Smothered Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
414 kcal
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Course
Main Course, Dinner
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Cuisine
American
Smothered Chicken
Description
This recipe begins by dry seasoning the chicken thighs with a combination of paprika, onion powder, garlic powder, Italian seasoning, and mild chili powder. The chicken is then coated in a seasoned flour mixture that includes the remaining spices, salt, and pepper. After dredging, the thighs are pan-seared in oil to achieve crispy, browned skin. Meanwhile, onions and garlic are sautéed in butter before deglazing and simmering with chicken broth and heavy cream to create a smooth gravy.
The baking step finishes cooking the chicken while infusing it with the creamy gravy's flavors. The gravy is carefully whisked as broth is added to prevent lumps and cooked long enough to develop depth of flavor and achieve a thick consistency. The seasoned flour not only crusts the chicken but also thickens the gravy during the cooking process.
Smothered chicken is hearty and makes a complete meal, pairing well with mashed potatoes or rice to soak up the gravy. The crispy skin contrasts with the tender meat underneath, and the warming spices add subtle complexity. The recipe includes instructions for storing leftovers in the refrigerator for up to three days and freezing cooked chicken and gravy for up to six months.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon chili powder mild
- 6 large chicken thighs bone-in skin-on
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 3 tablespoons vegetable oil
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 3 cups chicken broth low sodium
- 1 cup heavy cream
Instructions
- Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
- Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
- Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
- Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
- Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
- Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
- Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
- Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
- Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
- Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
- Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.
Notes
- Always pat chicken dry before seasoning and dredging to ensure crispy skin after cooking.
- Cook the flour in the pan for several minutes before adding liquid to remove raw flour taste and improve gravy flavor.
- Whisk continuously when adding chicken broth to the cooked flour mixture to create a smooth, lump-free gravy.
- For thicker gravy, increase the amount of flour in the dredge mixture.
- Store leftover chicken and gravy in an airtight container in the refrigerator for up to 3 days.
- Allow cooked smothered chicken to cool before freezing in airtight containers; it freezes well for 4 to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 414kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 350mg | 15% |
| Potassium | 508mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1027IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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