Go Back

Smothered Chicken

Smothered chicken with fork-tender, golden chicken thighs is buried in a rich dark onion and mushroom gravy that pools around the edges of a cast iron skillet. This Southern smothered chicken recipe builds flavor with caramelized onions, browned bits in chicken broth, and a creamy gravy finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 tsp Salt to taste
  • 0.25 tsp cracked black pepper to taste
Searing
  • 2 tbsp vegetable oil
Onion and mushrooms
  • 1 large onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
Gravy
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
Garnish and serving
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Heat vegetable oil in a cast iron skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until deeply golden.
  3. Flip and sear the chicken for 4 minutes, then remove from the skillet.
Make the onion-mushroom gravy
  1. Cook the onions over medium heat for 6-7 minutes until deeply caramelized.
  2. Add mushrooms and garlic, then cook for 4-5 minutes until softened and fragrant.
  3. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour flavor.
  4. Gradually whisk in chicken broth, scraping up the browned bits from the bottom of the skillet.
  5. Stir in heavy cream, Worcestershire sauce, and dried thyme, then return the chicken to the skillet skin-side up.
  6. Cover and simmer over a gentle simmer for 15 minutes until the chicken is cooked through and fork-tender.
Finish
  1. Garnish with fresh parsley and serve over mashed potatoes or rice.

Notes

Pro tip: keep the seared fond while cooking the onions, then scrape it up when whisking in the chicken broth—this is what gives the gravy its deep, dark flavor. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently until hot. Freezing: yes, freeze portions of chicken and gravy for up to 2 months, then thaw in the fridge and reheat slowly. For a lighter option, use half-and-half instead of heavy cream (slightly less thick, still flavorful).