Smothered Chicken 🍗
Smothered Chicken is a classic dish that is so incredibly delicious and simple to make. So delicious in fact that when you make this recipe love will be in the air for anybody who tries it. Although this dish is a family favorite it certainly will get your partner’s heart beating when they taste the most delicious gravy they ever had smothered on top of crispy juicy well seasoned chicken thighs. And, if that’s not enough, all of that should be served over fluffy buttery mashed potatoes.
Here is my Grandma’s Homemade Mashed Potatoes recipe! Now you can go the modern route and make Marry Me Chicken for your significant other, but if you want to bring a little old school glamor to your relationship, make this Smothered Chicken!!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
🗒 Recipes to Make It a Full Meal
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can, however the chicken thighs result in a better, juicer result!
I served mine over mashed potatoes, but you can also serve it over pasta or rice!
Smothered Chicken
Ingredients
- 4-5 bone in skin on chicken thighs
- 2 tsp + 1 tbsp Lawry's seasoning salt divided
- 2 tbsp garlic powder divided
- 2 tbsp paprika divided
- 1 Sazon packet
- 2 tsp cracked black pepper
- About 2 cups flour
- 2 tbsp of avocado or vegetable oil
- 2 tbsp butter
- 1/2 a large white onion sliced
- 7-8 garlic cloves chopped
- 1/4 tsp crushed red pepper flakes
- 2 & 1/2 cups chicken stock
- 1/2 cup heavy cream
- Dried parsley for garnish
Instructions
- Season room temperature, patted dry chicken thighs with 2 tsp Lawry’s, 1 tbsp garlic powder, 1 tbsp paprika, 1 Sazon packet, and rub it into both sides.
- In a bowl add flour and season the flour with 1 tbsp Lawrys, 1 tbsp garlic powder, 1 tbsp paprika, 2 tsp cracked black pepper, and whisk together to combine.
- Coat the chicken thighs in the seasoned flour on all sides; shake off any excess flour and set aside. (Save the remaining seasoned flour)
- In a pan with oil add the chicken thighs skin side down and cook for 5 minutes on each side on medium to high heat until browned. Remove from the pan once browned.
- If there’s too much oil in the pan remove some, leaving about 2 tbsp of oil. Add in butter, onion, garlic, crushed red pepper, cracked black pepper, 4 tbsp of the reserved seasoned flour, and whisk continuously for 3-5 minutes.
- Add chicken broth and whisk continuously for another 3-5 minutes. Then, add heavy cream and the chicken back in with all its juices. Bring the pan to a boil.
- Once it comes to a boil, cover the pan with lid, and cook in the oven at 400°F for 45 minutes.
- Garnish with parsley and serve with mashed potatoes. Make it!!!
Nutrition
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