Seasoned Chicken with Soup Gravy
Transform your dinner table into a comforting feast with this Seasoned Chicken with Soup Gravy recipe, an irresistible combination of tender, golden-brown chicken thighs and a creamy, savory gravy infused with aromatic spices. Perfectly pan-seared and nestled in a rich roux-based gravy made with chicken broth, velvety heavy cream, and sautéed onions, this dish is elevated with a touch of garlic, smoky paprika, and thyme. Ready in just 45 minutes, this hearty meal is ideal for busy weekdays or cozy gatherings. Garnished with fresh parsley and best served over mashed potatoes, fluffy rice, or with crusty bread for dipping, this recipe is a true celebration of comfort food. Keywords: seasoned chicken, soup gravy, comfort food, creamy gravy, chicken dinner recipe.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and set aside.
In a small bowl, mix together the garlic powder, paprika, dried thyme, salt, and black pepper. Sprinkle the seasoning mix evenly over both sides of the chicken thighs.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and melt the butter. Add the diced onion and sauté for 3-4 minutes until softened.
Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to make a roux.
Gradually add the chicken broth to the skillet, whisking to combine with the roux until smooth. Bring the mixture to a gentle simmer.
Stir in the heavy cream and continue simmering for 2 minutes until the gravy thickens.
Return the chicken thighs to the skillet, nestling them into the gravy. Cover and cook over low heat for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Sprinkle fresh parsley over the chicken and gravy before serving.
Serve warm with a side of mashed potatoes, rice, or crusty bread to soak up the gravy.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 763 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.
