Description
A quick, budget-friendly, and comforting one-pan meal featuring seared chicken thighs in a rich, creamy gravy served with buttery mashed potatoes. Ready in just 35 minutes with minimal cleanup.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 2 pounds yellow potatoes (Yukon Gold), peeled and cubed
- ½ cup butter (divided)
- ¼ cup all-purpose flour
- 2 cups chicken broth (low-sodium)
- ½ cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional: 1 cup sliced mushrooms, 1 diced onion, ½ cup frozen green peas
Instructions
- Prep ingredients: Peel and cube potatoes, placing them in cold water. Pat chicken thighs dry and season generously with salt and pepper. Mince garlic and measure flour and thyme.
- Boil potatoes: Fill a large pot with water, add generous salt, and bring to a boil. Add potatoes and cook for 15-20 minutes until fork-tender. Drain and let steam dry.
- Sear chicken: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chicken skin-side down and cook undisturbed for 5-6 minutes until golden brown. Flip and cook 4-5 minutes more until internal temperature reaches 165°F. Remove chicken to a plate, leaving drippings in the pan.
- Make roux: Reduce heat to medium. Sprinkle flour over drippings and whisk constantly for 1-2 minutes until light golden brown.
- Build gravy: Slowly pour in chicken broth while whisking continuously. Add garlic and thyme. Whisk in heavy cream and simmer for 3-4 minutes until thickened. Adjust seasoning.
- Mash potatoes: Add remaining ¼ cup butter to hot potatoes and mash until smooth. Add a splash of milk or cream if desired. Season with salt and pepper.
- Combine and serve: Return chicken to the skillet, nestling into the gravy to warm through for 1-2 minutes. Serve chicken and gravy over mashed potatoes.
Notes
Pat chicken dry for a better sear. Do not rush the roux to avoid lumps. Use hot broth to prevent seizing. Season boiling water heavily for flavorful potatoes. Gravy thickens upon cooling; add liquid when reheating. This recipe does not freeze well due to dairy content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 520
- Sugar: 2
- Sodium: 480
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 3
- Protein: 35
Keywords: skillet chicken, chicken gravy, mashed potatoes, one pan dinner, weeknight dinner, comfort food, budget dinner, 5pm dinner