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Baked Chicken And Gravy

One-Pan Baked Chicken and Gravy Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lb)
  • 2 tbsp olive oil
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 4 fresh thyme sprigs, plus extra for serving

Method
 

  1. Preheat oven to 375°F. Pat chicken dry, season with salt and pepper, then sear skin-side down in olive oil over medium-high heat for 6 minutes. Flip and sear 3 minutes more, then transfer to a plate.
  2. Lower heat to medium, melt butter, and cook onion until soft, 4 to 5 minutes. Add garlic and cook 30 seconds.
  3. Stir in flour and cook 1 minute, then whisk in broth, Worcestershire, and thyme. Simmer until thickened, 2 to 3 minutes, then stir in cream.
  4. Return chicken skin-side up to the skillet, nestling it into the gravy. Bake uncovered for 30 to 35 minutes, until chicken reaches 165°F.
  5. Rest 5 minutes, remove thyme stems, adjust seasoning, and serve garnished with fresh thyme.

Notes

The chicken skin stays crisp because it sits above the gravy during baking. If your skillet isn’t oven-safe, transfer everything to a baking dish for the oven step. The gravy will thicken as it rests, so give it that 5 minutes before serving.