Pan Seared Boneless Chicken Thighs with Homemade Gravy and Sauteed Broccoli is a delicious and wholesome dinner.
This dinner has perfectly seasoned boneless chicken thighs with homemade pan gravy, served over creamy garlic mashed potatoes, with a side of buttery tender broccoli florets. This is one of my favorite dinners to make and it tastes heavenly every time.
If you are looking for a delicious chicken dinner, this is the recipe for you!
Key Ingredients and Tips for Making Pan-Seared Chicken Thighs with Homemade Gravy
Pan Seared Chicken Thighs
I love chicken thighs, but even if you are not a fan of chicken thighs the way they are seasoned will make you love them. The seasonings are relatively simple - salt, black pepper, dried oregano and thyme, ground paprika, and cayenne pepper, but altogether they are very delicious.
- My family buys whole organic chickens, so the chicken thighs are a little small. If you have larger chicken thighs you might want to double the spice mixture.
- A key to making perfectly seared and crispy chicken skin is to dry the chicken thighs off with a paper towel before seasoning. This allows the skin to get crispy, rather than steam while cooking.
- A second tip is to not cover the chicken thighs while they are cooking. While the chicken is cooking the oil and juices might start popping, but don’t cover the skillet! Covering the chicken will again cause them to steam and not sear and get crispy.
- I love to cut out the bones of the chicken thighs because the chicken cooks faster and they are easier to eat. If you don’t want to do this, add a few minutes to the cooking time to make sure they are fully cooked!
One of the best parts of making seared chicken thighs is the pan gravy that you can make. After you cook the chicken, you will have brown bits and chicken juices and fat in the pan that can be used to make a delicious pan gravy.
To make the gravy you only need: chicken fat and juices from cooking the chicken, flour, homemade chicken broth, whole milk, salt, and pepper.
- If you don’t have enough oil and chicken juices left in the skillet to make the pan gravy, you can add in some extra butter.
- You can use water to make the gravy, but it won’t be as flavorful. I recommend using chicken broth. I’ll link my recipe for how to make Homemade Chicken Broth from Scratch.
- By adding the milk to the gravy, you will have a creamy country gravy, but you can leave out the milk if you prefer, just add in more chicken broth!
Creamy Garlic Mashed Potatoes
Here is the link to my blog post on how to make Creamy Garlic Mashed Potatoes. They are heavenly and pair perfectly with this homemade gravy!
I believe a reason why many people do not like broccoli is that they never had broccoli that was cooked right. Many times we see broccoli presented on the plate being lightly steamed with no salt.
However, broccoli is delicious when you saute it with a little salt and butter. I love to cook mine until it just starts to brown and it is nice and tender!
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I hope you found these tips useful and that you try this recipe out soon! If you do- let me know in the comments or tag me on Instagram (@themidwestkitchenblog) so I can see!
What is your favorite way to cook chicken thighs?
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This dinner has perfectly seasoned boneless chicken thighs with homemade pan gravy, served over creamy garlic mashed potatoes, with a side of buttery tender broccoli florets.
- 4 Chicken Thighs, boneless
- 2 - 3 tablespoons ghee/ vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon ground paprika
- Sprinkle of cayenne pepper
- 6 tablespoons all-purpose flour
- 2 tablespoons butter, if necessary
- 2 cups Homemade chicken broth, cold
- ¼ cup whole milk, cold
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups broccoli, frozen
- 4 tablespoons butter
- ¼ teaspoon salt and pepper
How to Make the Chicken Thighs:
- Start by cutting out the bones* in the chicken thighs with a sharp knife. Rinse the chicken, then pat them dry with paper towels.
- Next, mix together all the seasonings- salt, black pepper, dried oregano, dried thyme, ground paprika, and cayenne pepper.** Sprinkle the mixture evenly over both sides of the chicken thighs.
- Preheat a large cast-iron skillet on medium heat with a few tablespoons of ghee or vegetable oil. Sear the chicken thighs skin side down for 5 - 7 minutes, or until the skin is golden brown. Then repeat with the other side.
How to Make the Pan Gravy:
- Once the meat is fully cooked, remove it from the pan, then add in the flour to make the gravy.
- You should have some fat in the pan leftover from cooking the chicken***. You want your flour mixture to be smooth and easy to mix with a spoon or fork. If your flour mixture is too thick, add in a few tablespoons of butter.
- Continue stirring and cook the roux/ flour mixture into it starts to smell like pie crust, 1 - 2 minutes. Then whisk in the whole milk and most of the chicken broth. Cook the gravy until it starts to bubble and thicken, 5 - 7 minutes. Add in the salt and pepper, then taste and adjust if necessary.
How to Make the Sauteed Broccoli:
- In a stainless steel skillet, cook the frozen broccoli florets with butter and salt on medium-high heat. Cook the broccoli until it starts to brown a little, and the broccoli florets are tender.
- Serve the pan-seared chicken thighs with gravy, mashed potatoes, and sauteed broccoli. Enjoy!
*The chicken thighs will cook faster if you cut out the bones.
**I am using small organic chicken thighs for this recipe. If you have larger chicken thighs you might need to double the spice mixture.
***You might need to add in more butter to make the gravy if you don’t have enough chicken juices and fat.
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