Chicken Thighs In An Onion Gravy Sauce

Chicken Thighs in an Onion Gravy Sauce offers a comforting and flavorful dish that combines tender chicken thighs with a rich, savory onion gravy. Seasoned with a blend of spices and cooked to perfection, the chicken thighs are first pan-seared for a deliciously crispy exterior before being simmered in a creamy sauce infused with caramelized onions and garlic.

This hearty recipe is perfect for a satisfying family dinner, served generously with the flavorful sauce spooned over each tender chicken thigh.

Chicken Thighs In An Onion Gravy Sauce

Ingredients:

1/3 cup all-purpose flour

1 1/2 tsp. onion powder*

1 1/2 tsp. paprika

1 tsp. salt

3/4 tsp. cayenne (optional, or use less)

3/4 tsp. garlic powder

3/4 tsp. black pepper

6 boneless skinless chicken thighs**

2 Tbsp. cooking oil

1 Tbsp. butter

1 large onion, sliced

2 cloves garlic, minced

2 cups chicken broth

1/2 cup heavy cream

Instructions:

In a large bowl, mix together the flour, onion powder, paprika, salt, cayenne, garlic powder, and black pepper.

If the chicken thighs are rolled into bundles, unroll them. Add the chicken to the flour mixture and toss until evenly coated.

Heat a large skillet over medium-high heat. Add the oil. When it’s hot, add the chicken pieces in a single layer, shaking them over the bowl of flour to remove any excess before adding them to the pan. Do not discard the flour. Cook chicken until well-browned, 4-5 minutes per side. Transfer chicken to a plate.

Reduce heat to low. Add the butter to the skillet and allow to melt. Add the onion. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and cook while stirring for 30 seconds.

Sprinkle the remaining seasoned flour over the onion. Increase heat to medium and cook and stir for 1 minute. While continuing to stir, slowly drizzle in the chicken broth and then stir in the cream.

Arrange chicken in the skillet in a single layer, overlapping the pieces as little as possible. Spoon sauce over chicken. Bring the mixture up to a simmer over medium-high heat. Reduce heat to low, cover skillet and cook until chicken is at least 165°F and no longer pink inside, about 10-12 minutes.

Remove cover. If desired, increase heat to medium and continue to cook the sauce while stirring often until thickened, 3-5 more minutes. Remove from heat.

Serve chicken thighs topped with sauce and onions.

Notes:

Flavorful Seasoning: The chicken thighs are coated in a seasoned flour mixture which includes onion powder, paprika, cayenne (optional for heat), garlic powder, salt, and black pepper. This ensures each piece is well-seasoned and adds depth to the dish.

Pan-Searing Technique: Browning the chicken thighs in a hot skillet with oil creates a caramelized crust, enhancing both flavor and texture. This step also helps seal in juices before simmering in the sauce.

Rich Onion Gravy: The sauce is enriched with sautéed onions and garlic, creating a savory base. The addition of the remaining seasoned flour helps thicken the sauce, which is then further enriched with chicken broth and finished with heavy cream for a luxurious texture.

Simmering for Flavor: Simmering the chicken thighs in the sauce allows them to absorb the flavors while ensuring they cook through. Covering the skillet helps retain moisture, ensuring tender chicken.

Adjusting Sauce Thickness: After cooking the chicken, the sauce can be further reduced to achieve the desired thickness. This step intensifies flavors and ensures the sauce coats the chicken thighs beautifully.

Serving Suggestions: The dish is served with the rich onion gravy spooned over the chicken thighs, enhancing each bite with its creamy texture and savory flavor. It pairs well with sides like mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken breasts instead of chicken thighs?

Yes, you can substitute chicken breasts if preferred.

Adjust cooking time accordingly as breasts may cook faster than thighs.

Is there a substitute for heavy cream?

You can use half-and-half or milk as a substitute for heavy cream, though the sauce may be slightly thinner.

Can I omit the cayenne pepper?

Yes, you can omit the cayenne pepper if you prefer a milder dish or if you’re sensitive to spice.

Can I make this recipe ahead of time?

Yes, you can prepare the dish ahead of time and reheat gently on the stove.

Keep in mind the sauce may thicken upon refrigeration.

What can I serve with Chicken Thighs in Onion Gravy?

This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (74°C) to ensure it’s fully cooked.

Can I use frozen chicken thighs?

It’s best to thaw chicken thighs before cooking for even cooking and better texture.

Thaw in the refrigerator overnight if frozen.

Can I use a different type of onion?

Yes, you can use yellow onions or shallots instead of the large onion in the recipe for slightly different flavor profiles.

How can I adjust the thickness of the sauce?

If the sauce is too thin, simmer it uncovered for a few minutes to reduce and thicken.

Alternatively, mix a little more flour with cold water and stir it into the simmering sauce.

Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream with coconut milk or a non-dairy creamer to make it dairy-free.