This Easy Chicken in Gravy Recipe features tender chicken in a flavorful gravy that’s perfect for busy weeknights because it comes together in just about 10 minutes!
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A Simple Chicken Recipe That’s Comforting and Delicious
I’ve been making this cozy dinner for decades, and it’s always been a family favorite. The kids love it because it’s the ultimate comfort food, and honestly, I’m right there with them. But what really has me hooked is how it requires minimal effort. Winner winner chicken dinner!
While this dish is in my rotation at least a couple of times a month, it’s also what I make when I don’t feel like cooking or going out.
When it comes to making this creamy chicken gravy you’ve got options. Lots of them! Because who doesn’t love a dish with flexibility, right? You can use a rotisserie chicken (a little or a lot) or cut up chunks of fresh chicken. Serve this delicious gravy over mashed potatoes, rice, noodles or biscuits.
Why You’ll Love This Recipe
- Quick Cook Time: With a cook time of about 10 minutes, it’s perfect when you need something fast.
- Comforting and Gentle: This chicken gravy is soothing and easy on the stomach, making it a great option when someone isn’t feeling well.
- Simple Ingredients: It uses basic ingredients you likely already have on hand.
Ingredient Photo: Easy Chicken in Gravy Recipe
Chicken in Gravy Ingredient Notes and Substitutions
This easy recipe is made with common pantry staples you most likely have on hand (or can be sure to keep around for those nights when you “forgot” to plan dinner).
- Chicken: Leftover shredded chicken, a rotisserie chicken you grab on the way home, or fresh boneless skinless chicken breasts or thighs all work great in this chicken gravy recipe. The version you see in the photos was made with rotisserie chicken.
- Chicken Broth: I use a favorite brand of low sodium chicken broth, but homemade chicken stock works too if you have it. (I make this for an everyday meal, so unless there’s been a recent holiday, I don’t usually have homemade.)
- Oil: We usually buy canola oil, so that’s what I use, but vegetable oil or even butter work just fine. Olive oil has a stronger flavor—so if that’s your thing, go for it!
- Flour: All-purpose flour works great. I haven’t tried it with gluten-free flour, but I think it would work because it has small amount of flour.
- Milk: I use just a bit of milk to make a creamy gravy. Heavy cream also works in a pinch and will make the gravy slightly thicker.
- Chicken Base: We’re fans of Better Than Bouillon, but over the years I’ve also used regular chicken bouillon powder or cubes.
- Seasonings: I keep my homemade chicken gravy simple with salt and black pepper. But if you like, you can add a little garlic powder, paprika, onion powder, poultry seasoning, dried oregano, or dried thyme—just about ½ to 1 teaspoon should do the trick.
How to Make Easy Chicken in Gravy Recipe
Jump to RecipeHere’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Make a roux with the oil and flour, season with salt and pepper.
Add chicken broth, milk, and chicken base.
Cook until thickened, about 3-5 minutes.
Stir in 2-3 cups of shredded chicken.
Storage and Reheating
- Storage: Store in an airtight container in the refrigerator for about 3 days.
- Reheating: For best results reheat it in the microwave or on the stove top in an appropriate sized skillet over medium heat until heated through. You may need to add a little water, chicken broth, or milk if it’s too dry.
- To freeze: Allow to cool and place in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.
Frequently Asked Questions
This dish is best served with a side of green beans, carrots, corn, or peas.
Absolutely! Just chop about a pound of chicken into chunks and cook in the oil, then add the flour, cook for about a minute and proceed with the recipe.
I haven’t tried it but I think you could swap the flour for 1-1 gluten free flour.
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Easy Chicken in Gravy Recipe
Ingredients
- ¼ cup canola oil
- ¼ flour
- ¼ salt
- ¼ black pepper
- 1 can chicken broth 14.5 ounces
- ¼ cup milk
- 2 teaspoons chicken base
- 3 cups shredded chicken
Instructions
- Heat the oil in a large skillet over medium heat, add the flour, salt and pepper and cook for 1-2 minutes, stirring constantly with a whisk.¼ cup canola oil, ¼ flour, ¼ salt, ¼ black pepper
- Add the chicken broth to the flour mixture and stir with a whisk until smooth, add the milk and chicken base then bring to a boil and continue to cook until thickened, about 3-5 minutes.1 can chicken broth, ¼ cup milk, 2 teaspoons chicken base
- Stir in the cooked chicken and cook until heated through, usually just a couple of minutes.3 cups shredded chicken
- Serve over white rice, brown rice, mashed potatoes, egg noodles, or biscuits.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.