Go Back
–+ servings
Smothered Chicken Thighs Gravy

Savory Smothered Chicken Thighs Gravy That Warms the Soul

Delicious Smothered Chicken Thighs with rich gravy, a comforting meal perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs You can substitute with bone-in drumsticks.
  • 1 teaspoon Lawry's seasoning salt Regular salt can be used if unavailable.
  • 1 teaspoon cracked black pepper Opt for white pepper if you prefer a milder flavor.
  • 1/2 teaspoon crushed red pepper flakes Omit if you prefer a milder dish.
For the Gravy
  • 1/4 cup unsalted butter Margarine can serve as a dairy-free option.
  • 1 medium white onion Shallots can be a suitable substitute.
  • 3 cloves garlic cloves Adjust quantity based on personal preference.
  • 1/4 cup all-purpose flour Gluten-free flour can be used for a lighter option.
  • 2 cups chicken stock Vegetable stock can be a lighter alternative.
  • 1/2 cup heavy cream Replace with half-and-half for a lighter sauce option.
Spices for Flavor
  • 1 teaspoon garlic powder Can be substituted with freshly minced garlic.
  • 1 teaspoon paprika Use smoked paprika for a different taste.
  • 1 packet sazon seasoning A blend of ground coriander and cumin can be used as a substitute.

Equipment

  • oven-safe pan

Method
 

Cooking Instructions
  1. Step 1: Season the chicken with Lawry's seasoning salt, garlic powder, paprika, and cracked black pepper. Let it sit for 10-15 minutes.
  2. Step 2: Dredge the chicken in all-purpose flour, shaking off any excess flour.
  3. Step 3: Heat avocado oil in an oven-safe pan over medium-high heat, searing the chicken skin-side down for about 5 minutes until golden brown. Flip and cook for an additional 2-3 minutes. Remove from pan.
  4. Step 4: Sauté chopped onion and minced garlic in the same pan until translucent, about 3-4 minutes. Add crushed red pepper flakes if desired.
  5. Step 5: Whisk in 2 tablespoons of reserved flour to create a roux, stirring constantly for 3-5 minutes until lightly golden.
  6. Step 6: Gradually add chicken stock, whisking to prevent lumps, and simmer for about 5 minutes. Stir in heavy cream until combined.
  7. Step 7: Return the seared chicken to the pan and bring to a gentle boil.
  8. Step 8: Cover and bake in a preheated oven at 400°F (200°C) for 45 minutes.
  9. Step 9: Uncover, spoon gravy over chicken, and let rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 15gProtein: 33gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 900mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken skin is dry for extra crispiness. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!