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American

Chicken and Gravy Skillet

Chicken thighs and potato chunks simmer in an onion gravy made in the same skillet. It is the soft, salty plate people mean when they say they want comfort food on a Tuesday.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Easy
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Chicken thighs and potatoes in onion gravy.

Why you’ll love it

  • Gravy, chicken, and potatoes in one skillet.
  • The gravy starts from the browned bits.
  • You can see when the potatoes are done.
  • It reheats without falling apart.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Season the thighs with salt and pepper. Sear in the oil over medium-high until browned, about 4 minutes per side. Move them out.

  2. 2

    Cook the onion 3 minutes. Sprinkle in the flour and stir 1 minute.

  3. 3

    Whisk in the broth and Worcestershire. Add the potatoes and the chicken.

  4. 4

    Cover and simmer 18 minutes, until the potatoes are tender and the thickest thigh is 165°F.

  5. 5

    The gravy should coat a spoon. Loosen it with a splash of broth if it is stiff.

  6. 6

    Finish with parsley.

Pro tips

  • Cut potatoes into similar chunks so they finish together.
  • Flour has to cook a minute or the gravy tastes raw.
  • Check 165°F in the thickest thigh, not the edge.

Easy substitutions

Thighs
Chicken breasts, checked early at 165°F
Flour
2 tsp cornstarch stirred into 2 tbsp cold broth, added at the end, for gluten-free
Potatoes
A side of rice, and skip them in the pan

Storage and reheating

Storage

Refrigerate up to 3 days.

Reheating

Warm covered on low with a splash of broth until the chicken is hot.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
460
Protein
36 g
Carbs
36 g
Fat
18 g
Fiber
3 g

Moderate · Stovetop, One Pan · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients