Smothered chicken thighs swimming in a velvet gravy. Juicy chicken thighs in this flavorful recipe that makes the perfect weeknight or Sunday dinner with ease.
If you’re craving a dish that combines juicy chicken, mouthwatering flavors, and irresistible tenderness, look no further than these smothered chicken thighs. This recipe will satisfy your taste and leave you wanting more.
Prepared with love and expertise, these chicken thighs are slowly cooked to perfection, allowing their flavors to infuse with the flavorful gravy. The tender meat practically melts in your mouth, while the rich and savory smothering sauce adds an extra layer of flavor.
For family dinners these are perfect because they don’t take much time. The recipe is simple to follow, making it easy for both experienced cooks and newbies in the kitchen. So, put on your apron and get ready to impress your loved ones with these smothered chicken thighs.
How To Make Smothered Chicken Thighs
Ingredients needed
- Chicken thighs (bone-in)
- Heavy cream
- All-purpose flour
- Butter
- Onion
- Chicken broth
- Thyme
- Chicken bouillon cube
Can I use boneless chicken thighs in the recipe
Yes you can, but I do not recommend it. With the bone-in chicken thighs you get the skin and the skin soaks up a lot of the flavors in the gravy. To add, they cook a lot better and do not dry out as easy. This will give you the experience of the chicken thighs slowly cooking until done, then leaving you with tender, juicy meat.
Making the smothered chicken thighs recipe
- To start, pat the chicken thighs dry then season with seasoning salt or salt and pepper to taste. In a small plate, mix together the flour and seasoning.
- In a deep frying pan, turn to medium heat and add a little oil for cooking. Place the chicken in the flour and coat both sides then place into the hot pan with the oil. Brown both sides of the chicken until golden then remove from the pan.
- Once you have reached the last chicken thigh lower the heat to low. Add in the onion and sauté a bit then toss in the butter. Once the butter is melted, add in the flour then whisk the flour in the pan until you get a nutty smell coming from the pan.
- Next, pour in the chicken broth. Crumble the chicken bouillon cube into the broth then add in the heavy cream and sprigs of thyme.
- Place the chicken thighs back in and cover the pot. Allow the thighs to slowly cook until done in the gravy for about 15 minutes. This time will vary greatly depending on how big the thighs are.
- Once the thighs are finished cooking, remove the pan from the hot eye. Allow to cool a bit then serve.
What to serve with smothered chicken thighs
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Smothered Chicken Thighs
Ingredients
- 4-5 bone-in chicken thighs
- seasoning salt to taste
Gravy
- 1/2 medium yellow onion, diced
- 1 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cup chicken broth
- 1 chicken bouillon cube
- 1/2 cup heavy cream
- 3-4 sprigs fresh thyme
flour mix
- 1/2 cup flour
- 1/2 teaspoon seasoning salt (or 1/2 tsp salt + 1/4 tsp black pepper)
Instructions
- To start, pat the chicken thighs dry then season with seasoning salt or salt and pepper to taste. In a small plate, mix together the flour and seasoning.
- In a deep frying pan, turn to medium heat and add a little oil for cooking. Place the chicken in the flour and coat both sides then place into the hot pan with the oil. Brown both sides of the chicken until golden then remove from the pan.
- Once you have reached the last chicken thigh lower the heat to low. Add in the onion and sauté a bit then toss in the butter. Once the butter is melted, add in the flour then whisk the flour in the pan until you get a nutty smell coming from the pan.
- Next, pour in the chicken broth. Crumble the chicken bouillon cube into the broth then add in the heavy cream and sprigs of thyme.
- Place the chicken thighs back in and cover the pot. Allow the thighs to slowly cook until done in the gravy for about 15 minutes. This time will vary greatly depending on how big the thighs are.
- Once the thighs are finished cooking, remove the pan from the hot eye. Allow to cool a bit then serve.