This easy chicken gravy recipe is made broth (without pan drippings!) but still delivers a rich, velvety texture and tons of savory, cozy flavor. It’s one of my go-to 10 minute recipes for roast chicken, chicken breasts, or even a big pile of buttery mashed potatoes.
Why You’ll Love It
If you're looking for the perfect quick and easy chicken gravy recipe from broth, look no further!
Let’s be honest—gravy is often the first thing people sneak a spoonful of before dinner hits the table, and this homemade chicken gravy recipe is no exception.
Even without chicken drippings or the browned bits at the bottom of the roasting pan, this version has all the depth of flavor you want in a good gravy—thanks to some pantry staples like low sodium chicken broth, poultry seasoning, and a few of my secret ingredients.
We’re keeping things simple here—no need for whole chickens or pan drippings. Instead, we start with salted butter and whisk in purpose flour. Let it toast over medium heat into a golden roux before slowly streaming in warm broth. You can use bone broth, chicken stock, or even vegetable broth in a pinch—just make sure whisk constantly to avoid lumpy gravy.
This easy gravy recipe thickens in little time and finishes with a final swirl of butter for that silky, perfect consistency.
You can always adjust with a splash of cold water or a quick cornstarch slurry if you need extra liquid or an even thicker texture. Toss in a dash of Worcestershire sauce, a pinch of garlic powder and onion powder, and you’ve got yourself the best gravy—no cream of chicken soup, bouillon cubes, or fat rise required.
It’s great over roasted chicken, juicy chicken breasts, or as the base of your favorite recipes breakfast (hello, biscuits and gravy!).
Ingredients & Substitutions
Here’s what you’ll need to whip up the perfect chicken broth gravy using simple ingredients from the grocery store. Don't forget to snag the exact amounts in the ingredient list on the recipe card at the bottom of this post.
- Salted Butter: Adds richness and depth to your easy homemade chicken gravy. You can swap for unsalted butter, just taste and season at the end to avoid much salt.
- Garlic Clove: Grated straight into the pan for maximum flavor. You could also skip the garlic clove and add ½ teaspoon of italian seasoning instead.
- All Purpose Flour: This is the base of the roux for your homemade gravy recipe. No need to pre-sift; just spoon and level.
- Low Sodium Chicken Broth (or Bone Broth, Chicken Stock): The heart of the sauce. You can also use cups of chicken broth from a carton or concentrate.
- Kosher Salt: Helps balance the flavors—add more or less depending on your broth.
- Garlic Powder: Garlic powder adds so much flavor and is always a good idea.
- Onion Powder: Onion powder is another one of those simple seasonings that adds so much depth and backbone to this easy gravy recipe.
- Poultry Seasoning: I love using Vegeta here—it brings a nostalgic, comforting taste that makes it taste like it did come from the bottom of the pan. You could also use boullion if you don't have vegeta.
- Black Pepper: A must for warmth and a slight bite.
- Worcestershire Sauce: My secret ingredient that ties this delicious gravy recipe all together. Don’t skip this! If you don't have worcestershire sauce, try using a little bit of soy sauce.
How to Make It
You’ll just need one large skillet or medium saucepan, a whisk, and about 10 minutes to make this chicken gravy recipe. Here's how to get the perfect gravy every time.
- MELT BUTTER: Add 4 tablespoons of salted butter and the grated garlic to a high-sided skillet or medium saucepan over medium heat. Cook until the garlic is softened and fragrant, but not browned.
- MAKE A ROUX: Sprinkle in the all purpose flour and whisk constantly until the mixture is smooth and turns a golden brown color. This takes about 2–3 minutes and is key to avoiding lumpy gravy.
- ADD BROTH & SEASONINGS: Slowly whisk in the chicken broth (make sure you whisk consistently for a smooth gravy!), then add garlic powder, onion powder, poultry seasoning, black pepper, and Worcestershire sauce. Increase to medium-high heat and bring to a gentle boil, whisking often as the gravy thickens.
- FINISH WITH BUTTER: Once it reaches that perfect consistency, turn the heat to low and whisk in the remaining 2 tablespoons of salted butter for a silky finish.
- TASTE & ADJUST: Taste and add more salt or pepper if needed. If the gravy is too thick, whisk in more broth or a splash of cold water. For a thicker gravy, use a quick cornstarch slurry.
- SERVE: Pour over roasted chicken, chicken breasts, mashed potatoes, stuffing, or even toast for a quick easy dinner recipe.
- SAVE: Let leftovers cool completely and store them in an airtight container in the fridge for up to 4 days or freeze flat in a freezer bag for up to 2 months. Reheat gently over low heat, adding a splash of broth if needed.
Optional Upgrade: How to Make It with Chicken Drippings
If you’re cooking chicken and have flavorful pan drippings hanging out at the bottom of the roasting pan, use them! This is the best way to add even more flavor and depth to your homemade chicken gravy recipe.
Here’s how to use them:
- After roasting your chicken breasts or a whole chicken, pour the drippings through a fine mesh strainer to remove any bits of meat or extra fat. Let the fat rise and skim off most of it—unless you're going for a truly rich gravy.
- Substitute as much as the drippings as you can in place of the chicken broth. Just reduce the added salt in your recipe, since the drippings usually contain plenty.
- Continue with the gravy recipe as written—just know you’re about to make the kind of good gravy people will absolutely lose it over at the dinner table.
It’s a great recipe either way—but when you’ve got those golden brown roasted juices, don’t let them go to waste. That’s where the extra flavor truly lives!
What to Serve It With
- Roasted or baked chicken
- Mashed potatoes or stuffing
- Buttermilk biscuits
- Chicken-fried steak
- Turkey (yes, this makes a great homemade turkey gravy too!)
- Breakfast toast with sausage or eggs
Or try some of these delicious recipes that are related:
- Southern Tomato Gravy (My Grandma's Old-Fashioned Recipe)
- Easy Sausage Gravy and Biscuits Recipe
- Thanks'gibbons - Leftover Thanksgiving Grilled Cheese
- The Davy Crockett - Pepper Jack, Venison Sausage Gravy, and Hot Sauce Grilled Cheese
- Meme's Southern Fried Corn Recipe (The Best Skillet Recipe!)
Recipe
Chicken Gravy from Broth Recipe
Ingredients
- 6 tablespoons Salted Butter divided
- 1 clove Garlic grated
- ¼ cup All Purpose Flour or Whole Wheat Flour
- 2 cups Low Sodium Chicken Broth or Bone Broth
- ¼ teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Poultry Seasoning I recommend Vegeta
- ¼ teaspoon Black Pepper
- ½ teaspoon Worcestershire Sauce
Instructions
- Add 4 tablespoons butter and garlic to a sauté pan over medium heat.
- Once butter has melted and the garlic has softened, add flour and whisk until smooth. Cook until the roux is light brown.
- Slowly whisk in chicken broth, garlic powder, onion powder, poultry seasoning, black pepper, and Worcestershire sauce.
- Bring to a light boil over medium heat, stirring often until thickened (about 5 minutes).
- Whisk in remaining 2 tablespoons of butter before serving.
- Taste and adjust for salt and pepper as needed.
Notes
- After roasting your chicken breasts or a whole chicken, pour the drippings through a fine mesh strainer to remove any bits of meat or extra fat. Let the fat rise and skim off most of it.
- Substitute as much as the drippings as you can in place of the chicken broth - making it an even swap. Reduce the added salt in your recipe, since the drippings usually contain plenty.
- Continue with the gravy recipe as written—just know you’re about to make the kind of good gravy people will absolutely lose it over at the dinner table.
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