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Smothered Chicken Thighs

Smothered Chicken Thighs with Rich Onion Gravy

Crispy, golden-brown chicken thighs nestled in savory onion gravy that's perfect for spooning over mashed potatoes or rice. This one-pan comfort food classic delivers restaurant-quality results with simple ingredients.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs room temperature, patted dry
  • 2 teaspoons Lawry's seasoning salt for chicken
  • 1 tablespoon Lawry's seasoning salt for flour mixture
  • 2 tablespoons garlic powder divided
  • 2 tablespoons paprika divided
  • 1 packet Sazon seasoning
  • 2 teaspoons cracked black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups all-purpose flour
  • 2 tablespoons avocado oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 1/2 large white onion sliced
  • 7 garlic cloves finely chopped
  • 2 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • dried parsley for garnish

Equipment

  • Large oven-safe skillet (10 to 12 inches)
  • whisk
  • Shallow bowl for dredging
  • meat thermometer
  • Paper towels

Method
 

  1. Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels.
  2. Season both sides of chicken with 2 teaspoons Lawry's seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon packet. Massage spices into the meat for even coverage.
  3. In a shallow bowl, whisk together flour with remaining 1 tablespoon Lawry's, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons black pepper.
  4. Dredge each chicken thigh thoroughly in seasoned flour, shaking off excess. Reserve remaining flour mixture for gravy.
  5. Heat oil in large oven-safe skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 5 minutes undisturbed until deep golden brown.
  6. Flip chicken and cook another 5 minutes. Remove chicken to a plate.
  7. Pour off excess oil, leaving about 2 tablespoons. Add butter, sliced onion, chopped garlic, red pepper flakes, black pepper, and 4 tablespoons reserved seasoned flour.
  8. Whisk constantly for 3 to 5 minutes until mixture turns light golden and smells nutty.
  9. Slowly pour in chicken stock while whisking vigorously to prevent lumps. Simmer for 3 to 5 minutes until gravy thickens enough to coat the back of a spoon.
  10. Stir in heavy cream and continue whisking until smooth.
  11. Return chicken thighs to pan along with accumulated juices, nestling into gravy. Bring to a brief boil on stovetop (about 1 minute), then cover pan tightly with lid or foil.
  12. Transfer to preheated 400°F oven and bake for 45 minutes until chicken reaches 165°F internal temperature in the thickest part.
  13. Remove from oven, uncover, and spoon gravy over chicken. Garnish with dried parsley and serve immediately.

Notes

Ensure chicken is browned thoroughly before baking for optimal flavor. The gravy thickens as it cools, making leftovers even better. Contains gluten (wheat flour) and dairy (butter, heavy cream). Let chicken come to room temperature before cooking for even cooking. Don't move chicken while searing for best crust. Use meat thermometer to ensure proper doneness.
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