Description
A rustic, one-pan skillet chicken and gravy recipe that delivers restaurant-quality crispy skin and rich, savory sauce. Perfect for stress-free dinner parties and cozy family nights, this dish is deeply flavorful and easy to make.
Ingredients
- 3–4 pounds chicken thighs and drumsticks (bone-in, skin-on)
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 large yellow onion, sliced into half-moons
- 4–5 cloves garlic, minced
- 2–3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
- ½ cup dry white wine (optional)
- 3–4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- Kosher salt and black pepper, to taste
Instructions
- Pat chicken pieces completely dry with paper towels and season generously with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat vegetable oil in a large cast iron skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook for 3-4 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add sliced onions to the skillet and cook for 3-4 minutes, scraping up brown bits (fond) from the bottom. Add garlic and thyme, cooking for 1 minute until fragrant.
- Pour in white wine (or extra broth) to deglaze the pan and simmer for 2 minutes. Add chicken broth and Worcestershire sauce, bringing to a gentle simmer.
- Return chicken to the skillet, nestling into the onions. Liquid should come halfway up the chicken. Cover loosely and simmer for 15-20 minutes until internal temperature reaches 165°F, flipping halfway through.
- Remove chicken to a platter and tent with foil. Increase heat to medium-high and let gravy bubble for 2-3 minutes to reduce. Whisk in heavy cream and butter, simmering for 1 minute until thickened. Adjust seasoning.
- Pour gravy over chicken and serve immediately with mashed potatoes.
Notes
Do not crowd the pan; sear in batches if necessary to ensure crispy skin. Scrape the fond (brown bits) from the bottom of the pan for maximum flavor. Pat chicken dry thoroughly before seasoning to ensure crispiness. For a lighter version, use chicken breast and half-and-half. For gluten-free, use GF flour. For dairy-free, use coconut cream and olive oil. This recipe does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken w
- Calories: 480
- Sodium: 650
- Fat: 32
- Saturated Fat: 12
- Carbohydrates: 12
- Fiber: 1
- Protein: 35
Keywords: skillet chicken, chicken and gravy, weeknight dinner, dinner party recipe, one-pan meal, crispy chicken, easy dinner, comfort food