Ever get that feeling when it’s dinnertime and you’ve got chicken ready, but somehow it’s just…boring? Oh man, chicken gravy can be the rescue hero you didn’t know you needed. Seriously, a chicken gravy recipe is my top trick to turning basic cooked chicken into something nobody complains about. Maybe you’re stuck with plain tenders or baked breasts, but gravy can transform the whole plate. Plus, if you’re looking for other ways to amp up chicken, you should really check out this crazy good chicken and gravy recipe or look at these best chicken marinade recipes. Anyway, let’s get into the nitty gritty of making seriously delicious chicken gravy! 
Table of Contents
Why you’ll love this Chicken Gravy recipe
You know how some meals just scream “comfort”? That’s exactly what this easy chicken gravy recipe does for me. It’s quick (like, under 15 minutes), almost no-fuss, and you only need things you’ve probably already got. Not to get sentimental, but this stuff reminds me of Sunday dinners at my granny’s house—except no one’s arguing. You can pour it on chicken, mashed potatoes, biscuits, or heck, just grab a spoon.
I honestly think restaurant gravy can’t beat homemade. Every time I make this for friends, they’re shocked by how simple and flavorful it turns out. Once you nail this, you’ll laugh at those flavor packet gravies at the store. If you’re unsure, just trust me—gravy turns weekday chicken into a five-star meal (not kidding). I’d even call it magic in a saucepan.
“I tried your recipe and honestly, it tastes like home. Never using store-bought again!” — Jamie from Oklahoma
What are Chicken Drippings?
Alright, let’s clear up any confusion. Chicken drippings are just the juices and the little browned bits (I call them flavor confetti) left behind after you roast or bake chicken. They’re basically liquid gold for cooking.
So, after you pull your chicken out of the oven, you’ll often see some broth, oil, and browned specks in the pan. Scrape that all up. That’s what gives your chicken gravy recipe the real-deal, savory flavor that everyone thinks you toiled over. If you don’t have drippings, don’t panic! Just use some butter, a dab of chicken broth, and a pinch of optimism. Swear, nobody will notice. If you ever end up roasting extra, make sure to save those drippings in a jar for later—your future self will thank you.
How to thicken gravy
Oh, this part can stress people out, but don’t worry. No one needs a degree to thicken gravy. Here’s my anti-disaster approach: Mix a little flour (or cornstarch, if you’re fancy or gluten-avoiding) with cold water first. Like really mix it, until it’s smooth and not lumpy.
Once your chicken broth and drippings get all steamy, pour that flour-water stuff in slowly—while stirring like you mean it. In a couple of minutes, boom! Your chicken gravy goes from watery soup to dreamy, thick perfection. If it still seems runny, cook longer or add another little splash of flour mix. But don’t overdo it, or you’ll end up with chicken paste instead of gravy. That’s…not ideal.
Small sidenote: Sometimes I get distracted, and my gravy gets lumpy. If that happens? I just grab a whisk and go wild, or even run it through a strainer if company’s coming. Nobody ever needs to know.
Tips for the best homemade chicken gravy
Honestly, there are a bunch of little things that make a chicken gravy recipe sing. First, always taste as you go—otherwise, you could end up with a salt bomb. I learned that the hard way. Fresh black pepper gives a bigger kick than the pre-ground stuff. If you’ve got some, toss in a little garlic powder or even a splash of cream near the end for extra richness—totally optional but totally awesome.
Don’t rush roasting your chicken if you’re making gravy from scratch drippings. The browner the pan bits, the deeper the flavor. Also, you can use bouillon if you need to pump up the chicken flavor when you’re in a pinch. And oh, if your gravy is too thick? Just add a splash more broth or milk. Don’t stress, just adjust as needed.
Really, experiment with this stuff until it fits YOUR taste buds. That’s what homemade cooking’s all about. If you want more cozy dinner magic, my recommendation? Try this chicken broccoli rice casserole recipe for variety!
What to serve with Chicken Gravy
I mean, the world’s your oyster here. You can put this chicken gravy recipe on almost anything! Here are a few favorites in my house:
- Mashed potatoes (the classic…can’t skip this)
- Biscuits, especially on a lazy Sunday
- Roasted veggies if you wanna feel healthy
- Over shredded chicken or turkey for open-faced sandwiches
For a different twist, serve your gravy with some chicken tortellini bake recipe for two or pour it lovingly over rice and watch it disappear!
Common Questions
Can I make this without drippings?
Absolutely. Just swap in butter for fat and chicken broth for drippings. Flavor’s still awesome.
How do I fix salty gravy?
Add a splash of water, broth, or even a bit more flour mix. I’ve also popped in a raw potato to suck up salt—sounds wild but kinda works.
Can I freeze homemade chicken gravy?
Oh yeah, but make sure it cools first. Store in a container (with a little air gap) and it’ll last a couple months. Just warm and stir again when you need.
Is it gluten-free friendly?
For sure. Cornstarch works just as good as flour. You’ll never know the difference, cross my heart.
Best way to reheat?
Slowly on the stove, whisking a bit. If it gets thick, add a tad of milk or broth. Easy.
Give Your Chicken Dinner a Glow-Up
So, if you’ve made it this far, my biggest advice is: don’t ever settle for boring chicken again. This chicken gravy recipe will seriously become your go-to. Whether you need cozy comfort or wanna impress unexpected guests, it’s your ticket to “Wow, what’s your secret?” If you’re looking for more gravy goodness, check out Homemade Chicken Gravy – The Cookin Chicks, or for quick spin-offs there’s Easy Chicken and Gravy – Cooking in the Midwest and Easy Homemade Chicken Gravy – Tastes Better from Scratch. Grab your whisk, give it a go, and let’s make some comfort food memories tonight! 
Chicken Gravy
Ingredients
Main Ingredients
- 1 cup chicken drippings Juices from cooked chicken; if not available, replace with butter and chicken broth.
- 1 cup chicken broth For added flavor if not using drippings.
- 2 tablespoons all-purpose flour Alternatively use cornstarch for a gluten-free option.
- 1 cup cold water To mix with flour.
- to taste salt Adjust according to preference.
- to taste fresh black pepper For seasoning.
- optional garlic powder For extra flavor.
- optional cream For added richness.
Instructions
Preparation
- Collect the chicken drippings from the pan after roasting your chicken.
- If not using drippings, melt butter in a pan and prepare chicken broth.
- In a small bowl, mix the flour with cold water until smooth.
Cooking
- In a saucepan, heat the chicken drippings over medium heat.
- Slowly add the flour-water mixture to the pan, stirring constantly.
- Pour in the chicken broth and continue stirring until the gravy thickens.
- Season with salt, black pepper, and optional spices to your taste.
- If the gravy is too thick, add additional broth or water to reach desired consistency.
- For lumpy gravy, whisk vigorously or strain if necessary.
