Classic Smothered Chicken
Classic Smothered Chicken
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream, (optional, for richer gravy)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a shallow dish, combine the 1/2 cup all-purpose flour, paprika, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each chicken thigh in the flour mixture, ensuring it's fully coated, shaking off any excess.
⏱️ 5 min
- 2
Heat the vegetable oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Cook for 6-8 minutes per side, or until the skin is deeply golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the 2 tablespoons unsalted butter to the skillet, scraping up any browned bits from the bottom. Once the butter is melted, sprinkle in the 2 tablespoons all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux, ensuring no lumps.
⏱️ 3 min
- 4
Gradually whisk in the chicken broth, a little at a time, until smooth and fully incorporated. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency (about 5-7 minutes). If using, stir in the heavy cream. Season the gravy with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 10 min
- 5
Return the crispy chicken thighs to the skillet, nestling them into the gravy. Ensure the chicken is partially submerged. Cover the skillet with a lid or aluminum foil.
⏱️ 2 min
- 6
Preheat your oven to 375°F (190°C). Transfer the covered skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min•🌡️ 375
- 7
Remove the skillet from the oven. Let the chicken rest in the gravy for a few minutes before serving. Serve hot with mashed potatoes, rice, or your favorite side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Smothered Chicken
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream, (optional, for richer gravy)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a shallow dish, combine the 1/2 cup all-purpose flour, paprika, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each chicken thigh in the flour mixture, ensuring it's fully coated, shaking off any excess.
⏱️ 5 min - 2
Heat the vegetable oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Cook for 6-8 minutes per side, or until the skin is deeply golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the 2 tablespoons unsalted butter to the skillet, scraping up any browned bits from the bottom. Once the butter is melted, sprinkle in the 2 tablespoons all-purpose flour. Whisk constantly for 1-2 minutes to create a light roux, ensuring no lumps.
⏱️ 3 min - 4
Gradually whisk in the chicken broth, a little at a time, until smooth and fully incorporated. Bring the gravy to a simmer, stirring occasionally, until it thickens to your desired consistency (about 5-7 minutes). If using, stir in the heavy cream. Season the gravy with 1/4 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 10 min - 5
Return the crispy chicken thighs to the skillet, nestling them into the gravy. Ensure the chicken is partially submerged. Cover the skillet with a lid or aluminum foil.
⏱️ 2 min - 6
Preheat your oven to 375°F (190°C). Transfer the covered skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
⏱️ 25 min•🌡️ 375 - 7
Remove the skillet from the oven. Let the chicken rest in the gravy for a few minutes before serving. Serve hot with mashed potatoes, rice, or your favorite side.
⏱️ 5 min