Chicken with Garden Gravy
Transform weeknight dinners with this comforting recipe for *Chicken with Garden Gravy*, a heartwarming dish bursting with fresh produce and rich flavors. Tender, golden-seared chicken thighs are simmered in a luscious gravy infused with sautéed onions, carrots, celery, and fresh thyme. A touch of heavy cream adds velvety smoothness, while sweet peas brighten the dish with a pop of color. Perfectly balanced and deeply satisfying, this one-pan wonder is ideal for busy evenings or cozy gatherings. Serve it over creamy mashed potatoes, steamed rice, or with a side of crusty bread to soak up every last drop of that savory garden-inspired gravy. Ready in under an hour, this wholesome, family-friendly recipe will soon become a staple in your meal rotation.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 medium carrots (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 4 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup peas
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and fresh thyme sprigs, cooking for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes to eliminate the raw flour taste.
Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the skillet, and bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, ensuring they are partially submerged in the gravy. Lower the heat, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken thighs and thyme sprigs from the skillet. Stir in the peas and heavy cream, then simmer the gravy for another 3-5 minutes until slightly thickened.
Taste the gravy and adjust seasoning with additional salt and pepper if needed. Return the chicken to the skillet and spoon the gravy over the top.
Garnish with freshly chopped parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 760 mg | 16% | |
*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.
