Description
This Weeknight Chicken and Gravy is pure comfort food made simple. Tender, juicy chicken with crispy golden skin is smothered in rich, silky gravy that’s made right in the same pan. Ready in just 35 minutes with everyday ingredients, it’s the perfect easy dinner that tastes like you spent hours cooking.
Ingredients
For the Chicken:
4–6 bone-in, skin-on chicken thighs (about 2–2.5 pounds total, or your preferred cut)
2 teaspoons kosher salt (for dry-brining)
1 teaspoon black pepper, freshly ground
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon dried thyme
2 tablespoons olive oil or vegetable oil
For the Gravy:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup heavy cream (or whole milk)
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
¼ teaspoon black pepper
Salt to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
1. Pat chicken completely dry with paper towels. This is essential for crispy skin and good browning.
2. Season chicken with kosher salt on both sides. Let sit at room temperature for 20-30 minutes (or refrigerate for up to 24 hours for deeper flavor).
3. Mix together black pepper, garlic powder, onion powder, paprika, and dried thyme in a small bowl.
4. Just before cooking, season chicken on both sides with the spice mixture.
5. Preheat oven to 375°F if finishing chicken in the oven (recommended method).
6. Heat a large oven-safe skillet (12-inch) over medium-high heat. Add 2 tablespoons oil and heat until shimmering.
7. Place chicken skin-side down in the hot skillet. Don’t move it! Let cook undisturbed for 6-7 minutes until skin is golden brown and releases easily from the pan.
8. Flip chicken to the other side and sear for 5-6 minutes until golden brown.
9. Transfer the entire skillet to the preheated oven (or reduce heat to medium-low and continue cooking on stovetop, covered).
10. Cook for 20-25 minutes until internal temperature reaches 165°F for white meat or 175°F for dark meat thighs.
11. Remove chicken to a plate and tent loosely with foil to keep warm. Let rest for 5-10 minutes.
12. Return the skillet to the stovetop over medium heat. If there’s more than 2 tablespoons of fat, pour off excess (keep the browned bits!).
13. Add 3 tablespoons butter to the skillet and let melt.
14. Sprinkle 3 tablespoons flour over the melted butter. Whisk constantly for 1-2 minutes until the mixture (roux) turns light golden brown.
15. Slowly pour in chicken broth while whisking constantly. Add gradually to prevent lumps, whisking vigorously after each addition.
16. Bring to a simmer. Cook for 2-3 minutes, whisking occasionally, until gravy thickens noticeably.
17. Stir in heavy cream, Worcestershire sauce, thyme, and pepper. Taste and add salt as needed (amount depends on broth saltiness).
18. Simmer for another 1-2 minutes until desired consistency. The gravy should coat the back of a spoon.
19. Remove from heat. Serve chicken with gravy spooned generously over top. Garnish with fresh parsley if desired.
Notes
Dry chicken is key: Pat it completely dry before seasoning for best browning and crispy skin.
Salt timing: Salting 30 minutes ahead (or overnight) makes chicken more flavorful and juicy.
Don’t skip the sear: The golden-brown crust adds flavor and keeps chicken moist.
Use a thermometer: This ensures perfectly cooked, never dry chicken. Invest in an instant-read thermometer.
Dark meat forgiveness: Chicken thighs stay juicier than breasts and are more forgiving if slightly overcooked.
One-pan meal: Making gravy in the same pan uses all those flavorful browned bits (fond).
Lump-free gravy secret: Add broth gradually while whisking constantly. Don’t rush this step.
Gravy too thick? Thin with extra broth or cream. Too thin? Simmer longer or add a cornstarch slurry.
Make ahead: Cook completely, store chicken and gravy separately for up to 4 days. Reheat gently.
Freezer friendly: Freeze chicken in gravy for up to 3 months. Thaw overnight, reheat in oven.
Boneless option: Use boneless, skinless chicken—reduce cooking time to 15-20 minutes total.
Keep skin crispy: Serve gravy on the side so skin doesn’t get soggy.
Flavor boost: Add mushrooms, garlic, or fresh herbs to the gravy for variation.
- Prep Time: 10
- Cook Time: 35
- Category: Main Dish, Dinner
- Method: Pan-Searing, Oven-Roasting
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 chicken thigh with ½ cup gravy
- Calories: 485
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 195mg
Keywords: weeknight chicken and gravy, easy chicken dinner, chicken gravy recipe, one pan chicken, comfort food