Description
This Smothered Chicken Thighs recipe features tender, juicy bone-in, skin-on chicken thighs seasoned with a flavorful blend of spices, seared to golden perfection, and cooked in a rich, creamy gravy made from a homemade roux, chicken stock, and heavy cream. The dish is finished in the oven for tender results and garnished with dried parsley, making it a comforting and hearty meal perfect for serving with mashed potatoes.
Ingredients
Scale
For the Chicken
- 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
For the Seasoned Flour
- 2 cups all-purpose flour
- 1 tablespoon Lawry’s seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons cracked black pepper
For the Gravy
- 2 tablespoons avocado or vegetable oil
- 2 tablespoons unsalted butter
- 1/2 large white onion, sliced
- 7 to 8 garlic cloves, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons cracked black pepper
- 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- Dried parsley, for garnish
Instructions
- Prepare the Chicken: Pat chicken thighs dry and let them come to room temperature. Season both sides thoroughly with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 1 packet of Sazon seasoning to ensure deep flavor penetration.
- Make Seasoned Flour: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper for an evenly blended seasoned coating.
- Coat the Chicken: Dredge each seasoned chicken thigh in the seasoned flour mixture, shaking off any excess. Reserve the leftover seasoned flour for making the roux later.
- Sear the Chicken: Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for about 5 minutes per side until golden brown and crispy. Remove chicken and set aside on a plate.
- Prepare the Roux and Aromatics: Discard excess oil from the skillet, leaving about 2 tablespoons. Add 2 tablespoons unsalted butter, sliced onion, chopped garlic, crushed red pepper flakes, and 2 teaspoons cracked black pepper. Stir in 4 tablespoons of the reserved seasoned flour and whisk continuously, sautéing for 3 to 5 minutes until a light roux forms and onions soften.
- Add Liquids to Form Gravy: Slowly whisk in 2 1/2 cups chicken stock to the roux mixture, then let simmer for 3 to 5 minutes until the gravy thickens slightly. Incorporate 1/2 cup heavy cream, whisking until the sauce becomes smooth and creamy.
- Combine Chicken and Gravy: Nestle the seared chicken thighs along with any accumulated juices back into the skillet, ensuring they are partially submerged in the gravy for even cooking and flavor absorption.
- Bake to Finish Cooking: Bring the skillet to a boil on the stovetop, then cover it with a lid and transfer to a preheated 400°F (200°C) oven. Bake for 45 minutes to achieve tender chicken and thickened gravy.
- Serve: Remove from oven, uncover, and spoon the thickened gravy over the chicken. Garnish with dried parsley and serve hot. This dish is perfect alongside freshly prepared mashed potatoes.
Notes
- For even cooking and better flavor absorption, allow chicken to come to room temperature before seasoning and cooking.
- Use bone-in, skin-on thighs to ensure juicy, flavorful meat and crispy skin.
- Reserve some seasoned flour for making the roux to maintain consistent seasoning in the gravy.
- The recipe can be adapted to use vegetable oil or avocado oil depending on preference.
- If a thicker gravy is desired, simmer for an additional 5 minutes to reduce further.
- Serve with creamy mashed potatoes, rice, or crusty bread to enjoy the rich gravy fully.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
