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Smothered Chicken

Smothered chicken with fork-tender golden chicken thighs and a rich, dark onion-and-mushroom gravy that pools in a cast iron skillet. Sear, simmer, and finish with creamy gravy for classic Southern chicken and gravy comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 Salt to taste
  • 1 cracked black pepper to taste
for searing and gravy
  • 2 tbsp vegetable oil
  • 1 large onion thinly sliced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Season the chicken
  1. Season the bone-in skin-on chicken thighs with garlic powder, onion powder, smoked paprika, salt, and cracked black pepper.
Sear the thighs
  1. Heat vegetable oil in a cast iron skillet over medium-high heat, then place the thighs skin-side down and sear for 6-7 minutes until deeply golden.
  2. Flip the chicken thighs and sear for 4 minutes until the second side is browned, then remove to a plate.
Cook the onion-mushroom base
  1. In the same skillet, cook the thinly sliced large onion over medium heat for 6-7 minutes until deeply caramelized.
  2. Add the sliced cremini mushrooms and minced garlic, and cook for 4-5 minutes until softened and fragrant.
Thicken and build the gravy
  1. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook the flour.
  2. Gradually whisk in the chicken broth, scraping up browned bits from the skillet so the gravy turns dark and smooth.
  3. Stir in the heavy cream, Worcestershire sauce, and dried thyme.
Simmer the chicken
  1. Return the chicken thighs to the skillet skin-side up, nestling them into the onion gravy.
  2. Cover and simmer for 15 minutes until the chicken thighs are cooked through and the gravy thickens.
Serve
  1. Garnish with fresh parsley, then serve the smothered chicken over mashed potatoes or rice.

Notes

Pro tip: caramelize the onion until truly dark for the deepest onion gravy flavor, and when whisking in the chicken broth, scrape up every browned bit. Store covered in the refrigerator for up to 3-4 days; rewarm gently on the stovetop until hot throughout. Freeze the cooked chicken and gravy for up to 2 months. For a lighter option, use half-and-half instead of heavy cream (the gravy will be slightly thinner but still flavorful).