Savor this tender, juicy main drenched in smooth gravy for dinner.
I once thought that gravy was only for turkey, one day a year. In our family kitchen, that was the case. But for the rest of the world, a thick and luscious gravy could go on all kinds of dishes, from meat to French fries. When I took a bite of baked chicken with gravy for the first time, I was mind-blown. “All this time, I’ve been missing out!” I thought, hungrily devouring the baked bird like it was my job. And what’s really going to cook your carrot is when you realize how many different sides you can serve with this!
Baked chicken with gravy is one of the most satisfying main dishes I’ve ever tried, and it’s so simple to make. The hardest part is making sure the gravy thickens to the right consistency. Thankfully, this recipe has simple and straightforward steps, so you don’t have to do any guesswork. It tastes like a holiday meal, but even better, because you can dish it out any time of the year for lunch or dinner.
How is gravy made?
Gravy is a savory sauce made from flour, broth, and meat fat. In this case, both the broth and meat fat come from chicken, which yields a lighter gravy than beef would. After simmering on the stove with constant whisking for a few minutes, the gravy becomes thick and velvety smooth so that it can be poured over your desired meats or veggies. It’s an easy sauce to make because if you’ve already cooked the meat on the stove, then the drippings are ready to use right away.
How do I store leftovers?
Let your baked chicken with gravy cool to room temperature, and then transfer it to an airtight container. Refrigerate it for 2-3 days. The dish can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat the (defrosted) chicken in the oven at 350°F for 15-20 minutes.
Serving suggestions
I wasn’t lying when I said baked chicken with gravy goes well with a lot of different sides. Taste for yourself! Serve it up with Rice Cooker Brown Rice, Riced Sweet Potato, Slow-Cooker Turmeric Vegetable Quinoa, or Creamed Peas And Potatoes. On the simpler side, dish out some Sweet Potato Cornbread or Potato Rolls. Heck, you could even replace the usual turkey and gravy at Thanksgiving dinner with this dish, and surround it with holiday classics like Cranberry Sauce, Mashed Potatoes, and Thanksgiving Salad.
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs about 4 pieces
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 3/4 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 small onion optional, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- Fresh chopped parsley optional, for garnish
Instructions
- Preheat your oven to 400°F. Pat the chicken dry with paper towels.
- Place the chicken thighs in a baking dish. Drizzle with olive oil and then sprinkle paprika, dried thyme, garlic powder, onion powder, salt, and pepper evenly over each piece. If you like, arrange the thinly sliced onion over the chicken for extra flavor.
- Bake the chicken uncovered for 20-30 minutes, or until the skin is crispy and the meat is almost cooked through.
- Remove the chicken from the dish. Sprinkle the flour over the pan drippings, then, using a whisk over medium heat on the stove, slowly add the chicken broth until the mixture is smooth and begins to thicken into a gravy. Season with salt and pepper to taste.
- Return the chicken to the dish and bake for an additional 10 minutes, or until cooked through. Serve with the gravy and garnish with fresh parsley, if desired, before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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