Smothered Chicken
Indulge in the comforting flavors of Smothered Chicken, a soul-warming dish featuring tender, bone-in chicken thighs nestled in a luscious, creamy mushroom and onion gravy. Perfectly seasoned with garlic powder, paprika, and fresh herbs like thyme and parsley, this dish is seared to golden perfection before being baked to succulent tenderness. The homemade gravy, thickened with a touch of flour and enriched with heavy cream, provides deep layers of flavor that pair beautifully with mashed potatoes, rice, or your favorite side dish. Ready in under an hour, this one-pot wonder is an ideal choice for family dinners or any occasion that calls for a hearty, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs, bone-in and skin-on
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large Onion, thinly sliced
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons Plain flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt, black pepper, garlic powder, and paprika on both sides.
In a large ovenproof skillet or dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin side down and cook for about 5-7 minutes or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they are soft and translucent.
Add the sliced mushrooms to the onions and continue to cook until the mushrooms are browned and tender, about 5 minutes.
Sprinkle the flour over the onion and mushroom mixture. Stir well to coat and cook for another 2 minutes.
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the sauce to a simmer and allow it to thicken slightly, about 3-4 minutes.
Stir in the heavy cream and fresh thyme leaves, and bring the mixture back to a simmer.
Return the seared chicken thighs to the skillet, skin side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Carefully remove the skillet from the oven and let it rest for a few minutes. Sprinkle with chopped fresh parsley before serving.
Serve the smothered chicken with the gravy over mashed potatoes, rice, or your favorite side dish.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1348 mg | 59% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 615 mg | 13% | |
*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.
