Homemade Chicken Gravy


This chicken gravy made with high-quality chicken stock and heavy cream starts with a basic blonde roux. Skip the powdered packets of gravy mix and make homemade chicken gravy from scratch. Serve over fried chicken and mashed potatoes.

Cook Time:
25 mins
Total Time:
25 mins

There's nothing like classic gravy when you're craving comfort food. This classic chicken gravy comes together in under half an hour with just six ingredients. What more could you ask for?

overhead view of homemade chicken gravy served in a gravy boat with a side of mashed potatoes
Dotdash Meredith Food Studios

Homemade Chicken Gravy Ingredients

Make this chicken gravy with ingredients you probably already have on hand:

Unsalted butter thickens the gravy and adds richness. You can use more or less butter, depending on how rich you like your gravy — but we think ½ cup is the perfect amount.

All-purpose flour serves as a thickener and it helps bind the gravy together.

Chicken Stock
You can use store-bought or homemade chicken stock.

Heavy Cream
Heavy cream helps create a smooth, velvety texture. Make sure to whisk it well with the other ingredients to prevent curdling.

This simple chicken gravy relies on salt, white pepper, and a pinch of cayenne pepper for its fantastic flavor. You can adjust the spices and seasonings to suit your taste.

How to Make Chicken Gravy

Making homemade chicken gravy is surprisingly simple. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:

Make a Roux

Melt butter in a saucepan over medium-heat. Add the flour gradually, so it doesn't clump. Reduce the heat and stir until the roux is golden.

Add the Stock

Gradually whisk in two cups of cold stock. Stir to remove any lumps that may pop up. Gradually add the remaining stock. Cook, stirring occasionally, until the gravy is thick enough to coat the back of your spoon.

Add the Cream and Seasonings

Stir in heavy cream. Season with salt, white pepper, and cayenne.

What to Serve With Chicken Gravy

This homemade chicken gravy is the perfect way to elevate so many dishes. In need of a little inspiration? Try pairing it with one of these top-rated recipes:

Basic Biscuits
The Best Chicken Fried Steak
Juicy Roasted Chicken
Basic Mashed Potatoes
French-Fried Potatoes

You could also use your leftover chicken gravy as a pasta sauce or serve it over plain white rice!

How to Store Chicken Gravy

Store leftover chicken gravy in an airtight container in the fridge for up to four days. To reheat, bring to a boil on the stove.

Can You Freeze Chicken Gravy?

Yes, you can definitely freeze homemade chicken gravy. Allow it to cool slightly, then transfer it (in serving-sized portions) to zip-top freezer bags. Wrap the bags in one layer of storage wrap and one layer of foil. Lay flat in the freezer and freeze for up to three months. Thaw in the fridge overnight, then reheat on the stove.

Allrecipes Community Tips and Praise

"Pretty much followed the recipe as given," says Jane. "Browned the flour first to give the gravy a little more color. Turned out very good. I received many compliments on the end result."

"This is by far the best chicken gravy recipe I've come across," raves Nicki. "My husband loves a bit of heat so I just added a bit more cayenne pepper. Other than that, I wouldn't change a thing. Delicious!"

"I was a bit concerned about adding the cream at the end, but I did since it was part of the recipe," says Boodleheimer. "Glad I did!! Made for an added richness that was lovely. Do not be afraid to cook the roux as directed, it makes all the difference in the world! Thanks for another great recipe, Chef John — you always come through!"

Editorial contributions by Corey Williams


  • ½ cup unsalted butter

  • ½ cup all-purpose flour

  • 1 quart cold chicken stock, or more if needed

  • cup heavy cream

  • salt and ground white pepper to taste

  • 1 pinch cayenne pepper


  1. Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.

  2. Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock. Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.

  3. Stir in heavy cream, and season with salt, white pepper, and cayenne.

  4. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.

    overhead view of homemade chicken gravy served in a gravy boat with a side of mashed potatoes
    Dotdash Meredith Food Studios


For added flavor, sauté some onions, garlic, or shallots in the melted butter before adding the flour.

For the best flavor, use a high-quality chicken stock or broth.

Nutrition Facts (per serving)

170 Calories
16g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Fat 16g 20%
Saturated Fat 10g 49%
Cholesterol 45mg 15%
Sodium 346mg 15%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 1%
Calcium 14mg 1%
Iron 0mg 2%
Potassium 24mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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