Chicken Gravy comes together in just 10 minutes with only a few basic ingredients and can be made with or without chicken drippings. It’s a quick and flavorful way to elevate your chicken dish.
Make the best chicken gravy recipe in minutes! This easy chicken gravy is made from scratch with simple pantry ingredients and rich chicken broth for a savory, comforting flavor.
Whether you’re serving it over garlic mashed potatoes, biscuits, or roasted chicken, this chicken broth gravy delivers homemade goodness in every bite.
How To Make Chicken Gravy
You can make this gravy recipe with or without drippings. It’s the perfect addition to any chicken recipe.
Gravy With Drippings – To make gravy with drippings, you do not need to use butter. The drippings replace the butter. The final flavor of the gravy will be determined by the herbs and spices you use on the chicken.
Chicken Gravy Without Drippings – To make gravy without drippings, you’ll need unsalted butter as this adds the fat and flavor the drippings usually provide.
Chicken Gravy With Cornstarch – If you prefer to use cornstarch over flour, use 50% of what’s listed in the recipe card for flour.
Recipe Tips
- Watch The Sodium- Do not add salt without testing the final results first, since it will be going on top of an already seasoned and salted dish.
- Boost The Flavor- Throw in some finely fresh herbs, diced shallots, or onions in the melted butter and sauté before adding the flour.
- Adjust the Thickness- Adjust the thickness of your gravy by adding chicken broth or water, a tablespoon at a time, if it’s too thick or cooking it longer if it’s too thin.
- Prepare In Advance- Gravy can be made up to 3 days in advance of serving. Just re-heat in a saucepan until warm.
Make sure to check out my other popular gravy recipes: Prime Rib Gravy, Turkey Gravy, Cajun Gravy, and Ham Gravy.
Easy Chicken Gravy (With or Without Drippings)
Easy Chicken Gravy comes together in just 10 minutes with only 4 basic ingredients and can be made with or without chicken drippings. It’s a quick and flavorful way to elevate your chicken dish.
Servings: 6 servings
Calories: 146kcal
Cost: $5
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Ingredients
- 6 tbsp unsalted butter or chicken drippings (*Note 1)
- 6 tbsp all-purpose flour
- 2½ cups unsalted chicken broth (*Note 1)
- 2 tsp chicken broth concentrate (*Note 2)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp black pepper
- sea salt, to taste
Instructions
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Pre-heat a medium sized saucepan over medium heat and add the butter (or chicken drippings, if using). Once melted, vigorously whisk in the flour and cook for 3-4 minutes until golden in color.
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Slowly add the stock to the roux while vigorously whisking. Add the stock slowly as this is where the lumps can happen! Keep whisking until there are no lumps.
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Add the chicken stock concentrate, onion powder, garlic powder, and and black pepper. Bring to a gentle simmer, whisking constantly. Cook until your desired consistency in achieved, keeping in mind the gravy will thicken as it cool.
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If the gravy is too thick, add up to 1/2 cup more broth. If the gravy is too thin, keep simmering to thicken.
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Transfer to a gravy boat and serve.
Notes
Note 2 – This is also referred to as chicken base. Use any brand you prefer. I do all my recipe testing with the brand Better Than Bouillon.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also place cooled leftover gravy in a Ziploc bag and freeze for up to three months.
Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 191mg | Potassium: 101mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg
