Ingredients
- 4 bone-in chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup all-purpose flour
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp dried thyme
Optional Ingredients
- 1 tbsp chopped parsley
- 1/2 tsp cayenne pepper
- 1 cup sliced mushrooms
Instructions
- Season chicken thighs on both sides with salt, pepper, paprika, garlic powder, and onion powder. Lightly dredge each piece in flour, shaking off excess.
- Heat oil in a large skillet over medium heat. Brown chicken on both sides until golden, about 4–5 minutes per side, then remove and set aside.
- In the same pan, add onions (and mushrooms if using). Cook until soft and lightly caramelized, about 6–8 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle 2 tablespoons of the leftover flour into the pan and stir to form a paste. Slowly whisk in chicken broth and milk until smooth. Add thyme and bring to a gentle simmer.
- Return chicken to the skillet, spoon gravy over the top, cover, and simmer on low heat for 25–30 minutes until chicken is tender and cooked through.
- Spoon extra gravy over the chicken and garnish with parsley if desired. Serve hot over rice or mashed potatoes.