One-pan Baked Chicken and Gravy

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Easy prep, simple, low-cost ingredients and just one pan = delicious chicken in gravy.

This One-pan Baked Chicken and Gravy checks all the boxes – it’s wholesome, comforting, can be served with anything and, best of all, it is so incredibly easy to make. My kids LOVE having this for dinner and ask me to make it frequently. It is super low-fuss, especially when served with Freezer-friendly Mashed Potatoes and some simple steamed greens. It takes 5 minutes to prep, then less than an hour hands-off time in the oven, to create this perfectly cooked chicken with deliciously crispy skin, and a rich gravy – all in the one pan.

The beauty of the gravy is that the ingredients are whisked together and added to the pan at the same time as the raw chicken (where traditionally flour is added afterwards with lots of whisking and reducing). It is a recipe technique inspired by Nagi Maehashii’s Gravy Baked Chicken that you can find here. I made minor changes to Nagi’s recipe, introducing a few additional flavours to the gravy – dark soy sauce and Worcestershire sauce – both which I find enhance the colour and depth of flavour in the sauce. The chicken juices mingle with the delicious gravy ingredients and the result is minimal effort with maximum flavour. Of course, if you want to make this a complete meal-in-a-pan, you can easily add extra vegetables to the pan. Potato, carrot or pumpkin, cut into small pieces, can be cooked alongside the chicken.

I like to use bone-in, skin-on chicken thighs, as they are so incredibly juicy and the skin becomes beautifully crispy. However, you can use bone-in thighs with the skin removed, and I’ve also provided details if you want to use boneless thighs.

Can I use boneless, skinless chicken thighs instead?

Yes, you can use boneless chicken thighs, but reduce the cooking time to around 35–40 minutes as they will cook faster than bone-in chicken.

Can I add vegetables to the pan?

Vegetables like carrots, potatoes or pumpkin can be added to the tray. Cut into small chunks (roughly 2–3 cm/¾–1¼ inches) so that the vegetables cook through within the cooking time. You will need to remove them along with the chicken to whisk the gravy and bring it together. Note adding vegetables may result in a chunkier gravy (as some of the veggies will break down during cooking – but it’s delicious!). You could also stir 115 g (¾ cup) of frozen peas through the hot gravy, until thawed, to add an extra boost of vegetables.

Why beef stock and not chicken?

The beef stock gives the gravy a deeper colour and a richer flavour, but chicken stock will work too if that’s all you have on hand. The end result will be a paler gravy (but equally delicious!).

What else can I serve as a side?

Aside from steamed greens (like asparagus, broccolini/tenderstem broccoli, broccoli, green beans, sugar snap peas, peas) and creamy mashed potatoes to soak up the delicious gravy, you could also try: a simple green leafy salad, roast potatoes, wedges, roasted vegetables or creamy polenta or couscous for a different twist.

How do I know the chicken is cooked through?

The way I check is by pricking/piercing the chicken with a fork or metal skewer. If the juices run clear and the outside is perfectly crispy and golden, I know it’s ready. If you are wanting extra reassurance, you can use a meat thermometer. Check the chicken has an internal temperature of 75°C (167°F) before serving.

Watch how to make One-pan Baked Chicken and Gravy

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One-pan Baked Chicken and Gravy

Author: Nicole

5 from 35 votes

“Wow this dinner was so delicious, minimal effort for maximum results is a major win for us.”

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One-pan Baked Chicken and Gravy is the ultimate fuss-free wholesome family meal. Easy prep, simple, low-cost ingredients and just one pan are all that’s needed to make this crispy-skinned, tender and juicy chicken with a rich gravy.

Prep 5 minutes mins

Cook 55 minutes mins

Total 1 hour hr

Servings: 4

Ingredients

1x2x3x

CHICKEN

• ▢ 1.2 kg (2½ lb) bone-in, skin-on chicken thigh cutlets (you can use skin-off, although skin-on is more juicy)
• ▢ 1 tsp sweet paprika
• ▢ 1 tsp dried thyme or oregano
• ▢ 1 tsp onion powder
• ▢ 1 tsp sea salt flakes
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 2 tbsp olive oil

GRAVY

• ▢ 500 ml (2 cups) beef stock
• ▢ 1 tsp dark soy sauce
• ▢ 1 tsp Worcestershire sauce
• ▢ 3 tbsp plain (all-purpose) flour

TO SERVE

• ▢ Steamed greens
• ▢ Mashed potatoes
• ▢ Fresh thyme sprigs, leaves picked

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Marinate the chicken – Preheat the oven to 200°C (400°F (180°C/350°F fan-forced). Place the chicken skin-side up in a large baking tray, taking care to ensure the chicken isn’t touching or overlapping. Spoon the spices, herbs and olive oil over the chicken, then use your hands to coat the chicken as evenly as possible in the marinade. There will be residual marinade in the tray which is fine.
• Make the gravy – Add the gravy ingredients to a large jug. Whisk them well to combine (it’s okay if a few lumps form), then pour the gravy around the chicken in the pan – not on top as you don’t want to wash the marinade off.
• Bake the chicken – Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1).
• Finish the gravy – Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify (you can run it through a sieve if you like, although I don’t!).
• Serve – Serve the chicken and gravy in the tray for everyone to help themselves, with a side of steamed greens, mashed potatoes and a sprinkle of fresh thyme.

Nutrition information

Nutrition Facts

One-pan Baked Chicken and Gravy

Amount per Serving

Calories

693

% Daily Value*

Fat

 

52

g

80

%

Saturated Fat

 

13

g

81

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

10

g

Monounsaturated Fat

 

25

g

Cholesterol

 

250

mg

83

%

Sodium

 

1143

mg

50

%

Potassium

 

801

mg

23

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

45

g

90

%

Vitamin A

 

460

IU

9

%

Vitamin C

 

0.4

mg

0

%

Calcium

 

43

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – To check if the chicken is cooked, prick/pierce the chicken with a fork or metal skewer. If the juices run clear and the outside is perfectly crispy and golden, I know it’s ready. If you are wanting extra reassurance, you can use a meat thermometer. Check the chicken has an internal temperature of 75°C (167°F) before serving.

Make Ahead

Chicken – Can be marinated and stored refrigerated in an airtight container up until its expiry date.

Leftovers

Leftovers keep well in the fridge. For best results, refrigerate the gravy and chicken separately in airtight containers for up to 3 days. Reheat separately in the microwave, using a whisk and a splash (start with 1–2 tablespoons and add more as needed) of boiling water from the kettle to loosen the gravy and bring it together again if needed (as the oils may have separated while being refrigerated). Note the chicken skin will soften in the microwave. Not suitable to freeze.

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Course entrée, Main Course, one pan

Cuisine Family-friendly