In a small bowl, combine the flour, onion powder, garlic powder, a pinch of salt, and black pepper. Set aside.
Lightly season the chicken breasts with kosher salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside.
Reduce the heat to medium-low. Add the butter and chicken base to the skillet, stirring until the butter melts and the chicken base is fully incorporated.
Sprinkle the flour and spice mixture into the pan, stirring continuously to form a roux. Cook while stirring for 30 seconds to 1 minute.
Gradually pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Add the water and whisk thoroughly to prevent lumps. Let the gravy simmer until it thickens to your desired consistency.
Stir in the heavy cream, if using.
Shred the chicken if preferred, then return it along with any accumulated juices to the gravy. Allow it to simmer together for a few minutes.
Taste the gravy and adjust seasoning if necessary.
Serve this delicious chicken and gravy over mashed potatoes, egg noodles, or rice. It pairs wonderfully with peas and garlic bread on the side.
If you enjoy this recipe, you might also like the Chicken and Stove Top Stuffing Casserole. Enjoy!