Can’t Stop Eating This Juicy Baked Chicken Thighs & Gravy | Easy Chicken Recipe

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs reduce fat while drumsticks offer a more economical option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickening alternative.

Preheat the oven to 375°F (190°C).

Season chicken thighs with coarse salt and freshly cracked black pepper on both sides.

Finely chop one large shallot.

Wipe mushrooms clean with a paper towel.

Heat a large cast iron pan over medium-high heat and add olive oil and butter until melted.

Add chicken thighs skin side down to the pan and press down to ensure contact with the pan.

Cook the chicken for about 3-4 minutes until golden sear, then flip and cook the other side for another 3-4 minutes.

Remove chicken from the pan and set on a plate, then turn off the heat and remove some oil, leaving about a tablespoon.

Let the pan cool slightly, then add 1.5 tablespoons of butter and let it melt.

Add chopped shallots to the pan and sauté until translucent and aromatic.

Add crushed garlic and sauté for 30 seconds to 1 minute.

Deglaze the pan with dry white wine and let it reduce for about 2 minutes.

Add mushrooms and sauté for another 2 minutes.

Add flour and cook for about 2 minutes to remove the flour taste.

Gradually add chicken stock, stirring to avoid clumps.

Add Italian seasoning, smoked paprika, garlic powder, and onion powder to the mixture.

Return chicken thighs to the pan, placing them on top without covering with sauce to keep them crispy.

Bake in the preheated oven for about 40 minutes until the internal temperature reaches 175°F (80°C).

Optionally, remove chicken and add heavy cream to the sauce for creaminess, then return chicken to the pan.

Top with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens