Juicy, tender chicken that’s melt-in-your-mouth delicious. With crispy and crunchy golden-brown chicken skin that’s got a hint of garlic and onion and a lush creamy gravy that’s rich and loaded with flavor, this is my famous Oven Baked Chicken Thighs with Onion Gravy recipe.
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This is hands-down the most requested chicken dish in my house. It’s an easy dish to make, and one that’s sure to delight your family, too.
Ready? Let’s get cooking!
What You Need To Make Oven Baked Chicken Thighs with Creamy Onion Gravy
- Chicken thighs
- Panko breadcrumbs
- Vegetable or olive oil
- Garlic – fresh garlic please!
- All purpose flour
- Chicken broth – low or no-sodium is best
- Sour cream
- Salt and pepper
- Immersion blender
How To Make Easy Oven Baked Chicken with Gravy
- Trim any excess skin off the chicken thighs. Pat them dry and liberally season with salt and pepper.
- Press the chicken thighs into the Panko breadcrumbs, pressing down a bit to get the crumbs to stick in a nice even coat.
- Heat the oil in a large skillet. Brown the chicken thighs, starting skin side down, for 3-4 minutes per side or until they’re golden brown.
- Meanwhile, slice the onion and slice the garlic.
- Arrange the browned chicken in a shallow baking dish – you want the chicken in one layer. Sprinkle with the onion and garlic.
- Cover with foil and bake at 350-F for about 50 minutes. Remove the foil and bake an extra 5 minutes to crisp up the skin.
- Remove the chicken from the pan and set to the side.
How to Make the AH-MAZING Chicken Gravy
- Scrape all the fat, onion, garlic, and pan drippings into a pot. Whisk in the 3 tbsp of all purpose flour until it’s a thick paste.
- Slowly stream the chicken broth into the paste, whisking while adding to avoid lumps.
- Heat the gravy over medium heat, whisking frequently, to prevent sticking. Let it simmer for 2-3 minutes.
- Use an immersion blender to blend the gravy, chunks and all, into a lovely thick and smooth gravy.
- Season with salt and pepper, if needed, and whisk in the sour cream after it has cooled a bit but before serving.
Chef Jenn’s Tips to Make This Oven Baked Chicken Recipe
- I use Panko breadcrumbs instead of regular breadcrumbs because they absorb less oil and are crispier.
- I also use economical chicken thighs – skin on and bone-in – for this recipe. Just trim away some of the excess skin that they like to hide under the thighs when you buy them.
- You don’t have to use an immersion blender – you can keep the gravy chunky if you like.
- If your chicken skin isn’t very crispy, pop the dish under the broiler for a minute or two to crisp it up but don’t walk away or it’ll burn!
- Your gravy will probably need salt and pepper so use it liberally to bring it to life!
What To Serve With Oven Baked Chicken Thighs?
Creamy mashed potatoes are the perfect vehicle for the amazing gravy this dish makes, or you can opt for mashed cauliflower or even noodles.
Can I freeze Oven Baked Chicken Thighs with Gravy?
Sure, you can freeze this dish but be prepared to sacrifice the crispy skin. It just won’t be crispy again after you freeze and thaw it.
To freeze: completely cool the chicken then package it in freezer-safe bags or containers. Freeze for up to three months.
To reheat: thaw and heat in the oven or microwave until warmed through.
You can also freeze the gravy and reheat it in the microwave.
I love using chicken thighs on the bone for the most flavor and juiciness. I will bake them at a lower temp, around 350-F, covered, and they always turn out juicy and tender.
For the most moist and tender chicken, yes. If you’re looking for a crispy skin, you’ll need to uncover it for the last bit of the cooking time.
Use a good digital thermometer to check the temperature of the chicken, and get the probe right down to the middle of the chicken near a bone. Chicken should be 165-F internally before you eat it.
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Step By Step Process
Oven Baked Chicken with Creamy Onion Gravy
- 1.5 pounds chicken thighs about 6 thighs
- 1.5 cups Panko breadcrumbs
- 4 tbsp cooking oil vegetable or olive oil
- 1 cup onion sliced
- 4 cloves garlic sliced
- 3 tbsp all purpose flour
- 1 1/2 cups low or no sodium chicken broth
- 2 tbsp sour cream
- salt and pepper to taste
- Trim any excess fat off the chicken thighs but leave a lovely layer of chicken skin.
- Season the chicken thighs liberally with salt and pepper. Press them into the Panko bread crumbs, ensuring an even coat all over.
- Heat the oil in a skillet over medium-high heat. Add the chicken thighs, in a single layer, skin-side down and cook until browned. Turn over and brown the other side. About 3-4 minutes per side.
- Layer the chicken in a shallow baking dish like the 13×9 Pyrex casserole dish. Sprinkle the sliced onion and garlic over the top. Cover with foil and bake in a pre-heated 350-F oven for about 45 minutes.
- Remove the foil from the chicken and bake an additional 5 minutes or pop the chicken under the broiler for 1-2 minutes to crisp up the skin if necessary.
To make the gravy:
- Remove the chicken from the baking dish and set aside.
- Use a spatula to get all the juice and tasty bits out of the baking dish. Scrape it into a pot getting all the chunks and juices.
- Use a whisk to whisk in the flour to the juicy mixture in the pot. It'll be like a paste. This is fine.
- Add the chicken broth to the pot in a slow stream, whisking as you go.
- Heat this mixture on medium, stirring frequently, until it boils. Simmer for 3-4 minutes.
- Use an immersion blender to make the gravy silky smooth. Season with salt and pepper and enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.