This hearty shredded chicken gravy is rich, creamy, and perfect served over mashed potatoes for a comforting, family-friendly dinner.

2 lbs boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper, to taste

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried thyme

½ teaspoon dried oregano

Mashed potatoes, for serving

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Season chicken breasts with salt and pepper.

In a large skillet, heat olive oil over medium-high heat. Sear chicken 6–7 minutes per side, until cooked through. Remove and set aside.

In the same skillet, melt butter over medium heat. Add flour, whisking continuously to form a roux. Cook for 2 minutes.

Slowly whisk in chicken broth until smooth. Add garlic powder, onion powder, thyme, and oregano. Simmer until thickened, about 5 minutes.

Shred the cooked chicken and return it to the gravy. Stir and heat through.

Serve hot over mashed potatoes.

Use rotisserie chicken for a shortcut.

Add veggies like carrots, peas, or mushrooms for extra nutrition.

Make spicy with red pepper flakes or hot sauce.

Use gluten-free flour or cornstarch to make this recipe gluten-free.