Introduction

Savor the rich flavors of these smothered chicken thighs, cooked to tender perfection in a creamy, savory gravy. This dish combines a crispy sear with a luscious sauce, making it a comforting meal perfect for any day of the week.

A white bowl holds a dish with three browned, grilled meatballs on top of a thick layer of creamy white mashed potatoes. The meatballs are coated with a golden-brown gravy that pools around the mashed potatoes in the bowl. Small green herb flakes are sprinkled over the meatballs, mashed potatoes, and gravy, adding a fresh contrast to the warm, earthy colors. The bowl sits on a slightly blurred white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces bone-in, skin-on chicken thighs
1 tablespoon Lawry’s seasoning salt
1 teaspoon garlic powder
1 teaspoon paprika
1 packet Sazon seasoning (ground coriander and cumin can be alternatives)
1/2 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup all-purpose flour (gluten-free flour is a substitute)
2 tablespoons avocado or vegetable oil
4 tablespoons unsalted butter
1 medium white onion
2 cloves garlic
2 cups chicken stock
1 cup heavy cream (half and half can be used)
1 tablespoon dried parsley (for garnish)

Instructions

Step 1: Pat the chicken thighs dry with paper towels. Generously season them with Lawry’s seasoning salt, garlic powder, paprika, and Sazon seasoning, rubbing thoroughly into the meat.
Step 2: In a bowl, whisk together the flour and any remaining seasonings. Coat the seasoned chicken thighs fully with this mixture, shaking off any excess flour.
Step 3: Heat oil in an oven-safe pan over medium-high heat. Place chicken skin-side down and sear for about 5 minutes until golden brown. Flip and brown the other side for another 5 minutes, then set aside.
Step 4: Remove excess oil from the pan, leaving about 2 tablespoons. Add butter, chopped onion, garlic, and crushed red pepper flakes. Sauté until onions are translucent, about 3-5 minutes. Stir in a bit of the reserved flour mixture to create a roux.
Step 5: Gradually whisk in the chicken stock, stirring continuously to avoid lumps. Bring to a simmer and cook until thickened, then stir in the heavy cream.
Step 6: Return the browned chicken thighs to the pan, nestling them into the gravy. Bring to a gentle boil to combine flavors.
Step 7: Cover the pan with a lid or foil and bake in a preheated oven at 400°F (200°C) for 45 minutes, allowing the chicken to become tender.
Step 8: Remove the cover and serve the chicken topped with creamy gravy, garnished with dried parsley.

Tips & Variations

For a spicier kick, increase the crushed red pepper flakes or add cayenne pepper to the seasoning mix.
Serve over buttery mashed potatoes or egg noodles to soak up the delicious gravy.
Use gluten-free flour and stock to make this recipe suitable for gluten-sensitive diets.
If you prefer a lighter sauce, substitute heavy cream with half and half or whole milk, but the gravy will be less rich.

Storage

Store leftover smothered chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring the gravy occasionally to maintain its creamy texture.

How to Serve

A white bowl holds a dish with a base layer of creamy, white mashed potatoes covered in a thick, brown gravy with specks of black pepper and herbs. On top are two browned meat patties, their surface charred and crispy with a glistening layer of gravy. The dish is finished with a sprinkle of finely chopped green herbs scattered over the meat and gravy, adding a fresh contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used, but cooking time may be shorter. Keep an eye on them to avoid overcooking.

What can I substitute for Sazon seasoning?

If you don’t have Sazon, a blend of ground coriander, cumin, garlic powder, and a pinch of turmeric can mimic its flavor well.