Description
The ultimate one-pan comfort meal! This chicken simmers in its own flavorful gravy until fork-tender and juicy. Skip the packets and make the real deal tonight!
Ingredients
Scale
- 4–6 chicken thighs (about 2 lbs/900g), bone-in and skin-on
- 2 tbsp (30ml) vegetable oil
- 1 medium onion (about 1 cup/150g), finely diced
- 2 cloves garlic (about 2 tsp/10g), minced
- 3 tbsp (45g) all-purpose flour
- 2 cups (480ml) chicken broth, low sodium preferred
- 1/2 cup (120ml) whole milk or half-and-half
- 1 tsp (5g) dried thyme or 1 tbsp fresh
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Place chicken skin-side down in the hot pan and cook undisturbed for 5-7 minutes until skin is golden brown and crispy.
- Flip chicken and cook for another 5 minutes, then transfer to a plate.
- Reduce heat to medium and add diced onions to the pan with the chicken fat, cooking for 3-4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onion-garlic mixture, stirring constantly for 2 minutes to cook out the raw flour taste.
- Gradually pour in chicken broth while whisking vigorously to prevent lumps.
- Add milk, dried thyme, and bay leaf, whisking until smooth.
- Bring mixture to a gentle simmer and let it thicken for 3-4 minutes.
- Return chicken to the pan skin-side up, nestling pieces into the gravy.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes until chicken reaches 165°F/74°C internally.
- Remove lid during the last 5 minutes for crispier skin if desired.
- Remove bay leaf, taste gravy, and adjust seasoning as needed.
- Serve hot over mashed potatoes, rice, or noodles.