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

Lightly season the chicken breasts with kosher salt and pepper.

In a large skillet over medium heat, add olive oil and cook the chicken breasts for about 5 minutes per side, until they reach an internal temperature of 165℉. 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 mixture and stir well to form a roux. Cook while stirring for 30 seconds to 1 minute.

Slowly pour in the chicken stock, scraping up any bits from the bottom of the pan. Add the water and whisk to ensure there are no lumps. Let it simmer until thickened to the desired consistency.

Pour in the optional heavy cream.

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

Taste the gravy and adjust seasoning if necessary.

Serve over mashed potatoes or rice.