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Smothered Chicken Thighs Gravy

Irresistibly Tender Smothered Chicken Thighs with Gravy

Indulge in Smothered Chicken Thighs Gravy, an easy, comforting dish that brings Southern flavors to your table.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Substitute with bone-in drumsticks if necessary.
  • 1 tablespoon Lawry’s seasoning salt Adjust to taste.
  • 1 teaspoon garlic powder Fresh garlic can be used.
  • 1 teaspoon paprika Smoked paprika for a smoky flavor.
  • 1/2 teaspoon cracked black pepper Freshly cracked is preferable.
  • 1/2 teaspoon crushed red pepper flakes Adjust quantity for spice preference.
For the Gravy
  • 1/4 cup all-purpose flour Use gluten-free flour if needed.
  • 2 tablespoons avocado oil or vegetable oil Can use canola or olive oil.
  • 2 tablespoons unsalted butter Can substitute with olive oil.
  • 1 medium white onion Shallots can be used as a substitute.
  • 2 cloves garlic cloves Adjust quantity based on taste.
  • 2 cups chicken stock Homemade or store-bought works well.
  • 1 cup heavy cream Half-and-half can be a lighter substitute.

Equipment

  • Oven
  • large, oven-safe skillet
  • Shallow dish
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Generously season each chicken thigh with Lawry’s seasoning salt, garlic powder, paprika, black pepper, and red pepper flakes. Allow it to sit at room temperature for about 15 minutes.
  3. Dredge each seasoned chicken thigh in flour, shaking off excess flour.
  4. Heat avocado oil in a large skillet over medium-high heat, and sear the chicken thighs skin-side down for about 5 minutes until golden brown. Flip and sear the other side for another 5 minutes.
  5. Remove the chicken and add diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until softened.
  6. Sprinkle remaining flour into the skillet, whisk to combine, and cook for 1-2 minutes to form a roux.
  7. Gradually whisk in the chicken stock, stirring to eliminate lumps. After 5 minutes of simmering, add heavy cream and stir until velvety.
  8. Return the seared chicken thighs to the skillet, bring to a gentle boil, cover, and bake for 45 minutes.
  9. After baking, let sit for 5 minutes, garnish with parsley, and serve over mashed potatoes or rice.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 20gProtein: 35gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

For better flavor, opt for bone-in, skin-on chicken thighs. Allow them to sit at room temperature prior to cooking to ensure even cooking and crispiness.

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