This One-Pan Chicken and Gravy is the perfect fall comfort food. Chicken thighs are seasoned, coated in flour, and fried until crisp before being smothered in an easy chicken gravy and baked. Serve this One-Pan Chicken & Gravy with mashed potatoes, tuck in, and enjoy!
This recipe was created in collaboration with Red Barn Market.
Comfort in a Pan
My One-Pan Chicken & Gravy is one of the best comfort foods. It has tender and flavourful chicken thighs that are smothered in a delicious homemade chicken gravy. There is just as much gravy as there is chicken in this recipe, so this recipe is great for anyone who is obsessed with gravy.
While gravy can make any recipe a delicious, this version really pairs so well with the chicken and is super easy to make. It is simply made from pan drippings, butter, chopped onions, chicken stock, and flour to thicken the gravy up. Drool…what more could you need? Actually, be sure to serve this recipe with a side of butter mashed potatoes for extra comfort!
Chicken & Gravy in Three Simple Steps
There are three main steps to achieving the perfect One-Pan Chicken & Gravy: marinating the chicken, breading the chicken, and cooking the chicken in homemade chicken gravy. A breakdown of the process is listed below:
Marinating the Chicken- since chicken has a light flavour, a simple marinade goes a long way. I use a dry marinade made with a mixture of paprika, garlic powder, black pepper, and cayenne pepper to allow the spices to really get in and flavour the chicken. I like to marinate the chicken overnight, but if you’re tight on time, you can marinade it in as little as 30 minutes.
Breading the Chicken- rather than breading the chicken in plain flour, we are going to add extra flavour by mixing in the same spices used in the marinade in the flour mixture. This helps to create nice layers of flavour for the chicken thighs and makes it taste extra good!
Cooking the Chicken- frying the chicken in a cast iron pan until crispy is a great start to making the chicken gravy. All the browned bits from frying the chicken gets picked up with chopped onions, flour, butter, and the chicken stock. Baking the chicken in the gravy also allows the chicken thighs to stay super tender and juicy!
Get the Recipe!
One-Pan Chicken & Gravy
Ingredients
For the Chicken & Seasoning:
- 3 tablespoons olive oil
- 8 boneless skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
For the Flour Breading:
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
For the Gravy:
- 3 tablespoons butter
- 1 cup yellow onion finely chopped
- 3 tablespoons flour breading above
- 2 cups chicken broth
- ¼ cup Italian parsley finely chopped
Instructions
- Place the chicken thighs in a bowl along with the seasoning ingredients. Add 1 tablespoon of olive oil and toss to combine. Cover and marinade in the refrigerator for at least 4 hours, or overnight.
- Remove the marinated chicken thighs from the refrigerator. Set aside.
- Mix the flour breading ingredients together in a small bowl. Bread the chicken thighs in the flour mixture, ensuring that the chicken thighs are full coated in flour. Repeat the breading process until all the chicken is coated. Set aside and reserve the remaining flour mixture to make the gravy.
- Preheat the oven to 350 degrees F.
- Heat a large cast iron pan over medium-high heat. Once hot, add 1 tablespoon of olive oil, followed by the chicken thighs.
- Add the chicken thighs to the pan and fry for 3 minutes per side, or until golden brown. Remove the chicken thighs from the pan and set aside.
- Reduce the heat to medium and add the butter to the pan and the remaining 1 tablespoon of olive oil. Once melted, add the onions and cook for 3-4 minutes until the onions begin to turn a light golden brown.
- Add 3 tablespoons of the flour breading to the pan and mix to combine with the onions and butter to create a roux. Cook the flour for 2 minutes, stirring often. If the pan is dry, add an extra tablespoon of butter.
- Add the chicken stock ½ cup at a time and whisk to create a smooth gravy. Once all the stock has been added, turn the heat on high and bring to a boil. Once boiling, remove from the heat.
- Place the chicken thighs back into the cast iron pan. Spoon the gravy over the chicken to cover slightly. Place in the center of the oven and bake for 45 minutes.
- After 45 minutes, remove the chicken from the oven and garnish with chopped parsley. Serve warm with a side of mashed potatoes and enjoy!
