Prepare the Chicken: Season chicken breasts with salt and pepper.
2 lbs boneless, skinless chicken breasts, 1 teaspoon salt, 1/2 teaspoon black pepper
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until lightly browned.
1 tablespoon olive oil, 2 lbs boneless, skinless chicken breasts
Cook the Chicken: Add 1/2 cup of chicken broth to the skillet, cover, and reduce heat to medium-low. Simmer for 15-20 minutes, or until chicken is cooked through.
3 cups chicken broth, 2 lbs boneless, skinless chicken breasts
Shred the Chicken: Remove chicken from skillet and let it cool slightly. Shred the chicken using two forks.
2 lbs boneless, skinless chicken breasts
Make the Gravy: In the same skillet, melt butter over medium heat.
4 tablespoons butter
Add Flour: Whisk in flour and cook for 1-2 minutes, until golden brown. This creates a roux.
4 tablespoons all-purpose flour
Whisk in Broth: Gradually whisk in remaining chicken broth until smooth. Bring to a simmer.
3 cups chicken broth
Add Milk and Seasonings: Stir in milk or cream, garlic powder, and onion powder. Season with salt and pepper to taste.
1/2 cup milk or cream, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste Salt and pepper
Combine: Add shredded chicken to the gravy and stir to combine.
2 lbs boneless, skinless chicken breasts
Simmer and Serve: Simmer for 5-10 minutes, allowing the flavors to meld. Serve hot over rice, mashed potatoes, or biscuits.
