Buttered Baked Chicken and Gravy
Sink your teeth into the ultimate comfort food with this Buttered Baked Chicken and Gravy recipe—an irresistibly flavorful dish that combines crispy, golden-baked chicken thighs with a rich, velvety gravy. Featuring tender bone-in, skin-on chicken seasoned to perfection with garlic, thyme, and paprika, each piece is crowned with a pat of butter that bastes the meat as it cooks to juicy perfection. The luscious gravy, made from the pan drippings, chicken broth, and a touch of heavy cream, ties everything together with its creamy, savory goodness. Perfect for dinner parties or weeknight indulgence, this easy-to-follow recipe pairs beautifully with mashed potatoes or crusty bread. Ready in just over an hour, it’s the ultimate crowd-pleaser that showcases homemade comfort food at its finest.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6 tablespoons Unsalted butter
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels to ensure the skin gets crispy. Season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, thyme, and paprika.
In a large oven-safe skillet or baking dish, arrange the chicken thighs skin-side up. Place 1 tablespoon of butter on top of each piece of chicken.
Bake the chicken in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
Once the chicken is done, carefully transfer it to a plate and cover loosely with aluminum foil to keep warm.
Place the skillet with the drippings over medium heat (or transfer the drippings to a saucepan if you used a baking dish). Add the remaining 2 tablespoons of butter to the skillet.
Sprinkle the flour into the skillet and whisk continuously for about 1-2 minutes to cook the raw taste out of the flour.
Gradually pour in the chicken broth while whisking to ensure a smooth consistency. Continue whisking until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream, and season the gravy with the remaining 0.5 teaspoon of salt (or to taste). Let the gravy simmer for 1-2 minutes.
Serve the baked chicken topped with the creamy gravy. Garnish with fresh parsley, if desired. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
