INGREDIENTS
Chicken
- 2 lb boneless skinless chicken thighs or breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil.
Gravy
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- salt to taste
- black pepper to taste
- fresh parsley for garnish.
INSTRUCTIONS
Sear Chicken
- pat chicken dry and season with salt pepper garlic powder and onion powder
- heat olive oil in a large skillet over medium high heat
- sear chicken until golden brown about 3 to 4 minutes per side then transfer to a plate.
Make Gravy and Simmer
- reduce heat to medium and add butter to the skillet
- whisk in flour and cook until lightly golden about 1 minute
- slowly whisk in chicken broth until smooth then whisk in Worcestershire and thyme
- bring to a gentle simmer and return chicken and any juices to the skillet
- cover and cook until chicken reaches 165 F and gravy is thickened about 15 to 20 minutes
- taste and adjust salt and pepper then garnish with parsley and serve.
Notes
1. Thighs stay juicier than breasts; for extra rich gravy replace 1/2 cup broth with milk or cream; add sliced onions or mushrooms after searing and cook before making the roux; if gravy is too thick whisk in more broth a little at a time; if gravy is too thin simmer uncovered 2 to 5 minutes
Nutrition
Calories: 430kcal | Carbohydrates: 10g | Protein: 38g | Fat: 26g