Description
A comforting skillet dinner of seared chicken in a savory gravy, perfect for weeknight meals.
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 for the gravy)
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon butter
- 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. Lightly dredge each piece in 1/4 cup of flour, shaking off excess.
- Heat the oil and butter in a large skillet over medium-high until shimmering. Add the chicken in a single layer. Sear 3–4 minutes per side until golden. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add the chopped onion and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds.
- Sprinkle the remaining flour over the onions and stir for 1–2 minutes to form a roux.
- Gradually whisk in the chicken stock, scraping browned bits from the pan. Simmer until sauce thickens (about 3–5 minutes). Stir in cream, Worcestershire, and thyme if using.
- Return the chicken to the pan, nesting into the gravy. Reduce heat to low, cover, and simmer gently for 12–15 minutes until chicken is cooked through.
- Adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve.
Notes
For a gluten-free option, use cornstarch slurry instead of flour. Cream is optional for a lighter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American