chicken gravy recipe easy
The Best chicken gravy recipe easy
Chicken gravy is one of those simple dishes that feels like a hug for your taste buds. There’s something about the rich, velvety texture and the way it coats every bite of mashed potatoes, rice, or even just plain chicken that just makes everything better. I’ve been making it since I was a new mom, and it’s always been a go-to—whether it’s for a family dinner on a busy weeknight or a special occasion like Thanksgiving or a holiday gathering. My kids—now grown but still picky eaters—used to beg for gravy on everything, and honestly, I don’t blame them. It’s comforting, it’s hearty, and it makes even the most basic meal feel indulgent.
The best part about this recipe is how easy it is to customize. You can make it light if you’re watching your fat intake, or you can go all out with extra butter and a splash of cream if you’re treating yourself. It’s also surprisingly healthy when you use whole-grain breadcrumbs or a touch of low-sodium chicken broth. My husband and I love that it’s a dish that can be made ahead and reheated, so there’s no last-minute stress. And let’s be honest, there’s nothing quite like the smell of a simmering pot of gravy filling up the house—it’s pure nostalgia, and it always brings everyone together. Whether you’re serving it over buttered noodles, mashed potatoes, or even just as a side to steamed veggies, it’s a dish that’s as versatile as it is delicious. Plus, the slow cooking process breaks down the chicken so tenderly that it’s almost too good to be true. My family has been eating this recipe for years, and I don’t see why you shouldn’t try it too.
Easy Creamy Chicken Gravy
A simple and comforting creamy gravy made with chicken broth, butter, and a touch of cream for a rich, flavorful sauce perfect for serving over mashed potatoes or noodles. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup chicken broth (additional)
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup shredded cooked chicken (from the breasts)
👨🍳Directions
-
1 Season chicken breasts with salt, pepper, garlic powder, and onion powder. 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 temperature). Remove from skillet, shred with forks, and set aside.
-
2 In the same skillet, reduce heat to medium. Add flour to the skillet and whisk constantly for 1-2 minutes to form a roux.
-
3 Slowly pour in chicken broth while whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
-
4 Add butter, heavy cream, and shredded chicken. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
🔧Equipment
- Large skillet or saucepan
- Mixing bowl
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Creamy Chicken Gravy Works
This chicken gravy recipe is always a lifesaver for any meal, whether you’re serving it over mashed potatoes, rice, or even just straight up with some crusty bread. It’s simple enough to make ahead and reheats beautifully, so you can prep it in advance and still have a rich, comforting dish ready when guests arrive. It’s the kind of thing that feels like a little extra effort, but it makes everything taste even better, and families always love it—especially when it’s made fresh and full of flavor.
❓ Frequently Asked Questions About Creamy Chicken Gravy
What is the best way to make a creamy and smooth chicken gravy without using a roux?
To make a creamy chicken gravy without a roux, start by sautéing finely diced onions and garlic in butter or oil until fragrant. Add minced chicken (cooked and shredded) to the pan, then stir in a small amount of chicken broth or water to deglaze. For creaminess, gradually whisk in heavy cream or half-and-half, and season with salt, pepper, and a pinch of nutmeg. Simmer gently for 5-10 minutes until thickened. Optional: For extra richness, blend a spoonful of sour cream or Greek yogurt into the gravy before serving.
—
How can I ensure my chicken gravy is thick enough without overcooking the chicken?
To keep your chicken gravy thick while avoiding overcooked chicken, follow these steps: 1. Use pre-cooked chicken: Shred or chop leftover roasted, baked, or poached chicken for easier handling. 2. Deglaze properly: After cooking onions and garlic, pour in a splash of broth or wine to scrape up browned bits, then reduce the liquid by half before adding cream. 3. Simmer gently: Cook the gravy on low heat, stirring occasionally, until it thickens naturally (about 5–10 minutes). Avoid boiling, as it can break the sauce. 4. Adjust thickness: If too thin, simmer longer or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) slowly. 5. Add cream last: Whisk in heavy cream or milk just before serving to prevent curdling.
—
Can I substitute any ingredients in the classic chicken gravy recipe?
Yes! Here are common substitutions for classic chicken gravy: – Butter/oil: Swap for olive oil, coconut oil, or ghee for a different flavor profile. – Heavy cream: Use half-and-half, coconut milk (for a dairy-free option), or a mix of milk and cream cheese for richness. – Chicken broth: Replace with vegetable broth, beef broth, or even a splash of chicken stock with a pinch of chicken powder for depth. – Onions/garlic: Use shallots, leeks, or fresh ginger for a milder or spicier twist. – Nutmeg: Skip it or add a pinch of cinnamon or allspice for warmth. – Salt/pepper: Adjust based on your chicken’s seasoning—fresh herbs (thyme, rosemary) can replace some salt. – Extra umami: Stir in a spoonful of Worcestershire sauce or a pinch of soy sauce for savory notes.
—
What’s the best way to thicken chicken gravy quickly if it’s too thin?
If your gravy is too thin, try these quick fixes: 1. Simmer longer: Cook on low heat for another 5–10 minutes to evaporate excess liquid naturally. 2. Cornstarch slurry: Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the gravy slowly while cooking until thickened. 3. Slurry with flour: Whisk 1 tbsp all-purpose flour with 2 tbsp cold water, then cook the gravy until it thickens (about 3–5 minutes). 4. Roux trick: Add 1 tbsp melted butter or oil to the gravy, then whisk in 1 tbsp flour, stirring until smooth and thick. 5. Reduce with cream: Stir in a spoonful of heavy cream and simmer until it thickens (works best if the gravy is slightly undercooked). 6. Egg yolk method: Whisk 1 egg yolk with 1 tbsp cold water, then stir into the gravy and cook on low heat until thickened (adds richness).
—
How do you make chicken gravy taste extra flavorful without overpowering the chicken?
To enhance flavor without masking the chicken’s taste: 1. Build a flavor base: Sauté onions, garlic, and aromatics (carrots, celery, or ginger) until soft but not browned. Deglaze with a splash of red wine, beer, or broth to deepen the sauce. 2. Add umami boosters: Stir in a spoonful of: – Worcestershire sauce (1 tsp) – Chicken stock powder (½ tsp) – Mushroom powder (½ tsp) – A dash of soy sauce or fish sauce (for Asian-inspired depth). 3. Season subtly: Use fresh herbs like thyme, rosemary, or parsley (whisked into the gravy) instead of heavy spices. A pinch of smoked paprika or cayenne adds warmth without overpowering. 4. Balance acidity: A squeeze of lemon juice or a splash of vinegar (apple cider or white) brightens the gravy and cuts richness. 5. Cook the chicken well: Season the chicken with salt, pepper, and herbs before cooking, then remove it before adding the gravy to avoid overpowering flavors. 6. Finish with acidity: At the end, stir in a tiny bit of white wine vinegar or a dash of hot sauce for a tangy contrast.
