Chicken in gravy features boneless chicken thighs seared until golden, then simmered in a savory onion and herb gravy—a straightforward comfort dish that delivers deep flavor through proper browning and a butter-flour roux base.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Season chicken thighs generously on both sides with salt, seasoned salt, garlic & herb seasoning, and paprika.
Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken thighs until golden brown on both sides.
Remove the seared chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add butter to the same skillet, allowing it to melt.
Add the sliced onions and garlic to the skillet. Sauté until softened and fragrant, about 5-7 minutes.
Sprinkle the flour over the onions and cook for about one minute, stirring constantly, to cook out the raw flour taste.
Gradually pour in the chicken broth while stirring continuously to create a smooth gravy and avoid lumps.
Stir in the chicken bouillon powder, black pepper, and sugar. Bring the gravy to a simmer.
Return the seared chicken and any accumulated juices from the plate back into the skillet with the gravy.
Cover the skillet, reduce the heat to low, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Serve the chicken hot, smothered in gravy, alongside mashed potatoes and your favorite vegetable.
Store chicken and gravy together in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if the gravy thickens too much.
Yes. Bone-in thighs add more flavor; increase cooking time by 5-10 minutes until meat is tender and reaches 165°F internally.
Chicken is done when it reaches an internal temperature of 165°F at the thickest part, or when it shreds easily with a fork after simmering.
Searing creates fond (browned bits) on the pan bottom that add depth to the gravy and gives the chicken a golden exterior and better texture.
Yes. Refrigerate cooked chicken and gravy together in an airtight container for up to 3 days; reheat gently on the stove, stirring occasionally.
Egg noodles, rice, buttered toast, roasted vegetables, or polenta all work well with the savory gravy.
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Mustard Dill Fish in Parchment
27 min
Ground Beef and Vegetable Skillet
30 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
