Grandma Chicken Chicken and Gravy
Comfort food at its finest, Grandma's Chicken Chicken and Gravy is a timeless recipe that combines crispy, golden-browned chicken thighs with a rich, flavorful homemade gravy. This dish starts with bone-in, skin-on chicken thighs that are lightly dredged in a seasoned flour mixture spiced with paprika, creating a wonderfully savory crust. The signature gravy, crafted directly in the skillet using pan drippings, chicken broth, and a touch of milk, is irresistibly creamy and bursting with cozy flavors like garlic and onion powder. Simmered gently to tender perfection, the chicken soaks up all those deliciously hearty flavors. Ready in just an hour, this recipe is perfect for weeknight dinners or Sunday family meals. Serve it over fluffy mashed potatoes or warm rice, and don't forget a garnish of fresh parsley for a vibrant finish! Whether you're craving comfort or nostalgia, this dish is sure to hit the spot.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Paprika
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 3 cups Chicken broth
- 1 cup Milk
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat a large skillet or Dutch oven over medium heat.
In a shallow dish, mix the flour, salt, black pepper, and paprika.
Dredge the chicken thighs in the seasoned flour, shaking off any excess.
Heat the vegetable oil and butter in the skillet until hot.
Add the chicken thighs to the skillet skin-side down. Cook for 4-5 minutes on each side until browned. Remove the chicken and set aside.
In the same skillet, sprinkle 2 tablespoons of the leftover seasoned flour into the pan drippings and stir to form a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
Slowly whisk in the chicken broth, scraping the bottom of the pan to release any stuck-on bits, followed by the milk. Stir until the gravy is smooth and thickened.
Season the gravy with garlic powder and onion powder, then taste and adjust salt and pepper if needed.
Return the browned chicken thighs to the skillet, spooning some of the gravy over the top.
Cover the skillet and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F/74°C).
Serve hot, garnished with fresh parsley, if desired. Pair with mashed potatoes or rice to soak up the delicious gravy.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 114 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 578 mg | 12% | |
*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.
