Put your leftover chicken drippings to use in this surprisingly simple Chicken Pan Sauce recipe! It’s easy to make with either roasted chicken drippings or chicken broth as the base and is loaded with deeply rich and savory flavors.
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If there’s one thing you can do to extend the life of your roasted chicken or spatchcock chicken dinner, it’s to save the leftover chicken drippings. Those drippings are like liquid gold, capturing the chicken’s slow roasted layers of flavor in liquid form.
And the best way to use them is in this homemade Chicken Pan Sauce recipe!
If you’ve never made chicken gravy from drippings, the process is easier than you think. The leftover drippings are simmered with dry white wine and a handful of pantry staples for a few minutes, then voila! You have the ultimate addition to your Thanksgiving menu or extravagant dinner.
Not to worry if you don’t have roasted chicken drippings on hand. I’ve included the option to make this pan sauce without drippings in the simple step-by-step instructions below. The savory sauce is still restaurant-quality and goes well with everything!
If you’re looking for more deeply satisfying pan sauces, make sure to try my beef gravy, onion gravy, or roast pork gravy!
Ingredient notes
- Drippings from roasted chicken – This recipe is the best excuse to indulge in my Easy Roasted Chicken. It’s incredibly juicy, and the skin is nice and crispy. Save the drippings in the roasting pan for this delicious chicken gravy!
- Dry white wine – Dry sauvignon blanc or pinot grigio gives the pan sauce a balancing acidity that cuts through the rich and fatty chicken drippings. Dry vermouth works just as well here.
- Chicken broth – Store-bought broth is fine but homemade chicken bone broth will elevate the flavors even more.
- Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness.
- Classic poultry seasonings – A blend of onion powder, garlic powder, dried thyme, and dried sage adds depth to the sauce, as well as mouthwatering herbaceous flavors. Feel free to experiment with the flavors by adding even more herbs, like dried parsley, rosemary, and tarragon.
- Salt and black pepper – To taste.
- Cornstarch – This helps thicken the chicken pan sauce.
Are you fresh out of chicken drippings? You can still make this gravy recipe without drippings by omitting them from the recipe. The chicken broth is used as the base instead.
How to make chicken pan sauce
Step 1
Prepare the drippings
- Add the drippings from a roasted chicken to a liquid measuring cup and let it sit while the fat separates and rises to the top.
- Skim the solid bits of fat from the top and reserve the liquid drippings on the bottom. Or, you can use a fat separator which makes things so easy!
Step 2
Heat and reduce
- Pour the drippings into a small saucepan along with the white wine/dry vermouth, and heat over medium-high heat.
- Wait for the mixture to reduce by about half.
Step 3
Simmer
- Stir in the broth, soy sauce, herbs, and seasonings, and bring it to a simmer.
Step 4
Make the cornstarch slurry
- Meanwhile, stir the water and cornstarch together in a small bowl or jar.
Step 5
Thicken the pan sauce
- Whisk the cornstarch slurry into the simmering gravy. Lower the heat and continue whisking until it thickens.
- Taste and adjust the seasonings as needed. Enjoy!
Ways to use chicken pan sauce
Using your chicken pan sauce as a flavorful base ingredient is a fantastic way to add depth to other dishes. Here are several recipes that would benefit from incorporating the sauce:
- Pot Pie Filling: Use the sauce as the rich, savory base for a chicken or mushroom pot pie. Simply stir in shredded cooked chicken and your favorite vegetables like peas, carrots, and onions before topping with pastry or biscuits and baking.
- Shepherd’s Pie: Create a quick and flavorful shepherd’s pie by using the gravy to bind a layer of ground meat and vegetables, then topping it with a thick layer of mashed potatoes and baking until bubbly.
- Stuffing: Use leftover chicken pan sauce to make a savory holiday stuffing, such as this mushroom pecan stuffing. It will replace most of the ingredients and bind the bread cubes and vegetables together, resulting in a more moist and cohesive stuffing with a richer, more complex taste.
- Soup Base: Use the pan sauce as the concentrated flavor base for a quick chicken noodle soup by thinning it with additional broth and adding leftover chicken, vegetables, and noodles or rice.
Tips and tricks
- Double the recipe and refrigerate or freeze for easy use later on.
- Are you fresh out of chicken drippings? You can still make this chicken pan sauce without drippings by omitting them from the recipe. The chicken broth will then be used as the base instead.
- Strain the drippings through a fine mesh sieve if you prefer a perfectly smooth and creamy texture. It will remove the larger brown bits and any pieces of chicken.
- Easily adjust the consistency of your pan sauce to your liking. For a thinner pan sauce, mix in more broth. For a thicker sauce, simply continue simmering until it reduces to your desired thickness.
- Drippings from roasted chicken are typically already salted. Always taste your gravy before adding salt or adjust the seasonings when it’s done simmering.
- If your sauce is not thickening, check that you’ve added the cornstarch slurry and be patient – sometimes it just needs to simmer for a little while longer.
- Make this chicken pan sauce up to 3 days ahead of serving. Keep it in an airtight container in the fridge until it’s time to reheat and serve.
- The best way to avoid lumps, apart from straining this sauce, is to continuously whisk it while it’s simmering on the stove.
- For a richer, luxurious pan sauce, whisk a little melted butter into the reduced mixture when you add the broth.
Variations
Customize your chicken pan sauce with these quick and easy ingredient swaps and additions:
- No drippings – If you don’t have chicken drippings on hand, use a rich and savory store-bought or homemade chicken broth instead.
- Alcohol-free pan sauce – Some people don’t like cooking with alcohol, and that’s perfectly fine. In that case, a splash of apple juice, white grapefruit juice, balsamic vinegar, or apple cider vinegar will give the chicken pan sauce depth and flavor without needing the wine.
- Creamy chicken pan sauce – Add in some heavy cream at the end for extra body and richness.
- Garlic – For an extra depth of flavor, add minced raw or roasted garlic along with the soy sauce, herbs, and seasonings just before simmering. I suggest straining the pan sauce at the end to avoid any pieces of garlic left behind.
- Gluten free – To make gluten free chicken pan sauce, replace the soy sauce with gluten free soy sauce, tamari, or coconut aminos.
- Turkey pan sauce – Make this sauce with the pan drippings from roasted turkey instead of chicken. Or make it with turkey broth or stock if you don’t have the drippings on hand.
- Vegetarian pan sauce – If you’re looking for a vegetarian or vegan option, experiment with vegetable broth as a savory base for your sauce. You can also use mushroom broth for an earthier, more umami-forward flavor.
- Umami boost – Sauté sliced mushrooms in the chicken drippings before adding the broth and seasonings for a mouthwatering umami boost.
Serving suggestions
This chicken pan sauce ties any meal together! It’ll easily enhance baked chicken or a simple side of veggies. It’s also the perfect addition to your Thanksgiving and Christmas dinners. Here are some of my top picks for pairing with this chicken pan sauce:
FAQs
This can happen if the sauce doesn’t simmer long enough after adding the cornstarch slurry. Just be patient! Continue simmering until the mixture has reduced and thickened.
If you don’t have chicken drippings on hand, use a rich and savory store-bought or homemade chicken broth instead.
A splash of apple juice, white grapefruit juice, balsamic vinegar, or apple cider vinegar will give the pan sauce depth and flavor without needing alcohol.
Storing
Store leftover chicken pan sauce in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Thaw overnight in the fridge and give the thickened sauce a good stir with a splash of broth as you reheat it in a saucepan on the stove. You can also microwave it in 30-second increments, being sure to stir it each time.
Erin’s wine pairings for chicken pan sauce
When choosing bottles to pair with this chicken pan sauce, don’t forget to also consider what other foods you’ll be adding to the plate! Here are two favorites that I know you’ll enjoy:
- The creamy texture and subtle citrus notes of Chardonnay (unoaked or lightly oaked) complement the rich sauce without overpowering the herbal flavors.
- The light-bodied Pinot Noir has enough acidity to match the sauce and earthy notes that harmonize beautifully with the chicken drippings and herbs like thyme and sage.
- Dry sauvignon blanc or pin
More saucy chicken recipes
Did you make this chicken pan sauce recipe?
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Full Recipe
Chicken Pan Sauce
Equipment
- Saucepan
Ingredients
- Drippings from roasted chicken (about ¾ cup (optional))
- ¼ cup dry white wine (or dry vermouth)
- 2 cups chicken broth (low sodium )
- 1 teaspoon soy sauce
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1/4 cup water
- 3 tablespoons cornstarch
- Salt and pepper (to taste)
Instructions
- If using drippings (optional): Pour the drippings from a roasted chicken into a liquid measuring cup or bowl. Let it sit for a few minutes, then use a spoon to skim the fat from the top, reserving the drippings on the bottom.
- Add the drippings to a small saucepan and add the ¼ cup dry white wine or dry vermouth. Heat over medium-high heat until the mixture reduces by about half. Add the 2 cups chicken broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon dried sage, 1 teaspoon salt, f½ teaspoon black pepper and bring to a simmer.
- Meanwhile, to a small mason jar or tupperware container, add 1/4 cup water and 3 tablespoons cornstarch and shake well to combine.
- Add the cornstarch slurry to the simmering gravy mixture. Whisk to combine. Reduce the heat to medium-low and continue whisking, until thickened. Season with salt and pepper, to taste.
- Remove from heat and enjoy.
Notes
- Store leftover chicken pan sauce in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
- Thaw overnight in the fridge and give the thickened sauce a good stir with a splash of broth as you reheat it in a saucepan on the stove. You can also microwave it in 30-second increments, being sure to stir it each time.
- Double the recipe and refrigerate or freeze for easy use later on.
- Are you fresh out of chicken drippings? You can still make this chicken pan sauce without drippings by omitting them from the recipe. The chicken broth will then be used as the base instead.
- Strain the drippings through a fine mesh sieve if you prefer a perfectly smooth and creamy texture. It will remove the larger brown bits and any pieces of chicken.
- Easily adjust the consistency of your pan sauce to your liking. For a thinner pan sauce, mix in more broth. For a thicker sauce, simply continue simmering until it reduces to your desired thickness.
- Drippings from roasted chicken are typically already salted. Always taste your gravy before adding salt or adjust the seasonings when it’s done simmering.
- If your sauce is not thickening, check that you’ve added the cornstarch slurry and be patient – sometimes it just needs to simmer for a little while longer.
- Make this chicken pan sauce up to 3 days ahead of serving. Keep it in an airtight container in the fridge until it’s time to reheat and serve.
- The best way to avoid lumps, apart from straining this sauce, is to continuously whisk it while it’s simmering on the stove.
- For a richer, luxurious pan sauce, whisk a little melted butter into the reduced mixture when you add the broth.
- No drippings – If you don’t have chicken drippings on hand, use a rich and savory store-bought or homemade chicken broth instead.
- Alcohol-free pan sauce – Some people don’t like cooking with alcohol, and that’s perfectly fine. In that case, a splash of apple juice, white grapefruit juice, balsamic vinegar, or apple cider vinegar will give the chicken pan sauce depth and flavor without needing the wine.
- Creamy chicken pan sauce – Add in some heavy cream at the end for extra body and richness.
- Garlic – For an extra depth of flavor, add minced raw or roasted garlic along with the soy sauce, herbs, and seasonings just before simmering. I suggest straining the pan sauce at the end to avoid any pieces of garlic left behind.
- Gluten free – To make gluten free chicken pan sauce, replace the soy sauce with gluten free soy sauce, tamari, or coconut aminos.
- Turkey pan sauce – Make this sauce with the pan drippings from roasted turkey instead of chicken. Or make it with turkey broth or stock if you don’t have the drippings on hand.
- Vegetarian pan sauce – If you’re looking for a vegetarian or vegan option, experiment with vegetable broth as a savory base for your sauce. You can also use mushroom broth for an earthier, more umami-forward flavor.
- Umami boost – Sauté sliced mushrooms in the chicken drippings before adding the broth and seasonings for a mouthwatering umami boost.
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