Shredded Chicken And Gravy
Shredded chicken and gravy is a family favorite and a great way to use leftover chicken. This is one dinner recipe the whole family would enjoy, including your picky eaters. It is simple and comes together in under 30 minutes.
I love to serve this chicken and onion gravy over mashed potatoes, rice, and occasionally with pasta. However, you choose to serve this dish, be assured it will be a hit and be requested again and again.
This recipe is also highly versatile, as you can use any leftover chicken you have on hand. Whether it’s from a rotisserie chicken or cooked at home, the end result will still be delicious. Additionally, if you don’t have any leftovers, you can easily cook some chicken specifically for this recipe. You will love my boiled chicken recipe for this crowd-pleasing recipe.
Related recipes: baked chicken with peppers and gravy, mushroom gravy, chicken cutlets and gravy, meatballs and gravy, and Instant pot beef tips and gravy.
What you will need
You will need the following handful of ingredients to make this easy shredded chicken gravy recipe.
1 ½ lb shredded cooked chicken: This can be any leftover chicken you have on hand, whether it’s from a rotisserie chicken or cooked at home. I used leftover boiled chicken breasts for this recipe.
3 Tablespoons flour: I used all-purpose flour
½ cup sour cream: this is an unusual ingredient in making a basic gravy, so it is optional. However, it adds creaminess to the gravy. You can also use heavy cream for a richer gravy.
3 Tablespoons butter: I prefer using unsalted butter, but you can also use salted butter. Just adjust the amount of added salt accordingly.
½ Tablespoon cajun seasoning
½ Tablespoon Italian seasoning
Fresh parsley
1 teaspoon red pepper flakes: it balances out the richness of the gravy with a little kick of heat.
Onion& Garlic: These aromatics are used to build flavor in the gravy.
2 cups low-sodium chicken broth: You will need this to create a delicious and flavorful gravy. For reference, I used the stock from boiled chicken breast. You may want to try my instant pot chicken stock recipe. You can also use chicken stock or bouillon cubes mixed with water.
Salt and black pepper: to taste
How to make shredded chicken and gravy
Melt butter in a pan over medium heat. Add sliced onions and cook until soft and translucent. Add chopped garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
Sprinkle flour into the pan and stir until well combined with the onions & garlic. Cook for about 1 minute, stirring continuously.
Slowly pour in chicken broth, whisking continuously to avoid lumps and until smooth and creamy. Add red pepper flakes, Herbs de Provence, cajun seasoning and mix to combine.
Bring the gravy to a gentle simmer and let it cook until it thickens and the floury taste is cooked off for about 3-5 minutes.
Add the cooked shredded chicken to the gravy and stir well. Let it simmer for an additional 2-3 minutes to allow the chicken to absorb some of the flavors. If the gravy is too thick, add more stock or water at this point until the desired consistency is achieved.
Reduce the heat and stir in the soured cream until combined. Taste and adjust seasoning with salt and black pepper as needed. Remove from the heat.
Serve your creamy shredded chicken and gravy hot over mashed potatoes, rice or pasta. Garnish with fresh parsley if desired. Enjoy!
Watch how to make it
More shredded chicken recipes you will love
Shredded Chicken And Gravy
Ingredients
- 1½ lb cooked chicken shredded
- 3 Tablespoons flour
- ½ cup sour cream
- 2 cups low-sodium chicken broth
- 4 Tablespoons unsalted butter
- ½ Tablespoon cajun seasoning
- 1 large onion thinly sliced
- 3 garlic cloves finely chopped
- ½ Tablespoon Italian seasoning
- Fresh parsley to garnish
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Melt butter in a pan over medium heat. Add sliced onions and cook until soft and translucent. Add chopped garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Sprinkle flour into the pan and stir until well combined with the onions & garlic. Cook for about 1 minute, stirring continuously.
- Slowly pour in chicken broth, whisking continuously to avoid lumps and until smooth and creamy. Add red pepper flakes, Italian seasoning, Cajun seasoning and stir to combine.
- Bring the gravy to a gentle simmer and let it cook until it thickens and the floury taste is cooked off for about 3-5 minutes.
- Add the cooked shredded chicken to the gravy and stir well. Let it simmer for an additional 2-3 minutes to allow the chicken to absorb some of the flavors. If the gravy is too thick, add more stock or water at this point until the desired consistency is achieved.
- Reduce the heat and stir in the soured cream until combined. Taste and adjust seasoning with salt and black pepper as needed. Remove from the heat.
- Serve your creamy shredded chicken and gravy hot over mashed potatoes, biscuits, rice or pasta. Garnish with fresh parsley if desired. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious shredded chicken recipe you can make in your air fryer in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
