The Best Chicken Gravy Recipe (From Scratch!)
on Nov 24, 2025, Updated Jan 12, 2026
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This is by far The Best Chicken Gravy Recipe made from scratch. The gravy is made with butter and Dijon mustard for added tang, which is a special savory accompaniment for any holiday sidekick. You can also make this with and without drippings.
If you’re looking for more gravy recipes, check out our Garlic Rosemary Turkey Gravy.
Why You’ll Love This Recipe
- The Dijon mustard adds creaminess and tang to the gravy
- Comes together in under 15 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- For the Roux: A roux is a mixture of equal parts fat and flour, cooked together to create a thickened texture for recipes. The gravy starts with this base of unsalted butter and all-purpose flour.
- Chicken Drippings and/or Chicken Stock: You can either use just chicken stock or use both drippings and stock. If you make our Cast Iron Skillet Whole Roasted Chicken (with Maple Butter!), you can use the drippings as a base for this gravy.
- Seasonings: Kosher salt, freshly ground black pepper, and Dijon mustard are added to create depth and flavor. We are also adding Worcestershire for umami and color.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Chicken Drippings Substitutions: You can sub with additional chicken stock in this recipe and omit the drippings.
- Gluten-Free: To make this gluten-free, use gluten-free flour instead of all-purpose flour.
- Prep: You can prepare this ahead of time and reheat on the stovetop. Adjust as needed with additional chicken stock to thin out to your desired consistency.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
How to Make Chicken Gravy
Step 1: Make your roux with butter and flour, and then add in your drippings, stock, and seasonings.
Step 2: Simmer and allow the flour to thicken the gravy. Adjust to taste and serve.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this chicken gravy? We have you covered!
- To serve alongside salads, try our Endive Caesar Salad with Harissa Breadcrumbs or Simple Roasted Delicata Squash Salad with Fennel and Radicchio
- For a Thanksgiving feast, serve with Creme Fraiche Mashed Potatoes, Easy Sautéed Haricots Verts with Shallots, and Vegetarian Sourdough Bread Stuffing with Fennel and Swiss Chard.
- To use a base recipe to create this recipe, try out our Cast Iron Skillet Whole Roasted Chicken (with Maple Butter!)
Chicken Gravy FAQs
You can easily make a chicken gravy with chicken stock! Just sub out chicken drippings for chicken stock. You can also add other flavor enhancements such as soy sauce, white wine, or sherry vinegar for added depth and flavor.
Your chicken gravy may be lumpy if you didn’t properly make your roux. Mix together your butter and flour on a medium to low heat to allow the flour to combine with the butter into a thin consistency. Also, add your broth in batches while whisking to ensure it’s completely combined.
Yes, freeze chicken gravy for up to 3 months in an airtight container. Thaw in the fridge overnight, and then you can warm up on the stovetop.
More Side Dish Recipes
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The Best Chicken Gravy Recipe (From Scratch!)
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 cup chicken drippings, strained and sifted from Skillet Whole Roasted Chicken (with Maple Butter!)
- 2 cups chicken stock
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce, plus more to taste
Instructions
Chicken Gravy (with drippings)
- After roasting your chicken, reserve about 1 cup of your chicken drippings from the pan and strain the drippings through a fine mesh sieve over a bowl or cup.
- In a medium saucepan, melt your butter over medium low heat. Once melted, add in your flour and whisk, about 2 minutes.
- Season with salt and pepper to combine.
- Add in your drippings and then your chicken stock in batches, whisking to combine, bring this to a gentle simmer on medium-low heat.
- Add your Dijon mustard and Worcestershire sauce. Continue to whisk until your gravy thickens on a lower heat. If you crank up the heat, it will boil and become lumpy, so be patient!
- Season to taste and serve alongside our Cast Iron Skillet Whole Roasted Chicken (with Maple Butter!)
Chicken Gravy (without drippings)
- Follow all the same steps as the above, but just omit the chicken drippings.
Notes
- Chicken Drippings Substitutions: You can sub with additional chicken stock in this recipe and omit the drippings.
- Gluten-Free: To make this gluten-free, use gluten-free flour instead of all-purpose flour.
- Prep: You can prepare this ahead of time and reheat on the stovetop. Adjust as needed with additional chicken stock to thin out to your desired consistency.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A fun take on a classic gravy with Dijon mustard!