Description
Juicy chicken thighs smothered in velvety gravy? This one-pan wonder is what comfort food dreams are made of. Grab some bread for soaking up every last drop.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (about 6–8 thighs)
- 2 tbsp (30ml) vegetable oil
- 2 tbsp (28g) butter
- 1 large onion (about 1½ cups), thinly sliced
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) chicken broth, low-sodium preferred
- ½ cup (120ml) heavy cream
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Season chicken thighs with salt, pepper, garlic powder, and smoked paprika. Heat oil in a large skillet over medium-high heat. Place chicken skin-side down and sear for 5-6 minutes until golden. Flip and sear another 3-4 minutes. Transfer to a plate.
- Reduce heat to medium and add butter to the pan. Add sliced onions with a pinch of salt and cook for 10-12 minutes until caramelized.
- Add garlic and cook for 30 seconds until fragrant. Sprinkle flour over onion mixture and stir constantly for 2 minutes to create a roux.
- Gradually whisk in chicken broth, about ¼ cup at a time, ensuring smooth incorporation. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- Stir in heavy cream and thyme. Return chicken to the pan, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches 165°F.
- Uncover for the last 5 minutes to allow sauce to reduce and skin to crisp up. Adjust seasoning and garnish with fresh thyme before serving.