Chicken Thighs Smothered in Onion Gravy with Mashed Potatoes & Broccoli

Instructions

step 1 Preheat the oven to 375°F (190°C).
/n step 2 Pat the chicken thighs dry and season with salt, black pepper, garlic powder, and paprika.
/n step 3 Heat olive oil in a large oven-safe skillet over medium-high heat.
/n step 4 Sear the chicken thighs skin-side down for about 5 minutes until golden brown.
/n step 5 Flip the chicken and cook another 3 minutes, then remove from the skillet and set aside.
/n step 6 In the same skillet add butter and sliced onions and cook for 6–8 minutes until soft and caramelized.
/n step 7 Stir in minced garlic and cook for about 30 seconds until fragrant.
/n step 8 Sprinkle flour over the onions and stir for 1 minute to create a roux.
/n step 9 Slowly pour in chicken broth while stirring to form a smooth gravy.
/n step 10 Add Worcestershire sauce and thyme and simmer until the gravy thickens.
/n step 11 Return the chicken thighs to the skillet and spoon some gravy over the top.
/n step 12 Transfer the skillet to the oven and bake for 25–30 minutes until the chicken reaches 165°F internally.
/n step 13 Meanwhile boil the cubed potatoes in salted water for 15–20 minutes until fork tender.
/n step 14 Drain the potatoes and mash with butter, milk, salt, and black pepper until smooth.
/n step 15 Steam or sauté the broccoli florets until tender and toss with butter and a pinch of salt.
/n step 16 Plate the mashed potatoes, chicken thighs with onion gravy, and broccoli, spooning extra gravy over the potatoes.

Storage and Reheating Tips

Store leftover chicken, mashed potatoes, and broccoli in separate airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken and gravy in a skillet over medium-low heat until warmed through. Mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to restore creaminess. Broccoli can be reheated quickly in a skillet with a little butter or steamed for a few minutes until hot.