Easy Chicken Gravy &#8211; Cooking Classy

Homemade Chicken Gravy – an effortless gravy made quick and easy with a few pantry staples. It’s a homestyle recipe with impressive flavor that you can make anytime!

Chicken Gravy with a Carton of Broth

This is a simple yet completely delicious diner style gravy that doesn’t require any roasted chicken drippings. So you can make mashed potatoes with gravy anytime the cravings strike without having to cook a whole chicken. In fact we most often serve it with a store-bought rotisserie chicken for a quick dinner.

You’ll just need a good chicken base and packaged chicken stock along with a few other everyday ingredients.

And the best part is that you can have it ready in under 15 minutes! Plus you’ll have the option to make it a creamy gravy with extra richness by adding just a little bit of cream.

It’s a comforting, cozy, humble recipe with rich chicken flavor in each bite. There’s just so much simple goodness to anticipate for dinner with this easy, must have chicken gravy recipe!

Homemade Chicken Gravy Recipe Ingredients

Unsalted butter: I like to use unsalted butter to have a little more control over how salty the gravy turns out. The chicken base has quite a bit of salt.
All-purpose flour: This is used to make the roux to thicken the gravy.
Unsalted chicken stock: If you only have low-sodium chicken broth then be sure to use a low-sodium chicken base. Otherwise it may be too salty. I use Swanson brand here.
Chicken base: I recommend Better Than Bouillon Roasted Chicken Base. I usually buy the large jar at Costco.
Onion powder: Added for extra seasoning.
Garlic powder: Added for extra seasoning.
Paprika: This just adds a little color. You can omit if preferred.
Salt and black pepper: You may not need any salt, just season to taste as needed.
Heavy cream: This is optional but adds some nice richness to the gravy if you want it creamier.

How to Make Easy Chicken Gravy without Drippings

Make toasted roux: Melt butter in a medium saucepan over medium heat.

Add flour and cook until lightly golden brown, about 3 minutes.

While whisking slowly pour in chicken stock.

Stir in chicken base, onion powder, garlic powder then season with salt if needed and black pepper to taste.

Bring mixture to a light simmer stirring constantly (scrape those bottom edges while stirring as well).

Thin with up to 1/2 cup more broth as needed, note that gravy with thicken a bit as it cools.

Stir in heavy cream if using for a creamier gravy and serve warm.

Helpful Gravy Tip: Don’t boil flour based gravy, just bring to a light simmer (light bubbles on the surface) so it doesn’t separate and lose it’s thickening properties.

Storing Gravy

Store it in a covered airtight container in the fridge once it’s cooled slightly.
Gravy will keep in the fridge for 3 to 4 days.

How to Reheat Gravy

Stovetop: To rewarm gravy in a saucepan or a skillet over low heat, stirring frequently until warmed through. Thin with a little chicken stock as needed.
Microwave: Heat gravy on 50% power in 30 second intervals, stirring between each, until warmed through. Thin with a splash or two of stock as needed.

Ways to Use Leftover Gravy

Looking for ways to use up leftover gravy? Try one of these ideas:

Add to soup or stew
Use in pot pie or shepard’s pie
Make biscuits and gravy
Serve with fried chicken
Mix into stroganoff pasta
Use as a topping over potato cakes or hash browns

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