Description
This Smothered Chicken recipe features tender, juicy bone-in chicken thighs coated in a flavorful spice rub and seared to a golden brown. The chicken is then slowly braised in a creamy, savory gravy made with caramelized onions, garlic, and a blend of seasonings. Perfect for a comforting family meal, this dish is best served over mashed potatoes or rice to soak up the rich sauce.
Ingredients
Scale
Spice Rub
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon mild chili powder
Chicken and Coating
- 6 large bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Cooking
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and place a wire rack on a baking sheet to prepare for seasoning the chicken.
- Make Spice Rub: In a small bowl, combine paprika, onion powder, garlic powder, Italian seasoning, and mild chili powder to create a flavorful rub for the chicken.
- Season Chicken: Pat the chicken thighs dry with paper towels. Generously season them with three-quarters of the spice rub to infuse flavor.
- Dredge Chicken: In a shallow dish, mix the all-purpose flour, the remaining spice rub, salt, and black pepper. Dredge each chicken thigh in this flour mixture, shaking off any excess, then place them back on the wire rack.
- Sear Chicken: Heat the vegetable oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs until they are browned and crispy on both sides, then remove from the skillet and set aside.
- Sauté Vegetables: Add the butter and chopped onion to the skillet. Cook until the onion is softened and translucent. Stir in minced garlic and red pepper flakes and cook until fragrant, about one minute.
- Make Gravy: Sprinkle the reserved flour mixture over the sautéed onions and cook for two minutes, stirring constantly to form a roux. Gradually whisk in the chicken broth, ensuring a smooth consistency. Bring the mixture to a simmer, then whisk in the heavy cream. Season the gravy with salt and pepper to taste.
- Braise in Oven: Return the seared chicken thighs to the skillet, spooning some of the gravy over each piece. Cover the skillet and transfer it to the oven. Bake for 1 hour, allowing the chicken to braise and become tender.
- Serve: Garnish the smothered chicken with freshly chopped parsley. Serve hot over mashed potatoes or rice to enjoy the full richness of the sauce.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture for this recipe.
- Using low-sodium chicken broth helps control the saltiness of the gravy.
- For a spicier dish, increase the amount of chili powder or red pepper flakes according to taste.
- Make sure to sear the chicken well to develop a deep brown crust before braising.
- This dish pairs wonderfully with mashed potatoes, steamed rice, or crusty bread to soak up the creamy gravy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the oven.
