Skip the canned stuff — this easy chicken gravy made from scratch is simple to prepare and far more flavorful. With a few pantry staples and a little patience, you’ll have a silky, savory gravy that pairs beautifully with mashed potatoes, roast chicken, or warm biscuits.
Use hot homemade or store-bought chicken broth, or the pan drippings from a roast chicken, to maximize flavor. Whisk slowly while adding the broth to avoid lumps, and finish with a splash of cream if you like an extra-smooth, rich texture.
Great Gravy Tips
Whisk away lumps: Add hot broth slowly while whisking to keep the sauce smooth.
Simmer gently: Keep the gravy at a gentle simmer to thicken without breaking or scorching.
Taste as you go: Adjust salt and pepper as the gravy cooks so the seasoning is just right.
Wait to add cream: If using cream, stir it in off the heat or right before serving for the best texture.
Pan drippings are your friend: If you have drippings from a roast chicken, skim excess fat and use them in place of some broth for deeper flavor.
What You’ll Need
1/3 cup unsalted butter: Adds richness and creates the base for the roux.
1/3 cup all-purpose flour: Thickens the gravy when cooked with butter to form a roux. (For a gluten-free option, substitute cornstarch.)
3 cups hot chicken broth, stock, or pan drippings: The main flavor component—hot liquid helps the roux incorporate smoothly and prevents lumps.
1/2 teaspoon dried mushroom powder (optional): Adds subtle umami depth without overpowering the chicken flavor.
1/2 tablespoon chopped fresh sage or thyme (or 1/4 tablespoon dried): Fresh or dried herbs brighten the gravy and cut through its richness.
4–6 tablespoons heavy cream (optional): For a velvety finish, stir in cream just before serving.
Salt & pepper to taste: Essential for bringing the flavors together—adjust to preference.
Let me know what You think!
If you make this gravy, please leave a star rating or a comment on the recipe card—I’d love to hear how it turned out. Thank you!
Simple Chicken Gravy from Scratch
Ingredients
- 1/3 cup butter, unsalted
- 1/3 cup all-purpose flour
- 3 cups hot chicken broth, stock, or pan drippings
- 1/2 tbsp chopped fresh sage or thyme (or 1/4 tbsp dried)
- 1/2 teaspoon dried mushroom powder (optional)
- 4–6 tbsp heavy cream (optional but recommended)
- Salt & pepper to taste
Instructions
- Warm a medium pot over medium heat and melt the butter.
- Whisk in the flour gradually until it forms a smooth paste (a roux).
- Cook the roux, stirring constantly, for a minute or two until it turns a light brown—this develops flavor. Don’t let it burn.
- Slowly pour in the hot chicken broth while whisking constantly to prevent lumps and create a smooth sauce.
- Bring the mixture to a gentle simmer, stirring occasionally, until it thickens to your desired consistency.
- Stir in the chopped or dried sage or thyme.
- Add the mushroom powder if using and simmer another minute.
- Remove from heat and stir in the heavy cream just before serving for extra silkiness.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Keep it warm: If not serving immediately, keep the gravy over very low heat and whisk occasionally.
- Serve warm and enjoy.
Notes
Too thick: Thin with a little extra hot chicken broth.
Too thin: Simmer gently until it reduces to the desired thickness.
This gravy is a family favorite served over mashed potatoes, roasted chicken, or biscuits. Whisk the broth in slowly and add cream at the end for the smoothest texture.
Nutrition
|
Calories: 174 kcal
