One-Pan Baked Chicken and Gravy served with vegetables on a plate

One-Pan Baked Chicken and Gravy

ByCasey Monroe

why make this recipe

One-pan Baked Chicken and Gravy is a perfect choice for a simple yet satisfying meal. It combines juicy chicken thighs with a rich gravy, all cooked together in one pan. This means less cleanup for you! The flavors from the spices and herbs mix beautifully, making every bite delicious. It’s a great meal for families or gatherings, providing both comfort and ease, and it pairs perfectly with mashed potatoes and steamed greens.

how to make One-pan Baked Chicken and Gravy

Ingredients :

  1. 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (you can use skin-off, although skin-on is more juicy)
  2. 1 tsp sweet paprika
  3. 1 tsp dried thyme or oregano
  4. 1 tsp onion powder
  5. 1 tsp sea salt flakes
  6. ¼ tsp cracked black pepper
  7. 2 tbsp olive oil
  8. 2 cups (500 ml) beef stock
  9. 1 tsp dark soy sauce
  10. 1 tsp Worcestershire sauce
  11. 3 tbsp plain (all-purpose) flour
  12. Steamed greens
  13. Mashed potatoes
  14. Fresh thyme sprigs, leaves picked, optional

Directions :

  1. Preheat the oven to 200°C (400°F or 180°C/350°F fan-forced).
  2. Place the chicken skin-side up in a large baking tray. Make sure the chicken isn’t touching or overlapping.
  3. Spoon the spices, herbs, and olive oil over the chicken. Use your hands to coat the chicken evenly in the marinade. Some marinade will stay in the tray, which is fine.
  4. In a large jug, add the gravy ingredients and whisk them well to combine. It’s okay if there are a few lumps.
  5. Pour the gravy around the chicken in the pan, but don’t pour it directly on top of the chicken so you keep the marinade intact.
  6. Bake the chicken, uncovered, for 55 minutes or until golden and cooked through.
  7. Once done, remove the chicken from the baking dish. Whisk the gravy in the pan to mix it smoothly. You can strain it if you like, but I prefer it as is.
  8. Serve the chicken and gravy in the tray for everyone to help themselves, alongside steamed greens and mashed potatoes, topped with fresh thyme if you want.

how to serve One-pan Baked Chicken and Gravy

Serve One-pan Baked Chicken and Gravy directly from the baking tray for a family-style meal. Pair it with creamy mashed potatoes and some fresh steamed greens. This combination not only looks appetizing but also ensures that every bite is packed with flavor.

how to store One-pan Baked Chicken and Gravy

To store leftovers, let the chicken and gravy cool to room temperature. Place them in an airtight container and refrigerate. They will last for up to 3-4 days. To reheat, simply warm it in the oven or on the stovetop until heated through.

tips to make One-pan Baked Chicken and Gravy

  • For extra crispy skin, broil the chicken for the last 3-5 minutes of baking.
  • Feel free to use different herbs based on your taste—rosemary or sage can also work well.
  • If you like your gravy thicker, you can add more flour or let it simmer on the stove for a few minutes after baking.

variation (if any)

You can easily adjust this recipe by adding vegetables like carrots or potatoes to the tray for a complete meal. Just chop them into chunks and add them around the chicken before baking.

FAQs

Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but bone-in, skin-on chicken is preferred for its flavor and juiciness.

Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken a day in advance and store it in the refrigerator until you’re ready to bake.

What sides go well with this dish?
Mashed potatoes and steamed greens are traditional favorites, but you can also serve it with rice or a fresh salad.