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Chunky Chicken Gravy

Monday, March 10, 2025 2:01

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I had picked up a few packages of boneless, skinless chicken breasts at our local Giant Tiger Store the other day. Not only were they Canadian sourced, but they were Maple Leaf Prime and on special for only $7 a package. There were 3 largish chicken breasts in each pack.

I divided them up into lots and froze them all except for the largest one, which I used in this recipe which I am sharing with you today.

This is a recipe that I adapted from a cookery book entitled Cooking for Two, by Debbie G Harmon. I got my copy second hand. You can find them here. It is a book full of quick and easy recipes, sized just right for two people. Everything I have made from it has also been delicious!

Admittedly it is not the most attractive dish to look at, but what it lacks for in looks, it more than makes up for in delicious flavor. What you have here are tender and juicy chunks of chicken in a lush and flavor-filled gravy.

This is very simple to make and goes together very easily. It does have to simmer for a bit to cook the chicken through, but that is not a problem. It leaves your hands free to get on with other things.

The gravy was also very simple to make. It reminded me very much of the gravy that you might find in a chicken pot pie or a fricassee without all of the faffing about!

Quick, easy and delicious works for me every time! I hope you will be inspired to want to give this tasty dish a go! You won’t be sorry!

WHAT YOU NEED TO MAKE CHUNKY CHICKEN GRAVY

Just a few simple ingredients. I know I say that all the time, but it is true. I am at a stage in life where I don’t do complicated if I can get away with it! Not only is this simple, but also very economical!

1 large chicken breast
1 chicken Boullion cube (I used Better than Boullion, 1 tsp)
paprika, garlic powder, onion powder, salt, black pepper
3 TBS butter
3 TBS flour
2 cups (480ml) milk

Our local Giant Tiger had Prime Canadian chicken breasts on special the other day so I had picked up a couple of packages which I divided into three separate lots and froze. They were quite large as well. If you don’t have a large breast (mine was about 8 ounces in weight) then you can certainly use two smaller ones.

I just seasoned the breast to taste. I did add some Kinder’s Seasoning. Buttery Garlic & Herb. Just the smell of that stuff makes my mouth water.

I used whole milk which made for a delicious and rich gravy.

I also used Better than Boullion chicken stock paste, which dissolves very easily in water, rather than a Boullion cube.

HOW TO MAKE CHUNKY CHICKEN GRAVY

This is not really a very difficult entree to make. It goes together easily and very quickly. Do check out the Haystack variation at the end!

Place the chicken breast into a saucepan. Just barely cover with water. Crumble in the Boullion cube.

Season the chicken breast with the salt, pepper, paprika, garlic powder and onion powder. I also added some extra seasoning which you can see here. It added an additional flavor note that was really nice.

Bring to the boil, then reduce to a slow simmer and cover. Simmer over low heat for about 40 minutes, until the chicken is tender. Remove the pan from the heat.

Leaving the chicken in the water, cut it into small pieces. I used some kitchen scissors to do this.

Sprinkle the flour over the chicken and stir well to dissolve the flour. (There should be no lumps.) Add the butter and the milk. Cook and stir over medium heat to melt the butter.

Continue to cook and stir until the mixture bubbles and thickens. Cook, stirring, for about 2 minutes.

Serve hot and ladled over top of potatoes, noodles or rice.

HAWAIIAN HAYSTACKS

A variation on the original.

Cooked rice
chunky chicken gravy
chow mien noodles

Spoon hot rice onto plates and top with the chicken gravy and noodles. Add your choice of toppings: shredded cheese, chopped onion, chopped peppers, celery, olives, peas, pineapple chunks, nuts, mandarin oranges and or coconut.

This was not the most attractive meal to look at really, but it sure was delicious. It was so simple to put together as well. I think you could jazz it up a bit by adding some thawed frozen mixed vegetables to it and then it would be kind of like chicken pot pie without the crust.

I boiled a large potato and broke that open on my plate and ladled the chicken gravy over top of it. I served some green beans on the side, for a quick and easy supper that was delicious!

Sometime I would like to try the Hawaiian Haystacks variation!

Is chicken one of your favorite proteins? Here are a few other economical and tasty ways to use it when cooking for two people. You can of course double any of these recipes.

SLOW COOKER MARRY ME CHICKEN - Simple, hands-off and a great midweek meal encompassing all of the flavors and textures of Marry Me Chicken. A family favorite for those days when you know you are not going to have a lot of time to cook.

POPPYSEED CHICKEN CASSEROLE - If you always keep cooked chicken in the freezer you are never very far away from a delicious and simple meal! This is a tasty casserole, using basic simple ingredients, put together in the most delicious way.

AMISH CHICKEN & STUFFING FOR TWO - This is one of my absolute all-time favorite chicken casseroles. Not only is it a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.

Yield: two servings

Author: Marie Rayner

Chunky Chicken Gravy

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

This might not look like much, but it is delicious. Its lovely served with potatoes, noodles or rice. See notes for a variation on this recipe.

Ingredients

1 large chicken breast
1 chicken Boullion cube (I used Better than Boullion, 1 tsp)
paprika, garlic powder, onion powder, salt, black pepper
3 TBS butter
3 TBS flour
2 cups (480ml) milk

Instructions

Place the chicken breast into a saucepan. Just barely cover with water. Crumble in the Boullion cube.
Season the chicken breast with the salt, pepper, paprika, garlic powder and onion powder. I also added some extra seasoning which you can see here. It added an additional flavor note that was really nice.
Bring to the boil, then reduce to a slow simmer and cover. Simmer over low heat for about 40 minutes, until the chicken is tender. Remove the pan from the heat.
Leaving the chicken in the water, cut it into small pieces. I used some kitchen scissors to do this.
Sprinkle the flour over the chicken and stir well to dissolve the flour. (There should be no lumps.)
Add the butter and the milk. Cook and stir over medium heat to melt the butter.
Continue to cook and stir until the mixture bubbles and thickens. Cook, stirring, for about 2 minutes.
Serve hot and ladled over top of potatoes, noodles or rice.

Notes

HAWAIIAN HAY STACKS

Cooked rice

chunky chicken gravy

chow mien noodles

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2025/03/chunky-chicken-gravy.html

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