The Best Easy Dairy-Free Chicken and Gravy Recipe!
Tender shredded chicken in homemade dairy-free gravy. A budget-friendly family dinner that pairs perfectly with mashed potatoes and corn!
Hi! I’m Julie, a military spouse, mom of three, and the blogger behind Our Beautiful Chaos.
If you’ve been here a while, you’ll know that most of what I share comes from real life in our home. Busy days, military family life, feeding my boys safely, and finding ways to still put good, comforting food on the table without spending my whole day in the kitchen.
In our family, dairy-free living isn’t a choice or a trend. It’s something we navigate every single day because one of my boys has a life-threatening dairy allergy. That means everything I make has to be safe, but it also has to feel normal, filling, and something everyone actually enjoys eating!
That’s why I care so much about recipes like this one. They make it possible for all of us to enjoy the same food together, without worry.
I cook for five people every day, so when I make dinner, I usually try to make enough for leftovers too. Wednesdays tend to be our busiest day of the week, and having a meal already cooked and ready to reheat makes life a lot easier.
This chicken and gravy recipe is one of those meals that stretches well. I use four chicken breasts, shred them into the gravy, and serve everything over mashed potatoes with a side of corn. It feels like comfort food without needing a long ingredient list.
One thing I like about this recipe is that the gravy gets made in the same pan as the chicken. After searing the chicken, all those browned bits left behind help add flavor to the gravy.
If you’re looking for dairy free recipes for military families, this is a practical dinner made with ingredients that are easy to find at the commissary and simple enough for a weeknight meal.
Now let’s head into the kitchen and make this together!
Our Beautiful Chaos – Recipe Disclaimer
All recipes are shared as a guide based on what works in my home kitchen. Results may vary.
It is your responsibility to check all ingredients for allergies, intolerances, or dietary needs before cooking. Our Beautiful Chaos is not responsible for any reactions or outcomes from the use of these recipes.
Nutritional information is an estimate only.
– Julie from Our Beautiful Chaos
Equipment
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- Large skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Measuring cups
- Whisk
- Tongs
- Forks for shredding chicken
Ingredients
Serves 4–6
Chicken
- 4 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
Gravy
- 4 tablespoons Country Crock Avocado Oil Butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rosemary
- 1 teaspoon black pepper
- Salt to taste
Step-by-Step Instructions
Step 1: Prepare the Chicken
Slice the chicken breasts into fillets so they cook evenly.
Place the chicken into a large bowl. Drizzle the olive oil over the chicken. This helps the seasonings stick to the chicken and helps create a nice sear when cooking.
Add the onion powder, garlic powder, paprika, seasoning salt, and black pepper.
Use your hands to mix everything together until the chicken is evenly coated.
Step 2: Cook the Chicken
Heat a large skillet over medium heat.
Place a few pieces of chicken into the skillet. Do not overcrowd the pan. Allow the chicken to cook undisturbed until a golden-brown sear develops.
Flip the chicken and cook the other side.
After flipping, sprinkle a little thyme over the cooked side of the chicken while the second side finishes cooking. The thyme toasts slightly in the pan and gives the chicken extra flavor.
Continue cooking until the chicken reaches an internal temperature of 165°F.
Transfer the cooked chicken to a plate and repeat with the remaining chicken. Once all of the chicken is cooked, set it aside while you prepare the gravy.
Step 3: Make the Gravy
Using the same skillet, add the Country Crock Avocado Oil Butter.
Once melted, whisk in the flour. Continue whisking until the flour and butter are fully combined.
Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking continuously. Once all of the broth has been added, add the thyme, garlic powder, onion powder, rosemary, black pepper, and salt.
Mix well and allow the gravy to simmer until it thickens. Taste and adjust the seasoning if needed.
Step 4: Shred the Chicken
Use two forks to shred the cooked chicken. Add the shredded chicken back into the gravy.
Stir until all of the chicken is coated. Allow everything to simmer together for about 5 minutes.
Taste again and adjust any seasonings if needed. Serve hot!
Notes and Troubleshooting
Notes
- Thin chicken fillets cook more evenly than thick chicken breasts.
- Shredding the chicken helps it absorb more gravy.
- The gravy will continue thickening as it cools.
- Taste before serving and adjust salt if needed.
Troubleshooting
Gravy too thick?
Add a splash of chicken broth and whisk until smooth.
Gravy too thin?
Allow it to simmer a few more minutes.
Chicken sticking to the pan?
It may not have developed a sear yet. Give it another minute before flipping.
Gravy tastes bland?
Add additional salt and black pepper a little at a time until it tastes right.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop until warmed through.
- If the gravy thickens too much after refrigeration, stir in a splash of chicken broth while reheating.
Serving Ideas
- Dairy-free mashed potatoes
- Corn
- Green beans
- Roasted carrots
- Dinner rolls
- Rice
- Biscuits
Why You’ll Love This Recipe?!
- Dairy-free comfort food
- Made in one pan
- Great for leftovers
- Family-friendly
- Budget-friendly
- Easy to make ahead
- Uses simple ingredients
- Pairs with many side dishes
FAQ’s
Can I use chicken thighs instead?
Yes. Boneless skinless chicken thighs work well in this recipe.
Can I make this ahead of time?
Yes. This recipe reheats very well.
Can I freeze chicken and gravy?
Yes. Store in a freezer-safe container for up to 3 months.
What should I serve with chicken and gravy?
Mashed potatoes and corn are our favorite combination.
Can I use store-bought gravy?
You can, but making the gravy in the same pan as the chicken adds more flavor.
The Best Easy Dairy-Free Chicken and Gravy Recipe!
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Measuring cups
- Measuring spoons
- Forks for shredding
- cutting board
- Sharp knife
Ingredients
Chicken
- 4 large chicken breasts
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp seasoning salt
- 1 tsp black pepper
Gravy
- 4 tbsp Country Crock Avocado Oil Butter or similar dairy-free butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp rosemary
- 1 tsp black pepper
- Salt, to taste
Instructions
- Slice the chicken breasts into fillets so they cook evenly.Place the chicken into a large bowl. Drizzle the olive oil over the chicken. This helps the seasonings stick to the chicken and helps create a nice sear when cooking.Add the onion powder, garlic powder, paprika, seasoning salt, and black pepper.Use your hands to mix everything together until the chicken is evenly coated.
- Heat a large skillet over medium heat.Place a few pieces of chicken into the skillet. Do not overcrowd the pan. Allow the chicken to cook undisturbed until a golden-brown sear develops.Flip the chicken and cook the other side.After flipping, sprinkle a little thyme over the cooked side of the chicken while the second side finishes cooking. The thyme toasts slightly in the pan and gives the chicken extra flavor.Continue cooking until the chicken reaches an internal temperature of 165°F.Transfer the cooked chicken to a plate and repeat with the remaining chicken. Once all of the chicken is cooked, set it aside while you prepare the gravy.
- Using the same skillet, add the Country Crock Avocado Oil Butter.Once melted, whisk in the flour. Continue whisking until the flour and butter are fully combined.Cook for 1–2 minutes to remove the raw flour taste.Slowly pour in the chicken broth while whisking continuously.Once all of the broth has been added, add the thyme, garlic powder, onion powder, rosemary, black pepper, and salt.Mix well and allow the gravy to simmer until it thickens.Taste and adjust the seasoning if needed.
- Use two forks to shred the cooked chicken.Add the shredded chicken back into the gravy.Stir until all of the chicken is coated. Allow everything to simmer together for about 5 minutes.Taste again and adjust any seasonings if needed.Serve hot!
Notes
- Thin chicken fillets cook more evenly than thick chicken breasts.
- Shredding the chicken helps it absorb more gravy.
- The gravy will continue thickening as it cools.
- Taste before serving and adjust salt if needed.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stovetop until warmed through.
- If the gravy thickens too much after refrigeration, stir in a splash of chicken broth while reheating.
- Freeze for up to 3 months in a freezer-safe container.
Related Recipes
- Check out all our Dairy-Free Recipes!
- Looking for more family dinner inspiration? Browse our Dinner Recipes!
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The Takeaway
This dairy-free chicken and gravy combines seasoned chicken breast with a simple homemade gravy made from chicken broth, herbs, and the flavorful bits left behind in the skillet after cooking the chicken.
Shredding the chicken before adding it back into the gravy helps every bite stay coated and flavorful. Served over mashed potatoes with corn on the side, it makes a filling family dinner that also creates great leftovers for later in the week.
For our family, this is one of those meals that works because it feeds a crowd, uses ingredients we usually already have on hand, and reheats well when life gets busy!
What To Make Next?!
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