Heat the olive oil in a medium saucepan over medium heat.
Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the whole wheat flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the low sodium chicken broth, ensuring no lumps form.
Add the ground black pepper, dried thyme, and salt. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to low and simmer, stirring occasionally, until the gravy thickens, about 7-8 minutes.
Taste and adjust seasoning if necessary.
Remove from heat and serve warm over chicken or your favorite dishes.