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White Chicken Gravy Recipe - Creamy, Comforting, and Simple

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter (or chicken drippings if you have them)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (low-sodium recommended)
  • 1 cup milk (whole or 2% for best texture)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper (freshly ground if possible)
  • 1/4 teaspoon garlic powder (optional but tasty)
  • 1/4 teaspoon onion powder (optional)
  • Pinch of paprika or cayenne (optional, for warmth)
  • Cooked shredded chicken (about 1/2 to 1 cup, optional for a chunky gravy)
  • Fresh parsley (optional, for garnish)

Method
 

  1. Warm the fat: Place a medium saucepan over medium heat. Add the butter or chicken drippings. Let it melt and become foamy, but don’t let it brown.
  2. Make the roux: Sprinkle in the flour. Whisk continuously for 1 to 2 minutes. The mixture will look like a smooth paste. Cook just until it smells slightly nutty—this removes any raw flour taste.
  3. Add the broth slowly: While whisking, pour in the chicken broth a little at a time. Keep whisking to prevent lumps. The mixture will start to thicken quickly.
  4. Pour in the milk: Add the milk in a steady stream, whisking the whole time. Return the mixture to a gentle simmer. It should be smooth and creamy.
  5. Season it right: Stir in salt, pepper, garlic powder, onion powder, and a pinch of paprika or cayenne if using. Taste and adjust the seasoning to your preference.
  6. Simmer to finish: Keep the gravy at a gentle simmer for 3 to 5 minutes, whisking now and then, until it reaches your desired thickness. If using, fold in the shredded chicken.
  7. Serve warm: Remove from heat. Garnish with chopped parsley if you like. Serve over biscuits, mashed potatoes, rice, noodles, or roasted vegetables.