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Skillet Roasted Chicken Thighs with Pan Gravy

Skillet Roasted Chicken Thighs with Pan Gravy

After a few weeks of really warm weather, we’ve had some cool and breezy days which I am thankful for. The cooler weather always has me craving comfort food so I decided on a family favorite for dinner and can’t believe I haven’t shared the recipe before. It’s simple food but boy it’s tasty – especially on a cold day. I served these juicy chicken thighs with homemade pan gravy, creamy mashed potatoes, and roasted green beans. My entire family ate heartily and we all thought the whole meal was delicious – especially the chicken and gravy.

Skillet Roasted Chicken Thighs with Pan Gravy

How to Make Skillet Roasted Chicken Thighs with Pan Gravy

Preheat the oven to 400 degrees.

Combine the flour, garlic powder, paprika, onion powder, sea salt, and freshly cracked pepper together in a bowl; mix well. Remove 3 tablespoons of the seasoned flour and set aside for later use when making the gravy.

Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat. Season both sides of the chicken thighs evenly with sea salt and freshly cracked pepper, to taste. Dredge the seasoned chicken thighs in the seasoned flour on both sides then place directly into the HOT skillet skin side down, and cook for 4 minutes, or until the skin is golden brown and flips easily. Flip the chicken over and place it into the preheated oven. Roast in the oven for 20-25 minutes, or until the chicken is golden brown and cooked through. Remove from the oven and use tongs to remove the chicken from the skillet to a serving plate. Set aside.

Place the skillet and the chicken juices on the stovetop over medium-high heat. Remove all but 3 tablespoons of liquid from the skillet.  Add the reserved three tablespoons of seasoned flour to the skillet and cook, whisking often for 2 minutes. Add the minced garlic and cook, stirring constantly, for 30 seconds. Slowly, whisk in the chicken broth. Bring to a simmer and cook for 3-4 minutes, or until thickened. Taste the gravy then season with sea salt and freshly cracked pepper, to taste, if needed.

Serve the chicken thighs with the pan gravy on the side. Serve immediately. Enjoy.

Skillet Roasted Chicken Thighs with Pan Gravy

 

Skillet Roasted Chicken Thighs with Pan Gravy

Skillet Roasted Chicken Thighs with Pan Gravy

Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 3/4 cup flour
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 5 chicken thighs, bone-in skin-on
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp butter
  • 1 clove of garlic, minced
  • 2 cups chicken broth

Instructions

  • Preheat the oven to 400 degrees.
  • Combine the flour, garlic powder, paprika, onion powder, sea salt, and freshly cracked pepper together in a bowl; mix well. Before dredging chicken, remove 3 tablespoons of the seasoned flour and set aside for later use when making the gravy.
  • Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
  • Season both sides of the chicken thighs evenly with sea salt and freshly cracked pepper, to taste.
  • Dredge the seasoned chicken thighs in the seasoned flour on both sides then place directly into the HOT skillet skin side down, and cook for 4 minutes, or until the skin is golden brown and flips easily.
  • Flip the chicken over and place it into the preheated oven. Roast in the oven for 20-25 minutes, or until the chicken is golden brown and cooked through.
  • Remove from the oven and use tongs to remove the chicken from the skillet to a serving plate. Set aside.
  • Place the skillet and the chicken juices on the stovetop over medium-high heat. Remove all but 3 tablespoons of liquid from the skillet. 
  • Add the reserved three tablespoons of seasoned flour to the skillet and cook, whisking often for 2 minutes.
  • Add the minced garlic and cook, stirring constantly, for 30 seconds.
  • Slowly, whisk in the chicken broth. Bring to a simmer and cook for 3-4 minutes, or until thickened.
  • Taste the gravy then season with sea salt and freshly cracked pepper, to taste, if needed.
  • Serve the chicken thighs with the pan gravy on the side. Serve immediately. Enjoy.  
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6 Comments

  1. This meal sounds great Pam and I bust try baking the chicken like this. Chicken, mashed potatoes and gravy – doesn’t get much better.

  2. Chicken thighs are the most flavorful cut, IMO. We love ’em too! And this is such a great way to prepare them. Thanks!

  3. Tabatha Dainard says:

    I made this for my family last night and it was a hit! So delicious and juicy. And the gravy recipe is to die for. Thanks so much. And do you have any other cast iron skillet recipes? I would love to try those too.

    1. Tabatha,

      So glad you liked it! It’s one of our favorite meals-especially with mashed potatoes. I am working on a cast iron category but in the meantime type cast iron in the ingredient search section (right below my website banner) and it should bring up all cast iron recipes.

      -Pam