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Easy Skillet Pan Gravy

Easy skillet gravy is in a glass gravy pitcher with meatballs in the background.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

You can make amazing gravy without pan drippings from roasted meat with this basic recipe for Easy Skillet Pan Gravy. Making gravy is easy to do and can be made in less than 20 minutes.

After seeing how easy it is to make gravy from scratch, try our Sausage Gravy or our Turkey Gravy using drippings.

Branded image for social media of easy skillet pan gravy.

Why make this recipe

Homemade gravy is apart of important, special, and holiday meals like Thanksgiving dinner. But you don’t have to deny yourself tasty gravy when enjoying your everyday meals that deserve it.

The basic recipe for easy homemade gravy is incredibly simple: butter, flour, and broth.

Melt the butter, whisk in the flour, then pour in the broth. That’s the cut and dry, bare-bones gravy. After that is where the fun begins. Herb, spices, and dairy can take this simple yet perfect gravy to even greater flavor heights.

Is there anything quite delicious as gravy homemade served over mashed potatoes?

Easy skillet gravy is in a glass gravy pitcher with meatballs in the background.

Recipe Ingredients

Not all of the ingredients listed below will be or need to be used in one recipe. They are all shown to give ideas how to vary the flavor to suit your particular meal.

Ingredients to make pan gravy: broth (both chicken and beef), bouillon (both chicken and beef), flour, milk, butter, and many seasonings that are pictures as optional flavor enhancers (salt, pepper, poultry seasoning, rosemary, thyme, garlic powder, white onion powder, and sweet paprika).
  • Broth — select the broth that will compliment your meal. Chicken broth, beef broth, vegetable broth, and even seafood stock.
  • Butter — because we’re making gravy from broth, butter provides the fat component that you’d get from pan juices.
  • Flour — when whisked into melted butter creates the roux that will thicken the the cooking liquid.
  • Seasoning — Salt and pepper are the cornerstone seasonings.

How to give pan gravy even more flavor

  • Bouillon — using bouillon cubes or granules can enhance or deepen the flavor of the gravy.
  • Seasoning — your spice rack is your friend. Garlic powder, onion powder, rosemary, thyme, sage, poultry seasoning, and paprika are a few of my go-to seasonings when making any easy gravy recipe.
  • Milk — if you’re a slight creamy beefy gravy or chicken gravy, decrease one cup of broth and add one cup of milk (or cream) when making this basic recipe.

How to make pan gravy

Step 1 — Heat the cast iron skillet on medium high heat and melt butter. Shake the pan around or use a whisk or spoon to move it around to prevent it from browning or smoking.

Step 2 — Whisk in the flour into the butter, stirring constantly until a smooth paste forms.

Step 3 — Slowly pour the broth into the roux, whisking constantly. Pouring slowly and constant stirring will help avoid making lumpy gravy. Add salt and pepper.

Add any additional ingredients at this time: bouillon, herbs, spices, and such. If using milk or cream, do not add it now.

Step 4 — Bring the gravy to a boil. Allow it to boil for 3-5 minutes, stir constantly or whisking. Reduce to medium heat and allow the now simmering broth to become gravy, stirring frequently. As the gravy thickens and if using milk or cream, slowly stir it in now. Allow to simmer until it has reached the desired consistency. Serve immediately.

Pan gravy in a cast iron skillet is done and ready to be served.

Tips for making Easy Skillet Pan Gravy

Avoid a skin forming — If not serving immediately, simply press plastic wrap over and on the gravy, directly. Softly press it right on top of the gravy, leaving little-to-no air between the plastic wrap and the gravy. When you’re ready to serve, simple pull off the plastic wrap, toss it, stir the gravy, and serve.

Consistency — for a thinner gravy, use more liquid. For a thick gravy, use a bit less liquid.

Adaptations

Extra flavor — If you’ve pan seared any meat or vegetables for the meal, once done, remove it all from the skillet and set it aside. Make the gravy in that pan with whatever remaining liquid or fat from frying or sauteing is left. When adding the broth to the roux, pull up any stuck on bits from the bottom of the pan. If you do not want those remaining bits left when serving the gravy, use a fine mesh strainer to remove them.

Worcestershire sauce and soy sauce can deepen the flavor of the gravy. Both are salty so watch the amount of those, any bouillon, and regular salt you add to keep it balanced.

Gluten Free — Swap out the flour for cornstarch to make gluten free gravy. But don’t use it to make a roux with the butter instead make a cornstarch slurry. For the amount of broth for the recipe we’ve written add 4 tablespoons of corn starch into about a 1/2 cup of cold liquid, water, milk, or even broth. Whisk until combined. Melt the butter in pan, add the broth and any additional seasonings, bring it to a boil. Then add the slurry, allow to fully incorporate and thicken. Additionally you could swap out the wheat flour for gluten free flour.

Seasonings — Swap out all the dried herbs and spices and use fresh ones. Use minced garlic, onion pieces, and or mushrooms. Before serving the gravy, remove everything and pass it through a fine mesh strainer. If you want to retain some of the herbs in the gravy’s appearance, mince some along with adding the full sprigs.

Variations

Beef Gravy

Use beef stock or broth, beef bouillon granules, garlic powder, onion powder, and thyme.

Chicken Gravy

Use chicken stock or broth, chicken bouillon granules, garlic powder, onion powder and herbs. Poultry seasoning blend, sage, thyme, rosemary, and marjoram are wonderful options.

Brown Gravy

Similar to beef gravy but less beefy in flavor. Omit the beef bouillon and add either Worcestershire sauce or soy sauce. Herbs are optional. Sometimes I like to add a bit of sweet paprika to my homemade brown gravy.

Pan gravy has been served over mashed potatoes and turkey and stuffing meatballs, homemade cranberry sauce garnishes the full dish.

Recipe FAQs

How do I fix my lumpy gravy?

Use an immersion blender or a regular countertop blender to dissolve them.

What is the best way to reheat gravy?

The microwave is always the quickest but it can burn along the top and sides if nuked to long. Reheat on the stove in a medium saucepan or skillet. A bit of additional liquid can be added if it has thickened too much.

What is the best gravy to use with pork?

We rarely see pork broth on the shelves anywhere, so if you have any drippings from a roast or pan searing pork chops, use that as your base. If you don’t, I tend to make a chicken gravy but use a bit of soy or Worcestershire sauce to deepen the flavor a bit.

Can I freeze gravy?

Yes you can. Store it in an airtight container for a few months. Thaw in the refrigerator before using.

Can I use olive oil instead of butter to make the roux?

Yes. If you’re after a vegan or vegetarian gravy, olive oil is a perfect substitution.

Branded image for social media of skillet gravy in a cast iron skillet.
Easy skillet gravy is in a glass gravy pitcher with meatballs in the background.
Print Recipe
5 from 30 votes

Easy Skillet Pan Gravy

You can make amazing gravy without pan drippings from roasted meat with this basic recipe for Easy Skillet Pan Gravy.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiments, Sauces, and Gravy
Cuisine: American
Keyword: Skillet Pan Gravy
Servings: 6
Calories: 96kcal
Author: Ned Adams

Equipment

  • 12-inch cast iron skillet

Ingredients

  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups chicken broth or desired broth
  • 1/4 tsp black pepper
  • 1/4 tsp salt optional. Omit if using other savories.

Instructions

  • Heat the cast iron skillet on medium high heat and melt butter. Do not let it burn or smoke.
  • Whisk in the flour into the butter, stirring constantly until a smooth paste forms.
  • Slowly pour the broth into the roux, whisking constantly.
  • OPTIONAL: Add any additional ingredients at this time: bouillon, herbs, spices, and such. If using milk or cream, do not add it now.
  • Bring the gravy to a boil. Allow it to boil for 3-5 minutes while constantly stirring or whisking.
  • Reduce to medium heat and allow the now simmering broth to become gravy, stirring frequently If using milk or cream, slowly stir it in now. Allow to simmer until it has reached the desired consistency.
  • Serve immediately or cover to prevent a skin from forming.

Notes

Beef Gravy

Use beef stock or broth, beef bouillon granules, garlic powder, onion powder, and thyme.

Chicken Gravy

Use chicken stock or broth, chicken bouillon granules, garlic powder, onion powder and herbs. Poultry seasoning blend, sage, thyme, rosemary, and marjoram are wonderful options.

Brown Gravy

Similar to beef gravy but less beefy in flavor. Omit the beef bouillon and add either Worcestershire sauce or soy sauce. Herbs are optional. Sometimes I like to add a bit of sweet paprika.

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 739mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 240IU | Calcium: 10mg | Iron: 0.4mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!
30 replies
  1. Kathleen
    Kathleen says:

    5 stars
    I love that I don’t need drippings to make this gravy. It’s a simple recipe with ingredients I already have on hand. Will definitely be using this recipe in the near future.

    Reply
  2. Cathleen
    Cathleen says:

    5 stars
    I have never made my own gravy before because it seems so daunting, but this sounds like such a great recipe! Thank you so much for sharing 🙂

    Reply
  3. Shadi Hasanzade
    Shadi Hasanzade says:

    5 stars
    What a great recipe to have on hand. Knowing I don’t need drippings and that I can use pantry ingredients to make it, makes this recipe a keeper!

    Reply
  4. Andrea
    Andrea says:

    5 stars
    I love that you’ve given us 3 different gravy’s to make and that they are so easy to put together. I have bookmarked this page for future reference.

    Reply
  5. Janie
    Janie says:

    5 stars
    MMM! This gravy was super delish. I omitted the salt for a lower sodium take on this gravy. Its so good on my turkey sausage patties!

    Reply
  6. Biana
    Biana says:

    5 stars
    Just a few ingredients to make gravy. I like that the you can make the gravy anytime, even when you are not making a roast.

    Reply
  7. Michelle
    Michelle says:

    5 stars
    I made this at the weekend, I used veggie stock and added soy sauce as recommended and it turned out great. Thanks for sharing the recipe, it’s definitely a keeper.

    Reply
  8. Anjali
    Anjali says:

    5 stars
    I love how easy this gravy was to make but still turned out super deep and rich in flavor!! I know I’ll be making this recipe often, especially when I’m making mashed potatoes as a side for dinner!

    Reply
  9. Holly
    Holly says:

    5 stars
    Fantastic gravy recipe. I made some breaded chicken cutlet last night and decided last minute that I wanted to add gravy. This recipe came together so fast and added the perfect touch to dinner.

    Reply
  10. TAYLER ROSS
    TAYLER ROSS says:

    5 stars
    This gravy is perfect! I made it with dinner last night because I didn’t have any pan drippings. Saving this recipe forever!

    Reply
  11. Ben
    Ben says:

    5 stars
    I grew up in the south, so I’m super picky about pan gravy. You really hit the mark with this one. It reminds me so much of the gravy my Mema used to make.

    Reply

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