Sauces & Condiments
Making Campbell's-style cream of chicken gravy at home delivers that same velvety, comforting texture without the preservatives. The secret lies in a proper roux and slow simmering to create a smooth, rich sauce that clings to every bite.
I’ve perfected this recipe over years of testing, ensuring it’s foolproof for weeknight dinners or holiday meals.
This gravy starts with a simple blend of chicken broth, butter, and flour to create a smooth base. Adding cream and seasonings like thyme and black pepper transforms it into a creamy, flavorful sauce that’s ready in under 30 minutes.
The key is patience—letting the roux cook just until golden ensures a thick, velvety finish without any lumps.
What you’ll end up with is a gravy so rich and smooth it’ll fool even the most skeptical gravy lovers. It’s perfect for drizzling over mashed potatoes, biscuits, or roasted chicken.
The best part? It reheats beautifully, so you can make a big batch and store it for up to 5 days in the fridge.
Adjust the seasoning to taste—more salt for richness, a splash of lemon juice for brightness. This homemade version tastes like comfort food, but with the flexibility to customize. Let’s get cooking!
Ingredients for campbell's cream of chicken gravy
Eight simple ingredients transform into velvety Campbell's-style gravy without preservatives.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth texture |
| Chicken Broth 🍗 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Garlic Cloves 🧄 | 1 whole | Minced for subtle flavor |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Lemon Juice 🍋 | 1 tsp | Optional for brightness |
The butter and flour create the gravy's backbone, so don't rush the roux. European-style butter from Plugrá or Land O'Lakes adds extra richness, but any good-quality unsalted butter works. Sift the flour to avoid lumps—trust me, it makes a difference. For the chicken broth, Swanson or Pacific Foods low-sodium options are my go-to, but homemade works too if you've got it. The key is patience: cook the roux until it's golden but not browned, or you'll end up with a nutty flavor instead of that classic creamy taste.
No fresh thyme? Dried works at one-third the amount, but fresh has that bright, aromatic punch. Running short on garlic? Garlic powder at half the amount gets you close. Heavy cream too expensive? Half-and-half or whole milk will work, though the texture won't be quite as luxurious. Want extra depth? A pinch of nutmeg or onion powder adds complexity without overpowering. And if you're using pre-minced garlic, drain it first—it sits in water, which can dilute your gravy's flavor.
This gravy reheats beautifully, but the best part? It freezes like a dream. Portion into ice cube trays for single servings—just pop one into your saucepan when you need it. Keeps in the fridge for 5 days or frozen for 3 months. Pro tip: If it thickens too much when reheating, just whisk in a splash of warm milk or broth. The secret to restaurant-quality gravy is that slow simmer—don't skip it!
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just butter, flour, broth, cream, and thyme. That’s it. No fancy prep, no hidden ingredients, and somehow it still feels like a restaurant-worthy touch.
- Rich Without Effort: The heavy cream and butter make this velvety, but the thyme leaves? They’re the secret. A tiny handful transforms it from basic to oh-wow—like a hug in a bowl.
- Leftovers That Shine: This gravy thickens beautifully when reheated. Drizzle it over mashed potatoes the next day, or use it to jazz up a simple grilled chicken sandwich. It’s my lazy Sunday go-to.
- Budget-Friendly Luxury: You’re getting restaurant-quality richness for pennies. Chicken broth and heavy cream stretch far, and a stick of butter lasts forever. Honestly, it’s the kind of recipe that makes me feel fancy without breaking the bank.
Step-by-step instructions for creamy homemade gravy
This velvety gravy comes together faster than you'd expect—just follow these simple steps.
Create a Smooth Roux for the Gravy Base
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat. Once fully melted and foaming subsides, reduce heat to medium-low and add the 0.5 cup all-purpose flour all at once. Here's the thing—you want to stir constantly with a wooden spoon or whisk for 2-3 minutes until the mixture turns a rich, golden brown color.
This is your roux, and getting it just right is crucial. You'll know it's perfect when it smells nutty and coats the back of a spoon smoothly. If it darkens too quickly, reduce the heat slightly. The roux forms the flavor foundation, so don't rush this step—it's what transforms ordinary gravy into something extraordinary.
Whisk in Broth and Aromatics for Depth
Gradually pour in the 2 cups chicken broth while whisking vigorously to prevent lumps. The mixture will thicken immediately as it comes to a gentle simmer. Add the 1 whole garlic cloves (minced) and 1 tbsp fresh thyme leaves, stirring to combine. Let it simmer for 5 minutes until slightly thickened and fragrant.
Here's where the magic happens—the broth infuses the roux with rich, savory depth. You'll notice the aroma becomes more complex as the garlic and thyme release their oils. If you see any lumps forming, simply whisk them out. The gravy should be smooth and glossy at this stage, with a velvety texture that coats the spoon.
Finish with Cream and Seasoning
Reduce heat to low and stir in the 0.5 cup heavy cream. Add the 0.5 tsp diamond crystal kosher salt and 0.25 tsp freshly ground black pepper, then taste and adjust seasoning if needed. For a bright finish, add the 1 tsp lemon juice and stir gently to incorporate.
Simmer for another 3-4 minutes until the gravy reaches your desired consistency—it should coat the back of a spoon but still be pourable. The lemon juice adds a subtle tang that balances the richness of the cream. If it thickens too much, whisk in 1-2 tablespoons of hot water to loosen it. This gravy should be silky smooth with a perfect balance of savory, herby, and slightly tangy flavors.
Strain and Serve Immediately
For the smoothest texture, strain the gravy through a fine-mesh sieve into a clean saucepan. This removes any bits of thyme stems or garlic that might make the gravy grainy. Return it to low heat and keep warm until serving—no need to boil it again, just maintain a gentle simmer.
Serve this gravy immediately over mashed potatoes, roasted chicken, or biscuits. The secret to perfect gravy lies in timing—it's best enjoyed fresh when all the flavors are at their peak. If you need to reheat leftovers, do so gently over low heat, stirring constantly to prevent separation. This homemade version far surpasses anything from a can, with layers of flavor you won't find in store-bought options.
Pro Tips For Making Campbell'S Cream Of Chicken Gravy
- WHISK THE FLOUR FAST: Dump the flour all at once and whisk like you’re trying to win a race—no sifting, no lumps. I used to add it slowly, and my gravy always looked like it had sand in it. Two minutes of vigorous whisking with a fork or chopstick (yes, really) guarantees a smooth roux every time.
- SALT THE BROTH EARLY: Taste that chicken broth before adding it to the roux—then add salt before it even hits the pan. The roux will dilute the flavor if you wait, and you’ll end up playing flavor catch-up later. Trust me, your gravy will taste richer without the last-minute panic.
- LOW AND SLOW ONLY: Once the heavy cream goes in, drop the heat to the lowest setting you can tolerate. I’ve burned more cream than I care to admit by rushing this, and it turns the gravy into a sad, grainy mess. If it’s simmering gently, you’re doing it right.
- STRAIN THE THYME STRAIGHT: Tear the thyme leaves off the stems with your fingers—no need to chop them. Then, after adding them to the pan, let the gravy steep for 2 minutes before straining. This extracts all the flavor without the bitter stems ruining the texture. (Yes, even if you’re impatient like me.)
Flavor customization for this campbell's cream of chicken gravy
Creamy vs. Light
Want a lighter version? Swap the heavy cream for ½ cup whole milk or ½ cup chicken broth—it’ll still be rich but with fewer calories. For extra richness without heaviness, try ½ cup Greek yogurt (full-fat) instead of cream.
I’ve tested this with Fage 2% and it adds tangy depth while keeping the gravy smooth. 🥛
Herb Variations
Swap thyme for 1 tbsp parsley or ½ tsp dried tarragon for a brighter, more herbaceous flavor. For a rustic touch, add 1 tsp fresh rosemary (finely chopped) along with the thyme. I also love ½ tsp smoked paprika for a subtle smoky note that pairs perfectly with roasted chicken.
Spicy Kick
Add ½ tsp cayenne pepper or 1 tsp hot sauce (like Tabasco) for heat. For a smoky-spicy twist, stir in ½ tsp chipotle powder with the cream. If you’re feeling adventurous, a pinch of cajun seasoning (about ¼ tsp) adds depth without overpowering. 🌶️
Cheesy Twist
Stir in ¼ cup shredded sharp cheddar or cream cheese (about 2 oz) with the cream for a creamy, cheesy gravy. I recommend Cabot cheddar for a tangy kick. For a Southern-inspired flavor, add ¼ cup grated parmesan at the end—it adds umami without altering the texture.
Umami Boost
Add 1 tsp soy sauce or ½ tsp Worcestershire sauce to deepen the savory flavor. For a richer taste, stir in 1 tsp fish sauce** (just a touch!) or ½ tsp mushroom powder.
I also love 1 tsp nutritional yeast for a cheesy, umami note that works surprisingly well. 💡
Sweet Balance
For a subtle sweetness, add 1 tsp honey or ½ tsp maple syrup with the lemon juice. This balances the richness beautifully, especially with roasted chicken or turkey. A pinch of cinnamon (about ⅛ tsp) adds warmth without overpowering, making it perfect for holiday meals.
Nutrition facts
Frequently asked questions
Can I make this gravy without heavy cream?
For a lighter version, replace the ½ cup heavy cream with ½ cup whole milk or ½ cup chicken broth. For extra richness without heaviness, try ½ cup full-fat Greek yogurt—it adds tangy depth while keeping the gravy smooth. The texture will be slightly thinner but still delicious.
Why did my gravy turn out lumpy?
Lumps usually happen when the roux isn't cooked long enough or the flour isn't fully incorporated. Always whisk vigorously when adding the 2 cups chicken broth to the roux, and cook it until it reaches a golden brown color—about 2-3 minutes. If lumps appear later, simply whisk them out or strain the gravy through a fine-mesh sieve before serving.
How do I adjust the thickness of this gravy?
If your gravy is too thick, whisk in 1-2 tablespoons of warm milk or broth until it reaches a pourable consistency. For a thicker gravy, simmer it uncovered for an extra 2-3 minutes to evaporate excess liquid. The ideal texture should coat the back of a spoon but still flow smoothly when poured.
Can I use this gravy as a sauce for other dishes?
Yes! This versatile gravy works beautifully over mashed potatoes, roasted chicken, biscuits, or even as a dip for fries or veggies. For extra flavor, stir in ½ tsp garlic powder or 1 tsp fresh parsley before serving. It’s also great as a base for creamy pasta dishes or as a topping for cornbread.
How long will leftovers keep, and how should I reheat them?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for 3 months. To reheat, warm gently over low heat, stirring constantly to prevent separation. If it thickens too much, whisk in a splash of warm milk or broth. Never microwave—it can make the gravy grainy.