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Description
Chicken thighs cooked in a creamy gravy.
Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken thighs for 3-4 minutes per side, until browned. Remove from skillet and set aside.
- Add sliced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
- Stir in heavy cream and thyme leaves. Season with salt and pepper to taste.
- Return chicken thighs to the skillet and spoon gravy over them.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve hot with your choice of sides.
Notes
- For extra flavor, you can add a splash of white wine to the gravy while it simmers.
- Serve over mashed potatoes, rice, or noodles.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Dinner
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with gravy
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg