Oven Baked Chicken with Creamy Onion Gravy
Crispy skinned and oh-so tender chicken thighs compete for center stage in this dish thanks to the onion gravy that's good enough to eat by the spoonful!
Servings: 4 servings
- 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 13x9 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!
Calories: 652kcal | Carbohydrates: 27g | Protein: 34g | Fat: 45g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 329mg | Potassium: 554mg | Fiber: 2g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg