Why Make This Recipe
Smothered Chicken Thighs with gravy is a comforting and delicious dish that everyone loves. It’s great for a family dinner or a cozy meal on a chilly night. The rich gravy made with cream and spices perfectly complements the tender chicken thighs, making each bite flavorful. Plus, it’s easy to make with simple ingredients, and it brings warmth to your dinner table.
How to Make Smothered Chicken Thighs Gravy
Ingredients
- 4 skin-on chicken thighs (about 1.5 lbs)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 2 tbsp soy sauce
Directions
- Season chicken thighs with salt, pepper, and smoked paprika. Let them sit at room temperature.
- In a large skillet over medium heat, heat olive oil and sauté onions until translucent.
- Add garlic and cook until fragrant.
- Add the seasoned chicken thighs skin-side down; brown for about 5 minutes on each side.
- Remove the chicken temporarily. Sprinkle flour into the drippings and stir to create a roux.
- Gradually whisk in chicken broth and soy sauce until smooth. Pour in heavy cream and stir until it thickens slightly; add thyme.
- Return the chicken thighs to the skillet, cover, and simmer on low for 20-25 minutes until tender.
How to Serve Smothered Chicken Thighs Gravy
Serve the smothered chicken thighs hot from the skillet. You can place the chicken on a plate and spoon some of the creamy gravy over the top. This dish goes well with mashed potatoes, rice, or steamed vegetables. A side of crusty bread is also perfect to soak up the delicious gravy.
How to Store Smothered Chicken Thighs Gravy
To store any leftovers, let the chicken cool completely first. Place the chicken and gravy in an airtight container and keep it in the refrigerator. It will last for up to three days. If you want to store it longer, you can freeze it in a freezer-safe container for up to three months. Just remember to thaw it in the fridge before reheating.
Tips to Make Smothered Chicken Thighs Gravy
- Make sure to brown the chicken thighs well for added flavor.
- If you want extra depth of flavor, add some chopped carrots or celery when sautéing the onions.
- Adjust the seasoning to your taste. You can add more spices or herbs if you like.
Variation
You can make this recipe with chicken breasts instead of thighs if that’s what you prefer. The cooking time may be slightly less, so keep an eye on the chicken to ensure it doesn’t dry out. You can also add mushrooms or bell peppers for a different flavor.
FAQs
Can I use skinless chicken thighs?
Yes, you can use skinless chicken thighs; however, the skin adds extra flavor and richness to the dish.
What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
How can I make this dish gluten-free?
To make it gluten-free, use gluten-free flour or cornstarch as a thickener instead of all-purpose flour. Make sure your soy sauce is gluten-free as well.
Smothered Chicken Thighs with Gravy
Ingredients
For the Chicken and Gravy
- 4 pieces skin-on chicken thighs About 1.5 lbs
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour Can be substituted with gluten-free flour
- 2 tsp olive oil
- 1 tsp salt Adjust to taste
- 1/2 tsp black pepper Adjust to taste
- 1 tsp smoked paprika
- 1 tsp fresh thyme Or 1/2 tsp dried thyme
- 2 tbsp soy sauce Use gluten-free soy sauce for a gluten-free dish
Instructions
Preparation
- Season chicken thighs with salt, pepper, and smoked paprika. Let them sit at room temperature.
Cooking
- In a large skillet over medium heat, heat olive oil and sauté onions until translucent.
- Add garlic and cook until fragrant.
- Add the seasoned chicken thighs skin-side down; brown for about 5 minutes on each side.
- Remove the chicken temporarily. Sprinkle flour into the drippings and stir to create a roux.
- Gradually whisk in chicken broth and soy sauce until smooth.
- Pour in heavy cream and stir until it thickens slightly; add thyme.
- Return the chicken thighs to the skillet, cover, and simmer on low for 20-25 minutes until tender.