Looking for the perfect Quick and Easy Gravy to elevate your next meal? This homemade gravy with chicken broth is a total game-changer, especially when you need a savory sauce but don't have any pan drippings on hand. Whether you're drizzling it over fluffy mashed potatoes or a roasted holiday turkey, this 5-minute gravy recipe delivers restaurant-quality flavor using just a few simple pantry staples.
Jump to:
Why You'l Want to Make Quick & Easy Gravy
- No Drippings Needed: Most recipes require a roast, but this chicken gravy without drippings can be made anytime.
- Pantry Staples: If you have butter, flour, and broth, you're ready to go.
- Lightning Fast: From start to finish, you'll have a smooth, savory sauce in under 10 minutes.
- Foolproof Texture: Using a simple roux method ensures a silky-smooth finish every single time.
Ingredients - Here's What You'll Need
Steps to Make Quick and Easy Gravy
- Melt the unsalted butter in a small to medium pan over medium-low heat. (I recommend using a 2-quart saucepan or larger.) Once the butter has melted, add the all-purpose flour.
- Whisk the butter and flour together to form a light roux. Cook, stirring constantly, for a minute to cook the flour.
- Add the chicken broth.
- Constantly whisk the broth into the roux until the mixture is smooth. Increase the heat to high and bring to a boil. Then, reduce the heat and simmer, whisking constantly until the gravy has thickened, for about 1 to 2 minutes. Do not cook it too long; the gravy will become super thick and salty.
- Remove from the heat and add Kosher salt and freshly ground black pepper to taste. Transfer to a gravy boat and serve immediately.
Mastering a simple homemade gravy is a must-have skill for any home cook. This Quick and Easy Gravy is so reliable and flavorful that you'll never find yourself reaching for a store-bought jar or packet again. It's the ultimate finishing touch for your favorite comfort foods and holiday side dishes. If you enjoyed this recipe, please leave a star rating and tell us in the comments what you served it with!
Frequently Asked Questions
Don't panic! If lumps form, simply pour the gravy through a fine-mesh strainer into a clean bowl, or give it a quick pulse in a blender or with an immersion blender.
Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend, or use a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water) added to the simmering broth instead of a roux.
Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, the gravy will thicken; add a splash of water or broth while heating it on the stove to bring it back to the right consistency.
Absolutely. This method works perfectly with beef broth (for a rich brown gravy) or vegetable broth (for a vegetarian version).
Recipe Tips and Tricks
- The Temperature Secret: To prevent lumps, add cold broth to a hot roux. Pour the broth in a slow, steady stream while whisking vigorously.
- Deepen the Color: If you prefer a darker gravy, cook the butter and flour (the roux) for an extra 2-3 minutes until it turns a light golden brown before adding the liquid.
- Boost the Flavor: For an extra savory punch, add a dash of Worcestershire sauce, a pinch of garlic powder, or a teaspoon of fresh thyme.
- Consistency Control: If the gravy gets too thick, simply whisk in an extra splash of broth. If it's too thin, let it simmer for another minute or two.
Other Great Holiday Side Dishes
- Best Homemade Onion Gravy (Simple and Delicious)
- Easy Stuffing Bundt: The Ultimate Show-Stopping Holiday Side Dish
- Sage and Onion Stuffing
- Cranberry Apple Sausage Stuffing
- Easy Fried Potatoes and Onions
- Make-Ahead Sage and Onion Stuffing Muffins with Sausage
- Green Bean Stuffing Casserole
- Make-Ahead Southern Cornbread Stuffing with Sausage
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Quick and Easy Gravy
Equipment
- 2-quart pan
- whisk
Ingredients
- 3 tbs Unsalted Butter
- 3 tbs All-Purpose Flour
- 2 c Low-Sodium Chicken Broth
- ½ teaspoon Kosher Salt to taste
- 1 teaspoon Freshly Ground Black Pepper
Instructions
- Melt the unsalted butter in a 2-quart saucepan over medium-low heat. Once the butter has melted, add the all-purpose flour. Whisk the butter and flour together to form a light roux. Cook, stirring constantly, for a minute to cook the flour.
- Add the chicken broth. Whisk the broth into the roux constantly until the mixture is smooth. Increase the heat to high and bring to a boil. Then, reduce the heat and simmer, whisking constantly, just until the gravy has thickened, for about 1 to 2 minutes. (Do not cook it too long, or the gravy will become super thick and too salty.)
- Remove from the heat and add Kosher salt and freshly ground black pepper to taste. Transfer to a gravy boat and serve immediately.
- Yield 8 servings
Leave a Reply