Smothered Chicken Recipe
You know, I still remember the first time I made smothered chicken for dinner. It was one of those days when all you want is a meal that feels like a warm hug. I had just gotten home after a long day, and the thought of juicy, well-seasoned chicken with a creamy, flavorful gravy was irresistible.
Ingredients
- 4 bone-in skin-on chicken thighs or breasts
- Option: Substitute with boneless chicken if you prefer.
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 tablespoons unsalted butter
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- Alternative: Use milk or unsweetened almond milk for a lighter version.
- ½ teaspoon dried thyme or fresh thyme sprigs if available
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Take your chicken pieces and pat them dry with a paper towel. Season them generously with salt, pepper, garlic powder, onion powder, and paprika on both sides. Set aside.
- Heat your cast-iron skillet over medium-high heat, then add 2 tablespoons of butter. Once the butter melts, place the chicken skin-side down in the skillet. Cook for about 5–6 minutes per side until the skin turns golden brown. Remove the chicken and set it aside.
- Reduce the heat to medium. Add the remaining tablespoon of butter, then toss in your sliced onions and minced garlic. Sauté for 3–4 minutes until the onions turn translucent.
- Sprinkle the flour over the cooked onions and stir well to form a roux. Slowly pour in the chicken broth while continuously stirring to avoid lumps. Add the heavy cream, Worcestershire sauce, thyme, and a pinch of salt and pepper. Mix everything well.
- Return the browned chicken to the skillet and spoon some gravy over each piece. Cover and reduce the heat to low. Allow the chicken to simmer for 15–20 minutes, or until fully cooked. The internal temperature should reach 165°F (74°C).
- Once done, remove from heat. Spoon extra gravy over the chicken before plating. Serve hot and enjoy!
Notes
- Choose the Right Chicken: Bone-in, skin-on pieces give more flavor and juiciness. Boneless options work if you are short on time.
- Deglaze the Pan: After searing the chicken, use a splash of broth to scrape up browned bits from the bottom. They add SO much flavor to the gravy.
- Make It Lighter: Swap heavy cream for Greek yogurt or milk, and use skinless chicken to cut down on fat content.
- Add Veggies: Toss in mushrooms, bell peppers, or even spinach to make the dish more colorful and nutritious.