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 Maesri’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/3/4–11/4 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 ¾ cup (115 g) 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
What are some other saucy chicken recipes?
If you love an easy-to-make chicken dish with a delicious sauce or gravy, I think you’ll love:
Chicken with Homemade Gravy
Chicken Paprikash
Creamy Garlic Chicken
Chicken Stroganoff
Chicken with Creamy Mushroom Sauce

One-pan Baked Chicken and Gravy
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.
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
CHICKEN
- 1.2 kg (2 lb 10 oz) 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 cracked black pepper
- 2 tbsp olive oil
GRAVY
- 2 cups (500 ml) 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, optional
Instructions
- Marinate 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 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 chicken – Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1).
- Finish 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.
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.
- Prep Time: 5 mins
- Cook Time: 55 mins
- Category: One-pan
- Method: Bake
- Cuisine: Family-friendly
Lisa says:
Made this for the first time tonight, delicious!!! We used drumsticks instead though, but sooo good!
Kate says:
Fantastic family meal everyone loved. Very easy Sunday dinner that tasted as if I spent hours in the kitchen. Made it with chicken drumsticks as that’s what I had on hand. Thanks for this delicious recipe.
Mila says:
This was incredible!! Best meal I’ve made in a long time.
Zoe says:
I cannot believe how delicious that gravy was!!! Oh my goodness, soo easy and sooo extremely delicious!
Karen says:
Amazing recipe, so easy to make and so delicious!
Amanda says:
Excellent recipe.
This is now a family favourite in our home.
Natalie says:
OMG you said this was good but it was amazing. Wow wee it was simple and easy to put together and I got rave reviews from my family. Thanks so much for sharing
Rachel says:
This is such an easy & delicious recipe, the whole family loved it. I used a whole butterfly chicken it turned out so juicy & full of flavour. Thank you.
Catherine R says:
This dinner is delicious! It is the first simplehomeedit recipe I tried and it’s quickly become part of our regular rotation. Will very likely will be cooked for Christmas dinner – it’s that good!
Nicole says:
Oh, you’ve made my day. Thank you so much! xx
Michaela says:
I can not wait to try this one its on the plan for next week. so glad to have come across your site. I love how your recipes are easy to follow and most ingredients are what I already have in the pantry. We have just tasted the crispy sesame chicken which was amazing.
Nicole says:
Hi Michaela, I’m so glad you found the site too! Thanks for this lovely feedback. Nic x
Maddy says:
This is absolutely easy and delicious! My kids loved it. I did find my gravy got really thick and the edges kind of crisped up but I know my oven is powerful so I’ll try again with more liquid.
I called the crispy bits “gravy bacon” and it was delicious with the mash 😉
Making it again tonight 👏
Nicole says:
Hi Maddy, I’m so glad to hear that it was delicious, even with the thick gravy. Let me know how you go when you try it again. Thanks for the rating! Nic x
Sara says:
I tried this last night when we had friends over for dinner. It was phenomenal. I will definitely be making this again. Our friends loved it so much that they took leftovers with them.
Nicole says:
Oh, thank you so much for sharing, Sara! That is so great to hear. Thanks for the rating! Nic x
Katrina O says:
I’ve made this 4 times already – I think it’s officially part of my fortnightly rotation now! Prep is such a breeze, minimal mess and really deliciously home-style flavours. Yummy 🙂 (toddler approved also!)
Nicole says:
Hi Katrina, this is such incredible feedback! I just LOVE that you’ve made it four times!! And the toddler seal of approval is the best bit! Thanks for the rating. Nic x
AD says:
Would this work with boneless skinless chicken breasts?
Nicole says:
Hi AD, actually this recipe doesn’t really work with breast, unfortunately. However, if you did want a baked chicken recipe that uses breast, you might like to try Chicken with Homemade Gravy or Baked Garlic Chicken Breast. Nic x
Tania says:
When your ridiculously fussy husband asks if you could make the chicken gravy meal again you know its definitely a winner!! 👌Double win the grandkids loved it too!! 🙌 triple win its so easy to make! which led me to buying your book. Sausages with brown onion gravy was a hit too, so many delicious receipes to try now 😋
Nicole says:
Wow, Tania, I totally get what you mean. Isn’t it great when you get requests for the same meal again! And the littlies loved it too … yay! I’m so touched that you bought my book. Thank you so much, I hope you enjoy it. Nic x
Sunny says:
This was so, so delicious. We didn’t have beef stock, so just used water and extra Worcestershire and it was still so good.
Nicole says:
Hi Sunny, loved hearing what subs you used and the good news that it still turned out well! Nic x
Lauren says:
This was absolutely delicious – the whole family gobbled it up. I’ve never made gravy before and this could not have been easier!! Definitely going to make this in repeat!!
Nicole says:
Hi Lauren, welcome to making your own gravy! It’s fantastic, isn’t it! Thanks so much for the lovely comments and the rating. Nic x
Elizabeth says:
This was very good! I thought the gravy might have been a little salty for my preference so next time I might try a reduced sodium stock.
Nicole says:
Thanks for the feedback, Elizabeth! Nic x
Sue says:
This was delicious! The gravy was so easy. We absolutely loved it!
Nicole says:
Great to hear, Sue! Nic x
Camille Miller says:
Made this for my family of 5 for dinner tonight, it was an absolute hit! I cannot get over how easy it was to prepare. Will absolutely make again and again.
Nicole says:
Hi Camille, wow, that is fantastic feedback! I’m so happy that you found this one delicious as well as stress-free! That’s my hope! Thanks also for the rating. Nic x
Emily says:
This recipe is our new family favorite. Thank you so much for sharing this! It’s seriously so easy and quick to put together and it tastes great every time (yes it’s my third time making this recipe in the last 2 weeks!). I wish I could give it 10 stars!
Nicole says:
Thank you so much for this lovely feedback, Emily! So happy you are enjoying the recipe … you’ve made my day! Thanks also for the rating! Nic x
Rebecca says:
Love this recipe 😋
Can the left over gravy be frozen?
Nicole says:
Hi Rebecca, leftover gravy sure can be frozen! Thanks for enjoying and rating the recipe. Nic x
Michele says:
This chicken and gravy was delicious – and so very easy
Nicole says:
So happy to hear this one worked out so well for you, Michele! Thanks also for the rating. Nic x