Ingredients
- Chicken thighs, boneless and skinless: 1.5 lbs
- All-purpose flour: 1/4 cup
- Olive oil: 2 tablespoons
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Chicken broth: 2 cups
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken thighs with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the dried thyme and bring to a simmer.
- Step 5: Return the chicken thighs to the skillet, nestling them in the gravy. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring the chicken is submerged in gravy to stay moist.
- For best results when reheating, add a splash of chicken broth to the gravy before gently warming on the stovetop or in the microwave.
- Serve this comforting dish over mashed potatoes, rice, or egg noodles to soak up all that delicious gravy.
- Don't overcrowd the pan when browning the chicken; work in batches for optimal color and flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American