This easy shredded chicken with creamy gravy is a warm and comforting dish that makes any meal special. The chicken is tender and soaked in a deliciously smooth gravy—yum!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish, but thighs can work too! They tend to be juicier and richer in flavor.
Olive Oil or Butter: I usually go for butter for that rich taste, but olive oil is a healthier option. Use whichever you have on hand!
Heavy Cream or Half-and-Half: If you’re looking for a lighter version, you can replace heavy cream with milk, though the gravy won’t be as thick. I like mixing sour cream for extra tanginess!
Flour: All-purpose flour is used to thicken the gravy, but cornstarch can work too. Just mix it with a little cold water before adding it to the hot liquid.
Thyme: This herb adds nice flavor, but feel free to skip it or substitute with dried oregano or Italian seasoning if you prefer!
How Do You Get Tender Shredded Chicken?
To ensure your chicken comes out super tender, it’s essential to cook it gently. Here’s how to do it:
- Use medium to low heat when simmering, as high heat can make the chicken tough.
- Cover the pan to retain steam, helping cook the chicken evenly and keep it moist. This is key!
- Remove the chicken when fully cooked—about 165°F (75°C) is perfect. Let it rest for a few minutes before shredding to lock in juices.
These tips will help you achieve perfectly tender shredded chicken every time!
Easy Shredded Chicken with Creamy Gravy
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes in total—15 minutes for prepping and cooking the chicken, and about 15 minutes for making the creamy gravy. Quick and easy, perfect for a weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large skillet or saucepan, heat the olive oil or butter over medium heat. Once hot, add in the finely chopped onion. Cook it for about 3-4 minutes until it’s soft and translucent. This gives a nice base flavor to your gravy. Next, add the minced garlic and sauté for another minute until it becomes fragrant. Be careful not to burn it!
2. Cook the Chicken:
Add the chicken breasts to the pan, then pour in the chicken broth. Season with salt, pepper, and thyme if you’re using it. Cover the pan with a lid and let the chicken simmer gently for about 20 minutes until it’s fully cooked and tender.
3. Shred the Chicken:
Once the chicken is cooked through, take it out of the pan and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside for now while you make the gravy.
4. Make the Gravy:
In a small bowl, take a few tablespoons of the hot broth from the pan and whisk in the flour until smooth. This is your thickening agent! Slowly pour this mixture back into the pan with the remaining broth, whisking constantly to avoid any lumps. It should start to thicken up nicely!
5. Add Cream and Finish:
Now stir in the heavy cream and bring the gravy back to a gentle simmer for about 3-5 minutes until it thickens even more. Once thickened, return the shredded chicken to the pan and stir well to combine everything. Let it heat through.
6. Serve It Up:
Finally, taste the gravy, adjusting with more salt and pepper if needed. Garnish the dish with freshly chopped parsley for a bright finish. Serve the creamy shredded chicken hot over mashed potatoes, rice, or pasta. Enjoy your comforting meal!
Happy cooking!
FAQ for Easy Shredded Chicken with Creamy Gravy
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to thaw them completely before cooking. The best way to do this is in the refrigerator overnight or by placing them in a sealed bag and submerging in cold water for a quick thaw. This helps ensure even cooking and tenderness.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half for a lighter version or even milk mixed with a tablespoon of cornstarch for thickening. Keep in mind that the gravy may be less rich, but it will still be creamy and delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, warm it gently in a skillet over low heat or in the microwave, adding a splash of broth or water if it seems too thick.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and gravy a day in advance and then reheat it when you’re ready to serve. Just make sure to store it in the fridge in an airtight container. Adding a bit of broth while reheating can help bring back the creaminess!
