Chicken Gravy Recipe
This homemade chicken gravy is silky, flavorful, and comes together in just 20 minutes for the perfect comfort food addition.
I’ve always adored how a warm, savory Chicken Gravy Recipe can transform simple poultry and mashed potatoes into a cozy feast. This easy chicken gravy uses drippings or store-bought broth, a classic roux, and just the right herbs for a delicious sauce you can spoon over everything from roasted chicken breasts to stuffing. What makes it unique? It’s homemade without heavy cream, keeps calories in check (about 120 calories per ¼-cup serving), and still feels indulgent—a tiny miracle when you’re short on time but craving that comfort-food hug. Honestly, every fall my kitchen fills with the aroma of sizzling butter and thyme, and Google Trends shows a 40% spike in “homemade chicken gravy” searches around Thanksgiving. You know what? It’s worth every whisk and gentle stir.
Why You’ll Love This Chicken Gravy Recipe
– Ready in under 20 minutes, perfect for busy weeknights or holiday feasts
– Uses pantry staples—no fancy gourmet ingredients needed
– Rich flavor without heavy cream, making it lighter yet still delicious
– Versatile: spoon over poultry, mashed potatoes, stuffing, rice, or veggies
– Customizable herbs and spices let you match your family’s taste
– Gluten-free variation available by swapping flour for cornstarch
– Crowd-pleaser comfort food that never fails to impress
– Uses real chicken drippings or Better Than Bouillon for authentic depth
Ingredients
– 2 tablespoons unsalted butter (or ghee for nuttier flavor)
– 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
– 2 cups low-sodium chicken broth (homemade or Swanson’s)
– 1 cup pan drippings from roasted chicken (optional, but recommended)
– 1/2 cup milk (whole or 2%) or light cream
– 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
– 1 tablespoon chopped fresh parsley (for garnish)
– Salt and freshly ground black pepper, to taste
– Pinch of garlic powder or a small minced garlic clove (optional)
Tip: If you’re short on drippings, swirl in 2 teaspoons of Better Than Bouillon Chicken Base dissolved in 1/4 cup hot water. It’s a small trick that packs big flavor.
Directions
1. Gather your tools: a medium saucepan, a whisk, and a heatproof spoon. Having everything at hand keeps the flow smooth.
2. Over medium heat, melt butter in your saucepan until it just begins to sizzle—look for tiny bubbles at the edges. That’s your cue to move quickly.
3. Sprinkle flour into the melted butter, whisking constantly to form a roux. Keep stirring for about 1–2 minutes until it turns a light golden shade (don’t let it brown too much unless you like a nuttier taste).
4. Gradually pour in chicken broth and drippings in a thin stream, whisking without pause to avoid lumps. This is where a balloon whisk shines; it catches every pocket of flour.
5. Bring the mixture to a gentle simmer. As bubbles form, you’ll notice the gravy thickening—usually in 3–5 minutes. If it’s too thick, add a splash more broth or milk; too thin, whisk in a little flour slurry (1 teaspoon flour mixed with cold water).
6. Stir in milk, thyme, garlic powder (if using), and season with salt and pepper. Taste and adjust; a little acidity from a squeeze of lemon or splash of white wine can brighten things up here.
7. Remove from heat, let it rest for 2 minutes off the burner—the sauce smooths out and gains shine. Finally, stir in parsley, serve hot, and watch happy faces light up at the table.
Servings & Timing
Makes about 2 cups (serves 4–6)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
– Mushroom Chicken Gravy: Sauté ½ cup sliced mushrooms before the roux for an earthy twist.
– Herb-Infused Gravy: Swap thyme for 1 teaspoon each of sage and rosemary.
– Dairy-Free Version: Use coconut milk instead of dairy milk and oil instead of butter.
– Spicy Kick: Add a pinch of cayenne pepper or chopped chipotle in adobo.
– Citrus Zest: Stir in ½ teaspoon lemon or orange zest at the end for brightness.
– Creamy Chicken & Herb: Fold in 2 ounces softened cream cheese for extra silkiness.
Storage & Reheating
Store leftover gravy in an airtight container in the fridge for up to 4 days—USDA guidelines recommend using it quickly to reduce spoilage risk. For longer storage, freeze in a zip-top bag or freezer-safe jar (leave an inch of headspace) for up to 2 months. To reheat, gently warm on the stovetop over low heat, whisking in a splash of broth or milk to restore original consistency. If microwaving, heat in 30-second bursts, stirring in between.
Notes
• I learned that letting the roux cook just long enough—no more than 2 minutes—prevents a pasty flavor but still kills the raw flour taste.
• If your gravy seems dull, a teaspoon of Dijon mustard or ½ teaspoon of soy sauce amps up the umami.
• For ultra-smooth texture, strain the sauce through a fine-mesh sieve; it’s my go-to trick when I host Thanksgiving.
FAQs
Q: Can I make this chicken gravy recipe vegetarian?
A: Yes—skip drippings and broth; use vegetable stock and add a dash of soy sauce or mushroom bouillon for depth.
Q: What’s the best way to thicken gravy without flour?
A: Use a cornstarch slurry (equal parts cornstarch and cold water), whisk in at the end and simmer for 1–2 minutes.
Q: Can I prepare gravy ahead of time?
A: Absolutely—make it a day early, chill, then reheat gently and whisk in a bit of hot broth to freshen before serving.
Q: My gravy is lumpy. How do I fix it?
A: Whisk vigorously over low heat; if lumps persist, strain through a sieve or blend briefly with an immersion blender.
Q: How can I reduce sodium in this recipe?
A: Choose low-sodium broth, skip added salt at first and adjust at the end based on taste.
Q: Is it okay to add wine to chicken gravy?
A: Definitely—deglaze your pan with ¼ cup white wine before adding broth for a subtle, acidic note.
Q: Why is my gravy too thin?
A: You may need more roux or a thicker slurry; whisk in 1 teaspoon flour or cornstarch slurry and simmer briefly.
Q: What pairs well with homemade chicken gravy?
A: Mashed potatoes, roasted poultry, biscuits, rice, steamed veggies—the classic combos never disappoint.
Conclusion
This Chicken Gravy Recipe delivers a silky, savory sauce that dresses up any poultry dish or side in minutes. Whether you’re pulling drippings from the pan, stirring in a little Better Than Bouillon, or customizing with herbs and spices, this easy comfort food staple never disappoints. Give it a try, leave a comment sharing your favorite gravy twist, and don’t forget to explore my Garlic Mashed Potatoes or Turkey Stuffing recipes next—your holiday table will thank you!
Chicken Gravy
Ingredients
- 2 tablespoons unsalted butter or ghee for nuttier flavor
- 1/4 cup all-purpose flour or 2 tablespoons cornstarch for gluten-free
- 2 cups low-sodium chicken broth homemade or Swanson’s
- 1 cup pan drippings from roasted chicken optional, but recommended
- 1/2 cup milk whole or 2%) or light cream
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley for garnish
- Salt and freshly ground black pepper to taste
- Pinch garlic powder or a small minced garlic clove optional
Instructions
- Gather a medium saucepan, a whisk, and a heatproof spoon.
- Melt butter in a saucepan over medium heat until it sizzles.
- Sprinkle flour into melted butter and whisk constantly to form a roux.
- Gradually pour in chicken broth and drippings while whisking to avoid lumps.
- Bring the mixture to a simmer to thicken the gravy.
- Stir in milk, thyme, garlic, salt, and pepper. Remove from heat and add parsley before serving.
