Southern baked chicken and gravy are tender and juicy smothered in a delicious gravy, using just a few pantry ingredients for the perfect weeknight meal.
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Perfectly seasoned chicken with a simple homemade spice rub that comes out tender and juicy. Oven-baked chicken recipes are total comfort food that's delicious any time of year Like my Sausage Gravy Recipe. You might also like my Southern Oven Fried Chicken or if you prefer deep-fried chicken you'll love my Spicy Fried Chicken are a couple of easy chicken recipes to try.
Ingredients For Chicken and Gravy
- Chicken-I used skin-on chicken thighs, chicken legs also work great or a combination.
- Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.
- Kitchen Bouquet-I like to use a pinch of this to make the gravy darker when I use chicken stock, you can find it in your grocery store or here on Amazon.
How to make Chicken and Gravy
- Step 1: Whisk together the spices in a small bowl.
- Step 2: Rub olive oil all over the chicken pieces and evenly rub the spice mixture all over each piece of chicken, making sure to cover the skin side the most.
- Step 3: Whisk together the flour with some of the stock until the lumps are gone then whisk into the rest of the stock.
- Step 4: Pour the gravy mixture into a 9x13 baking dish or large cast iron skillet then carefully place pieces of chicken on top of the gravy. You don't want to cover the top of the chicken. and bake
Why this recipe works
This is the best chicken and an easy dish to throw together like my Cast Iron Chicken Thighs and enjoy for Sunday dinner or any night of the week like my Cube Steak with Onion Gravy. The gravy cooks in the same baking dish as the chicken and is poured over some Creamy Mashed Potatoes, or rice, and better than any storebought gravy mix. With a side of my No-Knead Artisan Bread, it's a easy meal the whole family will devour.
- Rub the spices evenly on your chicken thighs, you don't want clumps of seasoning on top.
- If the gravy is too thick whisk in a couple of tablespoons of hot water to thin it out.
- If the gravy comes out too thin. Remove the chicken to a platter and place it back into the oven to cook for another 5 minutes to thicken.
Yes if you don't prefer dark meat boneless chicken breasts will cook much faster and you'll need to cut the cooking time by 20-25 minutes. Use a digital meat thermometer to know when the internal temperature reaches 165 degrees.
Yes, store this easy chicken and gravy recipe in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator overnight then reheat in a skillet or microwave until heated through.
This recipe requires you to bake uncovered. It is the best way to get the top of the chicken crispy which adds great flavor.
More easy chicken recipes
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Southern Chicken and Gravy
Southern baked chicken and gravy is tender and juicy smothered in a delicious gravy, using just a few pantry ingredients for the perfect weeknight meal.
- 6 bone in chicken thighs (about 4 pounds)
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour
- 1 1/2 cups chicken stock *see notes
- 1/8 teaspoon Kitchen Bouquet (optional)
- Salt and pepper to taste
- Preheat the oven to 400 degrees
- Rub olive over the chicken thighs evenly.
- In a small bowl whisk together the paprika, granulated garlic, onion powder, salt, and pepper.
- Rub the spice mixture evenly over the chicken thighs.
- In a medium bowl whisk about 1/4 cup of stock with the flour until smooth then add in the rest of the stock, add in the kitchen bouquet if you're using it, and whisk until smooth.
- Pour the gravy into a 9x13 baking dish and carefully place the chicken thighs into the gravy.
- Bake uncovered for 45-50 minutes or until internal temperature reaches 165 degrees using a digital meat thermometer.
- Remove chicken to a plate and whisk the gravy until smooth. If it's too thick add 1 tablespoon of hot water until your desired consistency. Add salt and pepper to taste.
Chicken-I use skin-on chicken thighs, chicken legs also work great or a combination.
Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.
Kitchen Bouquet-I like to use a pinch of this to make the gravy darker when I use chicken stock.
If the gravy is too thick whisk in a couple of tablespoons of hot water to thin it out.
If the gravy comes out too thin. Remove the chicken to a platter and place the dish back into the oven to cook for another 5 minutes to thicken.
Amount Per Serving Calories 355Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 169mgSodium 744mgCarbohydrates 9gFiber 1gSugar 1gProtein 33g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
I don't find the need to get rid of the grease but you certainly can if you prefer.
I am making this tonight, but I am thinking about searing my chicken thighs and getting rid of the grease before baking. Has anyone had any problems with too much chicken skin grease?
That was an error in the photo the recipe card is at the bottom and correct 🙂
Where is the milk and heavy cream used ??