Description

These smothered chicken thighs are pan-seared to perfection and drenched in a rich, creamy homemade gravy. It’s the ultimate one-skillet comfort food, perfect with mashed potatoes, rice, or biscuits.

Ingredients

6 bone-in, skin-on chicken thighs

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

2 tbsp all-purpose flour (for dredging)

2 tbsp oil (vegetable or olive)

**For the Creamy Gravy:**

2 tbsp butter

1/2 small onion, finely chopped

2 cloves garlic, minced

2 tbsp flour

1 1/2 cups chicken broth

1/2 cup heavy cream

Salt & pepper to taste

Chopped parsley for garnish (optional)

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Instructions

1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.

2. Lightly dredge each chicken thigh in flour, shaking off excess.

3. Heat oil in a large skillet over medium heat. Sear chicken thighs skin-side down for 5–6 minutes until golden. Flip and cook another 4–5 minutes. Remove and set aside.

4. In the same skillet, melt butter. Add onions and sauté for 2–3 minutes until soft.

5. Add garlic and cook 1 more minute. Sprinkle in flour and stir to form a roux.

6. Slowly whisk in chicken broth, scraping the bottom. Then stir in cream. Simmer for 3–5 minutes until thickened.

7. Return chicken to skillet. Spoon gravy over top. Cover and simmer on low for 20 minutes until chicken is cooked through.

8. Garnish with parsley and serve with mashed potatoes, rice, or crusty bread.

Notes

You can use boneless thighs—reduce cooking time slightly.

Make it spicy: add a pinch of cayenne or smoked paprika.

Store leftovers in fridge for up to 3 days. Reheat gently with a splash of broth.