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Skillet Chicken Thighs with Caramelized Onion Gravy

Skillet Chicken Thighs with Caramelized Onion Gravy

Dinner
Prep Time
15min
Cook Time
45min
Servings
2
Calories
620
Chef's Note

For the most flavorful caramelized onions, be patient and don't rush the process. The slow cooking develops their natural sweetness, which creates the foundation for this rich gravy. If you prefer a thicker gravy, you can add an additional 1/2 tablespoon of flour when cooking the onions.

Tags
chicken
comfort food
skillet meal
one-pan
dinner
high-protein
weeknight
poultry
gravy
savory
Ingredients

  • 4 pieces bone-in, skin-on chicken thighs

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 2 medium yellow onions

  • 3 sprigs fresh thyme

  • 3 cloves garlic

  • 1 tablespoon all-purpose flour

  • 1 cup chicken broth

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 cup heavy cream

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Pat 4 chicken thighs dry with paper towels. In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Season chicken thighs on both sides with this mixture.

  • 2

    Heat a 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering, place chicken thighs skin-side down in the skillet. Cook undisturbed for 7-8 minutes until skin is golden brown and crispy.

  • 3

    Flip chicken thighs and cook for another 5-6 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked yet.

  • 4

    Reduce heat to medium-low. In the same skillet with the rendered chicken fat, add 1 tablespoon olive oil. Add 2 thinly sliced onions and 3 sprigs of thyme. Cook, stirring occasionally, for 15-18 minutes until onions are deeply caramelized and golden brown.

  • 5

    Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant.

  • 6

    Sprinkle 1 tablespoon flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.

  • 7

    Slowly pour in 1 cup chicken broth while whisking constantly to prevent lumps. Add 1 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce, stirring to combine.

  • 8

    Bring mixture to a simmer and cook for 2-3 minutes until slightly thickened. Stir in 1/4 cup heavy cream and bring back to a gentle simmer.

  • 9

    Return chicken thighs to the skillet, skin-side up, nestling them into the onion gravy. Reduce heat to low, cover partially with a lid, and cook for 10-12 minutes until chicken is completely cooked through (internal temperature of 165°F).

  • 10

    Remove thyme sprigs. Taste gravy and adjust seasoning if needed. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

Nutrition Information (per serving)
620
Calories
42g
Protein
15g
Carbs
44g
Fat
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