chicken gravy recipe with broth

The Best chicken gravy recipe with broth

Chicken gravy is one of those simple dishes that feels like a hug in a bowl. There’s something about the deep, rich flavor that makes it feel special, whether it’s slathered over mashed potatoes or served alongside tender chicken and steamed veggies. I’ve been making it for years, and it’s always a crowd-pleaser—especially when the kids are involved. My boys love it because it’s comforting, and it’s something they can help with, from stirring the broth to folding in the thickened gravy. It’s not just a meal; it’s a tradition, a way to slow down and enjoy something warm and satisfying.

This recipe works for everything—it’s perfect for a family dinner on a weeknight or a fancy meal on the weekend. The broth-based version is lighter than the traditional roux kind, but it still packs in all the flavor without being heavy. My husband always says it’s the kind of gravy that makes him feel like he’s eating at a restaurant, even if we’re just cooking at home. And honestly, it’s a great way to use up leftover chicken or veggies, turning them into something even simpler and more delicious. Plus, the health benefits are pretty nice—it’s packed with protein and nutrients from the chicken and veggies, and the broth is easy on the stomach, especially if you avoid heavy seasonings. It’s the kind of dish that feels indulgent but isn’t, making it a go-to for both quick meals and special occasions.

Classic Creamy Chicken Gravy with Chicken Broth

4.9 from 1048 votes

A rich, velvety gravy made with chicken broth, butter, and a touch of cream for a comforting side dish perfect for pairing with mashed potatoes, rice, or roasted vegetables. This recipe is a must-try for any occasion.

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Chicken Broth

• 2 cups chicken broth
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup milk (or heavy cream)
• 1/4 cup chicken stock (optional, for depth)

For Seasoning

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste

👨‍🍳Directions

1. 1 In a medium saucepan, melt 1 tbsp butter over medium heat. Add diced onion and minced garlic, sautéing until softened (about 3-4 minutes).
2. 2 Whisk in 1 tbsp flour to form a roux. Cook for 1-2 minutes until it turns a light golden color.
3. 3 Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
4. 4 Add the remaining 1 tbsp butter, milk (or heavy cream), thyme, rosemary, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally, until thickened.
5. 5 For a smoother gravy, strain through a fine-mesh sieve if desired. Adjust seasoning if needed. Keep warm until ready to serve.

🔧Equipment

• Medium saucepan
• Wooden spoon
• Fine-mesh strainer (optional)
• Whisk
• Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14.5💛Saturated Fat: 8.5❤️Cholesterol: 35🧂Sodium: 550🌾Total Carbs: 6🥦Dietary Fiber: 0.5🍬Sugars: 1🥩Protein: 12

📝Notes

For extra richness, add a splash of chicken stock or a pinch of nutmeg.,To reduce fat, use less butter and substitute half the milk with unsweetened almond milk.,Gravy can be made ahead and reheated gently before serving.

This chicken gravy recipe with broth is always a crowd-pleaser because it’s simple enough to make ahead of time while still feeling special when served. Whether you’re feeding a big family dinner or hosting a casual get-together, the rich, savory depth comes from slow-cooked chicken and a well-reduced broth that makes every bite taste like comfort food. It’s the kind of dish that feels effortless but leaves everyone happy—no fuss, just great flavor.

❓ Frequently Asked Questions About Creamy Chicken Gravy with Chicken Broth

What is the best way to make a rich and creamy chicken gravy using broth?

To make a rich and creamy chicken gravy, start by simmering chicken bones (or chicken thighs/legs) in a flavorful broth with aromatics like onions, garlic, celery, and herbs (like thyme or bay leaves) for 30–45 minutes. Strain the broth, then reduce it by half. In a separate pan, sauté onions, garlic, and a splash of chicken broth until caramelized. Deglaze with a bit of white wine or chicken stock, then stir in a roux (equal parts butter and flour cooked until golden) and a splash of heavy cream or milk. Slowly whisk in the reduced broth, simmer until thickened, and finish with fresh herbs like parsley or chives.

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Why should I use chicken bones instead of just chicken meat for the gravy?

Using chicken bones (or bones-in chicken pieces) adds depth and richness because they release collagen and gelatin when simmered, creating a thicker, more flavorful broth. The meat from bones also infuses the liquid with savory, umami notes. If you don’t have bones, using chicken thighs or legs (which have more fat) will still yield a flavorful base—just simmer them longer to extract maximum taste.

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How do I prevent my chicken gravy from getting too thick or too thin?

To avoid a gravy that’s too thick, start by reducing the broth slightly before adding it to the roux—this prevents it from becoming watery. If it’s too thin, simmer it uncovered on low heat to evaporate excess liquid. If it’s too thick, stir in a splash of warm water, broth, or cream. For a smoother texture, strain the gravy before serving if you prefer a silky consistency. Adjust consistency gradually while keeping the heat low to avoid breaking the roux.

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What are the best ingredients to add for extra flavor in homemade chicken gravy?

For extra depth, consider adding: – Aromatics: Onions, garlic, shallots, and celery (sautéed until soft). – Acidity: A splash of lemon juice or white wine vinegar to brighten flavors. – Herbs: Fresh thyme, rosemary, or parsley (or dried bay leaves). – Spices: A pinch of smoked paprika, black pepper, or a dash of hot sauce for heat. – Umami boosters: A splash of soy sauce, Worcestershire sauce, or a small piece of bacon (rendered into the broth). – Seasoning: Salt and pepper to taste—don’t overlook these!

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Can I make chicken gravy in advance and reheat it safely?

Yes, you can prepare chicken gravy ahead of time, but reheating it properly ensures safety and flavor. Store it in an airtight container in the fridge for up to 3–4 days. To reheat, warm it gently on low heat, stirring occasionally, until it reaches 165°F (74°C). For best results, add a splash of broth or cream to prevent it from thickening too much. If you’re reheating for a meal, consider making a double batch—gravy tastes even better the next day!