Savory Shredded Chicken with Herb Gravy

$- 2 pounds boneless, skinless chicken thighs - 1 tablespoon olive oil - 2 cups chicken broth (low sodium) - 2 tablespoons all-purpose flour - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon black pepper - Salt to taste - Fresh parsley, chopped (for garnish) For this recipe, I love using boneless, skinless chicken thighs. They stay moist and tender during cooking. The olive oil helps to sauté the onion, giving it a nice flavor base. Chicken broth adds depth to the dish. I prefer low sodium to control the saltiness. The all-purpose flour thickens the gravy, making it rich and creamy. The diced onion and minced garlic enhance the taste of the dish. Thyme and rosemary bring in herbal notes that pair well with chicken. Black pepper adds warmth, while salt boosts all the flavors. Finally, fresh parsley adds a lovely touch of color and freshness. Gather these ingredients, and you'll be ready to make a tasty meal! {{ingredient_image_1}} 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 medium onion, finely diced. Sauté it until soft, which takes about 5 minutes. 3. Next, stir in 3 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and ½ teaspoon of black pepper. Cook these for 1 minute to let the flavors mix. 4. Now, add 2 pounds of boneless, skinless chicken thighs to the skillet. Pour in 2 cups of low-sodium chicken broth. Bring this to a gentle simmer. 5. Cover the skillet and let the chicken cook for 20-25 minutes. It should be cooked through and tender. 1. Take the chicken out of the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. 2. In the same skillet with the broth, sprinkle 2 tablespoons of all-purpose flour over the liquid. Whisk it to avoid lumps. Cook this for about 5 minutes until the gravy thickens. 3. Return the shredded chicken to the skillet. Stir well to combine, and add salt to taste. 4. Let the mixture simmer for another 2-3 minutes to heat through. Adjust the seasoning if needed. 5. Serve the shredded chicken with gravy over rice, mashed potatoes, or bread. Enjoy your flavorful meal! - Ensure chicken is tender before shredding: Cook the chicken until it easily pulls apart. This usually takes about 20-25 minutes on a gentle simmer. Test it with a fork. If it tears apart easily, it is ready. - How to avoid lumps in gravy: To prevent lumps, sprinkle flour slowly while whisking the liquid. This way, the flour mixes well without clumping. Cook it for a few minutes to get a smooth texture. - Best tools for shredding chicken: Use two forks to shred the chicken. They help break the meat easily. You can also use a hand mixer on low speed for quick shredding! - Adding vegetables for extra nutrition: Toss in some diced carrots or bell peppers when cooking the onions. They add color, flavor, and nutrients to your dish. - Suggested spices for customization: Feel free to experiment with spices! Try adding paprika for a smoky taste or cayenne for a bit of heat. A pinch of cumin can give a nice twist too. - Adjusting seasoning for personal preference: Taste as you go! Add salt and pepper based on your liking. Don’t be afraid to make it your own. Each bite should be just right for you! Pro Tips Use Bone-In Chicken Thighs: For a richer flavor, consider using bone-in chicken thighs. They tend to be juicier and more flavorful than boneless cuts. Homemade Chicken Broth: If you have the time, use homemade chicken broth instead of store-bought for a more intense and personalized flavor in your gravy. Thicken the Gravy: If you prefer a thicker gravy, mix an additional tablespoon of flour with a bit of cold water to create a slurry, then whisk it into the simmering gravy. Herb Variations: Feel free to experiment with different herbs such as sage or oregano to customize the flavor profile of your dish. {{image_2}} You can change the main protein in this dish for variety. - Using chicken breasts instead: Chicken breasts are lean and can work well in this recipe. They will cook quickly. Just be sure not to overcook them. Keep an eye on the chicken and check for tenderness. - Substituting with turkey or beef: Turkey thighs can replace chicken for a unique twist. They add a rich flavor. If you prefer beef, use beef chuck. It shreds well and adds depth to the gravy. Making this meal fit your diet is easy with a few changes. - Gluten-free variations: To make this dish gluten-free, swap all-purpose flour for a gluten-free flour blend. You can also use cornstarch mixed with water as a thickener. It works great and keeps the gravy smooth. - Low-sodium options: If you need a low-sodium meal, choose low-sodium chicken broth. You can add herbs and spices to boost flavor without extra salt. This way, you keep the dish tasty and healthy. These variations let you enjoy shredded chicken with gravy in different ways. They also help you cater to your dietary needs while keeping every bite delicious. After making shredded chicken with gravy, I recommend storing leftovers in the fridge. You can keep them for up to four days. This helps keep the chicken fresh and tasty. Use airtight containers to store your meal. Glass or plastic containers work well. Just make sure they seal tightly to lock in moisture. If you want to freeze your shredded chicken with gravy, here’s how to do it right. Use freezer-safe bags or containers. Portion the chicken into meal-sized amounts. This makes it easy to thaw only what you need. Remove excess air from bags before sealing to prevent freezer burn. When you’re ready to eat, take the chicken out of the freezer. Thaw it overnight in the fridge. Reheat it in a pot over low heat. Stir occasionally to keep it from sticking. You can also use a microwave. Just heat it in short bursts, stirring in between to warm it evenly. Enjoy your meal as if it was just made! You can easily make shredded chicken with gravy in a slow cooker. Start by placing your chicken thighs in the slow cooker. Add the diced onion, minced garlic, thyme, rosemary, black pepper, and chicken broth. Set your slow cooker to low heat and cook for about 6-7 hours or on high for 3-4 hours. Once done, shred the chicken with two forks. For the gravy, mix flour with some broth from the slow cooker to make a slurry. Stir this into the slow cooker to thicken the gravy. Yes, this recipe is perfect for meal prep. You can make a big batch and store it in individual containers. The shredded chicken with gravy keeps well in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just reheat it in the microwave or on the stove when you are ready to eat. Absolutely! You can use vegetable broth or beef broth if you prefer. Each type of broth adds a different flavor. Chicken broth gives a classic taste, while vegetable broth provides a lighter flavor. Beef broth adds richness, making the dish heartier. Choose what you like best! This blog post walked you through the basics of making shredded chicken with gravy. We covered the key ingredients, step-by-step instructions, and tips for success. I shared variations to suit different tastes and dietary needs, along with storage tips. With these details, you can easily prepare a tasty dish. Remember, cooking can be fun and simple. Enjoy your meal, and don’t hesitate to experiment with flavors! Your kitchen is a place for creativity and joy.$

Savory Shredded Chicken with Herb Gravy

A delicious dish featuring tender shredded chicken in a flavorful herb gravy.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 4

Calories 350 kcal

Ingredients

2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil
2 cups chicken broth (low sodium)
2 tablespoons all-purpose flour
1 medium onion, finely diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
0.5 teaspoon black pepper
to taste salt
for garnish fresh parsley, chopped

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, dried thyme, dried rosemary, and black pepper. Cook for an additional minute until aromatic.
Add the chicken thighs to the skillet, and pour the chicken broth over them. Bring to a gentle simmer.
Cover the skillet and let the chicken simmer for 20-25 minutes until cooked through and tender.
Remove the chicken from the skillet and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
In the same skillet, gradually sprinkle the flour over the remaining liquid while whisking to avoid lumps. Let it cook for about 5 minutes until the gravy thickens.
Return the shredded chicken to the skillet, stir well to combine, and season with salt to taste.
Simmer for another 2-3 minutes to heat through, and adjust the seasoning if needed.
Serve the shredded chicken with gravy over rice, mashed potatoes, or bread.

Notes

Serve with rice, mashed potatoes, or bread for a complete meal.

Keyword chicken, comfort food, gravy, herbs