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Easy Chicken Gravy Recipe

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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.

Ingredients

  • Unsalted butter
  • All-purpose flour
  • Chicken broth or chicken stock
  • Garlic powder
  • Onion powder
  • Dried thyme
  • Salt
  • Black pepper
  • Heavy cream, optional

Instructions

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the flour and immediately begin whisking. Cook for 1 to 2 minutes, whisking constantly, until the roux is smooth and lightly golden.
  3. Gradually pour in the chicken broth while whisking continuously to create a smooth gravy without lumps.
  4. Stir in the garlic powder, onion powder, dried thyme, black pepper, and a small amount of salt.
  5. Bring the gravy to a gentle simmer and cook for 3 to 5 minutes, whisking frequently, until thickened.
  6. For a richer gravy, stir in a small splash of heavy cream after the gravy has thickened.
  7. 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.
  8. 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

Find it online: https://thefamilycooking.com/easy-chicken-gravy-recipe/