Description
Smothered Chicken Thighs Gravy is the ultimate comfort food—crispy bone-in chicken thighs seared to perfection, then oven-braised in a rich, creamy gravy loaded with garlic, onions, and warming spices. Served over fluffy mashed potatoes, this Southern-inspired classic is perfect for busy weeknights or cozy Sunday dinners.
Ingredients
For the Chicken:
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6 bone-in, skin-on chicken thighs
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1 tbsp Lawry’s Seasoned Salt
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1 tsp garlic powder
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1 tsp smoked paprika (or Spanish paprika)
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1 packet Sazón seasoning
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1/2 tsp freshly cracked black pepper
For the Seasoned Flour:
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1 cup all-purpose flour
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1 tsp Lawry’s Seasoned Salt
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1/2 tsp garlic powder
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1/2 tsp paprika
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1/4 tsp cracked black pepper
For Cooking:
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2 tbsp avocado oil (or vegetable oil)
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2 tbsp unsalted butter
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1 white onion, sliced
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3 garlic cloves, minced
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1/2 tsp crushed red pepper flakes
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4 tbsp reserved seasoned flour
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2 cups chicken stock (low sodium or homemade)
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1/2 cup heavy cream
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1 tbsp dried parsley (for garnish)
Instructions
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Prep the Chicken:
Pat chicken thighs dry and bring to room temperature. Season generously with Lawry’s, garlic powder, paprika, Sazón, and black pepper. Rub into all sides. -
Prepare the Seasoned Flour:
In a wide bowl, mix the flour with the listed seasoning ingredients until well combined. -
Dredge Chicken:
Press each thigh into the seasoned flour. Shake off excess. Save 4 tbsp of flour for later. -
Sear the Chicken:
Heat oil in a large oven-safe skillet over medium-high heat. Place thighs skin-side down and sear for 5 minutes without moving. Flip and cook another 5 minutes. Remove and set aside. -
Build the Flavor Base:
Reduce heat to medium. In the same skillet, add butter, onions, garlic, crushed red pepper, black pepper, and the reserved seasoned flour. Cook 3–5 minutes, stirring constantly, until golden and fragrant. -
Make the Gravy:
Slowly whisk in chicken stock to avoid lumps. Simmer for 3–5 minutes until thickened. -
Add Cream + Chicken:
Stir in heavy cream. Return the chicken (with juices) to the skillet. Bring to a gentle boil. -
Braise in Oven:
Cover skillet and transfer to a 400°F oven. Bake for 45 minutes until chicken is fall-off-the-bone tender. -
Garnish and Serve:
Sprinkle with dried parsley and serve hot over mashed potatoes, rice, or buttered noodles.
Notes
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For extra depth, use Spanish paprika for a smoky touch.
Want it spicier? Add a pinch of cayenne to the flour or gravy.
Gravy too thick after baking? Add a splash of warm stock and stir over low heat.
Leftovers reheat beautifully on the stovetop with a little cream or broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Comfort Food
- Method: Stovetop + Oven
- Cuisine: Southern-Inspired, American
Nutrition
- Serving Size: 1 chicken thigh + gravy
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 740 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 145 mg