Pan Fried Chicken Thighs with Gravy

Pan Fried Chicken Thighs with Gravy

A quick and easy recipe for chicken thighs. It's boneless and skinless which makes it healthier and it's also Gluten-free.

5 from 2 votes

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Course: Dinner, Entree, Healthy, Lunch, Main Course

Cuisine: American, Easy, Gluten free Cuisine, Healthy

Keyword: Chicken and gravy, Easy chicken thighs recipe, Healthy chicken recipe, Healthy Cuisine, How to pan fry chicken, One pan chicken thigh recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 593kcal

Equipment

Sheetpan and wire rack
Large Non Stick Fry Pan

Ingredients

For the Pan Fried Chicken

2 1/2 pounds boneless, skinless chicken thighs (8 thighs)
2 tablespoon cornstarch
1/2 cup water
1 1/2 teaspoon sea salt adjust for your diet
1 teaspoon Freshly ground black pepper
1/2 teaspoon Cayenne pepper
3 or 4 tablespoons avocado oil or canola oil (can use olive oil as well - see summary)

For the Gravy

1 large shallot peeled and finely diced
1 bunch Fresh thyme to give 1 tablespoon leaves Remove the leaves and discard stems
1 1/2 tablespoon cornstarch
1 1/4 cup chicken bone broth or chicken broth
OPTIONAL: fresh parsley for garnish

Instructions

Let's prep the chicken thighs.

Optional: Rinse and dry the chicken thighs.
In a measuring cup or bowl, dilute the cornstarch in the water.
Place the thighs in a bowl and pour the cornstarch liquid over the chicken. Mix to coat the chicken thoroughly.
Place a rack over a sheetpan. Place the thighs in a single layer on the rack. Set aside for 10 minutes.
Note: This will allow any excess liquid to drain off.
Tip: I usually use this resting time to prepare the remaining ingredients.
After 10 minutes of the chicken resting, season it with the salt, black pepper and cayenne.
Note: I usually like to combine the spices and then sprinkle it over the chicken.

Let's Cook the chicken:

Heat the avocado oil in a large non stick frying pan. I use high heat.
Fry the chicken in batches. Cook the first side for 3 to 4 minutes until golden brown. Flip and cook the second side for 3 to 4 minutes. Transfer to a plate or bowl. Set aside.
Note: The chicken will sizzle and splatter a bit of oil on your stove. You can use a splatter lid (do not use a regular lid to cover the chicken as they will steam if you do that.)

Let's make the gravy:

Turn down the heat to medium low.
Saute the shallots for 2 to 3 minutes until transluent and aromatic.
Note: The oil will be very hot and turning the heat to medium low or even low will prevent the shallots from browning.
Add in the thyme leaves.
Season with a pinch of salt and fresh ground black pepper. Stir and saute 30 to 60 seconds.
Note: Feel free to spoon off some of the avocado oil but make sure you leave enough to allow the shallots and thyme to somewhat swim in the oil.
Dilute the cornstarch in the chicken broth.
Carefully and slowly add the cornstarch liquid to onion and thyme. Simmer for 1 to 2 minutes.
Note: You many adjust the heat up to medium if necessary. But the gravy thickens up quickly.
Add back the chicken thighs to the pan of gravy. Coat both sides of the thighs with the gravy. Simmer for 2 to 3 minutes until the thighs are cooked through.
Turn off the stove. Transfer the thighs to a platter and pour the gravy all over it. Garnish with herbs, like fresh parsley if desired. Enjoy!

Notes

The cornstarch in this recipe gives the chicken the nice brown crust, but if you don't have cornstarch you can substitute flour. You can use this sub for the gravy as well. Both cornstarch and flour act as a thickener - the cornstarch is Gluten-free but the flour usually is not.

You can certainly substitute chicken breasts and adjust the cooking time depending on the thickness.

Nutrition