Note: The only salt used in this recipe is to lightly season the chicken breasts. Do not add extra salt while making the gravy as there is enough salt from the seasoned chicken, chicken base, and chicken stock. Taste the gravy at the end to adjust seasoning if needed.
In a small bowl, combine the flour, salt, pepper, onion powder, and garlic powder. Set aside.
Season the chicken breasts lightly with kosher salt and black pepper.
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes per side, or until they reach an internal temperature of 165°F.
Remove the cooked chicken from the pan and set aside.
Lower the heat to medium-low. Add the butter and chicken base to the pan and stir until melted.
Sprinkle in the flour and seasoning mixture, stirring well to form a roux. Cook, stirring continuously, for 30 seconds to 1 minute.
Slowly pour in the chicken stock while 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.
If using, stir in the heavy cream.
Shred the chicken if desired, then return it to the pan along with any collected juices. Let it simmer together for a few minutes to blend flavors.
Taste the gravy and adjust seasoning if necessary.
Serve the chicken and gravy over mashed potatoes or rice. Peas and garlic bread make excellent side options.