20 Creamy Chicken Gravy Recipes Delicious

Craving the ultimate comfort food? Look no further! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these 20 Creamy Chicken Gravy Recipes are here to save the day. Rich, velvety, and packed with flavor, each dish promises to be a crowd-pleaser. Get ready to ladle up some serious deliciousness—your taste buds (and family) will thank you!

Classic Southern Chicken Gravy

This rich, velvety gravy is the ultimate comfort food—perfect for smothering biscuits, mashed potatoes, or fried chicken.

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth (low-sodium preferred)
• 1/2 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt (adjust to taste)

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 2–3 minutes, stirring constantly, until golden and bubbly.
2. Gradually pour in 2 cups chicken broth, whisking continuously to prevent 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 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp salt. Simmer for another 5 minutes, stirring often, until the gravy coats the back of a spoon.

The magic here is in the roux—toasting the flour just right gives this gravy its deep, nutty flavor without a speck of pan drippings required.

Tip: For extra richness, swap the milk for heavy cream or add a splash of pan drippings from roasted chicken.

Garlic Herb Chicken Gravy

This rich, savory gravy is packed with garlicky depth and fresh herbs—perfect for drizzling over mashed potatoes or roasted chicken.

Ingredients:

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth (low-sodium)
• 1/2 cup whole milk
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan over medium heat, melt 4 tbsp unsalted butter. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
2. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly, until golden.
3. Gradually pour in 2 cups chicken broth and 1/2 cup whole milk, whisking continuously to avoid lumps.
4. Stir in 1 tsp fresh thyme, 1 tsp fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5–7 minutes, stirring often, until thickened to a gravy consistency.

The trick here? Browning the flour just enough in the butter creates a nutty base that makes this gravy taste like it simmered for hours.

Tip: For extra richness, swap the milk for heavy cream—just reduce the simmering time by 1–2 minutes.

Spicy Cajun Chicken Gravy

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

Ingredients:

• 4 boneless, skinless chicken thighs, chopped into bite-sized pieces
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 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 the chicken and cook for 5–6 minutes until browned. Remove and set aside.
2. In the same skillet, sauté 1 diced onion, 1 diced bell pepper, and 2 diced celery stalks for 4–5 minutes until softened. Add 3 minced garlic cloves 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 and 1 cup heavy cream until smooth.
4. Stir in 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 8–10 minutes, stirring occasionally, until thickened.
5. Return the chicken to the skillet and cook for another 3–4 minutes to heat through. Garnish with 2 tbsp fresh parsley.

The smoky, spicy gravy clings beautifully to the tender chicken, making every bite irresistible. Tip: For extra depth, deglaze the skillet with a splash of white wine after browning the chicken.

Rich Mushroom Chicken Gravy

This cozy, umami-packed gravy turns simple chicken into a hearty, restaurant-worthy meal—perfect for spooning over mashed potatoes or buttered noodles.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 8 oz cremini mushrooms, sliced
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth
• ½ cup heavy cream
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. Melt the remaining 1 tbsp butter in the same skillet. Add mushrooms and onion, sautéing for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Sprinkle 2 tbsp flour over the veggies, stirring for 1 minute to remove the raw taste. Slowly pour in 1 ½ cups chicken broth, scraping up any browned bits.
4. Whisk in ½ cup heavy cream, 1 tsp Worcestershire sauce, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet and simmer for 2–3 more minutes until heated through. Garnish with parsley.

The magic here? A double hit of butter and cream creates a velvety gravy that clings to every bite without feeling heavy.

Tip: For extra depth, swap half the broth for dry white wine—just let it reduce for a minute before adding the cream.

Cheesy Chicken Gravy with Bacon

This Cheesy Chicken Gravy with Bacon is the ultimate comfort food—creamy, smoky, and packed with flavor in every bite.

• 4 slices bacon, chopped
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pan.
2. Add the chicken to the skillet and cook until browned, about 5 minutes. Stir in the diced onion and minced garlic, cooking for 2 minutes until softened.
3. Sprinkle the flour over the mixture and stir for 1 minute to coat. Slowly pour in the chicken broth, scraping up any browned bits.
4. Stir in the heavy cream, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
5. Reduce heat to low and stir in the shredded cheddar cheese until melted. Return the bacon to the skillet and stir to combine.
6. Garnish with fresh parsley and serve warm over mashed potatoes or biscuits.

The magic here is the smoky bacon fat infusing the gravy, while the cheddar adds a rich, gooey finish. It’s pure comfort in a skillet!

Tip: For extra depth, swap half the cheddar for pepper jack cheese.

Lemon Pepper Chicken Gravy

This bright, zesty gravy turns basic chicken into a weeknight superstar—with just enough tang to wake up your taste buds.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp freshly cracked black pepper
• ½ tsp garlic powder
• ½ tsp kosher salt
• 2 tbsp chopped fresh parsley

Instructions:

1. Season chicken breasts with ½ tsp kosher salt and ½ tsp garlic powder. In a skillet over medium-high heat, melt 1 tbsp butter and cook chicken for 6–7 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.
2. Reduce heat to medium. Melt remaining 1 tbsp butter in the same skillet. Whisk in 2 tbsp flour and cook for 1 minute until bubbly.
3. Gradually pour in 1 ½ cups chicken broth, whisking constantly to avoid lumps. Simmer for 3–4 minutes until thickened.
4. Stir in 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp black pepper. Return chicken to the skillet, spooning gravy over it. Warm through for 2 minutes.
5. Garnish with 2 tbsp parsley before serving.

The lemon zest and cracked pepper create little bursts of flavor in every bite, while the velvety gravy clings perfectly to mashed potatoes or rice.

Tip: For extra richness, swap half the broth for heavy cream in step 3.

Smoky BBQ Chicken Gravy

This rich, smoky gravy turns ordinary chicken into a comfort food superstar—perfect for smothering over mashed potatoes or biscuits.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup BBQ sauce (smoky or hickory-flavored)
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 cup shredded cooked chicken

Instructions:

1. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add 1 small yellow onion and cook for 5 minutes until soft. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
2. Sprinkle 2 tbsp all-purpose flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste.
3. Slowly whisk in 1 cup chicken broth, scraping up any browned bits. Bring to a simmer and cook for 3 minutes until slightly thickened.
4. Stir in 1/2 cup BBQ sauce, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt. Simmer for 2 minutes.
5. Fold in 1 cup shredded cooked chicken and heat through for 2 minutes. Serve warm.

The double hit of smoky paprika and BBQ sauce gives this gravy a deep, campfire-kissed flavor that’ll have everyone asking for seconds.

Tip: For extra richness, swap the butter for bacon drippings and garnish with crispy bacon bits.

Coconut Curry Chicken Gravy

This creamy, fragrant coconut curry chicken gravy is a weeknight hero—rich with warm spices and just the right amount of kick to keep you coming back for more.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, add the onion and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 30 seconds until fragrant.
3. Add 2 tbsp red curry paste and 1 tsp turmeric, stirring for 1 minute to toast the spices. Pour in the coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Scrape up any browned bits.
4. Return the chicken to the skillet. Simmer uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is tender.
5. Garnish with cilantro and serve with lime wedges for a bright finish.

The magic here? The curry paste melds with coconut milk for a velvety sauce that clings to every bite of chicken—no bland bites allowed.

Tip: For extra depth, toast whole spices like cumin seeds or coriander with the curry paste in step 3.

Herbed Buttermilk Chicken Gravy

This creamy, tangy gravy is a game-changer—rich with buttermilk and fresh herbs, it turns simple chicken into a comforting showstopper.

Ingredients

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1–2 minutes until golden.
2. Gradually pour in 2 cups chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until slightly thickened.
3. Reduce heat to low. Stir in 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes, stirring occasionally.
4. Remove from heat and fold in 2 tbsp chopped fresh parsley. Taste and adjust seasoning if needed.

The buttermilk adds a subtle tang that balances the richness, while the herbs give it a cozy, aromatic depth—perfect for drizzling over roasted chicken or mashed potatoes.

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

Creamy Parmesan Chicken Gravy

This rich, velvety gravy turns simple chicken into a comforting meal—perfect for spooning over mashed potatoes or buttered noodles.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook for 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. Reduce heat to medium. Melt 3 tbsp butter in the same skillet. Whisk in 1/4 cup flour and cook for 1 minute until bubbly.
3. Gradually pour in 2 cups chicken broth, whisking constantly to avoid lumps. Simmer for 3–4 minutes until slightly thickened.
4. Stir in 1 cup heavy cream, 1/2 cup Parmesan, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 2–3 minutes until creamy.
5. Return chicken to the skillet, spooning gravy over it. Simmer for 2 minutes to warm through. Garnish with 1 tbsp parsley.

The magic here? A double-dose of richness from cream and Parmesan, creating a gravy that clings beautifully to every bite.

Tip: For extra depth, deglaze the skillet with a splash of white wine after cooking the chicken.

Rosemary and Thyme Chicken Gravy

This Rosemary and Thyme Chicken Gravy is rich, herbaceous, and the perfect finishing touch for roasted chicken or mashed potatoes—homemade flavor in just 20 minutes!

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

1. Melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1–2 minutes until bubbly and golden.
2. Gradually pour in 2 cups chicken stock, whisking constantly to avoid lumps. Bring to a gentle simmer.
3. Stir in 1 tsp fresh rosemary, 1 tsp fresh thyme, 1/2 tsp garlic powder, 1/4 tsp black pepper, and 1/4 tsp salt. Reduce heat to low and cook for 5–7 minutes, stirring occasionally, until thickened to a silky consistency.

The fresh herbs infuse the gravy with a fragrant, earthy depth—no bland gravies here! For extra richness, stir in a splash of heavy cream at the end.

Tip: Use pan drippings from roasted chicken instead of butter for a next-level flavor boost.

Spicy Jalapeño Chicken Gravy

This bold, creamy gravy packs a punch with fresh jalapeños and tender chicken—perfect for smothering over mashed potatoes or biscuits.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 jalapeños, seeded and minced (keep seeds for extra heat)
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth
• ½ cup heavy cream
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, sauté onion and jalapeños for 3 minutes until soft. Add 3 cloves garlic and cook for 30 seconds until fragrant.
3. Sprinkle in 2 tbsp flour, stirring constantly for 1 minute to form a paste. Slowly whisk in 1 ½ cups chicken broth, scraping up any browned bits.
4. Stir in ½ cup heavy cream, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Simmer for 5 minutes until thickened.
5. Return chicken to the skillet and cook for 2–3 more minutes to heat through. Garnish with 2 tbsp cilantro.

The magic here? The jalapeños’ heat mellows into a smoky-sweet depth, while the cream keeps it luxuriously smooth. Tip: For a richer gravy, swap half the broth with whole milk and a pat of butter.

Caramelized Onion Chicken Gravy

This rich, savory gravy turns basic chicken into a cozy comfort dish, with sweet caramelized onions balancing the deep umami flavors.

Ingredients:

• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 4 boneless, skinless chicken thighs
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions:

1. Heat olive oil and butter in a large skillet over medium-low. Add onions, sugar, and salt. Cook for 25 minutes, stirring occasionally, until deeply golden.
2. Push onions to one side. Add chicken thighs and cook for 6 minutes per side until browned. Remove chicken and set aside.
3. Sprinkle flour over onions, stirring for 1 minute. Gradually whisk in chicken broth, Worcestershire sauce, and black pepper. Simmer for 3 minutes until thickened.
4. Return chicken to the skillet, coating it in gravy. Simmer for 5 more minutes. Stir in thyme just before serving.

The magic here? Slow-cooked onions melt into the gravy, creating a silky texture with a hint of sweetness that clings perfectly to tender chicken.

Tip: For extra depth, deglaze the pan with 1/4 cup dry white wine after browning the chicken, reducing it by half before adding broth.

Sun-Dried Tomato Chicken Gravy

This rich, savory gravy is a game-changer—packed with umami from sun-dried tomatoes and perfect for smothering mashed potatoes or roasted chicken.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
2. Sprinkle the 2 tbsp flour over the mixture and stir for 1 minute to coat. Gradually whisk in the 2 cups chicken broth until smooth.
3. Bring to a simmer, then reduce heat to low. Stir in the 1/2 cup heavy cream, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper. Simmer for 8–10 minutes, stirring occasionally, until thickened to a gravy consistency.

The sun-dried tomatoes add a tangy depth that balances the creamy richness—no one will guess it comes together in just 20 minutes!

Tip: For extra silkiness, blend half the gravy with an immersion blender before serving.

White Wine Chicken Gravy

This silky, herb-infused gravy turns pan-seared chicken into a cozy, restaurant-worthy meal—perfect for spooning over mashed potatoes or crusty bread.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, minced (about ¼ cup)
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• ½ cup dry white wine (like Sauvignon Blanc)
• 1 cup chicken broth
• ½ tsp dried thyme
• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp heavy cream
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken thighs and cook 5–6 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Melt 2 tbsp butter in the same skillet. Add shallot and cook 2 minutes until soft, then stir in garlic for 30 seconds.
3. Sprinkle 2 tbsp flour over the shallots, stirring constantly for 1 minute. Pour in ½ cup white wine, scraping up browned bits, and simmer 2 minutes until slightly reduced.
4. Whisk in 1 cup chicken broth, ½ tsp thyme, ¼ tsp pepper, and ¼ tsp salt. Simmer 3–4 minutes until thickened.
5. Return chicken to the skillet, spooning sauce over it. Cover and simmer 5 minutes. Stir in 2 tbsp heavy cream and 1 tbsp parsley.

The wine adds a bright acidity that balances the rich cream, while the pan drippings give the gravy deep, savory flavor. Tip: For extra body, swap half the broth for mushroom stock.

Roasted Garlic Chicken Gravy

This rich, velvety gravy gets its deep flavor from slow-roasted garlic—perfect for drizzling over mashed potatoes or Sunday roast chicken.

Ingredients:

• 1 whole head garlic
• 2 tbsp olive oil, divided
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until golden and soft. Squeeze cloves into a bowl when cool.
2. Make the roux: In a saucepan, melt butter with remaining 1 tbsp olive oil over medium heat. Whisk in flour and cook for 2 minutes until bubbly and pale golden.
3. Simmer: Gradually whisk in chicken stock, mashed roasted garlic, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring constantly until thickened.
4. Finish: Stir in fresh thyme and remove from heat. Taste and adjust seasoning if needed.

The roasted garlic adds a caramelized sweetness that balances the savory gravy—no lumps, just silky perfection.

Tip: For extra depth, use homemade chicken stock or stir in a splash of white wine with the stock.

Maple Glazed Chicken Gravy

This maple-glazed chicken gravy is the cozy, sweet-savory upgrade your weeknight dinners deserve—rich, glossy, and ready in under 30 minutes.

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/4 cup pure maple syrup
• 1 tbsp soy sauce
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp butter
• Salt, to taste

1. Heat olive oil in a large skillet over medium-high. Season chicken thighs lightly with salt, then 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, then sprinkle in flour, stirring to coat.
3. Whisk in chicken broth, maple syrup, soy sauce, smoked paprika, and black pepper. Simmer for 2 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Reduce heat to low and simmer for 5 minutes. Stir in butter until melted.
5. Serve hot, drizzled with extra glaze. The magic here? The syrup caramelizes into a sticky-sweet crust on the chicken while the gravy stays silky.

Tip: For a deeper flavor, swap half the broth for apple cider.

Smoked Paprika Chicken Gravy

This rich, smoky gravy turns simple chicken into a cozy, flavor-packed meal—perfect for smothering over mashed potatoes or biscuits.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 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 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chicken thighs, skin-side down, and cook for 5–6 minutes until golden. Flip and cook 4 minutes more. Transfer to a plate.
2. Reduce heat to medium. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook 30 seconds.
3. Sprinkle flour over onions and stir 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Simmer 2 minutes until slightly thickened.
4. Whisk in heavy cream, smoked paprika, salt, and pepper. Return chicken to the skillet, skin-side up. Cover and simmer 15 minutes until chicken is cooked through.
5. Garnish with parsley before serving.

The smoked paprika adds a deep, almost charred sweetness that balances the creamy gravy—no fancy equipment needed, just one skillet!

Tip: For extra smokiness, add a pinch of cayenne with the paprika.

Balsamic Vinegar Chicken Gravy

This rich, tangy-sweet gravy turns simple chicken into a showstopper—perfect for drizzling over mashed potatoes or roasted veggies.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1 cup chicken broth
• 1 tbsp honey
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Instructions

1. Heat olive oil in a large skillet over medium-high. Sear chicken thighs for 5 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 30 seconds until fragrant.
3. Pour in balsamic vinegar, scraping up browned bits. Simmer 2 minutes until slightly reduced, then stir in chicken broth, honey, thyme, salt, and pepper.
4. Return chicken to the skillet. Simmer uncovered for 15 minutes, flipping halfway, until chicken reaches 165°F internally.
5. Whisk cornstarch slurry into the sauce. Cook 1–2 minutes until glossy and thickened.

The magic here? The balsamic reduces into a caramel-like glaze that balances the savory broth—no fancy roux required!

Tip: For extra depth, use aged balsamic vinegar and let the sauce bubble until it coats the back of a spoon.

Chili Lime Chicken Gravy

This zesty, tangy gravy turns simple chicken into a flavor-packed meal—perfect for drizzling over rice, mashed potatoes, or roasted veggies.

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)
• 2 tbsp honey
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and sear for 5–6 minutes per side until golden brown. 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 flour over the onions and stir for 1 minute to form a paste. Slowly whisk in chicken broth, scraping up any browned bits.
4. Stir in lime juice, honey, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 2 minutes until slightly thickened.
5. Return chicken to the skillet, spooning gravy over it. Reduce heat to low, cover, and simmer for 10 minutes until chicken is cooked through.
6. Garnish with cilantro before serving.

The bright lime and honey balance the smoky chili powder, creating a gravy that’s both bold and refreshing.

Tip: For extra heat, add a pinch of cayenne pepper with the spices.

Conclusion

With 20 rich and creamy chicken gravy recipes to choose from, there’s something here for every home cook to love! Whether you’re craving classic comfort or a bold new twist, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for later and keep the gravy flowing!