Baked Smothered Chicken
Indulge in the ultimate comfort food with this rich and flavorful Baked Smothered Chicken recipe. Perfectly seasoned bone-in, skin-on chicken thighs or drumsticks are seared to golden perfection, then smothered in a velvety onion, mushroom, and garlic-infused cream sauce. Enhanced with a hint of thyme and finished in the oven, this one-skillet dish achieves a harmonious balance of textures and flavors. Ideal for cozy dinners, it pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the creamy goodness. With just 15 minutes of prep time and a fragrant, oven-finished presentation, this savory recipe is a must-have for busy weeknights or weekend indulgence.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon dried thyme
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken pieces dry with a paper towel and season them on both sides with salt, black pepper, garlic powder, and paprika.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken pieces, skin side down, for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
Sprinkle the flour over the onion and mushroom mixture, stirring continuously for 1-2 minutes to cook off the raw flour taste.
Gradually pour in the chicken broth while stirring to prevent lumps, then add the heavy cream and dried thyme. Let the mixture simmer for 2-3 minutes until it thickens slightly.
Return the seared chicken pieces to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with chopped parsley before serving.
Serve the smothered chicken with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
