Quick and easy homemade chicken gravy takes just 5-minutes to make using staple ingredients from your pantry. Perfect for chicken dinners without any drippings.
Drizzle a helping on this gravy over chicken breasts, lemon herb roasted chicken, or skinny garlic parmesan mashed potatoes.
How to Make Gravy in Just 5 Minutes
If you usually buy gravy packets or jarred gravy because it’s just easier, I feel you. But homemade gravy is so simple, once you try this, you’ll never go back! Homemade is not only tastier, it’s cheaper!
Ingredients and Substitutions
- Butter – Any cooking fat can be used to make a roux, so if you need this to be dairy free, go with olive oil, chicken drippings, or ghee.
- All-purpose flour – the other key ingredient in a roux is flour, unfortunately most other flours won’t due for thickening.
- Chicken Broth – turkey broth, bone broth, or chicken stock works great too. If you want a richer flavor, try using homemade!
Quick and Easy Instrutions
Quick tip: gravy comes together really quickly, so it’s a good idea to have all of the ingredients measured and ready to go before you turn on the stovetop.
The first thing you have to do is make a roux. A roux is a mixture of flour and cooking fat, traditionally butter, used to thicken sauces.
To make a roux, melt 2 tablespoons of butter over medium heat in a small saucepan. Next sprinkle in 2 tablespoons of all-purpose flour and whisk to make a smooth mixture.
As soon as the roux comes together, pour in the broth very slowly, constantly whisking until the roux turns into a smooth liquid, then finish pouring in the broth. Let the mixture very slowly simmer, stirring every 30 seconds or so. After a mere 4 minutes, your gravy should be thickened.
Give it a taste to see just how much salt and pepper is needed. This will vary depending on your broth, which is why I haven’t specified measurements.
Storage and Reheating
To store gravy, keep it in an airtight container in the fridge for up to 4 days.
The best way to reheat gravy is on the stovetop. Gravy thickens to almost a solid when you put it in the fridge. To thin it back out, pour the leftovers back into a saucepan or skillet and whisk until it loosens up. If need be add extra water or broth until it gets back to the consistency you want.
Other Sauce Recipes Recipes
- Garden Veggie Pasta Sauce
- Arugula Walnut Pesto
- Lemon Herb Vinaigrette
- Dairy-Free Chipotle Ranch Seasoning
Now to the good part, the recipe! Please pin for later and when you make it, let me know what you think. You can comment below OR find me on Facebook, Twitter, Instagram and Pinterest.
5-Minute Chicken Gravy
What You Need
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cups chicken broth
- kosher salt and fresh ground pepper
How to Make It
- MAKE A ROUX: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk the mixture until it’s smooth.
- ADD THE BROTH: Slowly pour in the broth while whisking to avoid the mixture from getting lumpy. Bring the mixture to a very low simmer and continue whisking until the gravy has thickened. Add additional salt and pepper to taste and transfer to a serving dish.
Nutrition
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