Ready to Dive into Comfort Food?

Imagine succulent, juicy chicken thighs enveloped in a creamy, savory gravy that’s so rich, you might catch yourself dreaming about it! This Smothered Chicken Thighs Gravy dish makes a heavenly meal, perfect for cozy nights or a Sunday feast. What sets it apart? It’s a quick, one-pan recipe that’ll have you feeling like a kitchen wizard while keeping things simple and stress-free.

Why Make This Recipe

Who doesn’t love a meal that whisks you into a comforting food coma without a ton of cleanup? Here’s why you’ll adore this dish:

Easy Cleanup: Just one pan means less scrubbing and more time to enjoy.
Budget-Friendly: Chicken thighs are an affordable option, perfect for family meals without breaking the bank.
Family-Friendly: This recipe doesn’t just fill bellies; it wins hearts with flavor that even picky eaters will love.

Ingredients

You don’t need fancy stuff — just these basics!

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 Sazon seasoning packet
2 teaspoons cracked black pepper
1/4 teaspoon crushed red pepper flakes
Dried parsley, for garnish
Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter
1/2 large white onion, sliced
7 to 8 garlic cloves, finely chopped
600 milliliters (2 1/2 cups) chicken stock
120 milliliters (1/2 cup) heavy cream

Directions

Season Your Chicken: Pat dry the chicken thighs and sprinkle them with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon packet. Make sure to rub this mixture into both sides.
Prepare the Flour: In a bowl, mix the all-purpose flour with the remaining seasonings: 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Give it a solid whisk to blend.
Coat the Chicken: Drench the seasoned chicken thighs thoroughly in the prepared flour. Give it a little shake to remove any excess flour and set aside the remaining seasoned flour for later.
Brown the Chicken: In a large oven-safe pan, heat the oil over medium-high heat. Add the chicken thighs skin side down and let them cook for about 5 minutes per side until golden brown. Once done, set the chicken aside.
Make the Gravy: If there’s too much oil in the pan, remove some, leaving about 2 tablespoons. Add the butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté for 3 to 5 minutes until you build a light roux.
Whisk in the Stock: Gradually add the chicken stock while whisking, then let it simmer for 3 to 5 minutes until it thickens a bit.
Add Cream and Chicken: Stir in the heavy cream and return the seared chicken (with its juices) back into the pan, nestling it into the gravy.
Bake It: Bring everything to a boil on the stovetop, then cover with a lid and transfer to a preheated oven at 200°C (400°F) for 45 minutes.
Serve: When it’s done, uncover the pan, spoon that luscious gravy generously over the chicken, and sprinkle with dried parsley.

How to Make Smothered Chicken Thighs Gravy (Overview)

This dish has all the cozy vibes without being overly complicated. First, season and sear the chicken until golden brown—you want those caramelized bits for flavor! Then, create a creamy gravy in the same pan while making sure you don’t skip toasting the garlic — trust me, it makes all the difference! Finally, nestle the chicken back in and let the oven work its magic while you kick back and relax. 🍗

How to Serve Smothered Chicken Thighs Gravy

To serve, load your plate with mashed potatoes for ultimate comfort, or have some rice ready to soak up that divine gravy. For a pop of color and crunch, toss in some green beans or crispy Brussels sprouts. The aroma wafting through your kitchen will have everyone breaking down the door, and that rich, creamy sauce? Pure heaven! 😋

How to Store Smothered Chicken Thighs Gravy

Leftovers are totally a thing! Store any extra chicken and gravy in an airtight container in the fridge for up to 3 days. Feel free to freeze it for longer storage—just make sure you thaw it overnight in the fridge before reheating on the stove or in the microwave.

Tips to Make Smothered Chicken Thighs Gravy

Use Room Temperature Chicken: This helps with even cooking and browning.
Don’t Skip the Browning: It’s the magic step that adds flavor.
Add More Spice: If you like a kick, throw in more crushed red pepper flakes!
Swap Ingredients: Use half-and-half instead of heavy cream for a lighter version.
Try Different Herbs: Fresh thyme or rosemary can elevate the flavor even more!

Variation

Feeling adventurous? Switch up the flavors by adding mushrooms for earthy depth or experiment with different spices like cajun seasoning for a kick! For a vegan twist, swap the chicken for hearty mushroom slices and replace the cream with a coconut version.

FAQs

Can I use boneless chicken thighs?
Absolutely! Just adjust the cooking time since boneless pieces will need less time in the oven.

Is there a substitute for heavy cream?
Sure! You can use whole milk or a non-dairy milk like coconut cream for a lighter sauce that still tastes great.

Can I make this dish ahead of time?
Totally! Prep everything and keep it in the fridge, then just pop it in the oven when you’re ready for that cozy dinner.

📌 Pin this recipe for your next cozy dinner night!