20 Flavorful Best Chicken Gravy Recipes Heavenly

Craving a cozy, flavor-packed meal that feels like a warm hug? Look no further! Whether you’re whipping up a quick weeknight dinner or indulging in Sunday comfort food, these 20 heavenly chicken gravy recipes are your ticket to deliciousness. From creamy classics to bold twists, each dish promises to elevate your plate—so grab a spoon and let’s dive into saucy perfection!

Classic Homemade Chicken Gravy

Nothing beats the rich, velvety comfort of homemade chicken gravy—perfect for drizzling over mashed potatoes, roasted chicken, or biscuits.

Ingredients:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock (low-sodium preferred)
• 1/2 cup whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)

Instructions:

1. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1–2 minutes until bubbly and golden, stirring constantly.
2. Gradually pour in 2 cups chicken stock, whisking continuously to avoid lumps. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
3. Stir in 1/2 cup whole milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Simmer for another 3–5 minutes, stirring often, until the gravy coats the back of a spoon.
4. Remove from heat and let sit for 2 minutes to thicken further. Taste and adjust seasoning if needed.

The secret to this gravy’s silky texture? A slow, steady simmer that coaxes out deep flavor without clumps. It’s a foolproof base you can jazz up with pan drippings or herbs.

Tip: For extra richness, swap the milk for heavy cream or stir in a splash of white wine with the stock.

Creamy Mushroom Chicken Gravy

This rich, velvety gravy turns tender chicken and earthy mushrooms into a comforting weeknight hero—perfect for spooning over mashed potatoes or egg noodles.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add onion and cook for 3 minutes until soft. Stir in mushrooms and cook for 5 minutes until browned. Add garlic and cook for 30 seconds.
3. Sprinkle flour over the mixture and stir for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Simmer for 3 minutes until slightly thickened.
4. Reduce heat to low. Stir in heavy cream, Worcestershire sauce, thyme, salt, and pepper. Slice chicken and return to skillet; simmer for 2 minutes to warm through. Garnish with parsley.

The secret? A splash of Worcestershire sauce deepens the umami flavor without overpowering the creamy sauce.

Tip: For extra silkiness, swap half the broth with whole milk and add a pinch of mustard powder.

Southern-Style Buttermilk Chicken Gravy

This creamy, tangy gravy is the ultimate comfort food—perfect for smothering over biscuits, mashed potatoes, or fried chicken.

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole buttermilk
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. Melt 1/4 cup unsalted butter in a skillet over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, until golden and bubbly.
2. Slowly pour in 2 cups whole buttermilk and 1 cup chicken broth, whisking continuously to avoid lumps.
3. Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried thyme. Simmer for 8–10 minutes, stirring often, until thickened to a velvety consistency.

The buttermilk adds a subtle tang that balances the richness of the gravy, making it irresistible over crispy fried chicken or flaky biscuits.

Tip: For extra depth, stir in a splash of hot sauce or a pinch of cayenne before serving.

Herb-Infused Rosemary Chicken Gravy

This rich, aromatic gravy turns any roasted chicken into a showstopper, with fresh rosemary and a touch of white wine for depth.

Ingredients:

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken stock (low-sodium)
• 1/4 cup dry white wine
• 2 tsp finely chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)

Instructions:

1. In a saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until golden and bubbly.
2. Gradually pour in 2 cups chicken stock and 1/4 cup dry white wine, whisking constantly to avoid lumps.
3. Stir in 2 tsp fresh rosemary, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt. Simmer for 5–7 minutes, stirring occasionally, until thickened to a silky consistency.
4. Remove from heat and strain if desired for extra smoothness.

The white wine and rosemary create a bright, herbaceous balance that cuts through the richness—perfect for drizzling over mashed potatoes or roasted veggies.

Tip: For extra depth, scrape up browned bits from the chicken roasting pan and whisk them into the gravy.

Spicy Cajun Chicken Gravy

This rich, bold gravy packs a punch of Cajun flavor—perfect for smothering over mashed potatoes or crispy fried chicken.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 3 tbsp unsalted butter
• 1 small yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• Salt and black pepper to taste

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add diced chicken and cook for 5–6 minutes until lightly browned. Remove and set aside.
2. In the same skillet, sauté onion and bell pepper for 3–4 minutes until softened. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Sprinkle 3 tbsp flour over the veggies, stirring constantly for 1 minute to form a roux. Gradually whisk in 2 cups chicken broth until smooth.
4. Stir in 1/2 cup heavy cream, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Simmer for 8–10 minutes, stirring occasionally, until thickened.
5. Return the chicken to the skillet and simmer for another 3–4 minutes. Season with salt and black pepper to taste.

The magic here? That deep, smoky roux base balanced by the cream—it’s hearty enough to stand up to biscuits or grits without overwhelming the spice.

Tip: For extra depth, deglaze the skillet with a splash of hot sauce before adding the broth.

Garlic Parmesan Chicken Gravy

This rich, savory gravy turns simple chicken into a decadent comfort dish—perfect for smothering over mashed potatoes or biscuits.

Ingredients:

• 4 boneless, skinless chicken thighs
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt 3 tbsp unsalted butter over medium heat. Add chicken thighs and cook for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté 4 minced garlic cloves for 30 seconds until fragrant. Whisk in 3 tbsp all-purpose flour and cook for 1 minute to form a roux.
3. Gradually pour in 2 cups chicken broth, whisking constantly to avoid lumps. Stir in 1 cup heavy cream, 1/2 cup Parmesan cheese, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 3–4 minutes until thickened.
4. Return chicken to the skillet, spooning gravy over it. Cover and simmer for 8–10 minutes until chicken is cooked through. Garnish with 2 tbsp chopped parsley.

The magic here? The Parmesan melts into the gravy, creating a velvety texture with a nutty, garlicky punch. Tip: For extra depth, swap half the broth for dry white wine.

Slow-Cooked Brown Chicken Gravy

This rich, savory gravy simmers low and slow for deep, caramelized flavor—perfect for spooning over mashed potatoes or flaky biscuits.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat olive oil in a large skillet over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds. Sprinkle flour over the mixture, stirring constantly for 1 minute.
3. Slowly whisk in chicken broth, scraping up browned bits. Stir in Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
4. Return chicken to the skillet, skin-side up. Reduce heat to low, cover, and cook for 45 minutes until chicken is tender and gravy thickens.

The slow simmer transforms the pan drippings into a velvety, umami-packed gravy that clings beautifully to every bite.

Tip: For extra depth, deglaze the skillet with 1/4 cup dry white wine before adding the broth.

Easy Pan-Dripping Chicken Gravy

Nothing beats the rich, savory flavor of homemade gravy made right from those golden pan drippings—it’s the ultimate comfort food upgrade!

Ingredients:

• ¼ cup pan drippings (from roasted chicken)
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tbsp unsalted butter (optional, for extra richness)

Instructions:

1. Heat pan drippings in a skillet over medium heat. Sprinkle in ¼ cup all-purpose flour and whisk constantly for 1–2 minutes until the mixture turns golden brown and smells nutty.
2. Gradually pour in 2 cups chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3–5 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
3. Stir in ½ tsp kosher salt and ¼ tsp black pepper. For extra silkiness, swirl in 1 tbsp butter off the heat.

This gravy shines with deep roasted-chicken flavor and a velvety texture—no lumps, no fuss, just pure comfort in every spoonful.

Tip: If your drippings are scarce, supplement with a little melted butter or bacon fat for extra depth.

Rich Thyme and Sage Chicken Gravy

This velvety gravy is packed with earthy herbs and deep chicken flavor—perfect for drizzling over mashed potatoes or roasted meats.

Ingredients:

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups chicken stock (low-sodium)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp finely chopped fresh sage (or 1/2 tsp dried)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp heavy cream (optional, for richness)

Instructions:

1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2–3 minutes until golden and nutty.
2. Gradually pour in chicken stock, whisking constantly to avoid lumps. Bring to a gentle simmer.
3. Stir in thyme, sage, salt, and black pepper. Reduce heat to low and cook for 8–10 minutes, stirring occasionally, until thickened to coat the back of a spoon.
4. Off heat, swirl in heavy cream (if using) for extra silkiness.

The trick? Toasting the flour with butter first creates a roux that gives this gravy its luxurious body—no lumps, just smooth herb-infused comfort.

Tip: For extra depth, use homemade stock or scrape up browned bits from a roast chicken pan!

Caramelized Onion Chicken Gravy

This rich, savory gravy turns simple chicken into a cozy comfort dish, with sweet caramelized onions adding depth to every bite.

Ingredients:

• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1/2 tsp salt, divided
• 1 lb boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tbsp Worcestershire sauce

Instructions:

1. In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-low. Add sliced onions, 1 tsp sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden.
2. Push onions to one side. Add chicken thighs and cook 5–6 minutes per side until browned. Remove chicken and set aside.
3. Sprinkle 2 tbsp flour over onions; stir for 1 minute. Gradually whisk in 2 cups broth, scraping up browned bits. Add 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, and 1 tbsp Worcestershire sauce. Simmer 3–4 minutes until thickened.
4. Return chicken to the skillet. Simmer 10 minutes, spooning gravy over the top, until chicken is cooked through.

The magic here? Slow-cooked onions melt into the gravy, creating a silky texture and balancing the savory chicken with a touch of sweetness.

Tip: For extra richness, swirl in a pat of butter at the end!

Smoky Paprika Chicken Gravy

This rich, velvety gravy gets its depth from smoked paprika and a splash of cream—perfect for smothering mashed potatoes or biscuits.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Sprinkle 2 tbsp flour over the onions and stir for 1 minute to form a paste. Gradually whisk in 1 1/2 cups chicken broth until smooth.
3. Simmer for 3–4 minutes, stirring often, until slightly thickened. Reduce heat to low, then stir in 1/2 cup heavy cream, 1 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes.
4. Remove from heat and stir in 1 tbsp parsley. Serve warm.

The smoky paprika adds a cozy campfire aroma, while the cream keeps it luxuriously smooth—no lumps allowed!

Tip: For extra richness, stir in a pat of butter at the end.

Velvety White Wine Chicken Gravy

This rich, silky gravy transforms pan-seared chicken into a luxurious meal—perfect for impressing guests or treating yourself on a cozy night in.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken breasts for 5–6 minutes per side until golden. Transfer to a plate.
2. Melt 2 tbsp butter in the same skillet. Add minced shallot and cook for 2 minutes until soft. Stir in garlic and 1 tbsp flour, cooking for 1 minute.
3. Pour in 1/2 cup white wine, scraping up browned bits. Simmer for 2 minutes until reduced by half. Add 1 cup chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp thyme. Simmer for 5 minutes.
4. Reduce heat to low; whisk in 1/2 cup heavy cream. Return chicken to the skillet and simmer for 3–4 minutes until sauce thickens and chicken is warmed through.

The magic here? The wine’s acidity balances the cream’s richness, while the flour creates a glossy, velvety texture that clings to every bite.

Tip: For extra depth, swap half the broth for mushroom stock.

Cheesy Cheddar Chicken Gravy

This creamy, cheesy chicken gravy is pure comfort in a bowl—perfect for smothering over mashed potatoes or biscuits on a cozy night in.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet over medium heat, melt the butter. Add the chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink.
2. Sprinkle the flour, garlic powder, onion powder, salt, pepper, and paprika over the chicken. Stir well and cook for 1 minute to toast the flour.
3. Slowly pour in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened.
4. Reduce heat to low and stir in the cheddar cheese until fully melted and smooth, about 2 minutes.
5. Remove from heat and garnish with fresh parsley. Serve warm over mashed potatoes, biscuits, or rice.

The sharp cheddar adds a rich tang that balances the creamy gravy, while the paprika gives just a hint of warmth. Tip: For extra flavor, swap half the milk for chicken broth!

Tangy Lemon Pepper Chicken Gravy

This zesty, creamy gravy turns simple chicken into a bright, flavorful dish that’s perfect for spooning over mashed potatoes or rice.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp lemon juice (about 1 lemon)
• 1 tbsp lemon zest
• 1 tsp freshly cracked black pepper
• 1/2 tsp salt
• 1 tbsp all-purpose flour (for thickening)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
3. Sprinkle in 1 tbsp flour, stirring for 1 minute to form a paste. Slowly whisk in 1 cup chicken broth, scraping up browned bits.
4. Stir in 1/2 cup heavy cream, 2 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp black pepper, and 1/2 tsp salt. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Reduce heat to low and simmer for 8–10 minutes until chicken is cooked through.
6. Garnish with fresh parsley before serving.

The punchy lemon-pepper balance cuts through the richness of the cream, making every bite refreshing yet comforting.

Tip: For extra tang, add an extra squeeze of lemon right before serving.

Sweet and Savory Maple Chicken Gravy

This rich, glossy gravy balances maple’s warmth with a touch of thyme—perfect for drizzling over roasted chicken or mashed potatoes.

Ingredients

• 2 cups chicken broth (low-sodium)
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tbsp soy sauce
• 1 tsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly and golden.
2. Gradually pour in 2 cups chicken broth, whisking constantly to avoid lumps. Bring to a gentle simmer.
3. Stir in 1/4 cup pure maple syrup, 1 tbsp soy sauce, 1 tsp fresh thyme, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Simmer for 5–7 minutes, stirring occasionally, until thickened enough to coat the back of a spoon.

The magic here? The maple syrup caramelizes slightly as it cooks, adding depth to the savory broth—no fancy roux skills required.

Tip: For extra silkiness, strain the gravy through a fine-mesh sieve before serving.

Healthy Greek Yogurt Chicken Gravy

This creamy, tangy gravy is a lighter twist on the classic—packed with protein and flavor, it’ll become your go-to for weeknight dinners.

Ingredients:

• 1 lb boneless, skinless chicken thighs, trimmed
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes per side until browned. Transfer to a plate.
2. In the same skillet, sauté the onion for 3 minutes until soft. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Pour in 1 cup chicken broth, scraping up any browned bits. Stir in 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Return the chicken to the skillet, reduce heat to low, cover, and simmer for 15 minutes until chicken is tender.
4. Remove chicken and shred it. Whisk 1/2 cup Greek yogurt and 1 tbsp lemon juice into the skillet until smooth. Add shredded chicken back and simmer for 2 minutes to thicken slightly.
5. Garnish with 1 tbsp fresh parsley before serving.

The yogurt adds a velvety richness without heaviness, while the lemon brightens every bite—perfect over mashed potatoes or rice.

Tip: For extra tang, stir in an extra squeeze of lemon just before serving.

Curry-Spiced Coconut Chicken Gravy

This rich, aromatic gravy balances warm curry spices with creamy coconut milk—perfect for spooning over rice or roasted veggies.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup chicken broth
• 1/4 cup chopped cilantro (for garnish)
• Salt to taste

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium-high. Add chicken thighs and cook for 5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Sprinkle in 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp cayenne (if using), toasting for 1 minute to bloom the spices.
4. Pour in coconut milk, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 cup chicken broth, scraping up any browned bits. Return chicken to the skillet and simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Season with salt to taste. Garnish with cilantro before serving.

The magic here? Toasting the spices unlocks their depth, while coconut milk mellows the heat into a luxuriously silky sauce.

Tip: For extra tang, squeeze a lime wedge over each bowl just before eating.

Bacon-Infused Chicken Gravy

This rich, smoky gravy turns ordinary chicken into a comfort food masterpiece—thanks to crispy bacon and a velvety roux.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1/4 cup all-purpose flour
• 2 cups chicken broth (low-sodium)
• 1/2 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• Salt to taste (start with 1/4 tsp)

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crisp (5–7 minutes). Transfer to a paper towel, leaving the drippings in the pan.
2. Whisk the flour into the bacon drippings and cook for 1 minute until golden. Gradually pour in the chicken broth, whisking constantly to avoid lumps.
3. Stir in the whole milk, garlic powder (1/2 tsp), onion powder (1/2 tsp), black pepper (1/4 tsp), and salt (1/4 tsp). Simmer for 3–5 minutes, stirring often, until thickened to a gravy consistency.
4. Fold in the crispy bacon and serve warm over roasted chicken or mashed potatoes.

The magic here? Bacon fat replaces butter in the roux, adding deep umami flavor to every spoonful.

Tip: For extra silkiness, strain the gravy through a fine-mesh sieve before adding the bacon bits back in.

Zesty Lime and Cilantro Chicken Gravy

This bright, herb-packed gravy turns ordinary chicken into a tangy, aromatic showstopper—perfect for spooning over rice or mashed potatoes.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and cook for 30 seconds, then stir in 1 tbsp flour to form a paste.
3. Whisk in 1 cup chicken broth, scraping up browned bits. Simmer for 2 minutes until slightly thickened.
4. Return chicken to the skillet. Stir in 1/4 cup lime juice, 1/2 cup cilantro, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper. Reduce heat to low, cover, and simmer for 10 minutes until chicken is tender.

The lime’s sharpness cuts through the rich gravy, while cilantro adds a fresh pop—no dull sauces here!

Tip: For extra zing, garnish with thin lime slices and a sprinkle of cilantro.

Traditional Thanksgiving Chicken Gravy

This rich, velvety gravy is the perfect way to tie your Thanksgiving meal together—packed with savory depth and just the right touch of herbs.

Ingredients:

• 4 cups chicken stock (homemade or low-sodium store-bought)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt (plus more to taste)
• 1 tablespoon pan drippings from roasted chicken (optional, for extra flavor)

Instructions:

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes, stirring constantly, until it turns a light golden brown.
2. Slowly pour in the chicken stock, whisking continuously to prevent lumps. Bring to a gentle simmer.
3. Stir in the thyme, sage, black pepper, and salt. If using, add the pan drippings for extra richness. Simmer for 8–10 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
4. Taste and adjust seasoning with additional salt if needed. Remove from heat.

The secret here? Browning the flour just right gives this gravy a nutty depth that pairs beautifully with roasted turkey or mashed potatoes.

Tip: For a smoother texture, strain the gravy through a fine-mesh sieve before serving.

Conclusion

With 20 delicious chicken gravy recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to impress. Give them a try, then let us know which one is your favorite—we’d love to hear from you! Don’t forget to share this roundup with fellow gravy lovers on Pinterest. Happy cooking!