Garlic Chicken N Gravy
Indulge in the warm, comforting embrace of Garlic Chicken N Gravy, where crispy, golden-brown chicken thighs meet a velvety garlic-infused gravy. This one-skillet wonder combines tender, bone-in chicken with a rich sauce made from hearty chicken broth, fragrant minced garlic, and a splash of heavy cream, thickened to perfection with a cornstarch slurry. Enhanced by a medley of dried herbs like thyme and parsley, plus a touch of smoky paprika, this dish offers layers of flavor in every bite. Ready in under an hour, this recipe is perfect for weeknight dinners yet elegant enough for entertaining. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up every last drop of the luscious gravy. Whether you're craving a cozy family meal or an elevated comfort food experience, Garlic Chicken N Gravy is guaranteed to satisfy.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 cloves garlic cloves (minced)
- 2 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoons dried parsley
- 0.5 teaspoons paprika
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Pat the chicken thighs dry with paper towels and season them with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and butter.
Once the butter is melted and hot, sear the chicken thighs skin-side down for 4-5 minutes, or until the skin is golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 30-60 seconds until fragrant.
Deglaze the skillet by pouring in the chicken broth, scraping the bottom of the pan to release any browned bits.
Stir in the heavy cream, dried thyme, dried parsley, remaining 0.5 teaspoon of salt, and paprika. Bring to a gentle simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly whisk this into the gravy to thicken it.
Return the seared chicken thighs to the skillet, skin-side up. Cover and let the chicken simmer in the gravy for 20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
Taste the gravy and adjust seasoning if necessary.
Serve hot, garnished with additional parsley if desired, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 5444 mg | 237% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.2 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
