Savory Smothered Chicken Thighs with Creamy Gravy Recipe
Savory Smothered Chicken Thighs with Creamy Gravy Delight is a comforting dish featuring bone-in, skin-on chicken thighs seasoned with a blend of spices, seared to a golden brown, and then slow-baked in a rich, creamy onion and garlic gravy. This hearty meal pairs beautifully with buttery mashed potatoes or egg noodles, perfect for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American Southern
Ingredients
Scale
For the Chicken
- 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)
For the Gravy
- 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, diced
- 2 cloves Garlic, minced
- 2 cups Chicken stock
- 1 cup Heavy cream (Half and half can be used)
- 1 tablespoon Dried parsley (For garnish)
Instructions
- Prepare Chicken: Pat the chicken thighs dry with paper towels. Season them generously with Lawry’s seasoning salt, garlic powder, paprika, and Sazon. Rub the seasonings thoroughly into the meat to ensure maximum flavor absorption.
- Dredge: In a bowl, whisk together the flour and any remaining seasonings. Coat the seasoned chicken thighs evenly with this flour mixture, shaking off any excess to prevent clumping during cooking.
- Brown Chicken: Heat the oil in an oven-safe pan over medium-high heat. Place the chicken thighs skin-side down carefully and sear for about 5 minutes until golden brown. Flip and brown the other side for another 5 minutes, then remove the chicken and set aside.
- Make Gravy Base: Remove excess oil from the pan, leaving about 2 tablespoons. Add the butter, diced onion, garlic, and optional crushed red pepper flakes. Sauté about 3-5 minutes until onions are translucent. Stir in a bit of the reserved flour mixture to create a roux, stirring continuously to combine well.
- Add Liquid: Gradually whisk in the chicken stock to the roux while stirring to prevent lumps. Bring the mixture to a simmer and cook until thickened, then stir in the heavy cream to create a creamy texture.
- Combine: Nestle the browned chicken thighs back into the gravy, coating them well. Bring the mixture to a gentle boil to meld all the flavors together harmoniously.
- Bake: Cover the pan with a lid or foil and transfer to a preheated oven at 400°F (200°C). Bake for 45 minutes to allow the chicken to become tender and infused with the creamy gravy flavors.
- Finish: Remove the lid or foil and serve the chicken thighs topped with the creamy gravy. Garnish with a sprinkle of dried parsley for an inviting presentation.
Notes
- Serve with buttery mashed potatoes or egg noodles to soak up the delicious creamy gravy.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour in the dredging and roux steps.
- Adjust the crushed red pepper flakes based on your preferred spice level or omit for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- Using bone-in, skin-on thighs helps keep the chicken moist and flavorful throughout cooking.
Keywords: smothered chicken thighs, creamy gravy, baked chicken, comfort food, Southern chicken, savory chicken recipe, chicken thighs with gravy
