Chicken Gravy Recipe With Chicken Broth: Rich Savory Depth for Mashed Potatoes

This chicken gravy recipe transforms simple pan drippings into a rich, savory sauce that elevates any meal. Using chicken broth as the base creates depth of flavor that water-based versions simply can’t match.

The technique is straightforward yet precise: a roux of butter and flour thickens the broth while pan drippings add meaty essence. I’ve perfected the ratio to ensure a velvety consistency that clings beautifully to mashed potatoes or biscuits.

What results is a gravy with balanced seasoning and a glossy finish. The chicken broth provides a subtle umami backbone that complements without overpowering the main dish.

Ready in under 15 minutes, this sauce proves that homemade gravy is both simple and superior to canned alternatives.

Ingredients for Chicken Gravy Recipe with Chicken Broth

Nine ingredients transform pan drippings into this velvety, savory chicken gravy with depth.

The pan drippings are non-negotiable for authentic flavor. Save them from roasting a whole chicken or thighs—if you’re short, supplement with additional chicken broth. For the broth, low-sodium versions allow you to control the seasoning precisely. Bon Appétit and Swanson are reliable brands. The butter should be unsalted so you can adjust the salt content to your preference.

No pan drippings? Use all chicken broth plus a teaspoon of poultry seasoning. For a gluten-free version, replace flour with cornstarch at half the quantity. If you’re avoiding dairy, olive oil works in place of butter—though the flavor profile will shift slightly. Worcestershire sauce contains anchovies, so vegetarians should omit it or use a vegetarian alternative.

Gravy thickens as it cools. Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth to restore consistency. Freezes beautifully for 3 months—portion into ice cube trays for easy single-serving use.

Step-by-Step Instructions for Chicken Gravy

Master the technique for velvety gravy that elevates every element on your plate.

Step 1: Create a Flavorful Roux Base

Melt the 0.25 cup Unsalted Butter in a heavy saucepan over medium heat. The butter should foam but not brown—this indicates the right temperature for your roux. Too hot and it will burn; too cool and it won’t incorporate properly.

Whisk in the 0.25 cup All-Purpose Flour all at once, creating a smooth paste. Continue whisking constantly for 2-3 minutes until the mixture turns a light golden color and develops a nutty aroma. This cooking process removes the raw flour taste and builds the foundation for your gravy’s body.

Step 2: Gradually Incorporate the Liquids

Slowly pour in the 2 cups Chicken Broth while whisking vigorously to prevent lumps from forming. I add it in a thin, steady stream, especially at the beginning when the roux is thickest. The mixture will initially seize up before smoothing out as you continue whisking.

Once the Chicken Broth is fully incorporated, pour in the 0.5 cup Pan Drippings. The drippings add concentrated chicken flavor and richness that broth alone can’t provide. Whisk until fully combined and bring the mixture to a gentle simmer. You’ll notice it thickening as it heats.

Step 3: Season and Develop the Gravy

Add the 0.5 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder. These seasonings build layers of savory depth. Stir in the 1 tsp Worcestershire Sauce for an umami boost that enhances the chicken flavor without overpowering it.

Reduce heat to medium-low and let the gravy simmer for 5-7 minutes, stirring occasionally. The gravy should coat the back of a spoon and ripple slightly when you draw a line through it with your finger. If it’s too thick, whisk in a splash more Chicken Broth to reach your desired consistency.

Step 4: Strain and Serve

For the smoothest texture, strain the gravy through a fine-mesh sieve into a clean saucepan or gravy boat. This removes any potential lumps and ensures a silky finish. Press gently on the solids with a spoon to extract all the flavorful liquid.

Taste and adjust seasoning if needed—remember that the Pan Drippings may have varying salt content depending on how your chicken was seasoned. Keep the gravy warm over low heat until ready to serve. The ideal serving temperature is just below a simmer, where it’s hot but won’t break or separate.

Best Sauces and Condiments for This Dish

Classic Pairings

This gravy shines drizzled over creamy mashed potatoes—I use 2 lbs Yukon Golds with ½ cup whole milk for the perfect texture. The potato’s buttery richness balances the gravy’s savory depth beautifully. 💛

Biscuit Companion

Serve with flaky buttermilk biscuits for dipping or smothering. I recommend Pillsbury Grands for store-bought ease or homemade with 2 cups flour and 1 tbsp baking powder. The biscuit’s layers soak up the gravy wonderfully.

Vegetable Sides

Roasted green beans or Brussels sprouts benefit from a light gravy drizzle. Toss 1 lb trimmed green beans with 1 tbsp olive oil and roast at 400°F for 15 minutes before topping.

Protein Pairings

This sauce elevates roast chicken, turkey, or even meatloaf. For turkey, I pour gravy over slices of 14 lb roasted bird—the combination is classic Thanksgiving perfection.

Breakfast Twist

Try it over chicken fried steak or biscuits and gravy for a hearty breakfast. I use ½ cup gravy per serving for biscuits. The savory notes pair perfectly with the morning meal’s richness.

Gravy Enhancements

Stir in 1 tbsp chopped fresh herbs like thyme or rosemary for extra aroma. A splash of 1 tsp lemon juice brightens the flavor. These small additions make the gravy taste even more complex and restaurant-quality. ✨

Frequently Asked Questions