Introduction

Smothered Chicken Thighs in rich, creamy gravy make for a comforting and flavorful meal perfect for any night of the week. This dish combines crispy seared chicken with a savory, homemade gravy that’s sure to satisfy your craving for Southern-inspired comfort food.

A white plate holds three layers of food: the bottom layer is creamy mashed potatoes with a smooth, fluffy texture and a white color; the middle layer is a rich, brown mushroom gravy with visible small mushroom pieces and finely chopped herbs mixed in; the top layer is a thick, golden-brown piece of cooked meat with a crispy texture, covered in the same gravy and sprinkled with fresh chopped green herbs for garnish. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 bone-in, skin-on chicken thighs
2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
2 tablespoons garlic powder, divided
2 tablespoons paprika, divided
1 Sazon seasoning packet
2 teaspoons cracked black pepper
1/4 teaspoon crushed red pepper flakes
Dried parsley, for garnish
Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter
1/2 large white onion, sliced
7 to 8 garlic cloves, finely chopped
600 milliliters (2 1/2 cups) chicken stock
120 milliliters (1/2 cup) heavy cream

Instructions

Step 1: Season patted dry, room-temperature chicken thighs with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon seasoning packet. Rub the mixture onto both sides of the chicken.
Step 2: In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to incorporate the seasonings.
Step 3: Coat the seasoned chicken thighs fully in the prepared seasoned flour; shake off any excess. Reserve the remaining seasoned flour for later use.
Step 4: Heat oil in a large oven-safe pan over medium-high heat. Place chicken thighs skin side down and cook for 5 minutes per side or until golden brown. Remove chicken from the pan and set aside.
Step 5: If needed, remove excess oil from the pan leaving approximately 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to build a light roux.
Step 6: Gradually whisk in chicken stock, simmering for 3 to 5 minutes until slightly thickened. Pour in heavy cream and continue whisking.
Step 7: Transfer seared chicken thighs with any accumulated juices back into the pan, nestling them into the gravy.
Step 8: Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes.
Step 9: Remove from oven, uncover, and spoon gravy generously over the chicken. Garnish with dried parsley and serve with freshly prepared mashed potatoes.

Tips & Variations

For extra crispy skin, pat the chicken completely dry before seasoning and searing.
Substitute chicken stock with vegetable stock for a lighter flavor or use homemade stock for richer depth.
Add chopped bell peppers or mushrooms along with onions for added texture and flavor in the gravy.
Use smoked paprika instead of regular paprika for a smoky twist.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water if the gravy has thickened too much. Avoid microwaving to maintain the texture of the chicken and gravy.

How to Serve

A white plate holds a thick, golden-brown piece of cooked chicken with a crisp, slightly charred texture on top, layered over a bed of creamy, pale yellow mashed potatoes. The dish is generously topped with finely chopped green herbs and bathed in a rich, brown gravy that pools around the edges of the plate, adding a glossy finish. The background is a white marbled surface with out-of-focus kitchen items, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used, though bone-in thighs provide more flavor and juiciness. Adjust cooking time as boneless thighs will cook slightly faster.

What can I serve with smothered chicken thighs?

This dish pairs wonderfully with mashed potatoes, rice, or buttered noodles, as well as steamed vegetables or a simple green salad for a complete meal.

Smothered Chicken Thighs with Rich Gravy Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Smothered Chicken Thighs recipe features tender, bone-in, skin-on chicken thighs perfectly seasoned, seared to golden brown, and slow-cooked in a rich, creamy gravy made with a flavorful roux, onions, garlic, and chicken stock. Finished in the oven, this comforting Southern-inspired dish is ideal for serving with mashed potatoes to soak up every bit of the delicious sauce.

Author: Elias
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 to 5 servings 1x
Category: Main Course
Method: Baking
Cuisine: Southern American

Ingredients

Scale

Chicken

4 to 5 bone-in, skin-on chicken thighs

Seasonings

2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
2 tablespoons garlic powder, divided
2 tablespoons paprika, divided
1 Sazon seasoning packet
2 teaspoons cracked black pepper
1/4 teaspoon crushed red pepper flakes
Dried parsley, for garnish

Flour Mixture and Pan Components

Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter

Aromatics and Liquids

1/2 large white onion, sliced
7 to 8 garlic cloves, finely chopped
600 milliliters (2 1/2 cups) chicken stock
120 milliliters (1/2 cup) heavy cream

Instructions

Season the Chicken: Pat chicken thighs dry and bring to room temperature. Season both sides thoroughly with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon seasoning packet. Rub the mixture well to ensure even coating.
Prepare the Seasoned Flour: In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk the mixture thoroughly to evenly distribute the seasonings.
Coat the Chicken in Flour: Dredge each seasoned chicken thigh fully in the prepared seasoned flour, shaking off any excess. Reserve the remaining seasoned flour for making the gravy roux.
Sear the Chicken: Heat 2 tablespoons of avocado or vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes per side, or until each side turns a deep golden brown. Remove the chicken from the pan and set aside.
Make the Roux and Sauté Aromatics: If the pan has excess oil, pour off until about 2 tablespoons remain. Add 2 tablespoons unsalted butter to the pan. Once melted, add sliced onions, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté this mixture for 3 to 5 minutes to build a light roux and soften the aromatics.
Add Liquids and Thicken the Gravy: Slowly whisk in 600 milliliters (2 1/2 cups) of chicken stock, allowing the mixture to simmer for 3 to 5 minutes until it slightly thickens. Then pour in 120 milliliters (1/2 cup) of heavy cream, continuing to whisk until fully incorporated and creamy.
Return Chicken to the Pan: Nestle the seared chicken thighs back into the pan along with any accumulated juices, submerging them partially in the creamy gravy.
Oven Bake: Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes, allowing the chicken to finish cooking and absorb rich flavors from the gravy.
Finish and Serve: Remove the pan from the oven and uncover. Spoon gravy generously over the chicken thighs. Garnish with dried parsley for a touch of color and flavor. Serve hot with freshly prepared mashed potatoes or your preferred side dish.

Notes

For best flavor and texture, use bone-in, skin-on chicken thighs.
Ensure the chicken is patted dry before seasoning to achieve a crispy skin during searing.
The seasoned flour mixture acts both as a coating and a base for the gravy roux for consistent flavor throughout.
If you do not have an oven-safe skillet, transfer the gravy and chicken to a baking dish after searing.
Adjust crushed red pepper flakes according to your desired heat tolerance.
This dish pairs excellently with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Keywords: smothered chicken thighs, creamy chicken gravy, southern chicken recipe, baked chicken thighs, comfort food