One-Pot Chicken Thighs & Gravy

Jump to Recipe

This one-pot chicken thighs and gravy recipe is the ultimate comfort food—featuring juicy chicken thighs with golden brown, crispy skin, simmered in a rich gravy made with white wine, mushrooms, and garlic. Whether you’re serving this with mashed potatoes, white rice, or egg noodles, it’s a complete meal that’s both easy to prepare and packed with flavorful chicken goodness.

Perfect for a night of the week when you need something hearty but quick, this great recipe delivers a restaurant-quality dish with easy prep and one-pan cleanup.

I love to serve mine alongside my Creamy Garlic Mashed Potatoes, Butter Lettuce Salad, Potatoes Au Gratin or my Roasted Vegetables with Basil Lemon Sauce.

---

Why You’ll Love This One-Pot Chicken Thighs and Gravy Recipe

One-Pan Convenience – Cook everything in a large skillet or dutch oven for easy cleanup.
Crispy, Juicy Chicken – Bone-in or boneless chicken thighs seared to golden brown perfection.
Creamy, Savory Gravy – A blend of white wine, heavy cream, and chicken stock for a delicious gravy.
Perfect for Leftovers – Store any leftover chicken in an airtight container for easy reheating.

---

One-Pot Chicken Thighs and Gravy Video

If you enjoyed this video for One-Pot Chicken Thighs and Gravy, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.

---

Ingredients for One-Pot Chicken Thighs and Gravy

May contain affiliate links

For the Chicken:

• 5-6 bone-in chicken thighs (or boneless skinless chicken thighs)
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp olive oil
• 3 tbsp butter

For the Gravy:

• 2 tbsp butter
• 1 medium shallot, diced
• 3 garlic cloves, crushed
• 1.5 cups sliced mushrooms
• 3 tbsp purpose flour
• ½ tsp paprika
• ½ tsp Italian seasoning
• ½ tsp onion powder
• ½ tsp garlic powder
• ⅓ cup white wine
• 2.5 cups chicken broth (I like better than bouillon dissolved in water)
• 1 tbsp minced chives
• ½ cup heavy cream (optional)

---

Instructions

Prep the Chicken

1. Pat dry the bone-in chicken thighs with a paper towel to help them crisp up.
2. Season with salt and black pepper on both sides

Sear the Chicken

1. Heat 3 tbsp olive oil and 3 tbsp of butter in a cast iron pan or large skillet over medium-high heat.
2. Place the chicken thighs skin-side down in a single layer and press down to make sure all the surface is touching the pan and cook for 3-4 minutes until golden brown.
3. Flip and cook the other side for another 2-3 minutes. Remove and set aside.

Build the Gravy

1. Remove the oil leaving 1 tbsp. Let the pan cool for a few minutes. Turn the heat to medium and add in another 1.5 tbsp butter.
2. Add the diced shallots and cook for 2-3 minutes until soft.
3. Stir in the crushed garlic cloves and cook for another 30 seconds.
4. Add in the white wine and let reduce for 2-3 minutes
5. Add the sliced mushrooms and cook until softened, about 3-4 minutes.

Thicken the Gravy

1. Sprinkle purpose flour over the mushrooms and stir well to coat. Let the flour cook down for 3-4 minutes.
2. Stir in paprika, Italian seasoning, onion and garlic powder.
3. Pour in the chicken broth, stirring continuously. I like to use better than bouillon dissolved in water since it is full of flavor.

Bake the Chicken

1. Return the seared chicken to the pan, making sure it’s partially and not fully submerged in the savory gravy.
2. Bake in the oven uncovered at 375F for 40 minutes or until the internal temperature reads 175F.

Finish the Gravy

1. Optional: For a creamy sauce, remove the chicken and stir in the heavy cream. Return the chicken back to the pan.
2. Sprinkle with minced chives or parsley for a fresh finish.

Serve

Enjoy this flavorful chicken dish with green beans or other side dishes for a hearty meal.

Spoon much gravy over the chicken pieces and serve with mashed potatoes, white rice, or egg noodles.

---

Tips for the Best One-Pot Chicken and Gravy

Pat the Chicken Dry: This ensures you get a crispy skin when searing.
Deglaze with White Wine: It enhances the depth of flavor in the brown gravy.
Use a Meat Thermometer: Cook until the internal temperature reaches 175°F for perfectly tender chicken thighs.
Thicken the Sauce More: If you want rich gravy, mix a teaspoon of seasoned flour with broth and stir it in.

---

FAQ

Can I use boneless skinless chicken thighs?
Yes! Reduce the cook time to 15 minutes since boneless thighs cook faster.

What’s the best substitute for white wine?
You can replace it with extra chicken broth or a splash of apple cider vinegar.

How do I store leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days.

Can I make this ahead of time?
Yes! The gravy cooks even better as it sits, making this dish perfect for meal prep.

What’s the best side dish for this meal?
Serve with mashed potatoes, white rice, green beans, or egg noodles for a complete meal.

---