Nothing says Southern comfort like crispy Oven-Baked Chicken Thighs with Creamy Onion Gravy. This dish, with its rich flavors and hearty texture, is just right for a family dinner or a Sunday supper.
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Growing up, I always knew it was a special occasion when the smell of chicken and gravy filled the house. With this recipe, I get to relive that warm memory, and I hope you will too.
A Southern food classic
There’s something heartwarming about Southern food, especially when it comes to fried or baked chicken with gravy. For me, it’s about the way Southern cooking brings everyone together.
When I think of home, I picture family and friends sitting around a table, passing big platters of food and just savoring each bite and each other’s company. This recipe brings back memories of long meals and shared laughter, and it’s my go-to dish whenever I want to bring that spirit back into my home.
Ingredients
How to make Oven-Baked Chicken Thighs with Creamy Onion Gravy
Season and coat the chicken thighs in panko breadcrumbs to get that crunchy crust. After a quick sear in a skillet, you’ll bake them with onions and garlic until tender. While the chicken bakes, the onions release their flavor, blending into a rich and tasty base.
Once baked, the flavorful drippings transform into a creamy onion gravy with a smooth texture that’s perfect for spooning over the chicken. Serve it up hot, and watch as everyone digs in!
Serving suggestions
Serve these oven-baked chicken thighs with mashed potatoes, rice or hot biscuits to soak up all the creamy gravy. A side of collard greens or green beans will add a fresh, Southern touch to the meal. Cornbread and a simple side of salad would round out the menu if you’re serving a crowd.
Storage tips
If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat the chicken and gravy gently on the stovetop, adding a splash of chicken broth if the gravy thickens too much. This dish can be made ahead and tastes just as good the next day, so feel free to plan for leftovers.
Southern farewell
There’s something timeless about a dish like this one. It’s the kind of meal that doesn’t need fancy ingredients — just a lot of love and a little time in the kitchen. This recipe is my way of sharing a piece of my home with you.
So gather your loved ones, bring out the big serving spoon and enjoy every last bite of Southern goodness. I hope you enjoy it as much as we do.
Oven Baked Chicken Thighs with Creamy Onion Gravy
Equipment
- Immersion blender
- Digital Thermometer
- 9 x 13-inch Pyrex baking dish
Ingredients
- 1.5 cups panko breadcrumbs
- 1.5 pounds chicken thighs about 6 thighs
- 4 cloves garlic sliced
- 4 tablespoons cooking oil vegetable or olive oil
- 1 cup onion sliced
- 1 1/2 cups low or no-sodium chicken broth
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons sour cream
Instructions
- Trim any extra fat from the chicken thighs, but keep some skin on for added flavor. Season them generously with salt and pepper. Press each thigh into the panko breadcrumbs, coating all sides evenly.
- In a large skillet, heat the oil over medium-high heat. Place the chicken thighs skin-side down in a single layer. Let them cook until golden brown on both sides, about 3-4 minutes per side.
- Layer the browned chicken thighs in a shallow baking dish (like a 13×9 Pyrex dish). Scatter the sliced onions and garlic over the top, covering the chicken. Cover the dish with foil.
- Place the dish in a preheated 350°F oven and bake for about 45 minutes. Remove the foil and bake for an additional 5 minutes, or place under the broiler for 1-2 minutes to crisp the skin, if needed.
- Remove the chicken from the baking dish and set aside. Scrape the flavorful drippings and all the tasty bits from the baking dish into a pot. Add the flour to the pot, whisking until it forms a paste.
- Slowly pour in the chicken broth, whisking as you go to avoid lumps. Heat this mixture over medium heat, stirring until it boils, then simmer for 3-4 minutes to thicken.
- Using an immersion blender, blend the gravy for a smoother finish. Stir in the sour cream, then season with salt and pepper to taste.
- Pour the gravy over the baked chicken thighs, and serve while hot. Enjoy with mashed potatoes, rice or fresh biscuits to soak up the gravy.
