Delicious Homemade Chicken Gravy Recipe to Elevate Your Meals
You know what’s honestly a little annoying? When you’ve made the perfect roast chicken dinner and… bam, your plate’s just crying out for real homemade taste but all you’ve got is that dull packet mix. That’s where my chicken gravy recipe saves the day. If you’ve ever wanted to turn plain chicken into total grandma-level comfort food, this is my go-to trick. I snagged the basics from my favorite chicken recipes collection, and over time, I’ve tweaked it until I could basically make it with one eye shut. Anyway, just wait till you taste—um, you’ll totally see what I mean. If you’re curious about how I landed on this, you can check out my stories at this craverecipes author info spot or browse more easy chicken ideas for next time. 
Easy Gravy made in only 5 minutes
I’m not even kidding—this easy gravy really does come together in a flash. Like, five minutes. Sometimes I don’t even let my mashed potatoes finish steaming before the gravy’s done. You just need some chicken drippings (or, let’s be real, a bit of chicken broth works when you’re in a pinch), a little flour, some butter, and your favorite seasonings. No rocket science.
Half the reason this works so well is how forgiving it is. Accidentally spill in a little extra pepper? So what, it’ll just taste more homey. Forgot to warm the broth? Doesn’t matter, it thickens up anyway. Melt your butter in a saucepan, whisk in the flour (really whisk—nobody wants lumps) and then slowly add that liquid gold, either your drippings or broth. Season like you mean it. In just a blink, you’ve made actual, honest-to-goodness chicken gravy. And look, use the sauce right away before it starts making that skin you have to peel off like a weird pudding. My family’s actually started skipping second helpings if I don’t make this. Not a joke at all.
“I followed this recipe while my main dish was cooling, it was so quick and no one believed it was scratch–made. Tastes just like the best restaurant gravy. Totally a lifesaver!” — Tina M.
Why you’ll love this Chicken Gravy recipe
Let’s cut to it—this chicken gravy recipe checks all the boxes for a busy night. First, there’s the flavor. I don’t care what the back of the instant gravy can says, nothing tops the taste of real gravy made with chicken drippings. It’s got that deep, rich, almost buttery vibe (depending on how you season). Even if you just use broth, it still brings way more depth than a packet ever could.
Second, the simplicity. You need maybe five ingredients and five minutes. No mystery powders or complicated directions. Heck, you could whip this up before your rice even finishes in the microwave. What really gets me is the way everyone at the table just lights up when you pour this stuff. I still can’t believe I waited this long before learning it myself.
One more thing? It’s about as customizable as a basic black T–shirt. You can make it smooth, chunky with a few onion bits, spicy, or mild. Up to you. This chicken gravy recipe has bailed me out of more dinner ruts than I can count. Not fancy, just comforting—exactly how home cooking should be. 
What are Chicken Drippings?
Okay, weird word, right? Drippings are just all the good juicy bits plus a little melted fat you see hanging out in the pan after you roast or bake chicken. They look messy and a tad unappetizing at first. Don’t let that fool you.
That’s exactly what you want for killer chicken gravy. Those brown bits are pure flavor. When you pour them (or scrape them if they’re stubborn) into your saucepan with some butter or broth, magic happens. The rest will just make sense once you smell it.
If you’re ever short on drippings, don’t sweat it. A little chicken bouillon, extra broth, and just a dash more seasoning can step in for backup. But for real? If you’ve got actual drippings, use them. Your taste buds (and probably your biggest complainer at the dinner table) will notice.
How to thicken gravy
Some people panic when their chicken gravy recipe turns out too thin. Seriously, don’t freak out. Just whisk a bit of flour or cornstarch with cold water (they call it a slurry—sounds fancier than it is) then drizzle it into your simmering gravy. Give it thirty seconds and see. Repeat if needed.
Honestly, it’s easier to thicken too-thin gravy than resurrect lumps. Never, ever dump dry flour straight in, or you’ll be making glue. It’s a little like fixing watery soup, just slower and more forgiving. If you go overboard and make gravy cement? Whisk in more stock or even a splash of milk. Gravy wants you to win, I swear.
Tips for the best homemade chicken gravy
If you want your chicken gravy recipe to stand out every single time, here’s what works for me:
- Don’t rush the butter-flour step. Let them mingle a minute so there’s none of that “raw flour” taste.
- Taste before pouring. Seriously, check your salt, and give it a titch of pepper if it needs pep.
- Serve hot. Gravy hates waiting and so do your mashed potatoes. Time it right.
Want bonus points? A little dash of Worcestershire or a hit of fresh chopped herbs just at the end can totally level it up. Some folks throw in a glug of cream but I’m more of a classic person (most of the time).
Serving Suggestions
- Mashed potatoes: The obvious but still the best.
- Biscuits: Southern-style, if you’re feeling fancy.
- Turkey or chicken and rice: For a no-fuss comfort meal.
- Roasted veggies: Pour it on, no regrets.
Common Questions
Is this chicken gravy recipe gluten-free?
If you use cornstarch instead of flour, it sure is. Just mix with cold water before adding.
Can I freeze leftover chicken gravy?
You bet, though I’d keep it in a jar and give it a good stir after reheating.
What if I don’t have chicken drippings?
Just sub in broth plus a tiny spoon of bouillon. It’s not cheating, just smart.
Can I make chicken gravy ahead of time?
Yeah! Warm gently before serving and add a bit of broth if it’s gotten too thick.
Does this work with turkey drippings?
Absolutely, though the flavor gets a bit richer. Try it at Thanksgiving and thank me later.
Ready to Wow Your Table? Try It Yourself
In all honesty, you won’t believe how a simple chicken gravy recipe can take your dinner from “meh” to five-star restaurant level with, like, almost zero effort. I swear, if you’re still relying on canned gravy after reading this, that’s on you! For more ideas, check out this handy guide for Homemade Chicken Gravy – The Cookin Chicks or get some technique tips at Easy Homemade Chicken Gravy – Tastes Better from Scratch. And if you need another meal-saver, tuck away this crowd-pleasing Easy Chicken and Gravy – Cooking in the Midwest for your next comfort food night. Come on, just give it a whirl—your plate (and everyone at your table) is going to thank you. 
Chicken Gravy
Ingredients
Method
- Melt the butter in a saucepan.
- Whisk in the flour until well combined and smooth, ensuring there are no lumps.
- Gradually add the chicken drippings or broth while continuously whisking.
- Season with salt and pepper to taste.
- Serve immediately over mashed potatoes, biscuits, turkey or chicken, and rice, or roasted veggies.
