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Skillet Roasted Chicken Thighs with Pan Gravy

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • ¾ cup flour
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp onion powder
  • ¼ tsp sea salt
  • ¼ 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

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. 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 it aside for later use when making the gravy.
  3. Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
  4. Season both sides of the chicken thighs evenly with sea salt and freshly cracked pepper, to taste.
  5. 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.
  6. 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.
  7. Remove from the oven and use tongs to remove the chicken from the skillet to a serving plate. Set aside.
  8. Place the skillet and the chicken juices on the stovetop over medium-high heat. Remove all but 3 tablespoons of liquid from the skillet. 
  9. Add the reserved three tablespoons of seasoned flour to the skillet and cook, whisking often for 2 minutes.
  10. Add the minced garlic and cook, stirring constantly, for 30 seconds.
  11. Slowly, whisk in the chicken broth. Bring to a simmer and cook for 3-4 minutes, or until thickened.
  12. Taste the gravy then season with sea salt and freshly cracked pepper, to taste, if needed.
  13. Serve the chicken thighs with the pan gravy on the side. Serve immediately. Enjoy.