Mix together the flour, salt, pepper, onion powder, and garlic powder in a small bowl. Set aside.

Season the chicken breasts lightly with kosher salt and pepper.

In a large skillet over medium heat, add some olive oil and cook the chicken breasts for about 5 minutes per side, until they reach 165℉ internal temp.

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 to help it melt.

Sprinkle in the flour-onion powder-garlic powder mixture and stir well to form a roux. Cook while stirring for 30 seconds to 1 minute.

Slowly pour in the chicken stock and scrape up the bits from the bottom of the pan. Add the water and whisk well to avoid lumps. Let it simmer until thickened to desired consistency.

Pour in the optional heavy cream.

Shred the chicken if desired and add back to the gravy along with any collected juices. Simmer together for a few minutes.

Taste the gravy and check for additional seasoning needed.

Serve over mashed potatoes, egg noodles, or rice. Excellent with peas on garlic bread on the side.