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–+ servings
Smothered Chicken Thighs Gravy

Delicious Smothered Chicken Thighs Gravy That Warms Your Soul

Experience the heartwarming essence of Southern cooking with Smothered Chicken Thighs Gravy, a comforting dish that warms your soul.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 thighs
Course: Dinner
Cuisine: Southern
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Drumsticks can also be used.
  • 1 tablespoon Lawry’s seasoning salt Can be substituted with your preferred seasoning mix.
  • 1 teaspoon garlic powder Fresh garlic can be used for a brighter flavor.
  • 1 teaspoon paprika Smoked paprika adds a unique twist.
  • 1 teaspoon cracked black pepper Adjust according to your spice tolerance.
  • 1 teaspoon crushed red pepper flakes Vary the amount to taste.
For the Gravy
  • 1/4 cup all-purpose flour Gluten-free flour can be a suitable alternative.
  • 2 tablespoons vegetable oil Any high smoke point oil will work.
  • 4 tablespoons unsalted butter Olive oil can be a dairy-free substitute.
  • 1 medium onion No substitutions recommended for optimal flavor.
  • 2 cloves garlic Feel free to add more for extra flavor.
  • 2 cups chicken stock Vegetable broth can be used for a lighter version.
  • 1 cup heavy cream Half and half works well for a lighter option.

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry and season with Lawry's seasoning salt, garlic powder, and paprika. Let sit for 10 minutes.
  2. In a shallow dish, combine flour, a pinch of Lawry's, garlic powder, paprika, and cracked black pepper. Dredge the seasoned chicken thighs in the mixture.
  3. Heat vegetable oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5 minutes, then flip and sear for another 5 minutes. Set aside.
  4. In the same skillet, add onions and minced garlic, stirring until translucent. Sprinkle in 2 tablespoons of the reserved flour, cook for 1 minute to form a roux.
  5. Gradually whisk in chicken stock, stirring to prevent lumps. Simmer for 3 minutes, then stir in heavy cream until smooth.
  6. Return the chicken thighs to the pan, skin-side up, and bring to a gentle boil to absorb flavors.
  7. Cover with a lid or foil and bake in a preheated oven at 400°F (200°C) for 45 minutes.
  8. Remove from the oven, cool slightly, spoon gravy over the chicken, and serve alongside mashed potatoes.

Nutrition

Serving: 1thighCalories: 540kcalCarbohydrates: 10gProtein: 35gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 135mgSodium: 950mgPotassium: 450mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of chicken broth if the gravy thickens.

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