Ingredients
Scale
For the Chicken:
- 4 bone-in chicken thighs (or 2 large chicken breasts, halved)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 2 tbsp olive oil
For the Gravy:
- 2 tbsp unsalted butter
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (or whole milk for a lighter option)
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for a touch of heat)
- Salt and pepper, to taste
Optional Garnishes:
- Fresh parsley, chopped
- Green onions, sliced
Instructions
Prepare the Chicken
- Season: Pat the chicken dry with paper towels and season generously with salt, pepper, paprika, and garlic powder on both sides.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Remove and set aside.
Make the Gravy
- Sauté Aromatics: In the same skillet, melt the butter. Add sliced onions and cook until softened and lightly caramelized, about 5-7 minutes. Add garlic and sauté for another minute.
- Create the Roux: Sprinkle flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Add Liquids: Gradually pour in chicken broth while whisking to prevent lumps. Stir in the heavy cream, thyme, and cayenne pepper (if using). Let the mixture simmer until it thickens, about 5 minutes.
Combine and Cook
- Nestle the Chicken: Return the seared chicken to the skillet, ensuring it’s submerged in the gravy.
- Simmer: Reduce heat to low, cover, and let it cook for 25-30 minutes, or until the chicken is tender and cooked through (internal temperature should reach 165°F).
Serve
- Plate and Garnish: Serve the chicken hot, smothered in gravy. Sprinkle with fresh parsley or green onions for a pop of color.
- Prep Time: 15 min.
- Cook Time: 45 min.
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g