Easy One Pan Chicken and Gravy

chicken and gravy served in white dish with gold fork

This one pan chicken and gravy is made with juicy seasoned thighs in a rich homemade gravy. Simple, comforting and seriously delicious.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Equipment

Small Pot or Bowl (for seasoning)
Large Pan & Tongs (see notes)
Wooden Spoon
Large Dish/Tray & 2 Forks (for shredding chicken)

Ingredients

Chicken

1 tsp Paprika
3/4 tsp Salt
1/2 tsp EACH: Onion Powder, Garlic Powder
1/4 tsp Black Pepper
1.3lb / 600g boneless skinless Chicken Thighs
1 tbsp Olive Oil

Gravy

2 tbsp / 30g Butter
3 tbsp Flour
2 cups / 480ml Chicken Stock (see notes)
1/2 - 1 tsp Worcestershire Sauce (see notes)

Instructions

In a small pot or bowl, combine the chicken seasoning, then use it to coat both sides of the thighs.
Place a large pan over medium-high heat and add 1 tbsp oil. Once hot, add the thighs and cook for around 4-6 minutes on each side, or until lightly charred and cooked through the centre (timings will depend on the thickness of the thighs - safe internal temp for chicken is 165F/74C if you have a thermometer).
Remove the thighs from the pan and place to one side, then lower the pan heat to medium. Melt in the butter, using your wooden spoon to scrape any flavour from the base of the pan. Stir in the flour to create a roux, then gradually add the stock, whisking as you go to prevent lumps from forming. Stir in the Worcestershire sauce, then bring to a gentle simmer for a couple of minutes until it thickens.
Meanwhile, use two forks to roughly shred the chicken thighs. Add to the gravy (alongside any resting juices), then stir to combine. Simmer for a minute or so, just to marry everything together. If the gravy is still a little thin, just continue to gently stir/simmer to thicken it. If it over-thickens, just stir in a splash of stock (or even water if you've run out of stock).
Check for seasoning and adjust if needed, then serve and enjoy!

Video

Notes

a) Pan - I don't recommend using a non-stick pan. You want the thighs to build up 'fond' (the brown/char bits of flavour stuck to the pan). This adds a lot of flavour to the gravy. Here I've used a cast-iron pan, which works perfectly.

b) Chicken stock - If you've only got something simple, don't panic too much, as most of the flavour comes from the chicken itself. I do recommend using a good-quality stock though if you can get one, just to maximise the richness and flavour. Preferably choose one you know you like so it doesn't throw off the flavour.

c) Worcestershire sauce - this adds a subtle savoury depth to the gravy which helps round out the richness. Start with 1/2 tsp, then increase to taste. If your stock is fairly mild, you'll likely need the full 1 tsp.

d) Calories - Whole recipe divided by 4.

Nutrition