Description
Smothered Chicken is the ultimate comfort food—a hearty, flavorful dish featuring tender chicken thighs cooked in a rich, creamy gravy. This Southern-inspired recipe will fill your kitchen with delicious aromas and make a satisfying meal for any occasion. Serve with mashed potatoes, rice, or your favorite vegetables to soak up every drop of the flavorful gravy.
Ingredients
For the Chicken:
- 4–5 bone-in, skin-on chicken thighs
- 2 tsp Lawry’s seasoning salt
- 2 tbsp garlic powder
- 2 tbsp paprika
- 1 Sazon packet
- 2 tsp cracked black pepper
- About 2 cups flour (for dredging)
For the Gravy:
- 2 tbsp avocado or vegetable oil
- 2 tbsp butter
- ½ large white onion (sliced)
- 7–8 cloves garlic (chopped)
- ¼ tsp crushed red pepper flakes
- 4 tbsp reserved seasoned flour
- 2 ½ cups chicken stock
- ½ cup heavy cream
- Dried parsley (for garnish)
Instructions
- Prepare the Chicken:
- Bring chicken thighs to room temperature and pat dry with paper towels.
- Season the chicken with Lawry’s seasoning salt, garlic powder, paprika, Sazon packet, and cracked black pepper. Rub the seasoning into both sides.
- Season the Flour:
- In a bowl, combine flour, seasoning salt, garlic powder, paprika, and cracked black pepper. Whisk to combine.
- Dredge each chicken thigh in the seasoned flour, ensuring an even coat on all sides. Set the chicken aside, and reserve 4 tbsp of seasoned flour for the gravy.
- Brown the Chicken:
- Heat oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes on each side until golden brown.
- Remove chicken from the skillet and set aside.
- Sauté the Aromatics:
- Remove excess oil, leaving about 2 tbsp in the pan. Add butter, onion, garlic, and red pepper flakes. Cook for 3–5 minutes until the onions are softened and fragrant.
- Make the Gravy:
- Sprinkle the reserved seasoned flour over the onion mixture and cook, whisking constantly, for 3–5 minutes.
- Gradually add chicken stock while whisking to prevent lumps. Let the gravy simmer and thicken for 3–5 minutes.
- Stir in heavy cream and mix until smooth.
- Smother the Chicken:
- Return the chicken to the skillet, nestling them into the gravy. Pour any juices from the resting chicken back into the pan.
- Bring to a boil, then cover and place in a 400°F oven. Bake for 45 minutes until chicken is tender.
- Garnish and Serve:
- Remove the skillet from the oven, garnish with dried parsley, and serve hot with mashed potatoes, rice, or your favorite vegetables to soak up the gravy.
Notes
- Use Bone-In Thighs: Bone-in, skin-on chicken thighs stay juicy and provide more flavor for the gravy.
- Don’t Skip the Searing: Browning the chicken creates a flavorful crust and deepens the flavors in the gravy.
- Reserve Some Flour: Don’t forget to save a portion of the seasoned flour for making the gravy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Comfort Food
- Method: Baking, Sautéing, Simmering
- Cuisine: Southern