Old-Fashioned Chicken and Gravy

Two chicken thighs smothered in gravy sit on a plate next to mashed potatoes topped with a chunk of butter and sprinkled with pepper.

This old-fashioned chicken and gravy is made entirely from scratch in one skillet. Chicken thighs are cooked first, then the gravy is built directly from the pan juices using butter, flour, and broth — no mixes, packets, or jars.

Course Main Dishes

Cuisine American

Cook Time 30

Total Time 30

Servings servings

Calories 514kcal

Author Diane Gail

Ingredients

4 chicken thighs bone-in, skin-on
2 tablespoons olive oil
salt to taste
ground black pepper to taste
3 tablespoons butter
2 large garlic cloves pressed
4 tablespoons all-purpose flour
3 cups chicken broth
1/2 teaspoon onion powder
dried parsley optional garnish

US Customary - Metric

Instructions

Brown the chicken: Heat olive oil in a cast iron skillet over medium heat, add the chicken thighs, season with salt and pepper directly in the skillet, and cook until well browned; flip halfway through and season the second side.
Remove the chicken: Transfer the cooked chicken thighs out of the skillet and set aside, leaving the rendered fat and browned bits in the pan.
Melt the butter and cook the garlic: Add the butter and pressed garlic to the hot skillet, allowing the butter to melt and the garlic to cook for about one minute until fragrant.
Form the roux: Sprinkle the flour into the skillet and whisk immediately so it fully absorbs the butter and cooks without clumping.
Build the gravy: Slowly whisk in the chicken broth, add the onion powder, and bring the mixture to a low simmer until the gravy thickens.
Rest the gravy: Remove the skillet from the heat and let the gravy rest for about 10 minutes so it finishes thickening naturally.
Finish the dish: Pour the thickened gravy over the chicken thighs and serve.

Notes

Chicken choice: Bone-in, skin-on thighs produce the richest gravy, but other cuts can be used if the skin is left on.
Flour prep: Sifting the flour ahead of time reduces the chance of lumps when whisking it into the butter.
Heat control: Keep the gravy at a low simmer — boiling can scorch the flour and break the sauce.
Resting: Allowing the gravy to rest off the heat is essential for proper thickening and texture.

Nutrition