Description
This rustic Southern American recipe features tender, bone-in chicken thighs smothered in a rich, creamy gravy made from sautéed onions, garlic, and a flavorful blend of spices. Perfectly seared and simmered until juicy and cooked through, these smothered chicken thighs are an ultimate comfort food served best over mashed potatoes, rice, or biscuits.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
For Cooking and Gravy
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Prepare and Season: Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, onion powder, and paprika for a flavorful crust.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4 to 5 minutes. Transfer the chicken to a plate and set aside.
- Cook Onions and Garlic: Reduce heat to medium and add the sliced onions to the skillet. Sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute to release its fragrance.
- Make the Gravy Base: Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
- Add Liquids and Seasoning: Gradually whisk in the chicken broth to avoid lumps and bring the mixture to a gentle simmer. Stir in the heavy cream, Worcestershire sauce, and dried thyme, combining well to form a creamy sauce.
- Simmer the Chicken: Return the chicken thighs to the skillet, placing them skin-side up in the gravy. Reduce heat to low, cover the skillet with a lid, and simmer gently for 25 to 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for color and freshness. Serve the smothered chicken hot over mashed potatoes, rice, or warm biscuits for a hearty meal.
Notes
- Boneless chicken thighs can be substituted; reduce simmering time by 5-10 minutes to prevent drying out.
- For a lighter gravy, substitute half-and-half for heavy cream.
- Add sliced mushrooms when cooking onions for an extra depth of flavor.
