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Smothered Chicken Thighs in Gravy

Smothered Chicken Thighs in Gravy for Cozy Family Dinners

A true Southern comfort food classic, these Smothered Chicken Thighs in Gravy combine tender chicken with rich, creamy gravy.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 thighs
Course: Chicken
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Drumsticks can be used for extra juiciness.
  • 2 tablespoons Avocado oil or vegetable oil Ideal for searing.
  • 1 tablespoon Lawry's seasoning salt Adjust to taste.
For the Gravy
  • 1/3 cup All-purpose flour Use gluten-free flour if needed.
  • 4 tablespoons Unsalted butter Can substitute with olive oil.
  • 1 medium Onion Yellow or sweet onions work well.
  • 2 cloves Garlic Freshly minced.
  • 1 teaspoon Paprika Smoked paprika can be used.
  • 1 packet Sazon seasoning Cumin and coriander can substitute.
  • 1 teaspoon Garlic powder Can skip if using fresh garlic.
  • 1/2 teaspoon Crushed red pepper flakes Adjust to heat preference.
  • 2 cups Chicken stock Homemade stock elevates taste.
  • 1 cup Heavy cream Substitute with half-and-half for a lighter option.
Optional Toppings
  • Fresh herbs (like thyme or rosemary) Great for garnishing.

Equipment

  • Large skillet
  • Shallow dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Pat the chicken thighs dry and season with the mixture of Lawry's seasoning salt, garlic powder, paprika, and crushed red pepper flakes. Let sit for 15 minutes.
  2. Combine flour with a bit of salt and black pepper in a shallow dish for dredging.
  3. Dredge the seasoned chicken in the flour mixture and shake off excess.
  4. Heat avocado oil in a skillet over medium-high heat and sear chicken thighs skin-side down for 5–7 minutes, then flip and sear the other side for another 5 minutes.
  5. In the same skillet, melt butter, sauté chopped onion for 3-4 minutes, add minced garlic and red pepper flakes, then whisk in leftover flour to form a roux.
  6. Gradually add chicken stock into the roux, stirring continuously until thickened. Incorporate heavy cream until smooth.
  7. Return the chicken to the skillet, cover, then transfer to a preheated oven at 400°F and roast for 45 minutes.
  8. After roasting, let the chicken rest in the gravy for 5 minutes before serving.

Nutrition

Serving: 1thighCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 750mgPotassium: 540mgSugar: 1gVitamin A: 800IUCalcium: 20mgIron: 1.5mg

Notes

For best results, ensure chicken is at room temperature before cooking, and feel free to adjust spice levels as needed.

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