Name: Stovetop Chicken and Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (or 4 boneless chicken breasts); Salt and freshly ground black pepper; 1 teaspoon garlic powder (optional); 2 tablespoons vegetable oil or clarified butter; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups low-sodium chicken stock or bone broth; 1/2 to 1 cup whole milk or half-and-half; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme; 1 bay leaf (optional); Fresh parsley, chopped, for finishing

Description

A comforting dish featuring golden chicken in a savory, roux-based gravy, perfect for weeknights or special occasions.

Ingredients

4 bone-in, skin-on chicken thighs (or 4 boneless chicken breasts)
Salt and freshly ground black pepper
1 teaspoon garlic powder (optional)
2 tablespoons vegetable oil or clarified butter
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken stock or bone broth
1/2 to 1 cup whole milk or half-and-half
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 bay leaf (optional)
Fresh parsley, chopped, for finishing

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Instructions

Pat the chicken dry with paper towels. Season generously with salt, pepper, and optional garlic powder. Let sit at room temperature 10–15 minutes.
Heat a large skillet over medium-high heat until hot. Add oil; when it shimmers, place chicken skin-side down. Sear until deeply golden, 6–8 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate.
Lower heat to medium. Add 3 tablespoons butter to the skillet. When melted, add the chopped onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
Sprinkle the flour over the aromatics and stir to coat, forming a quick roux. Cook 1–2 minutes, stirring, to remove the raw flour taste.
Gradually whisk in the chicken stock and then the milk until the sauce is smooth. Stir in thyme and add the bay leaf if using.
Return chicken to the skillet, skin-side up, nestling pieces into the gravy. Cover and simmer gently until internal temperature reaches 165°F — about 12–15 minutes for thighs; check breasts earlier (8–12 minutes depending on thickness).
Remove chicken to a plate. If the gravy is too thin, simmer uncovered until it thickens and coats the back of a spoon. Taste and adjust salt and pepper. Spoon gravy over the chicken and finish with chopped parsley.

Notes

For a dairy-free version, replace milk with additional stock and finish with a splash of olive oil.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American