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Here’s an article for your Shredded Chicken Gravy on Mashed Potatoes recipe:
Shredded Chicken Gravy on Mashed Potatoes – A Hearty Comfort Food Favorite
When it comes to comfort food, few dishes hit the spot quite like Shredded Chicken Gravy on Mashed Potatoes. This hearty, satisfying meal is the perfect combination of tender shredded chicken, rich gravy, and creamy mashed potatoes. It’s the kind of dish that brings warmth to your soul and is ideal for cozy family dinners or special occasions when you want something that’s both comforting and delicious.
The best part about this recipe? It’s simple to make, yet packed with flavor. The shredded chicken is tender and juicy, smothered in a savory gravy that pairs perfectly with the velvety mashed potatoes. It’s a timeless dish that’s sure to please everyone at the table.
Ingredients:
For the Shredded Chicken:
- 2 large boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups chicken broth
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (use the same broth from the shredded chicken)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce (optional, for depth of flavor)
- Salt and pepper, to taste
For the Mashed Potatoes:
- 2 pounds potatoes (Yukon Gold or Russet work best)
- 1/2 cup milk (or more, for desired consistency)
- 1/4 cup unsalted butter
- Salt and pepper, to taste
Directions:
1. Cook the Shredded Chicken:
- Heat olive oil in a large skillet or saucepan over medium heat. Season the chicken breasts with salt and pepper on both sides.
- Place the chicken in the pan and cook for 5-7 minutes per side until golden brown and cooked through. You can also cook the chicken in a slow cooker or pressure cooker (such as an Instant Pot) for more hands-off cooking.
- Once the chicken is cooked, remove it from the pan and shred it using two forks. Set aside, and keep any drippings or juice from the pan for the gravy.
2. Make the Gravy:
- In the same pan (with the chicken drippings), melt the butter over medium heat. Once melted, add the flour and whisk to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly add the chicken broth, whisking constantly to avoid lumps. Stir in garlic powder, onion powder, Worcestershire sauce, and salt and pepper. Let the gravy simmer for about 5-7 minutes, or until it thickens to your desired consistency.
- Once the gravy is thickened, return the shredded chicken to the pan and stir to combine. Let the chicken absorb the gravy for another 3-4 minutes.
3. Make the Mashed Potatoes:
- Peel and chop the potatoes into even chunks. Place them in a large pot and cover with water. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until smooth. Gradually add milk, stirring until the potatoes reach your desired creaminess. Season with salt and pepper to taste.
4. Assemble and Serve:
- To serve, spoon a generous portion of mashed potatoes onto each plate. Top with a hearty portion of the shredded chicken and gravy mixture. Garnish with fresh herbs like parsley, if desired, and serve immediately.
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