There’s something undeniably comforting about homemade chicken gravy. Rich, silky, and deeply savory, this classic gravy is made from scratch with real butter, flour, high-quality chicken stock, and a splash of cream. No packets, no shortcuts — just simple technique and big flavor.

This recipe starts with a blonde roux, which gives the gravy body without overpowering the delicate chicken flavor. In under 30 minutes, you’ll have a restaurant-quality gravy that’s perfect for fried chicken, mashed potatoes, biscuits, or roasted meats.

Why You’ll Love This Chicken Gravy

• Made with real ingredients, no powdered mixes
• Smooth, velvety texture every time
• Ready in 30 minutes
• Easy to customize (thicker, thinner, richer, lighter)
• Freezer-friendly and reheats beautifully

If you’ve ever been intimidated by gravy, this recipe is the perfect place to start.

Ingredients You’ll Need

• Unsalted butter – Adds richness and forms the base of the roux
• All-purpose flour – Thickens the gravy
• Cold chicken stock – The key to smooth, lump-free gravy
• Heavy cream – Creates a luxurious, velvety finish
• Salt – Enhances flavor
• White pepper – Mild heat without dark specks
• Cayenne pepper – Just a pinch for warmth

How to Make Homemade Chicken Gravy

1. Make the Roux

Melt the butter in a saucepan over medium-low heat. Gradually whisk in the flour, then reduce the heat to low. Cook, stirring often, until the roux turns golden and smells nutty — like baked pie crust — about 10 to 12 minutes.

This step is crucial. Cooking the roux fully removes any raw flour taste.

2. Add the Stock

Slowly whisk in about 2 cups of cold chicken stock, a little at a time, smoothing out any lumps. Once incorporated, add the remaining stock.

3. Simmer and Thicken

Cook the gravy, stirring occasionally, until it thickens enough to coat the back of a spoon, about 10 to 15 minutes.

4. Finish with Cream and Seasoning

Stir in the heavy cream. Season with salt, white pepper, and a pinch of cayenne. Taste and adjust. If the gravy still tastes slightly starchy, let it simmer a few minutes longer.

Serve hot and enjoy.

Tips for Perfect Chicken Gravy

• Use cold stock when adding to the roux to prevent lumps
• Whisk constantly during the first additions of liquid
• Low and slow is the secret to a smooth, flavorful roux
• If it gets too thick, whisk in more cold stock a little at a time
• If it’s too thin, simmer uncovered until it reaches your desired consistency

Flavor Variations

Want to customize your gravy? Try these easy upgrades:

• Onion gravy: Sauté finely chopped onion or shallot in the butter before adding flour
• Herb gravy: Add thyme, sage, or rosemary while simmering
• Extra-rich gravy: Replace some stock with pan drippings from roasted chicken
• Lighter version: Use half-and-half instead of heavy cream

What to Serve with Chicken Gravy

This gravy pairs beautifully with:

• Fried or roasted chicken
• Mashed potatoes
• Biscuits
• Chicken-fried steak
• French fries or roasted potatoes
• Plain white rice or egg noodles

Leftovers even make a fantastic quick pasta sauce.

Storage and Freezing

Refrigerator:
Store in an airtight container for up to 4 days.

Freezer:
Freeze in portion-sized containers or zip-top bags for up to 3 months. Thaw overnight in the fridge.

Reheating:
Reheat gently on the stovetop, whisking frequently. Add a splash of stock if needed to loosen.

Final Thoughts

This homemade chicken gravy proves that comfort food doesn’t need to be complicated. With just a few pantry staples and a little patience, you can create a smooth, rich gravy that puts store-bought mixes to shame.