Smothered Chicken Thighs pan sears chicken thighs and simmer them in a rich, creamy homemade onion gravy for an easy comfort food dinner.
From the recipe collection of Tara Ippolito
Smothered chicken thighs are one of those cozy dinners that tastes like you spent way more time making it than you actually did. The chicken is seasoned and seared until golden brown, then finished right in a creamy homemade gravy.
I love recipes like this because everything comes together in one pan and the ingredients are super simple. Serve this over mashed potatoes, rice or egg noodles and make sure you spoon plenty of that gravy over the top.
Why You’ll Love This Recipe
- Easy One-Pan Dinner – The chicken and gravy are made right in the same skillet.
- Incredible Homemade Gravy – Butter, onions, chicken broth and cream make a rich, savory sauce.
- Juicy Chicken – Boneless chicken thighs stay tender while they simmer in the gravy.
- Perfect Comfort Food – Tender chicken and creamy gravy make this such a cozy, satisfying dinner.
Ingredients
Here is everything you’ll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Boneless Skinless Chicken Thighs – Juicy, flavorful chicken thighs are perfect for smothering in the creamy gravy.
- Olive Oil – Helps the chicken develop a beautiful golden-brown sear.
- Salt – Enhances all of the flavors in the chicken and gravy.
- Black Pepper – Adds a little warmth and seasoning.
- Garlic Powder – Gives the chicken extra savory flavor.
- Onion Powder – Adds another layer of flavor to the chicken.
- Paprika – Adds mild flavor and helps give the chicken great color.
- Onion – Diced onion adds sweetness and lots of flavor to the gravy.
- Butter – Creates the base of the roux and makes the gravy rich.
- Flour – Thickens the sauce into a smooth gravy.
- Chicken Broth – Forms the savory base of the gravy.
- Heavy Cream – Makes the gravy creamy and rich.
- Parsley – Adds freshness and color to the finished dish.
How To Make It
Heres how to make this delicious meal. You can find the full ingredients list along with instructions on the recipe card below.
- Pat the chicken thighs dry and season them on both sides with salt, pepper, garlic powder, onion powder and paprika. Heat the olive oil in a large skillet over medium high heat. Add the chicken and sear them for about 5 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium and add the diced onion to the same skillet. Sauté for about 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the butter and let it melt, then sprinkle in the flour. Stir everything together and cook for about 1–2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while whisking continuously to keep the gravy smooth. Be sure to scrape up all of the browned bits from the bottom of the skillet because they add tons of flavor.
- Stir in the heavy cream, parsley, salt, pepper and garlic powder and let the gravy gently simmer for about 2–3 minutes, or until it begins to thicken. Return the chicken thighs and any accumulated juices back to the skillet, nestling them into the gravy. Reduce the heat to medium-low, cover and simmer for about 8–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Spoon the gravy over the chicken, garnish with additional parsley if desired and serve warm.
Pro Tips
- Don’t overcrowd the skillet when searing the chicken or it will steam instead of developing that beautiful golden crust. Depending on how much chicken you’re making, sear it in batches if necessary. Also, slowly whisk the chicken broth into the flour mixture to keep your gravy nice and smooth.
- If the gravy gets thicker than you’d like, add a small splash of chicken broth. If it seems too thin, let it simmer uncovered for another few minutes before serving.
Variations
- Boneless skinless chicken breasts can absolutely be used instead of thighs. If the breasts are very thick, slice them horizontally into thinner cutlets so they cook evenly.
- Add sliced mushrooms to the onion
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add a little Cajun seasoning for some extra flavor and heat.
What to Serve With It
Smothered chicken thighs are especially good served over mashed potatoes because they soak up all of that creamy gravy. Rice, egg noodles or buttered noodles are great choices, too. Add green beans, roasted broccoli or another simple vegetable on the side to round out the meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat the chicken and gravy gently in a skillet over medium-low heat, adding a splash of chicken broth or cream if the gravy has thickened too much in the refrigerator. You can also reheat individual portions in the microwave.
Other Easy Chicken Thigh Recipes
Chicken thighs stay so tender and juicy while they're cooking. I just love them! I've rounded up all My Best Chicken Thigh Recipes so you can find them easily in one place.
Smothered Chicken Thighs Recipe
Ingredients
- 2 Pounds Boneless, Skinless Chicken Thighs
- 2 Tbs Olive Oil
- Salt and Pepper to taste
- 1.5 teaspoon Garlic Powder (divided)
- ½ teaspoon Paprika
- 1 Small White Onion, diced
- 2 Tbs Butter
- 3 Tbs Flour
- 1.5 Cups Chicken Broth
- ⅕ Cup Heavy Cream
- 2 Tbs Fresh Parsley, chopped
Instructions
- Pat the chicken thighs dry and season them on both sides with salt, pepper, garlic powder, onion powder and paprika. Heat the olive oil in a large skillet over medium high heat. Add the chicken and sear them for about 5 minutes per side, until nicely browned. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium and add the diced onion to the same skillet. Sauté for about 3–4 minutes, stirring occasionally, until the onion begins to soften. Add the butter and let it melt, then sprinkle in the flour. Stir everything together and cook for about 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking continuously to keep the gravy smooth. Be sure to scrape up all of the browned bits from the bottom of the skillet because they add tons of flavor.
- Stir in the heavy cream, parsley, salt, pepper and ½ teaspoon of garlic powder and let the gravy gently simmer for about 2–3 minutes, or until it begins to thicken. Return the chicken thighs and any accumulated juices back to the skillet, nestling them into the gravy.
- Reduce the heat to medium-low, cover and simmer for about 8–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Spoon the gravy over the chicken, garnish with additional parsley if desired and serve warm.
Ami says
This recipe was excellent! I followed the recipe exactly adding mushrooms with the onions as you suggested. I will definitely make this again!
Anonymous says
This recipe was excellent! I followed the recipe exactly adding mushrooms with the onions as you suggested. I will definitely make this again!