Description
A skillet-full of golden chicken and a glossy, savory 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
Instructions
- Pat chicken dry. Season generously with salt, pepper, and garlic powder. Let sit at room temperature for 10–15 minutes.
- Heat a large skillet over medium-high and add oil. When shimmering, place chicken skin-side down. Sear until deeply golden, about 6–8 minutes. Flip and brown the other side 3–4 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add the 3 tablespoons butter to the skillet. Once melted, add chopped onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in flour to coat the aromatics and form a roux. Cook 1–2 minutes, stirring, to remove raw flour taste.
- Gradually whisk in chicken stock and milk until smooth. Add thyme and bay leaf. Return the chicken to the skillet, nestling it into the gravy, skin-side up. Cover and simmer gently until the chicken reaches 165°F (about 12–15 minutes for thighs; check breasts earlier).
- Remove chicken to a plate. If gravy is thin, simmer uncovered to reduce until it coats the back of a spoon. Taste and adjust salt and pepper. Spoon gravy over chicken, sprinkle with chopped parsley, and serve.
Notes
For dairy-free, substitute coconut cream thinned with water or additional stock and omit butter (use extra oil).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American