Chicken Sausage Gravy
There is nothing better than Chicken Sausage Gravy served over flaky biscuits. Homemade chicken sausage is combined with a quick pan gravy to make a 30-minute dairy-free sausage gravy that is full of flavor, creamy, and irresistible! Serve with fluffy scrambled eggs and homemade southern buttermilk biscuits for the ultimate southern breakfast.
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Why This Recipe is So Good
Sausage gravy is the ultimate comforting breakfast in the south and midwest. This chicken sausage version is just as hearty and delicious but made lighter by using lean ground chicken. It’s also dairy free, no milk in the gravy, and quick to make in just over 30 minutes.
This old-fashioned sausage gravy is made with ground chicken, a delicious homemade sausage seasoning mix, chicken broth, and flour to thicken. It’s incredibly warm, comforting and super simple to make from scratch.
Homemade Chicken Sausage Gravy Ingredients
Chicken – Ground chicken or ground turkey will both give this sausage gravy a light and delicious flavor.
Flour – All-purpose flour or whole wheat flour. Used to thicken the gravy.
Chicken broth– This is a key ingredient because it will give the gravy a ton of flavor. Use a good quality store-bought chicken broth or use this Instant Pot Chicken Broth recipe.
Seasonings – This homemade sausage seasoning is used to flavor the ground chicken to taste like sausage. It has a mix of all-purpose seasoning, dried thyme, oregano, dried sage, and crushed red pepper flakes.
Water or milk – In addition to the chicken broth, water or milk is used to give the gravy the perfect creamy consistency.
How To Make Chicken Sausage Gravy
Step one. Heat a large cast iron skillet on medium-high heat. Add in vegetable oil then the ground chicken and seasonings. Cook the chicken until it’s nicely browned and cooked through, about 7 – 10 minutes. Transfer the meat to a clean plate and set aside.
Step two. To the same skillet, add more vegetable oil and flour. Whisk to combine, then continue cooking until the flour starts to smell toasty like pie crust, about 1 – 2 minutes.
Step three. Whisk in the cold chicken broth and water. Add back the cooked chicken sausage then cook until the gravy has thickened and the chicken is heated through.
Step four. Taste for seasoning then serve over biscuits. Enjoy!
Tips and Tricks
Use a cast-iron skillet for this recipe. This skillet browns the meat perfectly without burning in the pan. The crispy bits left over from browning the meat allow for an even more delicious sausage gravy.
To avoid lumps in your gravy, make sure you are using cold chicken broth. When you whisk in the cold broth into the hot flour mixture, you won’t end up with a lumpy gravy.
Storing / Reheating Instructions
Store chicken sausage gravy in an air-tight container for up to 3 days in the refrigerator. Reheat gravy on the stove with a splash of chicken broth or water to loosen it up again on medium heat. Heat until the gravy is smooth and creamy and the chicken is heated through. Make sure to stir occasionally so it doesn’t stick to the bottom of the skillet.
Looking For More Recipes?
- Breakfast Sausage Seasoning Mix (no sugar)
- Dairy Free Turkey Sausage Gravy
- Southern Buttermilk Biscuits
- Old Fashioned Buttermilk Pancakes
- Lamb Breakfast Sausage Patties
- Beef Breakfast Sausage Patties
- Turkey Breakfast Sausage Patties
- Chicken Breakfast Sausage Patties
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Chicken Sausage Gravy
Equipment
- whisk
Ingredients
Chicken Sausage
- 1 lb ground chicken or ground turkey
- 1 teaspoon all-purpose seasoning
- ½ teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 pinch red crushed pepper
Gravy
- ⅓ cup olive oil or butter
- ⅓ cup all-purpose flour
- 1 ½ cup chicken broth cold, homemade or low-sodium
- ½ cup water or milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a few tablespoons of vegetable oil in a large cast iron skillet on medium-high heat. Add ground chicken and sausage seasonings. Cook chicken until nicely browned and cooked through, about 7 – 10 minutes. Transfer chicken to a clean plate then set aside.1 lb ground chicken, 1 teaspoon all-purpose seasoning, 1/2 teaspoon dried thyme, 1 teaspoon dried sage, 1/2 teaspoon dried oregano, 1/4 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1 pinch red crushed pepper
- Add vegetable oil or butter to the same skillet with flour whisking until the flour starts to smell toasty like pie crust, 1 – 2 minutes.1/3 cup olive oil, 1/3 cup all-purpose flour
- Whisk in cold chicken broth and water. Return the chicken to the pan with salt and pepper.1 1/2 cup chicken broth, 1/2 cup water, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Cook until the gravy has thickened, about 5 – 10 minutes. Stirring occasionally so the meat doesn't stick to the bottom of the pan.
- Once the sausage gravy is ready, serve over hot buttermilk biscuits! Enjoy!
Notes
Storage and Reheating Instructions
Store chicken sausage gravy in an air-tight container for up to 3 days in the refrigerator. Reheat gravy on the stove with a splash of chicken broth or water on medium heat. Heat until the gravy is smooth and creamy and the chicken is heated through. Make sure to stir occasionally so the meat doesn’t stick to the bottom of the skillet.Tips and Tricks
- Use a cast-iron skillet for this recipe. This skillet browns the meat perfectly without burning in the pan. The crispy bits left over from browning the meat allow for an even more delicious sausage gravy.
- To avoid lumps in your gravy, make sure you are using cold chicken broth. When you whisk in the cold broth into the hot flour mixture, you won’t end up with a lumpy gravy.
Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
