Chicken Sausage Gravy

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There is nothing better than a delicious savory breakfast of homemade chicken sausage gravy served over hot, flaky buttermilk biscuits. Perfectly seasoned ground chicken is combined with a homemade gravy that is full of flavor, creamy, and irresistible! Serve with fluffy scrambled eggs and homemade biscuits for the ultimate southern breakfast!

Side image of chicken sausage gravy on a biscuit.

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Sunday mornings will never be the same again! Sausage gravy is a staple in many Southern and Midwestern homes. It just screams comforting and it’s made in a cast iron skillet so you know it will be good!

This old-fashioned sausage gravy is made with ground chicken, a delicious homemade sausage seasoning mix, chicken broth, and flour to thicken it up. It’s incredibly warm, comforting and super simple to make from scratch.

Homemade buttermilk biscuits are the perfect companion to this meal, they a flaky, buttery, and simply perfect for sausage gravy!

Homemade Chicken Sausage Gravy Ingredients

Chicken sausage gravy ingredients on a table.

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 make and 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 – I use my homemade sausage seasoning mix to flavor the 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. I used water for this recipe but milk will make it even creamier.

Overhead image of chicken sausage gravy in a cast iron skillet.

Pro Tips

I love to use a cast-iron skillet for this recipe. The skillet allows the meat to get perfectly brown 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 roux(flour and oil 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)

Southern Buttermilk Biscuits

Old Fashioned Buttermilk Pancakes

Lamb Breakfast Sausage Patties

Beef Breakfast Sausage Patties

Turkey Breakfast Sausage Patties

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Overhead image of chicken sausage and gravy over biscuits.

Chicken Sausage Gravy

There is nothing better than a delicious savory breakfast of homemade chicken sausage gravy served over hot, flaky buttermilk biscuits. Perfectly seasoned ground chicken is combined with a homemade gravy that is full of flavor, creamy, and irresistible! Serve with fluffy scrambled eggs and homemade biscuits for the ultimate southern breakfast!
5 from 1 vote
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Course: Breakfast, Dinner, Main Course
Cuisine: American, Southern
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 245kcal

Equipment

Ingredients

  • 1 lb Ground chicken
  • cup olive oil or butter
  • cup all-purpose flour
  • 1 ½ cup chicken broth cold, homemade or low-sodium
  • ½ cup water
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Sausage Spice Mix

Instructions 

  • In a large mixing bowl, combine the ground chicken and the spice mix. Mix until well combined.
  • Heat a few tablespoons of vegetable oil in a large cast iron skillet on medium-high heat. Brown the meat then remove from the skillet.
  • Melt the butter or add vegetable oil in the same skillet. Stir in flour. Stir the flour then cook until the flour starts to smell like pie crust, 1 – 2 minutes.
  • Next, add the cold chicken broth to the flour/butter mixture. Mix until combined. Then add in the water.
  • Return the chicken to the pan, then add salt and pepper.
  • Cook until the gravy has thickened about 5 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

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.
 
All nutrition information is a rough estimate and this recipe card may contain affiliate links. 

Nutrition

Calories: 245kcal | Carbohydrates: 6g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 66mg | Sodium: 653mg | Potassium: 422mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

Step-By-Step Instructions

How To Make Sausage Gravy

Step one. In a large bowl add ground chicken and spices. Mix until thoroughly combined then set aside.

Browned chicken sausage in a cast iron skillet.

Step two. Heat a large cast iron skillet on medium-high heat. Add in vegetable oil then the ground chicken sausage. Break the meat into small chunks. Continue cooking until nicely browned and cooked through, about 7 – 10 minutes. Remove meat from the skillet and set aside.

Overhead image of gravy in a cast iron skillet.

Step three. To the same skillet add in more vegetable oil or butter and flour. Whisk to combine, then continue cooking until the flour starts to smell like pie crust, about 1 – 2 minutes.

Step four. 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.

Overhead image of chicken sausage gravy in a cast iron skillet.

Step five. Taste for seasoning then serve over biscuits. Enjoy!

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