Chicken Gravy Recipe: How to Make Rich, Flavorful Gravy from Scratch

Looking for the secret to rich, velvety, restaurant-quality chicken gravy you can make right at home? Whether you’re cooking up a comfort-food dinner or looking to revive some leftovers, this recipe brings bold flavor and creamy texture—with or without drippings.

In this step-by-step guide, you’ll learn:

• How to make chicken gravy from scratch using simple ingredients
• The best way to avoid lumps and bland taste
• Flavor-boosting add-ins to make your gravy unforgettable
• How to pair, store, reheat, and even rescue a gravy gone wrong

Don’t miss our how to make chicken and gravy guide for a complete Southern-style meal pairing.

Let’s dig in and master one of the most satisfying sauces in the kitchen.

PART 1: Introduction to Homemade Chicken Gravy

Why Homemade Chicken Gravy Beats Store-Bought Every Time

Store-bought gravy packets are quick—but they’re also packed with sodium, preservatives, and that unmistakable “processed” flavor. Homemade chicken gravy, on the other hand, is warm, buttery, and savory with real depth. You’re in control of the seasoning, thickness, and richness. Plus, it’s surprisingly easy.

Homemade gravy is:

• Customizable: Make it light, rich, herby, spicy—you name it.
• Budget-friendly: Uses pantry staples and leftover drippings or broth.
• Fresher: No artificial flavors, just real ingredients and real taste.

Once you make gravy from scratch, you’ll never go back to the boxed version again.

The Comfort and Versatility of a Classic Chicken Gravy Recipe

There’s something about pouring a warm ladle of chicken gravy over fluffy mashed potatoes, roasted chicken, or even biscuits—it just feels like home. This gravy isn’t just a side note; it’s the element that brings a meal together.

And it’s not just for Sunday dinners either. Chicken gravy can:

• Turn shredded rotisserie chicken into a full meal
• Save dry leftovers from the fridge
• Add creaminess to rice, stuffing, or open-faced sandwiches

Check out leftover rotisserie chicken recipes for easy ways to use gravy beyond the basics.

If you’ve ever thought homemade gravy was too complicated—this guide will prove otherwise.

PART 2: Essential Ingredients for the Perfect Chicken Gravy

Must-Have Ingredients for Rich, Savory Flavor

A great chicken gravy doesn’t need a long list of ingredients—but the ones you do use should pack a punch. Whether you’re starting with pan drippings or using chicken broth, these staples will deliver depth, richness, and that silky-smooth finish.

Here’s what you’ll need:

• Butter or Chicken Fat
  This forms the base for your roux (a thickening agent). If you’ve roasted chicken, use the drippings! If not, unsalted butter works just fine.
• All-Purpose Flour
  Flour is key for thickening. The basic ratio is 1:1 with fat. No need for fancy flour—regular is perfect.
• Chicken Broth or Stock
  Broth brings body and flavor. Homemade stock? Even better. Use low-sodium if you’re buying it canned, so you can season to taste.
• Salt & Pepper
  Sounds simple, but the seasoning is everything. Start light—taste as you go.
• Optional Boosters:
  • Garlic powder or onion powder
  • Dash of Worcestershire sauce
  • Splash of cream or milk for richness
  • A pinch of poultry seasoning

Here’s a basic ingredient table for reference:

Discover great ideas like best chicken gravy recipe for a deeper dive into variations that use wine, drippings, or cream.

Optional Add-Ins to Elevate the Taste

If you’re ready to take things to the next level, here are some quick flavor upgrades:

• Herbs: Fresh or dried thyme, sage, or rosemary add an aromatic finish.
• Cream: Stir in a spoonful of cream for a luxurious, silky gravy.
• Wine or Sherry: A splash of dry white wine or cooking sherry can deepen the flavor.
• Bouillon Paste or Powder: For added chicken flavor when drippings are light.

Pro Tip: Always warm your broth before adding it to the roux. This helps prevent clumps and keeps the gravy smooth.

PART 3: How to Make Chicken Gravy from Scratch

Step-by-Step Instructions Using Chicken Drippings

If you’ve roasted a chicken or baked bone-in pieces, don’t toss those drippings! They’re liquid gold when it comes to building a rich, savory gravy with real depth.

Here’s how to make gravy the traditional way:

🔪 Ingredients:

• 2 tablespoons chicken drippings (or butter)
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (homemade or low-sodium)
• Salt and black pepper, to taste

👩‍🍳 Method:

1. Separate the drippings from fat using a spoon or fat separator. You want about 2 tablespoons of fat for the roux.
2. Heat a skillet or saucepan over medium heat and add the fat (or butter if no drippings).
3. Whisk in the flour and stir continuously for 2–3 minutes until the mixture turns golden brown. This is your roux.
4. Slowly pour in warm chicken broth, whisking constantly to prevent lumps.
5. Simmer for 5–7 minutes until the gravy thickens.
6. Season to taste with salt, pepper, and optional herbs or garlic powder.

Done right, this creates a velvety, golden gravy with tons of homemade flavor.

Check out best chicken and gravy recipe to see how this gravy comes together with juicy chicken and mashed potatoes.

No-Drip Option: Making Gravy with Broth or Stock

No chicken drippings? No problem. You can still make a flavorful gravy using store-bought broth or stock—just add a few extra flavor boosters.

🧂 Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth (preferably low-sodium)
• 1/2 teaspoon garlic powder or onion powder
• 1/4 teaspoon poultry seasoning (optional)
• Salt and pepper, to taste

📝 Instructions:

1. Melt butter in a pan over medium heat.
2. Whisk in the flour to create a smooth roux. Cook 2–3 minutes.
3. Gradually add the broth, whisking continuously.
4. Stir in your spices and let it simmer until thickened.
5. Taste and adjust seasoning as needed.

This version is ideal if you’re making chicken gravy to go with pre-cooked meat or rotisserie chicken.

Looking for inspiration? Try easy dinner ideas for two to pair with your freshly made gravy.

PART 4: Secret Tips for Getting Gravy Just Right

What’s the Secret Ingredient in Great Gravy?

While gravy is built on basics like fat, flour, and broth, there’s always one secret ingredient that takes it from average to amazing. And that secret is… depth of flavor.

You can create that by adding just one of the following:

• Worcestershire sauce – adds umami and richness
• Bouillon paste or cubes – intensifies the chicken flavor
• Soy sauce (just a few drops!) – enhances savory notes
• Heavy cream or sour cream – adds a velvety mouthfeel
• White wine or sherry – brings acidity and complexity

You don’t need all of them. Just choose one that fits your taste, and your gravy will go from flat to full-bodied.

Pro Tip: Add your secret ingredient after the gravy thickens, and simmer for a minute or two to blend it in smoothly.

How to Avoid Lumps, Burnt Taste, and Bland Flavor

Even seasoned cooks run into gravy troubles. But with the right techniques, you’ll avoid the most common mistakes:

🔄 Lumpy Gravy?

• Don’t add cold broth to hot roux. Warm your broth before adding it.
• Whisk constantly when combining liquid with the roux.
• Fix it fast: If it clumps, strain it through a fine mesh sieve.

🔥 Burnt Flavor?

• Overcooking the roux can leave a bitter taste.
• Keep your heat on medium and stir constantly.
• If it smells scorched, toss it and start again—it’s not salvageable.

❌ Bland or Flat Gravy?

• Use low-sodium broth, then season as needed.
• A pinch of salt, a crack of pepper, or a splash of something acidic (like lemon or vinegar) can bring out layers of flavor.

Don’t miss our chicken and rice recipe—a perfect dish to pour your upgraded gravy all over.

PART 5: Chicken Gravy Variations to Try

Creamy Southern-Style Chicken Gravy

This version is all about comfort. Thick, rich, and made for pouring over buttermilk biscuits or fried chicken, Southern-style chicken gravy uses milk (or cream) for a smooth and satisfying finish.

How to Make It:

• Swap part of the chicken broth with whole milk or heavy cream
• Add a bit more flour to help thicken the added dairy
• Finish with a crack of black pepper for that classic Southern kick

Bonus Tip: Add crumbled breakfast sausage to make a hearty sausage gravy version.

Onion & Herb-Infused Chicken Gravy

If you’re craving extra depth, try sautéing onions and herbs before adding the flour. It adds layers of flavor and brings out a rustic, savory aroma that pairs beautifully with roast chicken or turkey.

How to Do It:

• Sauté 1/4 cup finely chopped onion in butter until soft
• Add fresh or dried herbs (thyme, rosemary, sage)
• Stir in flour and follow the standard recipe from there

Looking for inspiration? Try gluten-free dinner recipes that pair perfectly with this aromatic gravy.

Low-Sodium or Dairy-Free Adaptations

Watching your salt or dairy intake? These versions keep the flavor high while meeting your dietary needs.

Low-Sodium Tips:

• Use unsalted butter and low-sodium broth
• Skip bouillon or use a reduced-sodium version
• Boost flavor naturally with herbs, garlic powder, and black pepper

Dairy-Free Options:

• Replace butter with olive oil or vegan butter
• Skip cream and use unsweetened almond milk or oat milk
• Add a touch of nutritional yeast for a cheesy, savory vibe

Check out best frozen chicken crock pot meals if you’re looking for slow-cooked dishes that welcome a hearty gravy on top.

PART 6: Best Dishes to Serve with Chicken Gravy

Perfect Pairings: Chicken, Mashed Potatoes & More

There’s a reason gravy is a staple in comfort food—it brings everything together. Whether you’re pouring it over a mountain of mashed potatoes or a tender piece of roasted chicken, these are the classic and unbeatable dishes to serve it with:

🍗 Roasted or Grilled Chicken

Drizzle gravy over sliced breast meat or serve it alongside bone-in thighs and drumsticks. It turns simple poultry into a full meal.

🥔 Mashed Potatoes

No brainer here. Mashed potatoes and gravy are soulmates. Creamy potatoes + warm gravy = instant comfort.

🍚 Steamed Rice

In many households, rice and chicken gravy is a weekly go-to. It soaks up the sauce beautifully and turns plain rice into a cozy dinner.

🥖 Biscuits

Southern-style chicken gravy over flaky biscuits? Say no more. This combo is breakfast, brunch, or dinner-worthy.

🍗 Fried Chicken

Yes, fried chicken and gravy. Especially if you made a peppery, creamy gravy—it’s the stuff of comfort food dreams.

Don’t miss our dinner ideas for more cozy, gravy-friendly meals to build your weeknight menus around.

Unique Ways to Use Leftover Gravy

Gravy isn’t just for the moment—it’s also incredibly versatile the next day. Here’s how to get creative:

• Open-Faced Sandwiches
  Layer shredded chicken and gravy over toast or sourdough, then broil for a few minutes for the ultimate open-faced meal.
• Gravy Poutine
  Pour chicken gravy over fries and cheese curds for a fun twist on the Canadian classic.
• Savory Breakfast Bowls
  Add a spoonful to eggs, hash browns, and sausage for a breakfast bowl that tastes like Sunday morning.
• Stuffed Bell Peppers
  Mix leftover chicken and gravy with rice and stuff into peppers. Bake and serve for an easy midweek dinner.

Check out cheap dinner ideas that taste expensive to stretch your gravy and leftovers into restaurant-worthy meals.

PART 7: Storing and Reheating Homemade Gravy

How Long Does Chicken Gravy Last in the Fridge?

Homemade gravy doesn’t contain preservatives, so it’s best enjoyed fresh—but it does store surprisingly well. Just follow a few safety and freshness tips:

• Store in an airtight container
• Let it cool completely before refrigerating
• Keep it in the fridge for up to 3–4 days

If your gravy contains dairy (like cream or milk), aim to use it within 3 days for best flavor and texture.

Tip: Label your container with the date so you don’t forget when you made it.

Reheating Without Losing Texture or Flavor

Gravy can thicken and form a skin in the fridge, but a good reheat brings it back to life.

Best Reheating Methods:

1. Stovetop (Recommended):
   • Add a splash of water, broth, or milk to loosen it
   • Reheat over low heat, whisking gently until smooth
2. Microwave (Quick Option):
   • Heat in 30-second bursts, stirring each time
   • Add a bit of liquid before microwaving to keep it from drying out
3. Double Boiler (If You’re Fancy):
   • Keeps the gravy from scorching
   • Use if you’re reheating a large batch for guests

Can You Freeze Chicken Gravy?

Yes—you can! Freezing is a great option if you’ve made a big batch.

How to Freeze:

• Let the gravy cool completely
• Pour into freezer-safe containers or zip-top bags (leave space for expansion)
• Label with the date and freeze for up to 3 months

How to Reheat Frozen Gravy:

• Thaw overnight in the fridge
• Reheat on the stove with a splash of broth or milk and whisk gently

Looking for more meal-saving hacks? Check out make-a-week-of-breakfast to stay ahead of the game in your weekly planning.

PART 8: Common Mistakes and How to Fix Them

Even if you’ve followed the recipe to the letter, gravy can be a little finicky. But don’t worry—every problem has a solution. Here’s how to troubleshoot the most common chicken gravy issues without starting from scratch.

❌ Problem 1: My Gravy Is Too Thin

Why it happens:
You may not have cooked the roux long enough, or added too much liquid.

How to fix it:

• Simmer it longer. Keep it on low heat to reduce the liquid and thicken naturally.
• Make a slurry. Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold broth or water. Whisk it in slowly while the gravy simmers.
• Add instant mashed potatoes. A sneaky trick to thicken gravy and add flavor.

❌ Problem 2: My Gravy Is Too Thick

Why it happens:
Too much flour or not enough liquid.

How to fix it:

• Whisk in more warm broth or water, a few tablespoons at a time.
• Stir constantly to keep it smooth and avoid separation.

❌ Problem 3: My Gravy Has Lumps

Why it happens:
Adding cold broth to hot roux or not whisking quickly enough.

How to fix it:

• Strain it through a fine mesh sieve to remove the lumps.
• Or use an immersion blender for a smooth finish in seconds.

❌ Problem 4: My Gravy Is Bland

Why it happens:
Low-sodium broth and no flavor boosters.

How to fix it:

• Add a splash of Worcestershire sauce, soy sauce, or a bouillon cube/paste.
• Boost with garlic powder, onion powder, or herbs like thyme or sage.
• A squeeze of lemon juice or dash of vinegar can also wake up the flavor.

❌ Problem 5: My Gravy Is Too Salty

Why it happens:
Over-salted broth or added seasoning without tasting first.

How to fix it:

• Add a splash of unsalted broth or water to dilute.
• Stir in a spoonful of unsweetened cream or sour cream to mellow the salt.
• Serve it over starches like rice or potatoes to absorb the excess salt.

Don’t miss our easy ground beef recipes to match with your freshly rescued gravy and stretch your meal even further.

PART 9: Expert Tips from Home Cooks and Chefs

Pro Tips for Making Restaurant-Quality Gravy at Home

Want to make gravy that makes people say, “Wow, did you really make this?” Follow these expert tips:

1. Use Homemade Broth or Stock When Possible

The deeper the base flavor, the better the final gravy. Roasting chicken bones and simmering them with veggies for an hour or two gives you a liquid gold base that no store-bought broth can match.

2. Deglaze the Pan

If you’ve roasted a chicken, don’t skip this step. Add a splash of wine or broth to the pan to lift all those browned bits off the bottom. That’s pure flavor—and it’s your gravy’s best friend.

3. Don’t Rush the Roux

Give your butter and flour time to develop a toasty, nutty flavor. A rushed roux can taste like paste; a golden roux is what you’re aiming for.

4. Add Broth Slowly

Pour your broth in gradually while whisking. It makes all the difference in avoiding lumps and achieving a silky texture.

5. Finish with Fat

Right before serving, stir in a pat of butter, splash of cream, or even a drizzle of olive oil. This brings a glossy sheen and elevates the richness.

Tools and Techniques That Make a Difference

While you don’t need a professional kitchen to make perfect gravy, the right tools help a lot.

🔧 Must-Have Tools:

• Whisk – Better than a spoon for creating smooth, lump-free gravy
• Fine Mesh Strainer – Great for fixing mistakes or creating ultra-smooth results
• Fat Separator – Ideal when using pan drippings to separate grease from juices
• Heavy-Bottomed Saucepan – Prevents scorching and ensures even heat

Discover great ideas like smoked meatloaf recipe to pair with your next batch of rich homemade gravy.

Final Thought:
Gravy isn’t just a sauce—it’s the finishing touch that brings warmth, flavor, and soul to your cooking. Whether you’re making it from scratch or dressing up store-bought broth, a few expert tips go a long way.

Conclusion: Make Chicken Gravy That Steals the Show

Whether you’re cooking a weeknight meal or preparing a holiday dinner, nothing ties it together like a warm, flavorful homemade chicken gravy. It’s a simple recipe—but with the right steps and a few secret tips, it becomes unforgettable.

Now you know how to:

• Build gravy from scratch with or without drippings
• Avoid common pitfalls and fix them with confidence
• Elevate the flavor with simple, smart additions
• Pair, store, and serve gravy like a pro

Don’t miss our ultimate guide to perfect salmon recipes or our leftover rotisserie chicken recipes for more ways to stretch your gravy into tomorrow’s dinner.

So go ahead—grab a whisk, melt some butter, and turn your next meal into a comforting, gravy-smothered masterpiece.

Chicken Gravy Recipe

Sophie

This rich and creamy chicken gravy recipe is made from scratch in just 15 minutes using simple ingredients. Perfect for pouring over mashed potatoes, roast chicken, biscuits, and more

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4

Calories 120 kcal

Ingredients

  

• 2 tbsp butter or drippings
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• Salt and pepper to taste
• Optional: garlic powder Worcestershire, herbs

Instructions

 

• Melt butter in a saucepan over medium heat.
• Whisk in flour and cook until golden (2–3 mins).
• Slowly add warm broth, whisking to avoid lumps.
• Simmer until thick (5–7 mins). Season to taste.
• Serve hot over chicken, mashed potatoes, or rice.

Notes

For best flavor, use homemade or low-sodium chicken broth and add seasonings gradually. If using pan drippings, be sure to separate the fat for a smoother gravy. Always warm your broth before adding to the roux to prevent lumps. Gravy thickens as it cools—add a splash of broth when reheating to bring it back to pouring consistency.