This chicken gravy recipe is easy to make without drippings! Take your recipes to the next level with my secret ingredient for the best chicken gravy of all time, combined with simple seasonings that add the perfect balance of flavors!
If you happen to have drippings at home, even better. This recipe can be easily adapted to incorporate them in.
Chicken Gravy
Knowing how to make chicken gravy that tastes this good, in a matter of minutes, is a dangerous skill for me to have. The seasoning combination is perfect and tastes great with creamy mashed potatoes, roast chicken, poutine, or even mashed potato casserole with crispy chicken.
The ingredient list is short and simple, and that’s all you really need for a good chicken gravy recipe. Don’t miss my secret ingredient below, you might be surprised by what it is, but I’m sure you have some at home!
PS- This recipe is in The Cozy Cookbook on page 241!
How to Make It
See recipe card below for ingredient quantities and full written instructions
Add chicken broth to a saucepan. Add the soy sauce. You’ll never know it’s in there, except that it enhances the flavor of the gravy and adds umami.
Add the seasonings and stir to combine. Bring to a boil.
Add the cornstarch + COLD water Mixture. The cold water helps prevent lumps from forming when added to liquid. Whisk continuously as you add it. Reduce heat and simmer until thickened.
Remove from heat. Swirl in a Tablespoon of COLD unsalted butter for a smooth, velvety finish. This is a technique that chefs use called “monter au beurre”.
Pro Tip: If a darker color is preferred, add 1-2 drops of Kitchen Bouquet browning and seasoning sauce.
Making Gravy with a Roux vs. a Slurry
This recipe uses a slurry to thicken the gravy by combining Cornstarch + Cold Water and pouring it into the boiling liquid while whisking continuously. This thickens the gravy.
If we were to use a roux, we would be combining flour and butter in the pan at the beginning of the cooking process.
I chose to use a slurry for this recipe because we add cold butter to the gravy at the end for a smooth finish and I wanted to avoid having too much butter flavor by starting with a roux at the beginning.
How to Make it With Drippings
If you make anything that results in having meat drippings at the end, whether it’s pork, chicken, or beef, be sure to save them for this gravy. You can always freeze the drippings until you’re ready to use them.
If you have drippings, simply add them in along with the chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
Adding Soy Sauce to Gravy
Soy Sauce is a great ingredient to add to gravy because it enhances the other flavors and adds umami. You won’t be able to detect it, it will just make the gravy taste great. You can also use Worcestershire Sauce if needed.
Storage
- Refrigerate for up to 3 days or freeze for up to 3 months.
What to Serve with Chicken Gravy
More Recipes From Scratch
- Brown Gravy
- Chicken Stock
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Marinara Sauce
- Breadcrumbs
- Caesar Dressing
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Tried This Recipe?
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Chicken Gravy Recipe
Ingredients
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce, you can’t taste it, but it enhances the flavors
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1/4 cup cold water
- 3 tablespoons corn starch
- 1 Tablespoon cold unsalted butter
Instructions
- Add the chicken broth, soy sauce, bouillon, and seasonings to a medium pot.
- Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.
- Bring gravy to a boil and whisk in the cornstarch mixture. Reduce heat to medium low. Continue to whisk to ensure that it blends in smoothly.
- Let it gently simmer until its of desired thickness. The longer it simmers, the more concentrated the flavor will be.
- Remove from heat. Swirl in one tablespoon COLD butter just before serving. This adds a silky, velvety finish.
- Pro Tip: If a darker color is preferred, add 1-2 drops of Kitchen Bouquet browning and seasoning sauce.
Notes
- If you have drippings: simply add them in along with the chicken broth, which will give you even more gravy. You can also measure out your drippings and top it off with enough broth to make 2 cups total. Bouillon may not be needed if drippings are being used—taste first and add if necessary.
- Sodium Preference You may want to consider using reduced sodium chicken broth/bouillon if preferred.
- Optional Ingredient Additions: Sautéed onions, shallots, and/or mushrooms make a great addition to gravy.
- This recipe is in The Cozy Cookbook on page 241!
This was actually a very good substitute when you have no drippings. I did dice up some dark meat turkey very small and simmered that in the gravy hoping to add more flavor. I used Worcester sauce rather than soy since I had no soy. I would do this again if I had no drippings.
Thanks for taking the time to leave a review Nancy 😃
I made this tonight for the first time. My family loved it so much! My son has always been picky with meat, usually only a few bites and he’s done. Well tonight he not only ate the chicken and potatoes before the other veggies, he ASKED FOR MORE CHICKEN WITH GRAVY! All previous gravies have only made eating easier, but never a reaction like this!
Wow that’s so amazing you got your son to do a 180 like that! Nice work!👏 I’m so happy your family loved it. This gravy has bailed me out so many times. Thanks so much for the great review!
This turned out very good
Yayyy!😃 I’m so happy to hear that Amy, thanks so much!
I am a horrible gravy maker. Until now – amazing easy recipe!
Yayyy! I love how easy this one is too. Thanks so much for the great comments Brenda!😃
Great quick recipe! A must for my kitchen at work.
I’m so happy to hear that Carri! Hopefully your coworkers don’t steal any 😆. Thanks so much for taking the time to leave a review!
Was great even though I accidentally put 2x amount of garlic powder 😂
😂 No shame in the extra blast of garlic! Happy to hear it worked out for you Shelley. Thanks so much for the great comments and review!😂
Can leftovers be reheated?
Yes! To reheat it, spoon the gravy into an unheated skillet and let it slowly come up to temperature over low heat. The increased surface area in the skillet (vs. a small pot), will help it reheat and thicken up best. Keep that temperature low the whole time.
I had my doubts that this would work but I gave it a try after my hubby was hounding me to make brown gravy. I was pleasantly surprised how EASY and Delicious this gravy was. I did have to guesstimate on the chicken bullion because I use a powdered bullion (one small spoonful) we think it could have used a pinch more so next time I will do that. My husband said it was so good he drank the last bit off his plate. And he’s picky with his food. So this ones going into my recipe book THANK YOU 🙏!!!
I’m so happy your husband enjoyed this Sherri! I love how easy this one is too. Has definitely gotten me out of some jambs before. Thanks so much for the great review!💗
This was real good ,quick to fix,gravy for my leftover chicken. Even learned about umami from soy sauce ! Thanks Stephanie your a great cook !
I’m so happy you were able to learn a thing or two Christine! I love to hear that!❤️ Thanks so much for the great comments and review!
Delicious !
Great to hear Linda! Thanks so much for taking the time to leave a review!❤️