Smothered Chicken 🍗
Smothered Chicken is a one pan wonder that takes simple ingredients such as: all purpose flour, store bought chicken stock, chicken thigh drippings, and heavy cream and creates the silkiest gravy you have ever made. After reading this recipe, even if you are a first time cook, you will be able to not only make it to perfection.
Since the Smothered Chicken will be so juicy in the middle, crispy on the top, and soaking in gravy, you will need to have Mashed Potatoes to drizzle the gravy over. You can get my favorite store bought brands Main Street Bistro or Bob Evans or you can properly give this dish what it deserves; my Grandma’s Homemade Mashed Potatoes recipe!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for MANY years. It comes especially in handy for this Smothered Chicken recipe because you start building flavor on the stovetop, add the heavy cream, pop the lid on top and pop it in the oven so it thickens. This pan AND lid is oven safe.
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
You can and use my same method in the recipe card, however the chicken thighs result in a better, juicer and crispier top result!
The secret to GREAT smothered chicken is browning the chicken first to build flavor in the pan, then building your gravy using the drippings from the chicken. Finally, whisking in your flour, store bought chicken stock, and a bit of heavy cream. Pop the lid on and bake in the oven. Perfection.
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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