Only 5 simple ingredients come together in one pan to make an easy pan gravy in about 10 minutes. A perfect addition to almost any meal.
This simple pan gravy is a staple for any home cook, especially during the holidays. With just five ingredients, you can create a flavorful gravy that complements roast beef, roast chicken, or even a pork roast. Whether you’re preparing a Thanksgiving dinner or a Sunday dinner, this basic recipe is sure to impress.
Lately, I have been obsessed with trying out different types of gravy. There are so many ways to make it, and the flavor varies greatly depending on what you use. Today’s recipe is a super-easy pan gravy. It takes only 5 ingredients and 10 minutes of time.
This is a lighter gravy with a chicken flavor. It’s perfect over mashed potatoes or served on roasted chicken or turkey. This doesn’t use the bones or meat from chicken, but instead just chicken broth for most of the taste. I’ve done gravies both ways. I used the carcass of a turkey for turkey gravy. I made brown gravy without a bone. Obviously, this is easier but has a very different taste.
Since this is so quick, it’s a great last-minute addition to a meal. Having something like gravy can really round out a delicious meal.
For the holidays, I like to have two options for gravy. Some prefer a darker, more hearty gravy, such as homemade brown gravy. Others may prefer a lighter gravy like this one.
Why This Is the Best Gravy Recipe
- Quick and Easy: This homemade gravy is ready in about 10 minutes.
- Versatile: Pairs well with various meats and side dishes.
- Flavorful: Uses butter or can utilize meat drippings and brown bits for depth of flavor.
- Easy Cleanup: One pan means you aren’t adding much to your clean-up after the meal.
Tips for the Best Gravy
- Thickening Options: If you prefer a gluten-free option, use a cornstarch slurry (1 teaspoon of cornstarch mixed with 2 teaspoons water) instead of flour.
- Storage: Store leftover gravy in an airtight container in the refrigerator. Reheat over low heat, adding a splash of broth if needed.
- Serving Suggestions: This gravy is perfect over mashed potatoes, stuffing, or as a complement to red meats and poultry
- Collect Pan Juices: After roasting your meat, pour the drippings from the bottom of the pan into a measuring cup. Let it sit so the fat rises to the top. Use a fat separator or a spoon to collect 2 tablespoons of the fat to use in place of the butter.
Pan Gravy Step by Step
Ingredients
- 1/4 cup butter (salted)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Place butter in a medium saucepan and melt over medium heat. Whisk in flour until bubbly, about 2 minutes.
Slowly whisk in chicken broth, salt, and pepper.
Cook, stirring often, until it comes to a boil, about 2-5 minutes. If it’s too thick, add more broth 1/4 cup at a time.
Pan Gravy Leftovers
Storing and reusing your basic pan gravy is not only practical, it also ensures you have a rich, flavorful gravy ready for your next meal—whether it’s a weeknight pork roast, a holiday spread, or even to drizzle over leftovers.
Storage: To store leftover gravy, let it cool to room temperature before transferring it to an airtight container. Refrigerate it promptly and use within 3 to 4 days. It’s a good idea to label the container with the date so you can keep track of freshness. If your gravy was made from turkey pan drippings or homemade broth, the flavors often deepen as it sits.
Reheating: When reheating, the best method is on the stovetop. Pour the gravy into a small saucepan and warm it over low heat or medium heat, stirring occasionally with a wooden spoon or rubber spatula. If the gravy is too thick, add a splash of chicken broth, vegetable broth, or even water to loosen it. Alternatively, you can reheat it in the microwave using short 30-second bursts, stirring in between, until it’s heated through. If separation occurs, a quick whisk or immersion blender can help restore its silky texture.
Freezing: Freezing gravy is also a great option. Let it cool completely, then pour it into freezer-safe containers or bags, leaving room for expansion. For easy portioning, freeze it in an ice cube tray first, then store the cubes in a bag. Gravy made with a flour-based gravy method or a cornstarch slurry tends to freeze well, though you may need to stir it after thawing to bring back the desired consistency. Thaw the gravy overnight in the refrigerator, and reheat it using the stovetop method for best results.
Recipe
Originally Published On: November 6, 2020
Last Updated On: May 30, 2025
Pan Gravy
Ingredients
- 1/4 cup butter (salted)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
Recommended Equipment
Instructions
- Place butter in a medium saucepan and melt over medium heat
- Whisk in flour until bubbly, about 2 minutes
- Slowly whisk in chicken broth, salt, and pepper
- Cook, stirring often, until it comes to a boil, about 2-5 minutes
- If it’s too thick, add broth 1/4 cup at a time
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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oh wow, this is so easy to make and looks very delicious! I can’t wait to make it.
It’s so easy, and a great way to add that homemade flavor to a meal.
I usually try to stay away from gravy because I think it’s too heavy and rich, but this recipe doesn’t look that way. I like how simple it is and doesn’t require many ingredients or much time. Thanks for sharing this. Now I know of a gravy recipe that I can actually make and enjoy eating.
I know what you mean, and this one is a pretty light gravy. Hopefully, it fits what you’re looking for next time!
Pan gravy is delicious! I make mine similarly, but use the drippings from the meat instead of chicken broth.
I like to use the drippings, too, if I have some available. But the broth is great if you want it to go with something such as mashed potatoes.
Hmmm…It is very rare that my gravy recipes come out right and I’ve been trying since college. I’m a Big Failure in that area…even when the meat served was delicious! We no longer eat meat so it is a moot point now.
Well, this one is still great if you want it for mashed potatoes or something like that. And if you don’t want chicken broth, you can substitute it for vegetable broth.
YUM! We love gravy. LOL my kids will eat anything if it has gravy on it :-p
I’m the same way 🙂
I absolutely love gravy! I managed to create the IKEA meatball gravy through experimenting but I must admit I usually cheat and use granules.
Oh man, I bet that’s so yummy, too!
I’ve never made this before. It’s great to hear it can last a few days in the fridge so can be made in advance.
I love gravy and have made a few different styles. Having it ready ahead of time makes it super convenient.
I like that your gravy recipe is so simple. I love preparing gravy, especially for roast chicken.
Mmmm…. gravy is so good with roast chicken!
So simple and easy. It’s always a fun treat to have homemade gravy and fresh rolls with dinner. We usually only do this around the holidays but I think I’ll treat the fam this week when I make a roast.
I didn’t make it often until I figured out how to make it so easily.
Definitely prefer a lighter gravy and this one looks amazing! Love the simple ingredients, too.
I think it depends on what it’s going on, but most of the time, I like a lighter one, too.
We’re big fans of gravy in our house and this one looks so tasty, although I rarely make anything other than beef gravy, just out of habit x
Now’s a good time to try something a little different then!
I love a good gravy and this one sounds absolutely delicious! You mention it is great over mashed potatoes so I am definitely going to be trying it that way!
Yes! It’s perfect for mashed potatoes 🙂
What a simple recipe. This would certainly be convenient – so quick and easy!
I love simple, convenient, quick, and easy here 🙂
I love how simple and easy to make this pan gravy! Now I can make this whenever I want one.
It’s so easy. And you can make some ahead of time to reheat later, too.
I am ALWAYS looking for a good gravy recipe! (Why is that so hard??) This one sounds simple and delicious. Pinned!!
I know what you mean! It took me a while to figure out the right one for our family, too.
I love pan gravy, this is such a good recipe and so simple too.
It’s so easy but can add so much flavor to your recipe.
I love homemade gravy. Great recipe.
Homemade is the best 🙂
I honestly never made pan gravy except for turkey!! What a great idea to make it with all dishes.
It goes so well with so many things!