There’s something about a drizzle of warm gravy that makes even the simplest chicken feel like a treat. I remember the first time I tried this low calorie chicken gravy — I was a bit skeptical. I mean, how could something so light still carry that cozy, rich flavor? But as it simmered gently on the stove, the aroma of minced shallots and garlic filled the kitchen, pulling me in. The texture wasn’t heavy or gloopy like I feared; it was just right, with a subtle thyme hint that made me pause and actually savor the moment, even though I was juggling dinner and a distracted phone call. At some point, I almost forgot about the tray in the oven, but the smell brought me back to the simple joy of a good sauce.
Why You’ll Love It:
- Bright, fresh flavors from shallots and garlic keep it lively, not dull or overly salty.
- It’s quick — a little over ten minutes, so no long waits when you’re hungry.
- The light texture means it adds moisture and taste without the heaviness of traditional gravies.
- It’s simple — and that’s kind of the point. No complicated steps or weird ingredients.
- Since it’s low calorie, it’s easy to enjoy without second-guessing your dinner choices.
Sometimes, I just want a little something that makes my dinner feel complete without feeling like I’m undoing all my healthy choices. This gravy fits that spot perfectly.
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Low Calorie Chicken Gravy
- Total Time: 15 minutes
- Yield: 4 1x
Description
A light and flavorful low calorie chicken gravy made with simple ingredients, perfect for adding moisture and taste to your chicken dishes without the extra calories.
Ingredients
2 cups low sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon olive oil
1 small shallot, finely minced
1 clove garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon salt
Instructions
In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry. Set aside.
Heat the olive oil in a medium saucepan over medium heat.
Add the minced shallot and garlic to the saucepan and sauté for 2-3 minutes until softened and fragrant, stirring frequently to avoid burning.
Pour in the low sodium chicken broth and stir to combine with the shallot and garlic.
Add the black pepper, dried thyme, and salt to the saucepan and stir well.
Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Slowly whisk in the cornstarch slurry to the simmering broth, stirring constantly to prevent lumps.
Continue cooking and stirring for 3-5 minutes until the gravy thickens to your desired consistency.
Remove the saucepan from heat and let the gravy sit for 1-2 minutes before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Kitchen Notes:
Using a medium saucepan with a good nonstick surface helps keep the shallots and garlic from sticking or burning, which would throw off the delicate flavor. This gravy pairs wonderfully with roasted or grilled chicken, but honestly, I’ve drizzled it over steamed veggies when I wanted a little extra something. If you’re feeling adventurous, try swapping the thyme for rosemary or a tiny pinch of smoked paprika — I haven’t tested those too much, so results might vary. For a touch more richness, a splash of low-fat milk or a dollop of Greek yogurt stirred in at the end works well, but it’s great as-is.
FAQ:
Can I make this ahead of time? Yes, it keeps well in the fridge for about three days. Just reheat gently so it doesn’t split.
Will it thicken if I leave it longer? It will thicken a bit more as it cools, but if it gets too thick, whisk in a splash of broth or water to loosen it back up.
Is it gluten-free? Yes, since it uses cornstarch as a thickener instead of flour.
Give this gravy a try next time you want comfort without the guilt. I bet it’ll become your quiet kitchen go-to, like it did mine.