Introduction

Smothered Chicken Thighs is a comforting, flavorful dish featuring tender, seasoned chicken baked in a rich, creamy gravy. Perfect for a cozy family meal, this recipe brings Southern-inspired flavors right to your table.

A white bowl holds a plate of creamy white mashed potatoes as the base layer, topped with a thick, golden-brown piece of grilled meat that shows a crispy, charred texture on its edges. The meat is covered with a rich, creamy brown sauce that has visible small mushroom pieces and is garnished with finely chopped green herbs scattered on top and around the dish. The sauce also pools around the mashed potatoes, creating a smooth and slightly glossy look. The dish sits on a surface with white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 bone-in, skin-on chicken thighs
2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
2 tablespoons garlic powder, divided
2 tablespoons paprika, divided
1 Sazon seasoning packet
2 teaspoons cracked black pepper
1/4 teaspoon crushed red pepper flakes
Dried parsley, for garnish
Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter
1/2 large white onion, sliced
7 to 8 garlic cloves, finely chopped
600 milliliters (2 1/2 cups) chicken stock
120 milliliters (1/2 cup) heavy cream

Instructions

Step 1: Season patted dry, room-temperature chicken thighs with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 Sazon seasoning packet. Rub the mixture onto both sides of the chicken.
Step 2: In a bowl, combine the all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to incorporate all seasonings.
Step 3: Coat the seasoned chicken thighs fully in the prepared seasoned flour, shaking off any excess. Reserve the remaining seasoned flour for later use.
Step 4: Heat the oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin side down and cook for 5 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
Step 5: If needed, remove excess oil from the pan, leaving about 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to build a light roux.
Step 6: Gradually whisk in the chicken stock, simmering for 3 to 5 minutes until the gravy slightly thickens. Pour in the heavy cream and continue whisking until smooth.
Step 7: Return the seared chicken thighs with any accumulated juices back into the pan, nestling them into the gravy.
Step 8: Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes.
Step 9: Remove the pan from the oven, uncover, and spoon gravy generously over the chicken. Garnish with dried parsley and serve with freshly prepared mashed potatoes.

Tips & Variations

For crispier skin, pat the chicken thighs very dry before seasoning and dredging.
Use chicken broth instead of stock for a lighter flavor if preferred.
Add a splash of white wine to the gravy for extra depth.
Substitute smoked paprika for regular paprika to add smokiness.

Storage

Store leftover smothered chicken thighs with gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the cream in the gravy from separating.

How to Serve

A white plate holds a dish with three main layers; the bottom layer is a creamy, pale yellow mash with a smooth texture, sprinkled with finely chopped green herbs. On top of that sits a golden-brown, crispy piece of meat with a slightly rough surface and charred edges, richly coated in a thick, shiny brown sauce. The dish is finished with fresh green herbs spread over the meat and sauce, with some sauce pooling around the base of the mash. The background features a white marbled surface with blurred bowls and wooden elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work but may cook faster. Adjust baking time accordingly and check for doneness to avoid overcooking.

Is it necessary to use a Sazon seasoning packet?

While the Sazon adds a unique flavor and color, you can omit it or substitute with a mix of garlic powder, cumin, and coriander for a similar effect.