Prep the Chicken and Gravy Seasoning: In a small bowl, combine the flour, onion powder, garlic powder, and a dash of salt and pepper. Set aside.
Cook the Chicken: Lightly season the chicken breasts with kosher salt and pepper. In a large skillet over medium heat, add olive oil and cook the chicken for about 5 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
Make the Roux: Lower the heat to medium-low and add the butter and chicken base to the skillet. Stir until melted, then sprinkle in the flour mixture. Stir continuously for 30 seconds to 1 minute to cook the roux.
Add Liquid: Gradually pour in the chicken stock, stirring to incorporate the flour and scraping up any browned bits from the skillet. Add the water and whisk until smooth. Let the mixture simmer until it thickens to your desired consistency.
Finish the Gravy: Pour in the optional heavy cream for added richness, if desired.
Combine Chicken and Gravy: Shred the chicken, if preferred, and return it to the gravy, along with any collected juices. Simmer for a few minutes to meld flavors.
Serve: Taste and adjust seasoning if needed. Serve the chicken and gravy over mashed potatoes or rice, with a side of peas or garlic bread, if desired.