Chicken and Gravy 1 Pan Dinner

Let's just start this off with a disclaimer. This will be a 1 pan dinner if you have a cast iron or other type of oven safe skillet. (Like the skillet can go from the stove into the oven safely) Otherwise, you might need to use 1 skillet and 1 oven safe pan. This dinner takes about 40-50 minutes to make, including prep time. It is packed with flavor and is comforting, without being too bad for you. It is a favorite in my house during a busy week night! Remember to tag me if you make any of these recipes! Instagram: @lifewithsarahdavis Facebook: @SarahElizabeth

 

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 25-30 minutes

Keywords: chicken dinner, chicken and gravy, cast iron, one pan, weeknight dinner

Ingredients:

• 2 bone in-skin on chicken thighs
• 1 white onion
• 1 russet potato (or your favorite type of white potato)
• 1 sweet potato
• 1/2 bag baby carrots
• 1 small head broccoli
• 2 tablespoons olive oil
• 1/3 cup flour
• 1/2 teaspoon each: salt, pepper, garlic powder, thyme, oregano, onion powder
• 1/2 a lemon
• Optional: fresh chopped Italian parsley for garnish

For the Gravy:

• 1 tablespoon butter
• 1 1/2 tablespoons seasoned flour (the flour you used for the chicken)
• 1 cup chicken stock
• splash of cream/half and half/milk (whatever ya got!)
• Salt, pepper, garlic powder to taste

Instructions:

1. Preheat your oven to 400 F.

2. Cut your onion into 1/4-1/2 inch slices. Cut your potatoes into 1/4-1/2 inch chunks. Cut your broccoli into florets. Cut 1/2 lemon into 8 small pieces.

3. In an oven safe skillet (or a regular skillet) heat up olive oil over a medium high heat.

4. Combine flour, salt, pepper, garlic powder, onion powder, oregano, and thyme. Mix until combined. Lightly coat chicken thighs in flour mixture. *do not throw away extra flour, we will use it for the gravy!*

5. Place floured chicken in hot pan skin side down. Cook for 1-2 minutes until skin is crispy and golden. Flip chicken so it is skin side up and remove from heat.

Chicken browning in the skillet. Skin side down!

6. Place all your vegetables around the chicken. Add lemon on top. Season vegetables with salt/pepper/garlic powder to taste.

Here's what it looked like before going in the oven.

7. Bake in oven for 25-30 minutes (until chicken reaches 165 F and vegetables are tender), flipping the vegetables halfway through.

8. Remove chicken and vegetables from pan so you can make gravy! (or use the pan you browned the chicken in earlier). Melt 1 tablespoon of butter over medium heat. Once bubbly, add in 1 1/2 tablespoons of the seasoned flour from the chicken. Cook for 1 minute. Then add in your chicken stock and whisk until it starts to thicken. Add a splash of heavy cream and salt/pepper/garlic powder to taste. Cook over medium-low heat until gravy reaches desired thickness.

Here's what my gravy looked like when it was done!

9. I like to serve this with vegetables on the bottom, then chicken, then topped with gravy and chopped parsley!

Notes:

1. Feel free to substitute for any vegetables you have at home or anything you like better. Frozen works fine too :)

2. Be sure to remove the lemon pieces before serving.