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Smothered Chicken Thighs Gravy

Ultimate Smothered Chicken Thighs with Creamy Gravy Bliss

Enjoy the richness of Southern-Style Smothered Chicken Thighs Gravy with this comforting, flavorful recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Southern
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Consider using drumsticks if preferred.
  • 1 cup All-Purpose Flour Opt for gluten-free flour if needed.
For the Seasoning
  • 1 tablespoon Lawry’s Seasoning Salt Adjust to taste.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 1 teaspoon Paprika Use smoked paprika for extra flavor.
  • 1/2 teaspoon Cracked Black Pepper Modify to suit spice level.
  • 1/4 teaspoon Red Pepper Flakes Adjust according to taste.
  • 1 packet Sazon Packet Substitute with ground coriander and cumin if desired.
For the Gravy
  • 4 tablespoons Unsalted Butter Margarine can be used as a substitute.
  • 1 medium White Onion Yellow onions or shallots can be used.
  • 2 cloves Garlic Cloves Minced for flavor enhancement.
  • 2 cups Chicken Stock Homemade stock is preferred.
  • 1 cup Heavy Cream Use half-and-half for a lighter option.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Generously season the chicken thighs with seasoning salt, garlic powder, paprika, and black pepper. Let them sit for about 15 minutes.
  2. Coat the thighs in all-purpose flour, shaking off any excess flour.
  3. Heat oil in a large skillet over medium-high heat. Add the floured chicken thighs, skin-side down, and sear for 5 minutes. Flip and brown the other side for another 5 minutes. Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium, add butter, and sauté chopped onion and minced garlic until onion is translucent. Stir in reserved seasoned flour to form a roux.
  5. Gradually whisk in chicken stock and stir until thickened, about 4-6 minutes. Stir in heavy cream for a velvety texture.
  6. Return seared chicken thighs to the skillet, cover, and simmer. Transfer to a preheated oven at 400°F (200°C) for about 45 minutes.
  7. Remove from oven, spoon gravy over the chicken, garnish with parsley, and serve hot.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 25gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 1200mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze in a safe container for up to 3 months.

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