One-Pan Sunday Chicken Recipe With Pan Gravy Is Comfort Food Any Day of the Week Budget Recipes One-Pan Recipes Chicken Recipes Low Carb Recipes Low Sugar Recipes High Protein Recipes Dinner Gluten-free

Southern Living recipes are some of my favorites to try. Living in Texas, a copy of that magazine was always on my coffee table. Now, their delicious southern recipes appear in my newsfeed and are hard to resist. This Sunday chicken recipe is inspired by one of their southern chicken dinners. This crunchy chicken is a one-pan recipe that tastes like Sunday dinner. The moist yet crispy chicken and rich pan gravy will be part of my regular dinner rotation – no matter what day of the week!

Only common, simple ingredients are needed for this easy chicken dinner. Here is what to grab from your fridge/freezer, pantry and spice rack: chicken thighs, yellow mustard, olive oil, butter, flour (all-purpose or gluten-free flour), chicken broth, dried oregano, ground paprika, garlic powder, onion powder, kosher salt and black pepper.

The chicken begins its journey getting crispy in an ovenproof skillet on the stovetop. (This is the perfect recipe for your cast iron skillet.) After the chicken cooks through in the oven, its removed from the pan and a quick and easy pan gravy is whisked up. So easy and so delicious!

Cooking Notes: The original baked chicken recipe called for a whole chicken cut up. The recipe also had you marinated the chicken in the yellow mustard and spices for about an hour. I didn't see any reason to marinate the chicken, so skipped it.

Serve this high-protein chicken and gravy recipe for dinner with your favorite side dishes. This recipe screams for either potatoes or rice to soak up the pan chicken gravy.

Cuisine: American / Southern
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Seasoning Blend

• 1 tablespoon dried oregano
• 1 teaspoon paprika (I used smoked paprika)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Chicken and Gravy

• 6 chicken thighs, bone-in and skin-on
• 1 tablespoon yellow mustard
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon flour (all-purpose or gluten-free flour)
• 1 cup chicken broth

Here's how to make it: 

1. Combine all the seasoning blend ingredients in a small bowl. Stir to combine.
2. Coat both sides of the chicken with the yellow mustard. (My chicken thighs were huge, so I only used five.)
3. Coat both sides of the chicken with the seasoning blend.
4. Heat the olive oil and butter in a large ovenproof skillet over medium-high heat. (I used a cast iron skillet.) Put the chicken into the hot oil skin side down, pressing to make sure all the chicken is in contact with the surface of the skillet. Cook the chicken, without disturbing, for about 6 to 8 minutes, or until chicken is deep brown and crisp.
5. Flip the chicken over and place in a preheated 425-degree F oven. Cook until the chicken is cooked through, about 25 minutes, depending on the size of your chicken pieces. (Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.) Remove the skillet from the oven and put the chicken onto a plate.
6. Sprinkle the flour into the chicken drippings. Cook over medium heat, stirring constantly, for about 1 minute. (For a gluten-free dinner use gluten-free flour.)
7. Whisk in the chicken broth and bring to a simmer. Cook until the pan gravy has thickened a bit, about 2 minutes.
8. Put the chicken back into the pan.
9. Cook for about 1 to 2 minutes, if you need to heat the chicken back up.
10. Serve the chicken with the pan gravy. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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