This homemade chicken gravy recipe is super easy to make, uses just 4 simple ingredients, and only takes 10 minutes. Using chicken pan drippings, you can make a rich and creamy chicken gravy with way more flavor than anything you’ll find in a packet!
Why You’ll Love This Chicken Gravy Recipe
You won’t believe how much flavor you can get from just a few simple ingredients. Here’s why this recipe for chicken gravy is a must try:
- Rich and Creamy: This gravy is like liquid gold – seriously. It’s smooth, velvety, and has a really satisfying savory flavor that amps up anything you put it on.
- Super Simple: It doesn’t get much easier than 4 ingredients, 10 minutes, a skillet and a whisk! If you can stir, you can make homemade chicken gravy!
- Versatile: This chicken gravy is not only perfect for your baked chicken breasts, but also for dishes like mashed potatoes, biscuits (biscuits and gravy anyone?!), roasted vegetables, and more. You can also add fresh herbs or garlic for even more flavor.
- Leftover and Freezer-Friendly: This chicken gravy holds up well in the fridge and freezer. It’s perfect for meal prep and taking advantage of all the drippings when you roast chicken. Yay for zero waste!
Looking for more gravy recipes? Try our homemade white gravy or brown gravy! We also have a handy tutorial showing how to make gravy from drippings with any kind of meat!
What You’ll Need
With just a few simple ingredients, you can have rich and creamy chicken gravy in no time! Scroll down to the recipe card for exact amounts.
- Butter: Butter makes the gravy extra creamy, however oil can be used if needed.
- Flour: All-purpose flour is best.
- Pan Drippings: Save those crispy pan drippings any time you bake or pan fry chicken! You can use them immediately or store them in the fridge to make gravy another day.
- Chicken Broth: For even more amped up chicken flavor, use a bone broth.
- Salt and Pepper: Freshly cracked black pepper will give you the best flavor.
How to Make Chicken Gravy
If you have 10 minutes, you have time to make this recipe for chicken gravy! We start by making a roux, that thickens the gravy. Then we whisk in the broth and simmer the gravy until thickened. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Roux: Heat a saucepan over medium heat and melt the butter. Add the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture turns a light brown.
- Simmer: Add the chicken drippings and broth to your roux and stir until fully combined. Bring to a simmer and cook for 4 to 5 minutes, stirring often, until thickened. You’ll know it’s done when it can thickly coat the back of a spoon.
- Serve: Season with salt and pepper, to taste, and serve right away!
Cook’s Tips for Best Results
If your only experience with gravy is from a packet, you’re in for a real treat! Once you’ve learned how to make this easy homemade chicken gravy, you’ll never go back!
- No Drippings: This recipe can be made without the drippings if you don’t have any, but they do add an incredible depth of flavor! Just follow the instructions with the exception of adding the drippings. You’ll still have a tasty chicken broth gravy to enjoy.
- Whisk: You’ll notice that we mentioned the need to constantly stir several times in the recipe description. Don’t skip that step! Whisking continuously is the key to a smooth and non-lumpy chicken gravy.
- Herbs: Add 1 tablespoon freshly minced herbs like rosemary, oregano, parsley or thyme when you add the broth. If using dried herbs, start with 1 teaspoon and add more to taste, if needed.
- Garlic: Want to make a garlicky gravy? Whisk a tablespoon of freshly minced garlic into the roux and cook for 30 seconds, then continue with recipe as directed.
- Drippings From a Whole Chicken: If you roasted an entire bird, you’ll have a lot more drippings than if you bake chicken breasts. Pour those beautiful drippings into a measuring cup or bowl and let them rest for a few minutes. The fat will separate from the rest of the drippings and rise to the top. Use a large spoon to remove most of the fat and then pour the rest into your chicken gravy!
How to Serve Homemade Chicken Gravy
The best way to serve chicken gravy is on… chicken! Any kind of chicken will be great with this tasty sauce, but we’re partial to using it to smother our whole roasted chicken, crispy air fryer chicken cutlets, or juicy pan seared chicken breast.
Chicken gravy is also pretty awesome served over mashed potatoes of any kind, and we love sopping up every last drop with a crusty roll or a slice of beer bread!
How to Store and Reheat Leftovers
This recipe for chicken gravy is really easy to double or triple if you have a large amount of drippings. Leftover gravy stores great in the fridge and can even be frozen to enjoy later!
- Fridge: Store leftovers in the fridge for up to 5 days. We like to keep the chicken gravy separate from anything else.
- Reheat: We like to reheat this gravy on the stove. It’s easier to adjust the thickness with a little aded broth, if needed. But, if you’re in a hurry, you can use the microwave as well.
- Freeze: Pour gravy into a freezer safe bag and lay flat to freeze for up to 3 months. Thaw in the fridge overnight before reheating.
More Gravy Filled Dinner Recipes
- Crockpot Chicken and Gravy
- Smothered Cube Steak
- KFC Bowl Casserole
- Beef Tips and Gravy
- Chicken and Gravy
- Smothered Chicken
Chicken Gravy Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons pan drippings from chicken
- 2 cups chicken broth
- Salt and freshly cracked pepper, to taste
Instructions
- Melt butter in a medium sized skillet over medium to medium-high heat.
- Add flour to the melted butter, whisking constantly so the butter and flour do not burn. Cook for about 1 to 2 minutes, whisking constantly, until the flour starts to lightly brown and become fragrant.
- Pour in the drippings and chicken broth, making sure to continuously whisk. Get into the sides of the skillet, to ensure you combine everything well. Bring gravy to a simmer and cook for 4 to 5 minutes, continually stirring, until the gravy has thickened.
- Season with salt and pepper, to taste. Serve immediately.
