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Creamy Baked Chicken Thighs with Savory Gravy Recipe

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4.2 from 48 reviews

This comforting Chicken Thighs Gravy recipe features bone-in, skin-on chicken thighs seasoned and seared to golden perfection, then slow-cooked in a creamy, flavorful homemade gravy made with a spiced roux, chicken stock, and heavy cream. Finished in the oven, it’s a perfect hearty meal served best with mashed potatoes and garnished with dried parsley.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 4 to 5 bone-in, skin-on chicken thighs
  • 2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
  • 2 tablespoons garlic powder, divided
  • 2 tablespoons paprika, divided
  • 1 Sazon seasoning packet
  • 2 teaspoons cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Dried parsley, for garnish

Flour Mixture

  • Approximately 240 grams (2 cups) all-purpose flour

Cooking Fats and Aromatics

  • 30 milliliters (2 tablespoons) avocado oil or vegetable oil
  • 28 grams (2 tablespoons) unsalted butter
  • 1/2 large white onion, sliced
  • 7 to 8 garlic cloves, finely chopped

Liquids

  • 600 milliliters (2 1/2 cups) chicken stock
  • 120 milliliters (1/2 cup) heavy cream

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry and bring them to room temperature to ensure even cooking and better browning.
  2. Season the Chicken: Combine 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning packet. Rub this seasoning mix thoroughly onto both sides of the chicken thighs.
  3. Season the Flour: In a bowl, mix the all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk until well combined.
  4. Dredge the Chicken: Coat each seasoned chicken thigh completely in the prepared flour mixture, shaking off any excess. Reserve any leftover seasoned flour for thickening the gravy.
  5. Brown the Chicken: Heat the avocado or vegetable oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes per side, or until they develop a golden brown crust. Remove the chicken from the pan and set aside.
  6. Prepare the Aromatics: If there’s excess oil, remove it leaving approximately 2 tablespoons in the pan. Add the unsalted butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour to the pan. Whisk and sauté this mixture for 3 to 5 minutes to create a light roux with aromatic flavors.
  7. Build the Gravy: Slowly whisk in the chicken stock, constantly stirring to prevent lumps. Let the mixture simmer for 3 to 5 minutes until it thickens slightly. Then, pour in the heavy cream and whisk continuously to combine.
  8. Return Chicken to Pan: Nestle the seared chicken thighs back into the gravy along with any juices collected, ensuring they are partially submerged.
  9. Bake to Finish: Bring the mixture to a boil on the stovetop, cover the pan with a lid, then transfer it to a preheated oven at 200°C (400°F). Bake for 45 minutes to allow the chicken to cook through and the gravy to thicken further.
  10. Serve and Garnish: Remove the pan from the oven, uncover, and spoon the rich gravy generously over the chicken. Garnish with dried parsley and serve immediately, ideally with freshly made mashed potatoes.

Notes

  • For best results, use bone-in, skin-on chicken thighs for flavor and moisture.
  • Allowing the chicken to come to room temperature before cooking helps with even browning.
  • Reserve some seasoned flour for making the roux and thickening the gravy to enhance flavor.
  • Adjust crushed red pepper flakes to your preferred level of heat.
  • If you don’t have Sazon seasoning, substitute with a blend of ground coriander, annatto, cumin, garlic powder, and salt.
  • This dish pairs wonderfully with mashed potatoes or steamed vegetables.
  • You can store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-baked-chicken-thighs-with-savory-gravy-recipe/