Description
This stovetop chicken and gravy recipe features crisp seared skin, juicy meat, and a rich, buttery gravy — perfect for a cozy dinner.
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
Instructions
- Pat the chicken pieces very dry with paper towels. Season generously with salt, pepper, and garlic powder.
- Heat a large skillet over medium-high heat. Add oil and place chicken skin-side down; sear for 6-8 minutes until golden.
- Flip the chicken and brown the other side for 3-4 minutes. Transfer to a plate.
- Add 3 tablespoons butter to the skillet. Once melted, add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the aromatics and stir to coat, cooking for 1-2 minutes.
- Gradually whisk in the chicken stock and then milk until smooth. Add thyme and bay leaf.
- Bring to a gentle simmer, return chicken to the skillet, skin-side up, and cover.
- Simmer for 12-15 minutes until chicken reaches 165°F.
- Transfer the chicken to a plate and adjust gravy thickness as needed. Serve gravy over chicken, garnished with parsley.
Notes
For dairy-free, use stock and coconut milk. For gluten-free, swap flour for cornstarch. Always check chicken’s doneness with a thermometer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American