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The Best Easy Dairy-Free Chicken and Gravy Recipe!

The best budget-friendly tender shredded chicken comfort food in homemade dairy-free gravy!
Print Recipe
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:39 minutes

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.

 

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Servings: 6 (4 - 6 servings)
Author: Julie
Cost: $10