May 28 2025

Chicken Gravy Recipe

Name: Chicken Gravy Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tbsp butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup milk; 1/2 tsp salt; 1/2 tsp black pepper; Optional: 1/2 tsp poultry seasoning or thyme

Khemit Chicken Recipes 0

To be honest, nothing beats the comfort of warm, rich chicken gravy poured over fluffy mashed potatoes, rice, or homemade biscuits.

If you’ve been craving that made-from-scratch taste without the stress, I’ve got you.

This is the chicken gravy recipe I swear by, and you’re gonna love it too.

Why You’ll Love This Recipe

It’s made with real, simple ingredients you probably already have.
Ready in about 20 minutes from start to finish.
You don’t need store-bought gravy packets—this tastes way better.
Perfect for weeknight dinners, Sunday suppers, or cozy holiday meals.
You can make it as thick or as smooth as you like.
It’s kid-approved and picky-eater friendly.

Ingredients List

Here’s everything you need to make homemade chicken gravy:

4 tablespoons butter (unsalted is best)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth (low sodium if possible)
1/2 cup milk (whole or 2% works best)
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Optional: 1/2 teaspoon poultry seasoning or thyme (adds depth)

Preparation Tips

Before you even turn on the stove, here’s what’ll make things smoother:

Chop the onion and garlic ahead of time so they’re ready to go.
Use warm broth if possible; it helps prevent clumping.
Have all ingredients measured and nearby.
Whisk = your best friend here. Keep it close.
If you like smooth gravy, strain out the onion at the end (or use onion powder instead).

Step-by-Step Cooking Instructions

Let’s walk through this together, you’ve got this!

Step 1: Melt the butter

Place a medium saucepan over medium heat. Add the butter and let it melt completely. You want it bubbly but not browned.

Step 2: Sauté the onion and garlic

Add the finely chopped onion and cook for about 3–4 minutes, until it’s soft and slightly golden. Toss in the garlic and stir for another 30 seconds. Your kitchen will smell amazing already.

Step 3: Make the roux

Sprinkle the flour over the butter, onion, and garlic. Stir constantly with a whisk or wooden spoon for about 2 minutes. You’re cooking out the raw flour taste here—it should look like a thick paste.

Step 4: Slowly add the broth

Gradually pour in the chicken broth, about 1/2 cup at a time, while whisking like you mean it. This keeps your gravy smooth. Keep going until all the broth is in and there are no lumps.

Step 5: Add the milk

Pour in the milk and keep whisking. The gravy will start to thicken up within a few minutes. Keep stirring gently so it doesn’t stick to the bottom.

Step 6: Season and simmer

Add salt, pepper, and poultry seasoning if using. Turn the heat to low and let it simmer for about 5 minutes, stirring occasionally. It should be creamy and just the right consistency.

Step 7: Taste and tweak

Give it a taste—need more salt? A little more pepper? Adjust it to your liking.

Step 8: Serve warm

Pour it over your favorite dish while it’s hot and silky.

Pro Tips for the Best Chicken Gravy

Don’t rush the flour step—cook it long enough so the gravy doesn’t taste chalky.
Warm liquids help everything blend better.
Season at the end to avoid over-salting.
Keep whisking while adding broth to avoid lumps.
Add cooked, shredded chicken if you want a heartier gravy.

How to Best Serve Chicken Gravy

Here’s where this gravy really shines:

Over mashed potatoes (classic and cozy)
Poured on buttermilk biscuits
With roasted chicken or turkey
Mixed into shredded chicken and rice
As a dipping sauce for fries or chicken tenders
On open-faced chicken sandwiches

Common Mistakes to Avoid & How to Perfect the Recipe

Skipping the roux step: That buttery flour base gives the gravy its body.
Adding broth too fast: It’ll clump—go slow and whisk well.
Not tasting as you go: The right seasoning makes all the difference.
Letting it sit too long: Gravy thickens as it cools—warm it back up with a splash of broth.
Using cold milk or broth: Warm them slightly before adding for the best texture.

Best Side Dishes for Chicken Gravy

Pair your gravy with these comfort food favorites:

Creamy mashed potatoes
Steamed green beans or carrots
Roasted root veggies
Fluffy white rice
Buttermilk biscuits
Southern-style cornbread
Fried chicken or turkey breast

Storage and Reheating Instructions

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Let it cool completely before freezing.
Reheat: Warm it slowly in a saucepan over low heat. Add a splash of broth or milk to loosen it up.

FAQs

Q: Can I make this gravy ahead of time?
A: Yes! Make it a day or two ahead and reheat with a little broth or milk.

Q: What if my gravy is too thick?
A: Just whisk in more broth or milk a little at a time until it’s the way you like it.

Q: What if it’s too thin?
A: Let it simmer a bit longer, or mix 1 tsp flour with 2 tbsp broth, then whisk it in.

Q: Can I use chicken drippings instead of butter?
A: Absolutely. They add even more flavor—just sub them in for the butter.

Q: Can I skip the onion and garlic?
A: You can! Use 1/2 tsp onion powder and a pinch of garlic powder instead.

Q: Is this gravy gluten-free?
A: Not as written, but you can use a gluten-free flour blend to make it work.

Q: Can I double the recipe?
A: Yep! Just double everything and use a larger saucepan. It reheats great, too.

Conclusion

So there you have it—your go-to, no-fail chicken gravy recipe that’s as comforting as a hug in a bowl. Once you try it out, you won’t go back to the packet stuff again.

If you end up making this, share your version in the comments—I’d love to hear how you serve it up!

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