Ooh So Good Smothered Chicken
Sink your fork into the ultimate comfort food with this "Ooh So Good Smothered Chicken" recipe, where tender, golden-seared chicken thighs are bathed in a luscious, creamy mushroom and onion gravy. Perfectly seasoned with a blend of spices, the chicken is cooked to juicy perfection and paired with a rich sauce made from chicken broth, heavy cream, and a hint of Worcestershire for depth. The addition of sautéed mushrooms and caramelized onions elevates the dish with earthy sweetness. Serve this hearty skillet meal over fluffy rice or creamy mashed potatoes for a soul-warming dinner that's as satisfying as it is flavorful. With just 15 minutes of prep time and easy-to-follow instructions, this smothered chicken recipe is a guaranteed family favorite for weeknights or special occasions alike!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup All-purpose flour
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, thinly sliced
- 3 Garlic cloves, minced
- 2 cups Fresh mushrooms, sliced
- 2.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked rice or mashed potatoes (optional, for serving)
Instructions
Season the chicken thighs on all sides with salt, black pepper, garlic powder, and paprika.
Dredge the chicken in the all-purpose flour, shaking off any excess flour.
In a large skillet, heat 2 tablespoons of butter and the vegetable oil over medium-high heat.
Sear the chicken thighs skin-side down for about 4-5 minutes until golden and crispy, then flip and cook for another 3-4 minutes on the other side. Remove the chicken and set it aside.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add the sliced onions and cook for 5-7 minutes until softened and golden brown.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and cook for another 5-6 minutes until the mushrooms are tender and release their juices.
Sprinkle 2 tablespoons of the leftover flour (from dredging) into the skillet and mix well until the flour is fully incorporated.
Gradually pour in the chicken broth while stirring continuously to prevent lumps.
Add the heavy cream and Worcestershire sauce and stir to combine. Bring the gravy to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the gravy.
Cover the skillet with a lid and let simmer on low heat for 20-25 minutes, until the chicken is fully cooked (internal temperature reaches 165°F/74°C).
Taste the gravy and adjust the seasoning with additional salt or pepper, if needed.
Garnish the dish with freshly chopped parsley and serve hot over cooked rice or mashed potatoes if desired.
Nutrition Facts
Calories |
4683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 335.7 g | 122% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 9.6 g | ||
| Protein | 205.5 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3348 mg | 71% | |
*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.
