Description
This Smothered Chicken Thighs Gravy recipe features tender bone-in, skin-on chicken thighs perfectly seasoned, seared to golden brown, and slow-baked in a rich, creamy gravy made with a flavorful roux base, garlic, onions, chicken stock, and heavy cream. Served best with mashed potatoes, this hearty dish offers comforting Southern-style flavors with a creamy, savory sauce that elevates the juicy chicken.
Ingredients
Scale
Chicken and Seasoning
- 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 packet Sazon seasoning
- 2 teaspoons cracked black pepper
- 1/4 teaspoon crushed red pepper flakes
- Dried parsley, for garnish
Flour and Roux
- 2 cups all-purpose flour
- 2 tablespoons avocado or vegetable oil
- 2 tablespoons unsalted butter
Vegetables and Liquids
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
Instructions
- Prepare Chicken: Pat chicken thighs dry and bring them to room temperature. Season evenly on both sides with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 packet Sazon seasoning.
- Mix Seasoned Flour: In a large bowl, combine 2 cups 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 blend all seasonings evenly.
- Coat Chicken: Dredge each seasoned chicken thigh in the seasoned flour mixture, shaking off any excess flour. Keep the remaining flour mixture to prepare the roux for the gravy.
- Sear Chicken: Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear about 5 minutes per side until each side is golden brown. Remove chicken and set aside on a plate.
- Make Roux and Sauté Aromatics: Discard excess oil from skillet, leaving about 2 tablespoons. Add 2 tablespoons unsalted butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk continuously and sauté for 3 to 5 minutes until the roux is light in color and onions are softened.
- Add Liquid and Thicken Gravy: Gradually whisk in 2 1/2 cups chicken stock to prevent lumps. Let simmer for 3 to 5 minutes until gravy slightly thickens. Stir in 1/2 cup heavy cream and whisk until smooth.
- Combine Chicken and Gravy: Nestle the seared chicken thighs along with any accumulated juices into the gravy, ensuring the chicken is partially submerged to promote even cooking.
- Bake: Bring the skillet to a boil on the stovetop, cover with a lid, and transfer to a preheated oven at 400°F (200°C). Bake for 45 minutes to finish cooking the chicken and meld flavors.
- Finish and Serve: Remove skillet from oven and uncover. Spoon the thickened gravy over the chicken. Garnish with dried parsley and serve hot, ideally paired with freshly made mashed potatoes.
Notes
- Bringing the chicken to room temperature before cooking helps it cook more evenly.
- Using bone-in, skin-on chicken thighs provides the best flavor and moisture retention.
- The seasoned flour coating creates a flavorful crust and helps thicken the gravy.
- Make sure to whisk continuously when adding chicken stock to avoid lumps in the gravy.
- Oven-safe skillet is essential for transitioning from stovetop to oven without transferring pans.
- Adjust crushed red pepper flakes to taste for desired spiciness level.
- This dish pairs excellently with creamy mashed potatoes or buttered rice.
