Chicken and Gravy
Indulge in the comfort of homemade goodness with this Chicken and Gravy recipe, a soul-warming dish that’s as simple as it is satisfying. Tender, bone-in chicken thighs are perfectly seasoned and pan-seared to golden perfection before being nestled in a luscious, creamy gravy made with sautéed onions, garlic, and chicken stock. The rich flavors are elevated with a touch of heavy cream and a sprinkle of fresh parsley, creating a savory sauce that’s perfect for drizzling over mashed potatoes or fluffy rice. Ready in just 50 minutes, this hearty dish is ideal for weeknight dinners or cozy family meals. With its irresistible blend of crisp skin, juicy chicken, and velvety sauce, this recipe is sure to become a staple in your kitchen. Keywords: chicken and gravy recipe, creamy chicken dinner, comfort food recipes, one-pan chicken recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken stock
- 0.25 cup Heavy cream
- 1 tablespoon Fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt, black pepper, paprika, and garlic powder.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour evenly over the onions and garlic, stirring to combine. Cook the flour for 1-2 minutes to eliminate the raw flavor.
Gradually pour in the chicken stock while whisking to prevent lumps. Cook for 2-3 minutes, stirring constantly, until the gravy begins to thicken.
Stir in the heavy cream and mix well. Return the chicken thighs to the skillet, skin-side up. Spoon some gravy over the chicken.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste the gravy and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or your favorite side dish.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3134 mg | 136% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1400 mg | 30% | |
*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.
