Gravin Chicken
Indulge in the comforting flavors of Gravin Chicken, a hearty, one-skillet wonder that's perfect for weeknight dinners yet elegant enough for entertaining. This recipe features tender, seared boneless chicken thighs simmered to perfection in a silky, rich gravy made with a fragrant blend of garlic, onion, fresh thyme, and a touch of paprika. The creamy, homemade gravy is elevated by a smooth roux and a splash of heavy cream, creating a luscious texture that pairs beautifully with mashed potatoes, rice, or crusty bread. Ready in under an hour, Gravin Chicken combines simple ingredients and straightforward cooking techniques to deliver soul-warming satisfaction in every bite. Whether you're seeking a flavorful chicken dinner or a cozy comfort food pairing for your favorite sides, this dish is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge each piece of chicken lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs for 3–4 minutes per side, until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add butter to the same skillet. Once melted, add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Sprinkle 2 tablespoons of the leftover flour (used for dredging) into the skillet and whisk continuously for 1–2 minutes to create a roux.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer and let it thicken slightly, about 3–4 minutes.
Stir in the heavy cream, fresh thyme, paprika, and the remaining 0.5 teaspoon of salt. Mix well.
Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet with a lid and simmer on medium-low heat for 20–25 minutes, or until the chicken is cooked through and tender.
Taste the gravy and adjust the seasoning if needed.
Garnish with chopped parsley before serving.
Serve the Gravin Chicken hot over mashed potatoes, rice, or with crusty bread to soak up the delicious gravy.
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.9 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2422 mg | 52% | |
*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.
