Baked Chicken Thighs in Onion Gravy Recipe

Baked Chicken Thighs in Onion Gravy Recipe

by

This recipe features tender, oven-baked chicken thighs nestled in a rich, golden-brown onion gravy that’s both comforting and full of flavor. The chicken is seasoned simply but effectively, allowing the natural juices to mingle with caramelized onions and a savory broth to create a luscious sauce. As the dish bakes, the chicken skin crisps slightly while the meat remains juicy and succulent.

The onion gravy is the heart of this dish—slow-cooked onions release their sweetness and depth, blending with the pan drippings and a touch of seasoning to form a velvety sauce that clings to each bite of chicken. Garnished with fresh herbs, this meal feels rustic yet refined, perfect for a cozy dinner or a casual gathering.

This recipe is designed to be straightforward and satisfying, using everyday ingredients to create a dish that feels special without requiring complex techniques. It’s a celebration of simplicity, where the flavors build naturally through careful layering and slow baking.

INGREDIENTS

  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon flour (for thickening)
  • 1 ½ cups chicken broth
  • 1 tablespoon butter
  • Fresh parsley, chopped (for garnish)

INSTRUCTION

  1. Preheat the oven: Set your oven to 375°F (190°C).
  2. Season the chicken: Pat the chicken thighs dry with paper towels. Rub them with salt, pepper, paprika, and thyme. Set aside.
  3. Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 3–4 minutes until golden brown. Flip and cook for another 2 minutes. Remove and set aside.
  4. Prepare the onion base: In the same skillet, add butter and sliced onions. Cook over medium heat until the onions are soft and golden, about 10–12 minutes. Stir in garlic and cook for another minute.
  5. Make the gravy: Sprinkle flour over the onions and stir to coat. Slowly pour in the chicken broth while stirring to avoid lumps. Simmer for 5 minutes until the gravy thickens slightly.
  6. Assemble and bake: Transfer the onion gravy to a baking dish. Nestle the seared chicken thighs into the gravy, skin-side up. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 10–15 minutes to allow the skin to crisp and the gravy to deepen.
  7. Garnish and serve: Sprinkle chopped parsley over the top before serving. Spoon the onion gravy over the chicken for extra richness.

SERVINGS

This recipe serves 4–6 people, depending on portion size. It pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.

NOTE

This dish is best enjoyed warm, straight from the oven, when the chicken is tender and the gravy is at its most aromatic. The onions provide a natural sweetness that balances the savory depth of the broth and spices.

For added richness, you can use a splash of cream or a dollop of sour cream stirred into the gravy before baking. If you prefer a lighter version, remove the chicken skin before searing and bake uncovered for the full duration to allow the sauce to reduce further.

The slow cooking process allows the flavors to meld beautifully, making this a dish that feels both hearty and refined. It’s ideal for weeknight dinners or weekend meals where comfort and flavor are the priority. The aroma of onions and herbs baking with chicken fills the kitchen with warmth, inviting everyone to the table.

Leave a Comment