Easy Chicken Gravy Recipe: Creamy, Flavorful, and Foolproof

Easy Chicken Gravy Recipe That Saved My Thanksgiving

This chicken gravy recipe was born the night I almost ruined Thanksgiving dinner—my gravy turned out like paste, and panic set in.

I remember standing in the kitchen, guests already seated, staring at a pot of gray, lumpy goop I’d hoped would be gravy. It was thick, bland, and beyond saving. That night, I promised myself I’d learn how to make gravy that actually tasted good—and I did. What came out of that disaster is this creamy, no-fuss chicken gravy recipe that’s now a must at every holiday and weeknight meal alike.

Why you’ll love this recipe:

• No more lumps—just smooth, pourable perfection
• Only 15 minutes from start to finish
• Works like a charm with or without pan drippings (yes, rotisserie chicken counts!)

Why This Simple Chicken Gravy Recipe Delivers Every Time

If you’ve ever scrolled through a dozen pages looking for the best chicken gravy recipes, you know how overwhelming it can be. Some are loaded with unnecessary steps, others fall flat on flavor. That’s exactly why this simple chicken gravy recipe works—it blends tried-and-true technique with modern ease.

It’s All About the Basics

No long grocery list here—just five real ingredients you probably already have on hand:

• Butter (or olive oil for dairy-free needs)
• Flour (or sub with cornstarch to keep it gluten-free)
• Chicken broth
• A splash of heavy cream
• Salt and pepper to taste

These pantry staples come together fast—no strange seasonings, no hours of simmering.

The Game-Changer: The Roux

Here’s where the magic happens. You start by making a roux—just butter and flour whisked together for a minute or two. This one step smooths everything out and lays the flavor foundation. It’s easy, and once you try it, you’ll wonder why you ever skipped it.

Surprisingly Versatile

Don’t box this gravy into just one role. It’s a multitasker:

• Drizzle it over creamy mashed potatoes
• Pour it generously on roast chicken or turkey
• Let it soak into meatloaf or biscuits
• Freeze extra batches—it reheats like a dream

Chicken Gravy Recipe Ingredients & Tools

What You’ll Need

Ingredient	Quantity	Purpose
Unsalted butter	3 tbsp	Base for roux
All-purpose flour	¼ cup	Thickening agent
Chicken broth	2 cups	Flavor foundation
Heavy cream	½ cup	Creaminess
Salt & pepper	To taste	Seasoning
Optional: Pan drippings	2 tbsp	Depth of flavor

Tools :

• Saucepan (non-stick works best)
• Whisk and wooden spoon
• Fine-mesh strainer (for silky texture)

One of the Best Chicken Gravy Recipes You’ll Ever Make

1When it comes to comfort food, nothing ties a meal together like a good gravy sauce for chicken. It’s the kind of thing that feels like it should be complicated—but this method proves otherwise. In fact, after trying countless versions online, I can say this is easily one of the best chicken gravy recipes I’ve come across. No gimmicks. No special equipment. Just simple steps that lead to rich, velvety results.

Here’s how I make it at home:

Step 1: Build Your Base

In a saucepan, melt a few tablespoons of butter over medium heat. Once melted, whisk in the flour until smooth. Let it cook for about a minute—not to brown, just enough to lose that raw flour taste.

Step 2: Add the Broth Slowly

Now, mix as you gradually add the heated chicken broth. This part matters—go too fast and you’ll get lumps. Take your time, keep whisking, and you’ll get a smooth blend every time.

Step 3: Simmer with Cream and Seasoning

Next, stir in some heavy cream, salt, pepper, and (if you have it) a few spoonfuls of pan drippings. Let it simmer for 5 to 7 minutes until it thickens naturally. Taste and adjust your seasoning as needed.

Step 4: Optional – Strain for Extra Smoothness

If you want that restaurant-level finish, run your gravy through a fine mesh strainer. It’s not required, but it gives you that silky texture perfect for guests or holiday meals.

Pro Tips from My Own Kitchen

1. Struggling with lumps?

It happens. Whisking while adding the broth slowly is key. But if things go sideways, just strain it. No one will know.

2. Too thick or too thin?

Thin gravy? Add a little extra broth. Too runny? Mix a teaspoon of cornstarch with cold water and stir it in—let it simmer, and it’ll thicken quickly.

3. Want deeper flavor?

Use the pan you roasted your chicken in. Pour in some broth, scrape up those crispy browned bits, and stir that into your gravy. It adds a depth that plain broth alone just can’t match.

Serving Ideas: What to Serve with Chicken Gravy (That Isn’t Just Potatoes)

Let’s be honest—when most people think about gravy sauce for chicken, they picture mashed potatoes and maybe a roast turkey. And hey, no judgment—those are classics for a reason. But if you’ve made a big batch and find yourself with leftovers, or you’re just trying to shake things up a bit, there are more ways to use gravy than you might expect.

Over time, I’ve turned to this recipe for all kinds of meals, both traditional and… let’s say experimental. Here’s a mix of what’s worked in my kitchen, from comfort food to “I wonder if this will taste good” territory.

Classic Combos (AKA No-Fail Comfort)

If you’re looking for the best comfort food sides for gravy, start here:

• Mashed potatoes. Obviously. But make them buttery and smooth, then drown them in warm gravy.
• Roasted chicken or turkey. I like to spoon the gravy over everything—even the veggies on the side.
• Biscuits. Split them open and just pour. This combo feels like a hug.
• Meatloaf. It’s already cozy, but add gravy and it goes full diner-style comfort.

A Few Things You Probably Haven’t Tried (But Should)

This is where things get fun. If you’re wondering what to serve with chicken gravy that’s a little different, try one of these:

• Chicken pot pie: I sometimes skip the usual white sauce and use gravy as the filling base instead. It’s rich and easy.
• Loaded baked potatoes: Top with shredded cheese, bacon, green onion, and yep—gravy.
• Fries. I know it sounds indulgent. It is. Dip sweet potato fries or even curly fries in warm chicken gravy. You’re welcome.
• Breakfast hash: Roasted potatoes, a runny egg, and gravy on top. Lazy morning magic.
• Scrambled eggs: A spoonful of leftover gravy stirred into eggs? Way better than it sounds.

Around-the-World Ideas

Want to get a little global? Here are a few fun ways I’ve used leftover gravy to switch things up:

• Canadian-style poutine: Fries, cheese curds, hot gravy. Total comfort.
• Katsu-style bowl: Thin the gravy with coconut milk and pour it over breaded chicken and rice.
• Shepherd’s pie: Use the gravy as the base layer before topping with mashed potatoes.
• Barbacoa tacos: Add a spoonful of gravy over pulled chicken tacos—savory, juicy, and different.

Oddball, But Delicious

These next few are weird—but trust me:

• Savory oatmeal. Yes, really. Add a fried egg and pour on a little gravy. It’s actually kind of great.
• White pizza: Use gravy instead of tomato sauce, then top with mushrooms and onions.
• In soup: Chicken noodle feeling flat? Add a spoonful of gravy for richness.
• Bloody Mary garnish: I once served mini gravy boats with brunch. Got laughs. But they were empty by the end.

Dietary Swaps That Still Work

For folks with dietary restrictions, don’t worry—you can still enjoy it.

• Vegan version? Use plant butter and veggie broth. Serve it with roasted carrots or lentil loaf.
• Gluten-free? Cornstarch instead of flour. Serve over rice or mashed cauliflower.
• Low-carb? I dip zucchini fries in it or pour it over cauliflower mash. Not traditional—but tasty.

Make It Yours: Real-Life Gravy Variations That Work

The great thing about a solid chicken gravy base is that you can tweak it depending on what you’ve got—or what you can’t have. Over the years, I’ve played around with versions for friends who are gluten-free, dairy-free, or keeping things low-carb, and they all worked surprisingly well. So if you’re looking to try different chicken gravy recipes without losing the comforting vibe, here’s what I’ve learned by doing, not guessing.

Let’s break it down.

Gluten-Free Gravy (Tried This at Thanksgiving Last Year)
I had a guest with celiac, so I swapped the usual flour for a mix of cornstarch and cold water. I eyeballed about 3 tablespoons of each. You whisk it into the broth once it’s warm—don’t dump it all at once—and stir until it thickens. It actually turned out smoother than the original. We used it with a classic roast chicken & gravy recipe and nobody at the table noticed the difference.

No Dairy? Use This Instead
Butter and cream aren’t for everyone, so I’ve subbed in olive oil more than once. I also tried coconut cream one night when we were out of heavy cream—and you know what? It worked. The flavor was a little richer, almost nutty, and paired really well with roasted veggies. If coconut’s not your thing, just season it a bit more with garlic or herbs to balance it out.

Low-Carb or Keto? Yep, Still Possible
I was skeptical about this one, but a friend on keto swore by xanthan gum. So I tested it. Just a tiny pinch—like ½ teaspoon—did the trick. The texture wasn’t identical, but it was close enough. Almond flour also works if you give it time to cook down. I served it over grilled chicken and mashed cauliflower, and it felt like comfort food, not a compromise.

Bottom line? You don’t need a dozen cookbooks to come up with different chicken gravy recipes that actually taste good. Start with this one and adjust as you go. That’s what makes it so reliable. Whether you’re making a classic roast chicken & gravy recipe for Sunday dinner or just trying to pull off something that fits your diet, this gravy’s flexible enough to follow your lead.

Real Kitchen Talk: FAQ About Chicken Gravy

What are the ingredients in chicken gravy mix?

You mean the packet kind? I’ve peeked at the label a few times out of curiosity. It’s usually got some kind of powdered broth (chicken flavoring, maybe some bouillon), cornstarch or flour for thickening, salt, pepper, and a bunch of stuff I can’t pronounce. Depending on the brand, MSG or yeast extract may be used. I’ve used it when I had zero time, but honestly, it always has that “this came from a packet” taste. I guess it works in a pinch, but I’d rather throw together my own if I’ve got even 10 minutes.

What are the ingredients for gravy?

Then, whisking as if your life depended on it, you gradually add the broth.

What is the secret ingredient for good gravy?

I’ve tried adding all sorts of things over the years—garlic powder, onion powder, even a bit of vinegar once—but honestly? The pieces at the bottom of your pan are what it is. That’s where the flavor is hiding. After roasting chicken, I pour in a bit of broth and scrape all those browned bits off with a wooden spoon. That’s called deglazing (though I didn’t know the term for years), and it gives your gravy this deep, roasted flavor that broth alone just doesn’t have. If I don’t have drippings, a splash of soy sauce adds a nice umami hit. But the pan scrapings? That’s the real magic.

What do KFC put in their gravy?

Oh man, I’ve actually looked this up before. People are obsessed with it. From what I understand, they save the crackling bits—the leftover crumbs and pieces from frying their chicken—and mix those into the gravy. It’s basically made from scratch using what’s already in the kitchen, just like how people used to cook at home. Add chicken stock or bouillon, thicken with flour, and season to taste. It likely has that rich, almost smokey flavor for that reason. 3. It’s simply the crunchy remains, but it tastes like chicken because it is chicken.

Is gravy better with flour or cornstarch?

Okay, so here’s how I think about it. Flour gives you that classic, creamy gravy that coats everything and sticks to your mashed potatoes like it’s meant to be there. Cornstarch is quicker—it thickens fast and gives it a slightly glossy finish, but the flavor feels a little thinner to me. I use flour when I want a richer texture, like with roast dinners. Cornstarch is more my “I need gravy now and don’t have time to fuss” choice. Also, some people don’t do gluten, so cornstarch is their go-to.

How to make chicken gravy using broth?

I make it 90% of the time this way. I start by melting some butter in a saucepan, then whisk in flour and let that bubble for a minute. Don’t skip this—it gets rid of that raw flour taste. Then I pour in warm chicken broth slowly, whisking the whole time. Keep going until it’s the right thickness. I usually add salt and pepper, and if I’m feeling extra, a little splash of cream at the end makes it smoother. No drippings needed, though I’ll never say no to them if I’ve got some.

How do you jazz up chicken gravy?

So many ways. Sometimes the basic version feels a little flat, especially if I didn’t use pan drippings. I’ve added a splash of soy sauce before—game changer. Dijon mustard adds a subtle tang. Thyme or rosemary brings in this earthy note. And if I’ve got leftover mushrooms or caramelized onions, I’ll toss those in too. You can really make it your own. The key is tasting as you go. Gravy’s not one of those things you measure precisely—it tells you when it’s right.

How to make gravy more interesting?

Don’t be afraid to get weird. I’ve stirred in balsamic vinegar once and it gave the gravy this mellow, sweet tang that totally worked with roasted chicken. A tiny splash of sherry? Surprisingly great. I’ve even added horseradish when serving it with beef. Sometimes I just mix in whatever’s in the pan—garlic cloves, roasted shallots, leftover herbs. I feel like once you know the base recipe, it’s all just creative seasoning after that.

How to make your own chicken gravy?

This is how I learned: melt some butter in a pan, whisk in flour until it looks like a paste, let it cook for about a minute, then add warm broth slowly and whisk the whole time. That’s it. Don’t overthink it. I used to panic about lumps, but as long as you whisk steadily and don’t dump all the broth in at once, you’ll be fine. Once it thickens, add salt and pepper. Boom—gravy. No packet needed.

What can I add to chicken gravy to make it thicker?

If it’s too runny, I don’t panic anymore. I just grab a spoon, mix a little flour or cornstarch with cold water in a mug (you have to use cold water or it’ll clump), and slowly pour that into the simmering gravy while whisking. It thickens pretty fast, so go slow. If you go too far and it turns to paste? Just stir in more broth and loosen it up. Gravy’s not that precious—it’s forgiving once you know the feel of it.

Make Every Bite Count — and Own It

There’s something incredibly satisfying about making a gravy that just works—no stress, no lumps, no wondering if you did it right. You pour it, and it just falls perfectly over everything. Roast chicken? Better. Leftover turkey that’s seen better days? Saved. That last spoonful of mashed potatoes? You’re scraping the plate for it.

This isn’t just another kitchen trick. Once you nail this, you feel it—you feel like, “Yeah, I can cook.” And it’s not about being fancy. It’s just about having something simple, reliable, and honestly kind of impressive in your back pocket.

Here’s the beauty of it:
You don’t need special tools. No expensive ingredients. Just five basics and a little attention. You’re not following a chef’s recipe—you’re building your own rhythm with it.

And yeah, it adapts with you:

• No gluten? Cornstarch works just fine.
• Cutting dairy? Coconut cream steps in easily.
• Trying to get ahead on meals? Freeze a batch, and it’ll reheat like it was made fresh.

Honestly, I’ve started giving jars of this stuff to friends. One spoon and they’re asking for the recipe. That’s when you know you’ve got something good.

So here’s what you do:
Make it tonight. Pour it on whatever you’ve got—chicken, meatloaf, even roasted veggies. Try a twist if you’re in the mood. Smoked paprika, a bit of wine, some chopped herbs—why not? You’re the cook now.

This might just be gravy, but it’s also a small, quiet win. One of those things that turns a regular dinner into a meal people remember.

Pair Your Gravy with the Perfect Dish
This creamy chicken gravy was made to accompany bold flavors and comforting sides. For a match made in comfort food heaven, try it with my Ultimate Steak and Mashed Potatoes Recipe: Juicy Steak & Creamy Potatoes . The rich gravy ties together the tender steak and velvety potatoes for a meal that’s equal parts indulgent and unforgettable.