Description
A comforting skillet chicken dish pan-seared to golden perfection and served with a silky gravy.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour, divided (1/4 cup for dredging, 1/4 cup to thicken gravy)
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon butter (optional)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups low-sodium chicken stock
- 1/2 cup whole milk or heavy cream (optional)
- 1 teaspoon Worcestershire sauce or soy sauce
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry with paper towels and season both sides with salt and pepper. Dredge in 1/4 cup flour and shake off excess.
- Heat oil and butter in a skillet over medium-high heat until shimmering. Add chicken and sear 3-4 minutes per side. Transfer to a plate and tent with foil.
- Reduce heat to medium, add onion to the pan, and sauté for 4-5 minutes. Add garlic and cook for 30 seconds.
- Sprinkle the remaining 1/4 cup flour over the onions and stir for 1-2 minutes.
- Whisk in the chicken stock gradually and cook until the sauce thickens, about 3-5 minutes.
- Stir in the milk or cream (if using), Worcestershire sauce, and thyme.
- Return chicken to the pan, cover, and simmer for 12-15 minutes, or until cooked through.
- Taste and adjust seasoning with salt and pepper. Garnish with parsley and serve.
Notes
Best served over mashed potatoes, rice, or with steamed vegetables. Ideal for meal prep and reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American