In the mood for chicken with gravy? This delicious, one-pan, chicken with garlic gravy fits the bill perfectly and is a garlic lover’s dream. You’ll want to bust out the mashed potatoes to soak up every bit of this fabulous gravy!
Why I love this chicken with garlic!
This one-pan, chicken with gravy dinner is so delicious, it’s in regular rotation in my household! It’s my go-to chicken dinner when I’m craving gravy!
I also love this dish because the chicken is wonderfully moist and browned and the gravy is rich and chock full of garlic. Twenty cloves worth! But you’d never know it, because the garlic gets browned and softened and changes into sweet bits of flavour, much like the beautiful mellow flavour of roasted garlic.
Ingredients and Substitutions
Garlic – If you’re like me, the thought of separating and peeling the 20 cloves of garlic for this recipe isn’t super appealing. I picked up a bag of the pre-peeled cloves at the grocery store for about $1. Money well spent, if you ask me :) And again, don’t worry that you won’t be able to leave the house for days after eating this. Like roasted garlic, this garlic becomes very mellow. You’ll know it’s there, but it won’t knock you (or anyone else) over.
Chicken – As for the chicken, any cut will do. I used skin-on/bone-in thighs here and I leave the skin-on for a more moist chicken. Boneless/skinless chicken thighs will also work here, as will chicken breasts, though the breasts will need longer in the oven to cook through.
White Wine – the recipe specifies some wine to de-glaze the pan after it comes out of the oven. Any wine will do. If you don’t have wine on hand or you prefer not to use it, simply skip it and use 3/4 cup more chicken broth instead. If you skip the wine, you may like to add a little acidity to the gravy that the wine usually brings, maybe add a splash of fresh lemon juice or white wine vinegar to the gravy. Just a tsp or so. It makes all the difference!
Other ingredients you will need – chicken broth, thyme (fresh or dried), flour, cooking oil, salt, pepper and butter.
- You’ll want serve this with something on the side to make the most of the delicious garlic gravy. My choice is usually a creamy mashed potato, but pasta or rice would also be nice. At the risk of carb overload, I’d even throw a great crusty bread in to the mix, to dip in the gravy. Add a salad or veg for a complete meal. I also love green beans or broccoli with this dish.
- I like to always brown up my skin-on chicken in a non-stick skillet. I’ve found it to be a foolproof method of keeping the skin on and getting it beautifully golden! Simply heat a bit of oil in a non-stick pan over medium-high heat. Add the skin-on chicken, skin side down and allow to cook until deep golden, before flipping. Don’t rush it, this may take as much as 8-10 minutes depending on the size. Move the chicken around in the pan once in a while, to ensure even browning. Just make sure your non-stick pan is oven-proof (most are these days), but if not, simply transfer to an oven-safe pan or dish.
- Don’t forget to taste your gravy at the end of cooking and add additional salt and freshly ground pepper, as needed, to really bring all the great flavours together.
Get the Recipe: Rustic Chicken with Garlic Gravy
- 1 Tablespoon cooking oil, vegetable, canola etc, for the pan
- 6 pieces skin-on/bone-in chicken thighs, or any skin-on chicken, such as breasts or drumsticks, about 2 lbs.
- Salt and freshly-ground black pepper
- 20 cloves garlic, separated and peeled (2 full heads)
- 2 Tablespoons all-purpose flour
- 3/4 cup dry white wine, any kind, or alternately replace by using more chicken broth instead
- 1 cup chicken broth
- 1 1/4 teaspoons fresh thyme leaves, or about 3/4 tsp. dried thyme leaves
- 1 Tablespoon butter
- Preheat the oven to 400F. (not fan assisted)
- Heat the oil in a non-stick skillet over medium-high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle with a bit of salt and the pepper. Add the chicken thighs to the hot skillet, skin side down and cook until well browned underneath. Flip chicken over and cook on the other side for a couple of minutes. Remove chicken to a plate. *Chicken thighs can be fatty! If you have a lot of fat in the pan, you can remove and discard some of it, but do leave a bit in the pan to cook the garlic in the next step.
- Reduce the heat under the skillet to medium. Add the garlic cloves and cook, stirring regularly, until the garlic is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pan, COVER, and bake for about 15 minutes in the pre-heated 400° oven (*If you pan or skillet doesn't have a lid, you can tightly cover the top with tin-foil instead.) Be sure to cook until the chicken is cooked to 165F internal temperature. *Chicken breasts will take longer.
- Remove the pan from the oven and put it on a burner. *Be careful not to touch the hot pan handle! Remove the chicken pieces from the pan to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute to cook off the alcohol. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the gravy thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, as needed. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
More Bone-in Chicken Thigh Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!