The pellet grill isn’t just for large cuts of meat — it also makes excellent, wood-fired chicken. This Traeger Chicken and Gravy is a comforting, made-from-scratch dish with a rich, creamy gravy and subtle smoke flavor. It’s lovely spooned over roasted fingerling potatoes or creamy mashed potatoes for a filling, homey meal.
Traeger Homemade Chicken and Gravy
Chicken and gravy is a classic comfort dinner: satisfying, flavorful, and simple to prepare. Instead of relying on canned condensed soups, this version builds the gravy from scratch using butter, flour, cream, chicken stock, sautéed mushrooms and aromatics. The pellet grill finishes the chicken with a touch of smoke that lifts the whole dish.
The recipe below calls for a whole quartered chicken, but you can easily use thighs, leg quarters, or breasts — adjust cooking time as needed. If you want a smoky note throughout, cook the chicken on the grill first, then finish it in a high-sided oven-safe dish with the homemade gravy.
See my full collection of Traeger recipes in the recipes section on the site.
Recipe Shopping List
Here’s a concise list of the ingredients you’ll need to prepare this Traeger Chicken and Gravy recipe. Refer to the ingredient list in the recipe card below for exact amounts.
- Chicken, quartered (or preferred cuts)
- Salt and pepper
- Garlic powder
- Poultry seasoning
- Portabella mushrooms
- Olive oil
- Salted butter
- Onion
- Garlic
- All-purpose flour
- Chicken stock
- Cream
- Fresh thyme
Pair this with a crisp Greek salad for balance and freshness.
How To Make This Recipe — Overview
A quick overview so you can see the workflow before you start. Use the full recipe card below while cooking.
- Preheat the pellet grill to 375°F and sear the seasoned chicken briefly to pick up smoke flavor.
- While the chicken grills, make a rich mushroom gravy on the stovetop.
- Lower the grill temperature, combine the chicken and gravy in a grill-safe baking dish, and finish cooking until the chicken is tender and shreddable.
- Serve hot over potatoes, rice, or your favorite starch with extra gravy spooned on top.
A side of grilled asparagus complements this dish nicely.
Recipe FAQ
Yes. The chicken and gravy hold up well when made ahead and reheated gently. This is a great dish to prepare at home before transporting to a gathering, and it also reheats well in a slow cooker.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in the microwave, on the stovetop over low heat, or in a slow cooker until warmed through.
More Recipes to Try
- Flat iron steak — a quick sear and smoky finish makes a great dinner.
- Pork chop marinade — simple, flavorful, and easy to prepare ahead.
- Smoked mac and cheese — an ultra-creamy, crowd-pleasing side.
- Smoked brisket — a classic BBQ favorite you can master step by step.
- Chicken fried rice — a fast, takeout-style dish made on a griddle.
- Spatchcock turkey — roast evenly with great smoke flavor for holidays.
- Herb-crusted rib roast — impress guests with a pellet-grill roast.
Traeger Chicken and Gravy
A hearty, homemade chicken and gravy made on the pellet grill. Serve it over roasted potatoes, mashed potatoes, or rice for a comforting family meal.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
Chicken
- 1 whole chicken, quartered (bone-in, skin-on)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon poultry seasoning
Gravy
- 2 Portabella mushrooms
- 1 tablespoon olive oil
- 6 tablespoons salted butter
- 2 tablespoons finely diced onion
- 1 clove fresh garlic, sliced
- 5 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups cream
- ½ teaspoon fresh thyme
Instructions
- Preheat your pellet grill to 375°F.
- Season the chicken evenly with salt, pepper, garlic powder, and poultry seasoning.
- Place the chicken directly on the grill grates, skin-side up, and cook for 15–20 minutes to pick up smoke flavor and develop color.
- While the chicken cooks, make the gravy: slice the mushrooms into bite-sized pieces.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned and most of their liquid has evaporated. Transfer the mushrooms to a bowl and set aside.
- In the same skillet, melt the butter over medium heat. Add the diced onion and sauté 2–3 minutes until softened. Add the garlic and cook 1 minute more.
- Reduce heat to medium-low, whisk in the flour, and cook for 2–3 minutes while whisking constantly to form a roux.
- Slowly whisk in the chicken stock and cream. Increase heat slightly and simmer until the gravy thickens a bit. Stir in the thyme and return the mushrooms to the pan; taste and adjust seasoning as needed.
- Turn the grill down to 325°F. Remove the chicken from the grates and arrange it in a grill-safe, high-sided baking dish. Pour the gravy over the chicken, cover if desired, and return the dish to the grill.
- Cook for 30–45 minutes, or until the chicken is fully cooked, tender, and easily shreddable. Times will vary slightly by cut and grill model — use a thermometer or check for doneness.
- Serve hot over roasted or mashed potatoes, rice, or your favorite starch, spooning plenty of gravy over each portion.
Nutrition (per serving, estimate)
Calories: 682 • Total Fat: 55g • Saturated Fat: 30g • Trans Fat: 1g • Unsaturated Fat: 21g • Cholesterol: 211mg • Sodium: 719mg • Carbohydrates: 13g • Fiber: 0g • Sugar: 5g • Protein: 33g
Nutrition data is an estimate.