Season chicken breasts with salt and pepper.
2 lbs boneless, skinless chicken breasts, 1 tsp salt, 1/2 tsp black pepper
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until lightly browned.
1 tbsp olive oil, 2 lbs boneless, skinless chicken breasts
Add 1/2 cup of chicken broth to the skillet, reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
3 cups chicken broth
Remove chicken from skillet and shred with two forks. Set aside.
2 lbs boneless, skinless chicken breasts
In the same skillet, melt butter over medium heat. Whisk in flour until smooth.
4 tbsp butter, 4 tbsp all-purpose flour
Gradually whisk in the remaining chicken broth, ensuring no lumps form.
3 cups chicken broth
Bring to a simmer, stirring constantly, until the gravy thickens.
Stir in milk or cream, garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste.
1/2 cup milk or cream, 1/4 tsp garlic powder, 1/4 tsp onion powder, to taste Salt and pepper
Return the shredded chicken to the gravy and stir to combine. Simmer for 5 minutes to allow the flavors to meld.
2 lbs boneless, skinless chicken breasts
Garnish with fresh parsley, if desired. Serve over rice, mashed potatoes, or biscuits.
1/4 cup chopped fresh parsley
