredded chicken is smothered in a rich, savory gravy and served over creamy mashed potatoes. This recipe is easy to make with simple ingredients and is sure to become a favorite in your household.
Ingredients
For the Shredded Chicken Gravy:
- Chicken Breasts (2 large, boneless and skinless)
- Chicken Broth (3 cups)
- Unsalted Butter (3 tablespoons)
- All-Purpose Flour (3 tablespoons)
- Onion (1 medium, diced)
- Garlic (2 cloves, minced)
- Thyme (1 teaspoon, fresh or 1/2 teaspoon dried)
- Bay Leaf (1)
- Heavy Cream (1/4 cup, optional for extra creaminess)
- Salt and Black Pepper (to taste)
- Fresh Parsley (for garnish, optional)
For the Mashed Potatoes:
- Russet or Yukon Gold Potatoes (4-5 large, peeled and cubed)
- Unsalted Butter (4 tablespoons)
- Whole Milk or Heavy Cream (1/2 cup)
- Salt (1 teaspoon)
- Black Pepper (1/4 teaspoon)
Instructions
Step 1: Prepare the Chicken and Gravy
- Cook the Chicken: Place the chicken breasts in a large saucepan and cover with chicken broth. Add the thyme and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the broth and shred it using two forks. Set the shredded chicken aside and reserve the broth.
- Make the Gravy: In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create the Roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a roux. Cook for 2-3 minutes until the roux is golden brown.
- Add the Broth: Gradually whisk in the reserved chicken broth, about 2 1/2 cups. Continue to whisk until the gravy is smooth and begins to thicken. Add salt and pepper to taste. If you want a creamier gravy, stir in the heavy cream at this point.
- Add the Shredded Chicken: Stir the shredded chicken back into the gravy. Simmer for 5 minutes until everything is heated through. Adjust seasoning as needed.
Step 2: Make the Mashed Potatoes
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add the butter and mash until smooth and creamy. Stir in the milk or cream, salt, and black pepper. Mix well to combine.
Step 3: Serve
- Plate the Dish: Scoop a generous portion of mashed potatoes onto each plate and top with the shredded chicken and gravy mixture.
- Garnish: Garnish with fresh parsley if desired and serve hot.
Duration Time
- Preparation Time: 15 minutes
- Cooking Time: 35-40 minutes
- Total Time: 50-55 minutes
Nutritional Information (per serving, based on 4 servings)
- Calories: 460
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 850mg
- Total Carbohydrates: 34g
- Sugars: 2g
- Dietary Fiber: 3g
- Protein: 30g
FAQs
1. Can I use rotisserie chicken instead of cooking the chicken breasts?
Yes! You can use store-bought rotisserie chicken for convenience. Simply shred the chicken and add it to the gravy, skipping the step of boiling the chicken.
2. Can I make this dish ahead of time?
Yes, you can prepare the shredded chicken and gravy a day in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop and make fresh mashed potatoes.
3. Can I freeze this dish?
The shredded chicken and gravy can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop before serving. However, mashed potatoes do not freeze as well and may become watery when reheated.
4. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work just as well and provide a richer flavor due to their higher fat content. You can either use boneless, skinless thighs or remove the bones after cooking.
5. How do I make this dish gluten-free?
To make the gravy gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, dissolve it in a little cold water before adding it to the gravy to prevent clumping.
6. Can I add vegetables to the gravy?
Absolutely! You can add vegetables like carrots, peas, or mushrooms to the gravy for extra flavor and nutrition. Simply sauté them along with the onions before adding the broth.
7. What can I use instead of heavy cream?
If you prefer a lighter version of the gravy, you can substitute heavy cream with half-and-half, whole milk, or omit it entirely for a broth-based gravy.
8. Can I use instant mashed potatoes?
Yes, instant mashed potatoes can be used for convenience, but homemade mashed potatoes offer a richer flavor and creamier texture.
Conclusion
This Shredded Chicken Gravy on Mashed Potatoes is a comforting, filling dish that’s perfect for family dinners or a satisfying meal on a cool evening. With its rich, savory gravy and creamy mashed potatoes, it’s a dish that’s easy to make but full of flavor. Serve it with a side of vegetables or crusty bread for an even more satisfying meal!