chicken gravy recipe
The Best chicken gravy recipe
My family loves it because it’s easy to customize—you can adjust the seasoning to taste, add a little extra butter if they like it richer, or even stir in some cooked veggies for a little extra nutrition. My kids would beg for it whenever we had leftovers, and honestly, I never minded. It’s that kind of dish that feels like a treat but isn’t one—just pure, hearty flavor. Plus, it’s got some real health perks if you make it right. The chicken provides lean protein, and the broth is packed with flavor without needing a ton of salt. It’s the kind of meal that’s perfect for a cozy family dinner or a quick weeknight supper, but it also shines when you’re serving it at a holiday gathering or a casual get-together. It’s that reliable, comforting dish that never fails to bring people together.
Classic Creamy Chicken Gravy
A rich, velvety gravy made with chicken broth, butter, and flour, perfect for topping mashed potatoes, biscuits, or pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 3 tbsp unsalted butter
- ½ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ cup chopped parsley
👨🍳Directions
-
1
Preheat a skillet over medium-high heat. Season chicken breasts with salt, pepper, and thyme. Heat olive oil and cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. -
2
In the same skillet, melt butter over medium heat. Whisk in flour to form a roux, cooking for 1–2 minutes until lightly golden. -
3
Slowly pour in chicken broth, whisking constantly to avoid lumps. Simmer for 5 minutes until slightly thickened. -
4
Reduce heat to low, stir in heavy cream, milk, and Dijon mustard. Simmer for 3–4 minutes until slightly thickened. -
5
Remove from heat, stir in shredded cheese until melted. Season with garlic powder and onion powder. Garnish with chopped parsley.
🔧Equipment
- Skillet
- Mixing bowl
- Whisk
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Chicken Gravy Works
❓ Frequently Asked Questions About Creamy Chicken Gravy
1. What is the best way to prepare a creamy and smooth chicken gravy?
For a rich and velvety chicken gravy, start by sautéing diced onions, garlic, and celery (the classic “mirepoix”) in butter until golden. Deglaze the pan with a splash of chicken broth or white wine to dissolve browned bits, then add a roux (equal parts butter and flour) cooked until it turns a light brown. Slowly whisk in warm chicken broth, cream, and a splash of chicken stock for depth. Simmer until thickened, then stir in cooked shredded chicken, herbs (like thyme or rosemary), and a touch of Dijon mustard or Worcestershire sauce for extra flavor.
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2. Can I use store-bought chicken broth instead of making my own?
Yes, you can use store-bought chicken broth, but opt for low-sodium versions to avoid over-salting. For the best flavor, choose a high-quality brand with a slightly deeper taste rather than ultra-processed ones. If possible, make your own at home by simmering chicken bones, vegetables (carrots, celery, onions), and herbs for 30-45 minutes for a richer, more complex broth.
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3. How do I prevent chicken gravy from becoming too thick or lumpy?
To avoid a thick or lumpy gravy, whisk constantly while adding liquid to the roux to prevent clumping. Strain the gravy if you prefer a silky texture, especially if using finely chopped vegetables or herbs. Cook the roux just until it turns a light golden brown (about 5-7 minutes) to avoid bitterness. Also, avoid over-stirring after adding ingredients—let it thicken naturally, then adjust consistency with a splash of warm broth or cream if needed.
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4. What are some great toppings or sides to serve with chicken gravy?
Chicken gravy pairs perfectly with classic sides like:
– Crispy fried chicken (especially Southern-style)
– Buttery mashed potatoes or creamy polenta
– Steamed or roasted vegetables (green beans, asparagus, or Brussels sprouts)
– Crusty bread or dinner rolls for soaking up the sauce
– Grilled or baked chicken thighs with a side of roasted potatoes
– Cornbread (a must for Southern-style gravy)
For extra richness, drizzle gravy over bacon-wrapped chicken or serve it alongside crispy fried okra.
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5. How long can I store homemade chicken gravy, and how do I reheat it properly?
Homemade chicken gravy keeps well in the refrigerator for 3-4 days in an airtight container. For longer storage, freeze it in portions (like small gravy boats or ice cube trays) for up to 3 months. To reheat, warm it gently over low heat, stirring frequently, until steaming hot—never boil, as it can make it grainy. For extra flavor, deglaze the pan with a splash of broth or cream before reheating.
