Bohannan Chicken
Experience the bold and comforting flavors of Bohannan Chicken, a creamy, one-pan dish that brings together succulent, golden-browned chicken thighs and a rich, velvety sauce infused with caramelized onions, garlic, and smoked paprika. This easy yet elegant recipe is layered with warm spices and a touch of lemon for brightness, making it perfect for both weeknight dinners and special occasions. With just 20 minutes of prep and a simmering sauce that makes the house smell divine, this dish is best served over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up every last drop. A garnish of fresh parsley adds the perfect pop of freshness to this elevated comfort food. Indulge in this flavorful chicken recipe that’s simple, hearty, and totally irresistible!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 large sweet onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 0.25 teaspoon smoked paprika
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 tablespoon lemon juice
- 1 tablespoon butter (unsalted)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium, add 1 tablespoon of butter, and sauté the sliced onions for 5-7 minutes until soft and caramelized.
Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Sprinkle the flour over the onions and garlic, and stir well to create a roux. Cook the flour for 1-2 minutes to remove any raw flour taste.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Cook the mixture for 3-4 minutes until it thickens slightly.
Stir in the heavy cream, smoked paprika, cayenne pepper (if using), and the remaining 0.5 teaspoon of salt. Mix well to combine and let the sauce simmer for 2-3 minutes.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Lower the heat to medium-low, cover the skillet, and simmer for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Add the lemon juice to the sauce and stir gently. Taste and adjust seasonings if needed.
Garnish with chopped parsley and serve hot alongside steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.2 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2130 mg | 45% | |
*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.
