Introduction

Smothered Chicken Thighs in rich, creamy gravy is a comforting, flavorful dish perfect for any night of the week. With a crispy golden crust and a luscious sauce made from sautéed onions, garlic, and a touch of cream, this recipe promises satisfying, soul-warming results.

A white bowl holds a serving of creamy mashed potatoes as the bottom layer, smooth and fluffy with a pale off-white color. On top sits a thick, browned piece of meat with a crispy, caramelized outer crust tinted dark golden brown. Surrounding the meat and potatoes is a rich mushroom gravy, light brown with a glossy finish, dotted with small chunks of mushrooms and finely chopped green herbs sprinkled over all layers. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 to 5 bone-in, skin-on chicken thighs
2 teaspoons Lawry’s seasoning salt, plus 1 tablespoon divided
2 tablespoons garlic powder, divided
2 tablespoons paprika, divided
1 Sazon seasoning packet
2 teaspoons cracked black pepper
1/4 teaspoon crushed red pepper flakes
Dried parsley, for garnish
Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter
1/2 large white onion, sliced
7 to 8 garlic cloves, finely chopped
600 milliliters (2 1/2 cups) chicken stock
120 milliliters (1/2 cup) heavy cream

Instructions

Step 1: Pat the chicken thighs dry and bring them to room temperature. In a small bowl, combine 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning. Rub this mixture thoroughly onto both sides of the chicken.
Step 2: In another bowl, mix the all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk to evenly distribute the seasonings.
Step 3: Coat the seasoned chicken thighs in the seasoned flour, shaking off any excess. Set aside the remaining flour mixture for later use.
Step 4: Heat the avocado or vegetable oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes on each side or until they turn golden brown. Remove the chicken from the pan and set aside.
Step 5: Remove excess oil from the pan, leaving about 2 tablespoons. Add the butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour to the pan. Whisk and sauté for 3 to 5 minutes to create a light roux.
Step 6: Slowly whisk in the chicken stock, allowing the mixture to simmer for 3 to 5 minutes until it thickens slightly. Stir in the heavy cream and continue whisking gently.
Step 7: Return the seared chicken thighs along with any juices back into the pan, nestling them into the gravy.
Step 8: Bring the pan contents to a boil on the stovetop. Cover with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes to finish cooking and meld the flavors.
Step 9: Carefully remove the pan from the oven and uncover. Spoon the rich gravy generously over the chicken. Garnish with dried parsley and serve hot, ideally with freshly prepared mashed potatoes.

Tips & Variations

For extra crispy skin, pat the chicken very dry before seasoning and make sure the oil is hot before adding the thighs to the pan.
Try swapping the Sazon packet for smoked paprika and cumin if you prefer a homemade seasoning blend.
Use heavy cream or half-and-half depending on how rich you want your gravy.
Add sliced mushrooms with the onions for an earthy flavor boost.

Storage

Store any leftover smothered chicken and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave, stirring occasionally to maintain the gravy’s smooth texture.

How to Serve

This dish has three main layers on a white plate set on a white marbled surface. The bottom layer is creamy and pale yellow, smooth mashed potatoes spread in a circle. On top of it sits a thick, browned piece of chicken with a crispy texture and golden-brown edges. The chicken is covered with a shiny brown sauce that pools around the base on the plate. Scattered finely chopped green herbs are sprinkled over the sauce, chicken, and mashed potatoes, adding fresh color and texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs can be used, but they may cook faster. Adjust baking time accordingly and watch carefully to prevent overcooking.

Is there a substitute for Lawry’s seasoning salt?

You can substitute with a mix of regular salt, a pinch of sugar, garlic powder, onion powder, and a little celery salt to mimic the flavor of Lawry’s seasoning salt.