Why You’ll Love This Recipe
I love this chicken gravy because I can make it with simple pantry ingredients in about 15 minutes. I don’t need roasted chicken drippings, so I can prepare it whenever I want a flavorful homemade gravy.
I also like being able to control the consistency and seasoning. I can keep the gravy thick and creamy for mashed potatoes or add a little extra broth when I want a thinner sauce. The recipe is simple enough for everyday dinners but flavorful enough for holiday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- All-purpose flour
- Chicken broth or chicken stock
- Garlic powder
- Onion powder
- Dried thyme
- Salt
- Black pepper
- Heavy cream, optional
Directions
- I melt the butter in a medium saucepan over medium heat.
- I sprinkle in the flour and immediately begin whisking. I cook the butter and flour together for about 1 to 2 minutes, stirring constantly, until the mixture is smooth and lightly golden.
- I gradually pour in the chicken broth while whisking continuously. Adding the broth slowly helps me create a smooth gravy without lumps.
- I stir in the garlic powder, onion powder, dried thyme, black pepper, and a small amount of salt.
- I bring the mixture to a gentle simmer and continue whisking as it thickens. I usually let it cook for about 3 to 5 minutes.
- If I want a richer and creamier gravy, I stir in a small splash of heavy cream once the gravy has thickened.
- I taste the gravy and adjust the salt, pepper, or other seasonings as needed. If it becomes too thick, I whisk in a little additional chicken broth until I reach my preferred consistency.
- I remove the gravy from the heat and serve it warm.
Servings and Timing
I usually get about 2 cups of gravy from one batch, which is enough for approximately 6 servings.
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 6
- Yield: About 2 cups
Variations
For chicken gravy with drippings, I replace some of the butter with flavorful drippings from roasted or pan-cooked chicken. I make sure to include some of the rendered fat because it helps create the roux.
When I want an herbier gravy, I add rosemary, sage, parsley, or additional thyme. Fresh herbs can also make the gravy particularly flavorful when I am serving it with roasted chicken.
For a creamy chicken gravy, I stir in heavy cream or half-and-half near the end of cooking. I add only enough to make the gravy creamy without overwhelming the chicken flavor.
If I want deeper savory flavor, I add a small splash of Worcestershire sauce. I can also sauté finely chopped onion or garlic in the butter before adding the flour.
For a gluten-free version, I use a gluten-free thickener such as cornstarch instead of making a traditional flour-based roux. I mix the cornstarch with a little cold broth first, then whisk the slurry into the simmering broth until it thickens.
Storage/Reheating
I let leftover chicken gravy cool before transferring it to an airtight container. I keep it refrigerated and use it within 3 to 4 days.
I reheat the gravy gently in a saucepan over low to medium-low heat, whisking frequently. The gravy usually becomes thicker after refrigeration, so I add a splash of chicken broth or water while reheating until it reaches the consistency I like.
I can also freeze chicken gravy for longer storage. I place the cooled gravy in a freezer-safe container and freeze it for up to 3 months. After thawing it overnight in the refrigerator, I reheat it slowly and whisk well to restore its smooth consistency.
FAQs
Can I make chicken gravy without chicken drippings?
Yes. I make this easy version with butter and chicken broth, so chicken drippings aren’t necessary. Using a flavorful chicken stock or broth gives me plenty of savory chicken flavor.
Why is my chicken gravy lumpy?
I usually get lumps when I add the broth too quickly or stop whisking while combining it with the roux. I prevent this by gradually adding the liquid while whisking continuously. If lumps remain, I can pour the finished gravy through a fine-mesh strainer.
How can I thicken chicken gravy?
I let the gravy simmer for a few additional minutes because it naturally thickens as it cooks. If it is still too thin, I can add a small cornstarch slurry and simmer briefly until I reach the desired consistency.
What can I serve with chicken gravy?
I love pouring chicken gravy over mashed potatoes, roasted chicken, biscuits, stuffing, rice, meatloaf, or roasted vegetables. I also use it to add moisture and savory flavor to leftover chicken dishes.
How do I fix chicken gravy that is too thick?
I simply whisk in additional chicken broth, a small amount at a time. I continue adding broth until the gravy reaches the consistency I prefer, then taste it again and adjust the seasoning if necessary.
Conclusion
Easy Chicken Gravy is a simple homemade sauce I can prepare in about 15 minutes with ingredients I usually already have in my kitchen. I love its smooth texture and rich, savory flavor, especially over mashed potatoes and chicken. Since I can easily adjust the thickness, herbs, and richness, this is a versatile gravy recipe I can use for quick weeknight dinners as well as special meals.
PrintEasy Chicken Gravy Recipe
Easy Chicken Gravy is a smooth, savory homemade sauce made with butter, flour, chicken broth, and simple seasonings. Ready in about 15 minutes, it is perfect for chicken, mashed potatoes, biscuits, stuffing, and roasted vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups, 6 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- Unsalted butter
- All-purpose flour
- Chicken broth or chicken stock
- Garlic powder
- Onion powder
- Dried thyme
- Salt
- Black pepper
- Heavy cream, optional
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and immediately begin whisking. Cook for 1 to 2 minutes, whisking constantly, until the roux is smooth and lightly golden.
- Gradually pour in the chicken broth while whisking continuously to create a smooth gravy without lumps.
- Stir in the garlic powder, onion powder, dried thyme, black pepper, and a small amount of salt.
- Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, whisking frequently, until thickened.
- For a richer gravy, stir in a small splash of heavy cream after the gravy has thickened.
- Taste and adjust the salt, pepper, and other seasonings as needed. If the gravy is too thick, gradually whisk in additional chicken broth until it reaches the desired consistency.
- Remove from the heat and serve warm.
Notes
- For gravy with chicken drippings, replace some of the butter with rendered chicken fat and flavorful pan drippings.
- Add rosemary, sage, parsley, or extra thyme for a more herb-forward gravy.
- For creamy chicken gravy, stir in heavy cream or half-and-half near the end of cooking.
- A small splash of Worcestershire sauce can add deeper savory flavor.
- Finely chopped onion or fresh garlic can be sautéed in the butter before adding the flour.
- For a gluten-free version, omit the flour and thicken the simmering broth with cornstarch mixed with a small amount of cold broth.
- If the gravy develops lumps, strain it through a fine-mesh strainer before serving.
- If the gravy is too thin, simmer it a little longer or add a small amount of cornstarch slurry.
- Store cooled leftover gravy in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently over low to medium-low heat, whisking frequently and adding broth or water as needed to loosen the consistency.
- Freeze cooled gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly while whisking well.
Nutrition
- Serving Size: About 1/3 cup
- Calories: 105 kcal
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 18 mg
