Buttermilk-Brined Skillet Chicken with Roasted Garlic Gravy

Why You’ll Love This Recipe

• Buttermilk brine makes the chicken ultra-juicy with beautifully crisp, bronzed skin.
• Roasted garlic pan gravy delivers deep, savory flavor with gentle sweetness.
• Comfort on a plate: chive-flecked mashed potatoes and buttery green beans round it out.
• Smart timing: components overlap so dinner lands hot together in under an hour of cooking.

Grocery List

• Produce: 1 head garlic, 2 garlic cloves, 2 lb Yukon Gold potatoes, 1 bunch chives, 1 lb green beans, 1 lemon
• Dairy: Cultured buttermilk, unsalted butter, whole milk, heavy cream, sour cream
• Pantry: Bone-in, skin-on chicken thighs, olive oil, kosher salt, black pepper, honey, smoked paprika, dried thyme, all-purpose flour, low-sodium chicken stock

Full Ingredients

Buttermilk-Brined Skillet Chicken

• 4 bone-in, skin-on chicken thighs (2 to 2.25 lb total)
• 1 1/2 cups cultured buttermilk
• 2 1/2 tsp kosher salt, divided (1 1/2 tsp for the brine, 1 tsp for seasoning later)
• 1 tbsp honey
• 2 garlic cloves, smashed
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil (for searing)

Roasted Garlic Pan Gravy

• 1 head garlic
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken stock
• 1/4 cup heavy cream
• Fine salt and black pepper, to taste

Chive Mashed Potatoes

• 2 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream
• 1/4 cup finely snipped fresh chives
• 1 1/4 tsp kosher salt, divided (1 tbsp for boiling water; 1/4–1/2 tsp to finish, to taste)
• Black pepper, to taste

Buttered Green Beans

• 1 lb green beans, trimmed
• 2 tbsp unsalted butter
• 1 tsp lemon zest + 1 tsp lemon juice
• 1/4 tsp kosher salt, plus more to taste
• Pinch of red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Brine the chicken in buttermilk

In a large bowl, whisk the buttermilk, 1 1/2 tsp kosher salt, honey, smashed garlic, smoked paprika, dried thyme, and black pepper. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. The longer brine yields deeper seasoning and juicier meat.

Step 2: Roast the garlic for the gravy

Preheat the oven to 400°F with a rack in the center. Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle with a little olive oil and a pinch of salt, wrap tightly in foil, and roast on a small baking sheet for 35–40 minutes, until the cloves are soft and golden. Let cool enough to handle, then squeeze out the cloves; set aside.

Step 3: Sear and roast the chicken

Remove chicken from brine and wipe off excess. Pat very dry with paper towels and lightly season the skin with the remaining 1 tsp kosher salt. Heat a 12-inch oven-safe skillet (cast iron is ideal) over medium heat. Add 1 tbsp olive oil, then add thighs skin-side down. Cook, undisturbed, 10–12 minutes until the skin is deeply golden and much of the fat has rendered. Flip the chicken and transfer the skillet to the 400°F oven. Roast 15–18 minutes, until the thickest part of the thighs reaches 175°F. Transfer chicken to a plate to rest 5–10 minutes; keep the skillet with drippings on the stove.

Step 4: Boil the potatoes

While the chicken roasts, place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tbsp kosher salt. Bring to a boil, then simmer 15–18 minutes until fork-tender. Drain well and return potatoes to the hot pot to steam off excess moisture.

Step 5: Make the roasted garlic pan gravy

Set the chicken skillet over medium heat. Spoon off all but 1 tbsp of the fat. Add 2 tbsp butter and 2 tbsp flour; whisk constantly for 1 minute to form a roux. Slowly whisk in 1 1/2 cups chicken stock, scraping up browned bits. Stir in the roasted garlic by mashing it into the sauce. Simmer 3–5 minutes until glossy and slightly thickened. Stir in 1/4 cup cream. Season to taste with salt and pepper. Keep warm on low.

Step 6: Mash and season the potatoes

Add 4 tbsp butter to the hot potatoes and mash to your preferred smoothness. Stir in the warmed milk and sour cream until creamy. Fold in chives, season with 1/4–1/2 tsp kosher salt and pepper to taste. Cover to keep warm.

Step 7: Butter the green beans

Bring a medium pot of salted water to a boil. Blanch green beans 3–4 minutes until crisp-tender and bright green. Drain well. Toss immediately with 2 tbsp butter, lemon zest, lemon juice, a pinch of salt, and red pepper flakes if using.

Step 8: Plate and serve

Spoon a generous bed of chive mashed potatoes onto each plate. Top with a chicken thigh, then ladle on the roasted garlic pan gravy. Add a side of buttered green beans. Finish with extra snipped chives and freshly cracked black pepper.

Pro Tips

• For best browning, pat the chicken very dry after brining and start the sear on moderate heat to render fat without burning.
• Use a cast-iron skillet for even heat and maximum fond (the browned bits that make great gravy).
• Warm the milk before adding to potatoes for ultra-smooth mash.
• If your salt is Morton kosher or fine sea salt, reduce the brine salt slightly (about 1 to 1 1/4 tsp per cup buttermilk).
• Make the gravy thickness adjustable: add an extra splash of stock to loosen or simmer 1–2 minutes more to thicken.

Variations

• Boneless option: Use boneless, skin-on thighs. Sear 5–6 minutes skin-side down; flip and roast 8–10 minutes to 170–175°F.
• Gluten-free gravy: Swap the flour for 1 1/2 tbsp cornstarch whisked into 3 tbsp cold stock; add to the simmering drippings and stock, then finish as directed.
• Mushroom twist: Sauté 6 oz sliced cremini in 1 tbsp butter after deglazing, then proceed with the roux for a mushroom-roasted garlic gravy.

Storage & Make-Ahead

Brine the chicken up to 24 hours ahead. Roast the garlic up to 3 days in advance and refrigerate. Leftovers keep 3–4 days refrigerated: store chicken and gravy together for best moisture, potatoes in a separate covered container, and beans separately. Reheat gently: chicken and gravy covered at 325°F for 12–15 minutes, or in a skillet over low with a splash of stock; potatoes over low heat with a bit of milk; beans quickly in a hot pan with a dab of butter. Gravy freezes well up to 1 month; mashed potatoes are best fresh.

Nutrition (per serving)

Approximate: 790 calories; 36 g protein; 58 g carbohydrates; 43 g fat; 6 g fiber; 900 mg sodium. Values will vary based on exact ingredients and how much brine/drippings are consumed.