Go Back
–+ servings
Savory Smothered Chicken Thighs

Savory Smothered Chicken Thighs that Hug Your Tastebuds

Savory Smothered Chicken Thighs featuring tender chicken in a rich, creamy gravy that pairs perfectly with your favorite sides.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Choose thighs that are plump and free from blemishes.
  • 2 teaspoons Lawry’s seasoning salt
  • 1 teaspoon Paprika
  • 1/2 teaspoon Cracked black pepper Adjust to taste.
  • 1/4 teaspoon Crushed red pepper flakes Optional for added spice.
  • 1 teaspoon Garlic powder Substitute with fresh garlic if preferred.
  • 1 teaspoon Sazon seasoning Ground coriander or cumin can be used as alternatives.
For the Gravy
  • 1/4 cup All-purpose flour Use gluten-free flour for a gluten-free dish.
  • 2 tablespoons Avocado or vegetable oil For browning the chicken.
  • 2 tablespoons Unsalted butter Adds richness to the gravy.
  • 1 medium White onion Can substitute with shallots.
  • 2 cloves Fresh garlic Minced for flavor.
  • 2 cups Chicken stock Homemade stock enhances flavor.
  • 1 cup Heavy cream Use half and half as a substitute.
  • 2 teaspoons Dried parsley For garnish.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Prep Chicken: Pat chicken thighs dry and season generously with Lawry’s seasoning salt, garlic powder, paprika, cracked black pepper, and sazon seasoning.
  2. Dredge in Flour: Coat seasoned chicken thighs in a mixture of all-purpose flour and any leftover seasonings, shaking off excess.
  3. Brown Chicken: Heat skillet with oil, add chicken, and sear skin-side down for 5 minutes until golden; then flip and cook for another 5 minutes.
  4. Make Gravy Base: In the same skillet, sauté butter, onion, and garlic until onions are translucent, then add remaining oil and any leftover flour to create a roux.
  5. Add Liquid: Gradually whisk in chicken stock to the roux, cooking until thickened; lower heat and stir in heavy cream.
  6. Combine and Bake: Return chicken to skillet, skin-side up, cover, and bake in preheated oven at 400°F for 45 minutes.
  7. Serve: Remove from oven, garnish with parsley, and serve with sides like mashed potatoes or egg noodles.

Nutrition

Serving: 1thighCalories: 550kcalCarbohydrates: 10gProtein: 36gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gCholesterol: 133mgSodium: 950mgPotassium: 560mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Notes

Season the chicken right before cooking for maximum flavor absorption. Allow chicken to rest for even browning, and adjust gravy consistency with extra stock if needed.

Tried this recipe?

Let us know how it was!