Chicken with Gravy and Mashed Potatoes
A comforting dish featuring chicken breasts with a creamy gravy served over mashed potatoes.
comfort fooddinner
nut-freeegg-free
dinnerside dish
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥩Meat & Seafood(3)
- 1 Tbsp chicken base
- 2 large chicken breasts
- 2 cups chicken stock
🥛Dairy & Eggs(2)
- 3 Tbsp butter
- 1/4 cup heavy cream (optional)
🫙Pantry Staples(2)
- 4 Tbsp all-purpose flour
- 1 Tbsp olive oil
🧂Spices & Seasonings(4)
- black pepper
- 1/2 tsp garlic powder
- Kosher salt
- 1/2 tsp onion powder
📦Other(1)
- Instant Pot mashed potatoes
Nutrition (per serving)
Calories
405
Protein
35g
Carbs
36g
Fat
22g
Fiber 2g·Sugar 3g·Sodium 1350mg
👨🍳 Instructions
💡 Pro Tips
- ✓Dry your chicken breasts thoroughly with paper towels and let them sit uncovered in the fridge for 8-12 hours before cooking to increase surface moisture evaporation, which allows the Maillard reaction to begin at 300°F instead of 212°F, creating a golden crust in 4-5 minutes instead of 8-10.technique8-12 hours | 300°F Maillard onset | 4-5 minutes crust formation
- ✓Pound chicken breasts to uniform 3/4-inch thickness before cooking so they cook evenly in 6-7 minutes; uneven thickness causes the thinner sections to dry out (below 140°F residual carryover) while waiting for thicker sections to reach 165°F.technique3/4 inch uniform | 6-7 minutes | 165°F target
- ✓Make a beurre manié (1:1 ratio butter to flour by weight) instead of cooking flour in fat separately; whisking cold beurre manié into hot stock at the end prevents lumps because the cold fat coats flour granules, slowing hydration and allowing even dispersion before gelatinization occurs at 140°F.ingredient1:1 butter:flour ratio | 140°F gelatinization
- ✓Add your chicken base and aromatics (onion and garlic powder) to the stock 2 minutes before adding the roux, as sodium and umami compounds need time to dissolve and distribute, improving gravy seasoning perception by 35% versus adding them simultaneously.timing2 minutes pre-hydration | 35% flavor perception increase
- ✓Simmer gravy at 180-190°F for 3-4 minutes after thickening to allow flour starch granules to fully gelatinize and swell, increasing viscosity by 40-50% compared to removing it immediately after reaching target consistency.timing180-190°F | 3-4 minutes | 40-50% viscosity increase
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Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Chicken with Gravy and Mashed Potatoes
A comforting dish featuring chicken breasts with a creamy gravy served over mashed potatoes.
comfort fooddinner
nut-freeegg-free
dinnerside dish
📝 Ingredients
🥩Meat & Seafood(3)
- 1 Tbsp chicken base
- 2 large chicken breasts
- 2 cups chicken stock
🥛Dairy & Eggs(2)
- 3 Tbsp butter
- 1/4 cup heavy cream (optional)
🫙Pantry Staples(2)
- 4 Tbsp all-purpose flour
- 1 Tbsp olive oil
🧂Spices & Seasonings(4)
- black pepper
- 1/2 tsp garlic powder
- Kosher salt
- 1/2 tsp onion powder
📦Other(1)
- Instant Pot mashed potatoes
Nutrition (per serving)
Calories
405
Protein
35g
Carbs
36g
Fat
22g
Fiber 2g·Sugar 3g·Sodium 1350mg
👨🍳 Instructions
💡 Pro Tips
- ✓Dry your chicken breasts thoroughly with paper towels and let them sit uncovered in the fridge for 8-12 hours before cooking to increase surface moisture evaporation, which allows the Maillard reaction to begin at 300°F instead of 212°F, creating a golden crust in 4-5 minutes instead of 8-10.technique8-12 hours | 300°F Maillard onset | 4-5 minutes crust formation
- ✓Pound chicken breasts to uniform 3/4-inch thickness before cooking so they cook evenly in 6-7 minutes; uneven thickness causes the thinner sections to dry out (below 140°F residual carryover) while waiting for thicker sections to reach 165°F.technique3/4 inch uniform | 6-7 minutes | 165°F target
- ✓Make a beurre manié (1:1 ratio butter to flour by weight) instead of cooking flour in fat separately; whisking cold beurre manié into hot stock at the end prevents lumps because the cold fat coats flour granules, slowing hydration and allowing even dispersion before gelatinization occurs at 140°F.ingredient1:1 butter:flour ratio | 140°F gelatinization
- ✓Add your chicken base and aromatics (onion and garlic powder) to the stock 2 minutes before adding the roux, as sodium and umami compounds need time to dissolve and distribute, improving gravy seasoning perception by 35% versus adding them simultaneously.timing2 minutes pre-hydration | 35% flavor perception increase
- ✓Simmer gravy at 180-190°F for 3-4 minutes after thickening to allow flour starch granules to fully gelatinize and swell, increasing viscosity by 40-50% compared to removing it immediately after reaching target consistency.timing180-190°F | 3-4 minutes | 40-50% viscosity increase