Why Make This Recipe

Smothered Chicken Thighs with gravy is a comforting and hearty dish that brings warmth to any dinner table. Whether you’re cooking for a family gathering or a simple weeknight dinner, this meal is sure to please. The rich gravy, made from simple ingredients, enhances the juicy chicken thighs, making each bite delicious and satisfying. Plus, it pairs perfectly with sides like mashed potatoes or rice, making it a versatile choice for any occasion.

How to Make Smothered Chicken Thighs Gravy

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

Directions:

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

How to Serve Smothered Chicken Thighs Gravy

Serve your smothered chicken thighs with a generous helping of gravy over rice or mashed potatoes. You can also accompany the dish with steamed vegetables or a fresh salad for a complete meal. For added flavor, consider offering crusty bread on the side to soak up the delicious gravy.

How to Store Smothered Chicken Thighs Gravy

To store leftovers, let the chicken and gravy cool down to room temperature. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze portions for future meals. Just make sure to reheat thoroughly before serving.

Tips to Make Smothered Chicken Thighs Gravy

• Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
• Allow the chicken to rest at room temperature before cooking for even cooking.
• Don’t skip the browning step; it adds a delicious depth of flavor to the dish.
• Adjust the spices according to your taste. If you prefer less heat, skip the crushed red pepper flakes.

Variation

Feel free to experiment with different seasonings or add vegetables like mushrooms or green peppers to the gravy for additional flavor and texture. You can also use chicken breasts instead of thighs for a leaner option.

FAQs

1. Can I make this recipe with boneless chicken thighs?
Yes, you can use boneless chicken thighs; just adjust the cooking time as they cook faster than bone-in thighs.

2. What can I use instead of heavy cream?
You can substitute heavy cream with half and half or evaporated milk for a lighter option.

3. How can I make the gravy thicker?
If you prefer thicker gravy, you can whisk in more of the reserved seasoned flour while stirring or let it simmer longer to reduce.

Smothered Chicken Thighs with Gravy

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• Author: make-recipe
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A comforting dish featuring juicy bone-in chicken thighs smothered in rich gravy, perfect for family dinners or gatherings.

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Ingredients

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• 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
• 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

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Instructions

1. Season the chicken thighs with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon packet, rubbing it onto both sides.
2. In a bowl, combine flour, 1 tablespoon of Lawry’s, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and black pepper; whisk thoroughly.
3. Coat the chicken thighs in the seasoned flour and shake off excess; reserve remaining flour.
4. Heat oil in a large oven-safe pan over medium-high heat. Cook chicken thighs skin side down for 5 minutes on each side until golden brown. Remove and set aside.
5. Remove excess oil, leaving 2 tablespoons in the pan. Add butter, onion, garlic, crushed red pepper flakes, black pepper, and 4 tablespoons of reserved flour; sauté for 3 to 5 minutes.
6. Gradually whisk in chicken stock and simmer for 3 to 5 minutes until slightly thickened. Stir in heavy cream.
7. Return chicken thighs to pan, nestling them in the gravy. Bring to a boil, cover, and bake in a preheated oven at 200°C (400°F) for 45 minutes.
8. Uncover, spoon gravy over chicken, garnish with parsley, and serve with mashed potatoes.

Notes

Allow the chicken to rest before cooking for even cooking. Adjust spices to taste.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg