Smothered Chicken
+4 photos

Smothered Chicken

4 servings
This one-pan meal is made with chicken thighs that are smothered with a rich, creamy sauce. Here's how to make smothered chicken, including the secret to the most delicious pan gravy.

Ingredients

  • bone-in

    skin on chicken thighs, 4 total

    1 ½ lb
  • plus 1 tablespoon creole seasoning

    divided

    1 tsp
  • all-purpose flour
    ½ c
  • vegetable oil
    ¼ c
  • butter
    1 tbsp
  • garlic

    minced

    3 cloves
  • sliced onion

    about 1 small

    1 c
  • fresh thyme
    1 tsp
  • reduced sodium chicken broth
    1 ⅓ c
  • heavy cream
    ½ c
  • smoked paprika
    ½ tsp
  • salt
    ¼ tsp
  • chopped parsley
    2 tbsp

Directions

  1. 1

    Preheat oven to 350ºF. Pat chicken thighs dry. Season chicken with 1 teaspoon of creole seasoning. In a small bowl combine remaining 1 tablespoon creole seasoning and flour. Set aside 2 tablespoons of flour mixture. (This will be used for thickening the sauce.) Dip chicken thighs into the remaining flour mixture until fully coated. Place thighs on a sheet pan or plate, repeat with remaining thighs.

    Step 1
  2. 2

    In a 12-inch cast iron skillet, heat oil over medium high heat. Cook chicken thighs, skin side down until browned, 5 to 7 minutes. Turn and cook 5 minutes more. (Chicken will not be done at this point.) Remove from pan and set aside. Wipe skillet clean with a paper towel.

    Step 2
  3. 3

    Add butter, onions, garlic and thyme to skillet. Cook over medium-low heat, for 2 to 3 minutes stirring occasionally until onion is translucent. Add the reserved flour mixture to the skillet stirring for 30 seconds or until the flour mixture is golden brown. Whisk in the chicken broth and heavy cream, until incorporated. Stir in smoked paprika and salt.

    Step 3
  4. 4

    Add chicken to sauce in skillet. Bake, uncovered, for 20 to 30 minutes until chicken is 175ºF internal temperature. Top with parsley and serve immediately.

    Step 4
Smothered Chicken
+4

Smothered Chicken

55 min4 servings828 cal

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About this Recipe

Craving a comforting, satisfying dinner that feels both easy and indulgent? This Smothered Chicken recipe delivers a rich, creamy sauce and tender chicken thighs, all made conveniently in one pan.

The magic of this dish lies in creating the most delicious pan gravy directly in the same pan where the chicken thighs crisp up. By building layers of flavor with aromatics and simmering to perfection, you achieve a deeply savory, creamy sauce that truly lives up to the "smothered" name.

You'll enjoy succulent, bone-in, skin-on chicken thighs bathed in a velvety sauce that's packed with flavor from creole seasoning, garlic, onion, and fresh thyme. The pan gravy, enriched with heavy cream and a hint of smoked paprika, offers a luxurious mouthfeel that clings to every bite. This hearty meal provides a deeply satisfying experience, perfect for a cozy dinner, and takes just under an hour from start to finish.

While the classic preparation is outstanding, you can easily adjust this Smothered Chicken to your liking. Feel free to vary the amount of creole seasoning to control the spice level, or if fresh thyme isn't available, a pinch of dried thyme (about 1/3 teaspoon) can be used. For an extra layer of flavor, consider a different type of onion, like a sweet yellow onion, if that's what you have on hand.

This Smothered Chicken is an ideal dinner for a weeknight when you need something comforting, yet impressive, or for a casual gathering with friends. Serve it alongside mashed potatoes, rice, or crusty bread to soak up every last drop of that incredible pan gravy.

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