94 chicken gravy recipes

Mexican turkey casserole layered with corn chips, green chiles, sour cream gravy, and melted cheddar. A Tex-Mex weeknight dinner using leftover turkey or chicken.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

Czech beer-braised chicken with caraway and onions, roasted until golden. Dark beer creates rich gravy in this Central European comfort dish. Serve with red cabbage and dumplings.

Mom's creamy chicken gravy with celery, green pepper, and pimentos ladled over warm buttermilk biscuits. Old-school comfort food ready in 20 minutes.

Chicken and gravy over split buttermilk biscuits with a blender gravy made from chicken broth, Bisquick, and poultry seasoning. A 20-minute comfort food shortcut dinner.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Classic chicken pot pie with fluffy biscuit topping instead of pastry. Creamy mushroom gravy, tender chicken, and peas and carrots under a golden biscuit crown. Simple comfort food done right.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.