Description

A comforting, budget-friendly one-pan meal featuring golden, juicy chicken thighs in a rich, savory gravy, served alongside creamy buttery mashed potatoes. Perfect for busy weeknights and kid-approved.

Ingredients

Scale

2 pounds bone-in, skin-on chicken thighs
1/4 cup all-purpose flour
3 tablespoons unsalted butter (for chicken)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour (for roux)
2 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
Salt and black pepper, to taste
2 pounds Yukon Gold potatoes, peeled and cut into chunks
1/2 cup heavy cream
4 tablespoons butter (for potatoes)
1 teaspoon salt (for potatoes)

Instructions

Peel potatoes and cut into 1.5-inch chunks. Place in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 15-20 minutes until tender. Drain and let steam dry.
Pat chicken thighs dry and season generously with salt and pepper. Dredge in flour, shaking off excess.
Heat 3 tablespoons butter in a large cast-iron skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes until crispy. Flip and cook 4-5 minutes more until internal temp reaches 165°F. Remove chicken to a plate.
Reduce heat to medium. Add onion to skillet drippings and cook until softened (3-4 minutes). Add garlic and cook for 1 minute.
Sprinkle remaining 2 tablespoons flour over onions and stir for 1-2 minutes to create a roux.
Slowly whisk in chicken broth, Worcestershire sauce, and thyme. Simmer for 5-7 minutes until gravy thickens. Adjust seasoning.
Return potatoes to the hot pot. Add butter and heavy cream, then mash until smooth. Season with salt.
Nestle chicken back into the gravy to warm through for 2 minutes. Serve with mashed potatoes and extra gravy.

Notes

For best results, use bone-in, skin-on chicken thighs for juiciness and crispy skin. Do not skip dredging the chicken in flour as it thickens the gravy. If gravy is too thin, simmer longer or use a cornstarch slurry. Potatoes do not freeze well due to texture changes; store in fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 650
Sugar: 2
Sodium: 580
Fat: 32
Saturated Fat: 12
Carbohydrates: 45
Fiber: 3
Protein: 35

Keywords: skillet chicken, chicken gravy, mashed potatoes, comfort food, easy dinner, family meal, budget-friendly, one-pot meal