chicken gravy recipe with chicken broth
The Best chicken gravy recipe with chicken broth
Chicken gravy is one of those simple, comforting dishes that feels like a hug for your taste buds. I’ve been making it since I was a young mom myself, and it’s always been a go-to when life gets busy or when I just want something hearty and satisfying. There’s something about the rich, velvety texture that makes it feel like a celebration, whether it’s for a family dinner, a holiday meal, or just a quiet night in. My kids—now grown but still my little ones at heart—have always loved it, especially when it’s paired with mashed potatoes or buttery cornbread. It’s that kind of dish that doesn’t require fancy ingredients or complicated steps, yet it always makes everything feel better.
What I love most about this recipe is how it uses chicken broth as the base. It’s not just watery or thin—when you build the gravy properly, it’s deep and flavorful, with that perfect balance of savory and mild. Broth gives it a richness that’s hard to beat, and it’s a smart way to use up leftover chicken or even just a few bones. Plus, it’s a great way to get some extra nutrients without making the dish feel heavy. My family always says it’s one of the few things that makes them feel nourished, not just full. And honestly, it’s not just for special occasions—it’s a daily staple in my kitchen. Whether it’s for a weeknight meal or a weekend feast, it’s that reliable comfort food that never lets me down.
Creamy Chicken Gravy with Chicken Broth
A rich, velvety gravy made with tender chicken broth and a touch of creaminess, perfect for pairing with mashed potatoes, rice, or as a base for other dishes. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (6 oz each)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth (additional if needed)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup chicken broth (for thinning)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper to taste
👨🍳Directions
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1 In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside.
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2 In the same skillet, sprinkle flour over the chicken fat and stir to form a roux. Cook for 2-3 minutes until lightly golden.
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3 Gradually pour in chicken broth, whisking constantly to avoid lumps. Simmer for 5 minutes until slightly thickened.
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4 Reduce heat to low, stir in heavy cream or half-and-half, Dijon mustard, Worcestershire sauce, and additional chicken broth if needed to reach desired consistency.
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5 Simmer for another 5-7 minutes, stirring occasionally, until gravy thickens and coats the back of a spoon. Adjust seasoning with salt and pepper as needed.
🔧Equipment
- Large skillet or saucepan
- Wooden spoon or spatula
- Fine-mesh strainer (optional)
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chicken Gravy with Chicken Broth Works
This chicken gravy recipe with chicken broth is always a dependable choice for any meal, especially when you want something hearty and comforting for the whole family. It’s simple enough to make ahead of time and reheats beautifully, so you don’t have to stress about last-minute cooking when guests arrive. Plus, it’s versatile—perfect for sandwiches, mashed potatoes, or even just eating straight from the bowl, making it a reliable staple for gatherings where everyone wants something rich and satisfying.
❓ Frequently Asked Questions About Creamy Chicken Gravy with Chicken Broth
What is the best way to prepare tender chicken for chicken gravy?
To ensure tender chicken for gravy, start by poaching or simmering chicken pieces (like drumsticks, thighs, or breasts) in chicken broth for about 15-20 minutes until fully cooked (165°F/74°C internal temp). Remove them, reserving the broth, then shred or chop the meat before adding it back to the gravy. Alternatively, you can use pre-cooked chicken like rotisserie or slow-cooked chicken for convenience.
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Why does my chicken gravy turn out too thick or thin?
If your gravy is too thick, it’s likely because you reduced the broth too much or added too much flour/butter. To fix this, stir in a splash of warm chicken broth or milk to thin it out. If it’s too thin, simmer longer to let excess liquid evaporate. For a balanced consistency, aim for a 1:1 ratio of flour to broth when making the roux.
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How can I make my chicken gravy richer and more flavorful?
For extra richness, melt 2 tbsp unsalted butter into the broth before adding flour, then stir in 1 tbsp melted butter after cooking the roux. For deeper flavor, add 1 tsp Worcestershire sauce, ½ tsp smoked paprika, or a pinch of black pepper while simmering. Deglaze the pan with a splash of white wine or broth after removing the chicken to capture flavorful bits.
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Can I use store-bought chicken broth instead of homemade?
Yes, you can use high-quality store-bought chicken broth (look for low-sodium or organic options), but avoid flavored or bouillon-based broths to keep the gravy clean. If using a boxed broth, strain it first to remove solids, then reduce it slightly before making the roux. Homemade broth always tastes better, but store-bought works fine for quick recipes.
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How do I avoid making gravy too salty?
If your gravy tastes too salty, taste as you go and adjust with unsalted butter or a pinch of salt instead of adding more salt. If you used pre-shredded chicken, check its salt content (some brands add extra). To reduce saltiness, simmer the gravy with 1 tsp apple cider vinegar or lemon juice to balance flavors. Also, avoid over-seasoning the chicken before adding it to the gravy.
