Cold winter nights call for a warm, hearty meal. This Smothered Chicken is the ultimate winter comfort for your family.
It delivers tender meat and a savory gravy every single time. You will love how this simple dish warms up your kitchen.
Why This Smothered Chicken Recipe Is a Winner
This dish is a favorite because it uses budget-friendly chicken thighs. You get crispy skin and a velvety onion gravy in one pan. It is perfect for a cozy weeknight dinner.
You will love how the onions turn sweet and golden. This recipe is a beginner-friendly way to make a Southern classic.
Simple Method
You only need one heavy skillet for this entire meal. First, you sear the chicken to lock in all the juices. Then, you build a rich gravy in the same pan. It is a one-pan wonder that saves you time on cleanup.
Ingredients You’ll Need
Most of these items are pantry staples you already have at home.
- 4 bone-in skin-on chicken thighs
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon unsalted butter
Step-by-Step
- In a shallow bowl, combine flour, salt, pepper, and paprika.
- Pat chicken dry and dredge each piece in the flour mixture, shaking off excess. Reserve 1 tablespoon of the seasoned flour.
- Heat vegetable oil in a large heavy skillet over medium-high heat.
- Place chicken skin-side down in the skillet and sear until golden brown, approximately 5-6 minutes per side. Remove chicken and set aside.
- Lower heat to medium and add butter and sliced onions to the skillet. Cook until onions are soft and caramelized, about 8-10 minutes.
- Add garlic and the reserved tablespoon of flour to the onions; cook for 1 minute while stirring constantly.
- Slowly pour in chicken broth and add thyme, whisking to incorporate the flour and scraping the bottom of the pan to release browned bits.
- Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve chicken topped with the onion gravy, ideally over mashed potatoes or white rice.
Best Ways to Enjoy It
Serve this chicken warm over a big pile of creamy mashed potatoes. The gravy is so good you will want to soak up every drop. You can also pair it with steamed green beans. It is the perfect meal for a cozy night in with your loved ones.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. They will stay fresh for three days and taste even better tomorrow. To reheat, place the chicken in a 350°F oven for ten minutes. This helps keep the chicken moist and the gravy smooth. It is a meal prep dream for easy weekday lunches.
Recipe Tips
- Always pat the chicken dry before dredging for the best crunch.
- Don’t skip the step of searing the skin until golden brown.
- Avoid crowding the pan so the chicken browns instead of steams.
- Use a heavy cast iron skillet for the most even cooking.
- During the winter, double the gravy to serve over extra potatoes.
- Slowly whisk the broth into the flour to prevent any lumps.
- Check the internal temperature to ensure the chicken is fully cooked.
Make It Your Own
- Add sliced mushrooms to the onions for an earthy flavor boost.
- In the summer, swap the heavy gravy for a lighter lemon sauce.
- Stir in a splash of heavy cream for a richer finish.
- Use bone-in pork chops if you want to switch up the protein.
Quick Answers
Can I use chicken breasts for this?
Yes, you can use breasts instead of thighs. Just be sure to reduce the simmering time slightly. Breasts cook faster and can dry out if left too long. Thighs stay juicy and tender much longer.
How do I keep the skin from getting soggy?
The secret is to keep the skin side up. When you return the chicken to the pan, don’t submerge it. The skin should stay above the gravy line while it simmers. This keeps it from getting too soft.
I hope this cozy meal brings your family together tonight. This Smothered Chicken is a true winter favorite in my home. Give it a try and feel the warmth in every bite.
— Lidia
Smothered Chicken
Ingredients
- 4 bone -in skin-on chicken thighs
- 1/2 cup all -purpose flour
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprik a
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic , minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon unsalted butter
Instructions
- In a shallow bowl, combine flour, salt, pepper, and paprika.
- Pat chicken dry and dredge each piece in the flour mixture, shaking off excess. Reserve 1 tablespoon of the seasoned flour.
- Heat vegetable oil in a large heavy skillet over medium-high heat.
- Place chicken skin-side down in the skillet and sear until golden brown, approximately 5-6 minutes per side. Remove chicken and set aside.
- Lower heat to medium and add butter and sliced onions to the skillet. Cook until onions are soft and caramelized, about 8-10 minutes.
- Add garlic and the reserved tablespoon of flour to the onions; cook for 1 minute while stirring constantly.
- Slowly pour in chicken broth and add thyme, whisking to incorporate the flour and scraping the bottom of the pan to release browned bits.
- Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25-30 minutes until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve chicken topped with the onion gravy, ideally over mashed potatoes or white rice.
