Easy chicken gravy recipe for perfect dinners
I’ll never forget the first time I tried making chicken gravy. I was hosting my in-laws for Sunday dinner, and I was so nervous I forgot to strain the broth. Little did I know, there were tiny bits of chicken skin floating in there—my father-in-law took one bite and said, “Hmm, crunchy gravy!” Mortifying. But now? This easy chicken gravy recipe is my go-to for cozy dinners, and I’ve made every mistake so you don’t have to. It’s foolproof (mostly) and always hits the spot.
Recipe Card
| Recipe Title | Easy chicken gravy recipe for perfect dinners |
|---|---|
| Servings | 4 |
| Prep Time | 5 minutes |
| Cooking Time | 15 minutes |
| Calories | 120 per serving |
Ingredients
- 2 cups chicken broth (homemade or store-bought)
- 2 tbsp butter (salted or unsalted, but I prefer salted)
- 2 tbsp all-purpose flour
- 1/4 tsp black pepper (freshly ground if you’re fancy)
- 1/4 tsp garlic powder (optional, but so good)
- Salt to taste (don’t skip tasting!)
That chicken broth? Yeah, I once used bouillon cubes and didn’t dilute them enough. Salty disaster. And the butter—I swapped it for margarine once, and the gravy tasted like plastic. Learn from my sins. Garlic powder is my secret weapon, but if you hate garlic, just leave it out. No judgment.
Directions
- Melt butter in a saucepan over medium heat. Don’t let it brown! (I did that once—burnt butter gravy is not a vibe.)
- Whisk in flour until it’s smooth and bubbly, about 1 minute. This is your roux, and yes, it’s French for “don’t stop whisking.”
- Slowly pour in chicken broth, whisking constantly. If you dump it all at once, you’ll get lumps. And lumpy gravy is sad gravy.
- Bring to a simmer, stirring often, until it thickens (about 5–7 minutes). If it’s too thick, add a splash of broth or water.
- Stir in pepper, garlic powder, and salt to taste. Taste it! I forgot salt once and served bland gravy. My husband still teases me.
The first time I made a roux, I walked away to check my phone. Came back to a smoky kitchen and a ruined pan. Now I stand there like a hawk. And that “slowly pour in broth” step? Yeah, I learned the hard way that impatient pouring = lump city. A strainer can save you, but whisking like your dinner depends on it works better.
This gravy is my secret weapon for weeknight dinners. It turns basic chicken into comfort food, and my kids drown their mashed potatoes in it. Leftovers? Just reheat with a splash of broth—it thickens in the fridge. And if you’re feeling fancy, throw in some fresh herbs at the end. Rosemary makes it next-level.
I’ve made this for holidays, sick days, and “I don’t wanna cook” days. It’s forgiving. One time I accidentally doubled the flour, and it turned into gravy paste. Fixed it with extra broth and a laugh. Cooking shouldn’t be stressful, and this recipe proves it.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 120 | 5g | 9g | 3g |
Honestly, I was surprised how light this gravy is. It feels indulgent but isn’t crazy high in calories. For a healthier twist, I’ve used olive oil instead of butter—works fine, but the flavor’s different. If you’re gluten-free, swap the flour for cornstarch (mix it with cold broth first to avoid clumps).
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Olive oil or margarine (but… why?) |
| All-purpose flour | Cornstarch or gluten-free flour |
| Chicken broth | Vegetable broth (works, but tastes different) |
I tried using almond flour once for a low-carb version. Spoiler: it was gritty and weird. Cornstarch works great, though—just use half the amount. And vegetable broth? Fine in a pinch, but it lacks that cozy chicken flavor. My sister swears by mushroom broth for a umami kick, but I haven’t braved that yet.
Tips
- Whisk like your life depends on it. Lumps happen when you slack off.
- Taste as you go. Undersalted gravy is a crime.
- Keep extra broth nearby. Gravy thickens as it sits, and you might need to loosen it up.
My biggest tip? Don’t walk away. I ruined a batch because I got distracted by a TikTok. Also, tasting is key—I once served gravy that was basically pepper soup because I didn’t test it. My friends still joke about “spicy gravy night.” And if it’s too thick, just add liquid. Too thin? Simmer longer. It’s fixable!
Try this chicken recipe : Easy Crispy Chicken Tenders Recipe
FAQ
Can I make this ahead of time? Absolutely! Just store it in the fridge and reheat with a splash of broth. It thickens when cold, so don’t panic.
Why did my gravy turn out gluey? Too much flour or not enough liquid. It happens! Add more broth and whisk like crazy. If it’s beyond saving, call it “gravy sauce” and pour it over rice.
Can I freeze it? Technically yes, but the texture gets weird. I’d just make it fresh—it’s so quick!
That’s everything I know about making easy chicken gravy for perfect dinners! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Happy cooking!
Easy chicken gravy recipe for perfect dinners
A foolproof and comforting chicken gravy recipe that turns basic meals into cozy dinners, with tips to avoid common mistakes.
Ingredients
- 2 cups chicken broth (homemade or store-bought)
- 2 tbsp butter (salted or unsalted)
- 2 tbsp all-purpose flour
- 1/4 tsp black pepper (freshly ground)
- 1/4 tsp garlic powder (optional)
- Salt to taste
Instructions
- Melt butter in a saucepan over medium heat. Do not let it brown.
- Whisk in flour until smooth and bubbly, about 1 minute to form a roux.
- Slowly pour in chicken broth, whisking constantly to avoid lumps.
- Bring to a simmer, stirring often, until thickened (5–7 minutes). Add more broth or water if too thick.
- Stir in pepper, garlic powder, and salt to taste. Taste and adjust seasoning as needed.
