easy chicken gravy recipe
The Best easy chicken gravy recipe
I love this recipe because it’s foolproof. Even if you’ve never made gravy before, you’ll end up with something that’s smooth and flavorful, not clumpy or watery. It’s also a great way to use up leftover chicken—just shred it, simmer it down, and boom, instant gravy. And honestly? It’s surprisingly healthy for how indulgent it feels. The broth is usually made with low-sodium chicken broth, and you can always swap in veggie broth if you want to cut back on salt. It’s the kind of dish that feels hearty but isn’t too heavy, making it a great pick for weeknight meals or a cozy weekend spread. Plus, kids love it because it’s always warm and comforting, and it’s easy to adjust the seasoning to their taste. It’s the kind of recipe that makes everything taste better, and that’s something I’ve come to appreciate over the years.
Simple Creamy Chicken Gravy
A velvety, easy-to-make gravy that pairs perfectly with mashed potatoes, biscuits, or even over grilled chicken. Minimal ingredients and effort yield rich flavor.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
👨🍳Directions
-
1
Pat chicken breasts dry and season generously with salt, pepper, and thyme. Heat olive oil in a skillet over medium-high heat. 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, sprinkle flour evenly over the bottom. Stir constantly for 1–2 minutes until the flour turns slightly golden. Pour in chicken broth, whisking vigorously to avoid lumps. Cook for 3–4 minutes until the mixture thickens. -
3
Reduce heat to medium-low. Add heavy cream, milk, and butter. Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens to a smooth consistency. Stir in garlic and remove from heat. -
4
Strain the gravy through a fine-mesh sieve to remove any flour particles. Adjust seasoning if needed. Serve warm over chicken or as a side.
🔧Equipment
- Skillet
- Whisk
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Creamy Chicken Gravy Works
❓ Frequently Asked Questions About Creamy Chicken Gravy
1. What is the best way to ensure the chicken gravy stays creamy without becoming too thick?
Use a slotted spoon to remove excess liquid from cooked chicken before adding it to the pan. Also, stir in a splash of chicken broth or milk at the end to loosen the gravy slightly. If you prefer a thicker consistency, simmer the gravy for a few extra minutes to evaporate some moisture.
2. Can I use store-bought chicken broth instead of making my own?
Absolutely. Store-bought broth works fine, but choose one without added flavors or salt to avoid over-seasoning the gravy. If possible, opt for low-sodium versions to keep the flavor balanced.
3. How do I fix gravy that’s too thin or watery?
For thin gravy, reduce the heat and simmer it uncovered for 5–10 minutes to let excess liquid evaporate. If it’s still too thin, stir in a bit more flour or cornstarch mixed with a little cold broth to thicken it gradually.
4. What’s the secret to making the gravy rich and flavorful?
The key is using good-quality chicken, a splash of white wine or apple cider vinegar (to brighten the flavor), and letting the roux develop fully before adding liquid. Don’t rush the cooking process—let the gravy simmer until it thickens naturally.
5. Can I make this recipe ahead of time and reheat it?
Yes, but reheat gently over low heat to avoid curdling. If storing, cool quickly in the fridge and reheat in small batches to maintain creaminess. Avoid boiling, which can break down the sauce.
