When it comes to making this creamy Chicken Gravy Over Rice, 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. Not in the mood for rice, or just craving mashed potatoes? Feel free to serve this rich gravy over taters instead.
This dish features tender chicken in a flavorful gravy that’s perfect for busy weeknights—it comes together in just about 20 minutes! 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!
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Ingredient Photo
See recipe card for exact amounts.
Ingredient Notes and Substitutions
This easy recipe is made with simple ingredients 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 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, so I can’t say how well that would turn out.
- 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.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Make a roux with the oil and flour, season with salt and pepper.
Add chicken broth.
Bring to a boil and cook until thickened, about 3-5 minutes.
Stir in chicken. Serve over rice, potatoes or noodles.
Frequently Asked Questions
This dish is best served with a side of green beans, carrots, corn, or peas.
Store in an airtight container in the refrigerator for about 3 days.
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.
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Chicken Gravy Recipe
Ingredients
- ¼ cup canola oil
- ¼ cup flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can chicken broth 14.5 oz
- ¼ cup milk
- 2 teaspoon 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 cup flour, ¼ teaspoon salt, ¼ teaspoon pepper
- Add the chicken broth to the flour mixture and stir with a whisk until smooth, add thee 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 teaspoon chicken base
- Stir in the chicken and cook until heated through, usually just a couple of minutes.3 cups shredded chicken
- Serve this delicious gravy on a bed of white rice, brown rice, mashed potatoes or egg noodles.
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