Description

This Smothered Chicken Thighs recipe features tender, juicy bone-in, skin-on chicken thighs coated in a flavorful seasoned flour, pan-seared to golden perfection, and then baked in a rich, creamy onion and garlic gravy. The dish is perfectly seasoned with Lawry’s salt, paprika, garlic powder, and Sazon, creating a comforting Southern-inspired meal that pairs wonderfully with mashed potatoes.

Ingredients

Scale

Chicken

4 to 5 bone-in, skin-on chicken thighs

Seasonings

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

Flour Mixture and Pan Components

Approximately 240 grams (2 cups) all-purpose flour
30 milliliters (2 tablespoons) avocado oil or vegetable oil
28 grams (2 tablespoons) unsalted butter

Aromatics and Liquids

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

Prepare and Season Chicken: Pat dry the chicken thighs and bring to room temperature. In a bowl, mix 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon packet. Rub this seasoning mixture evenly onto both sides of each chicken thigh to infuse flavor.
Make Seasoned Flour: In a separate bowl, combine all-purpose flour with 1 tablespoon Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to evenly distribute the spices throughout the flour.
Coat Chicken in Flour: Dredge the seasoned chicken thighs in the prepared seasoned flour, making sure each piece is fully coated. Shake off any excess flour and set aside the remaining seasoned flour for later use in the gravy.
Sear Chicken: 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 5 minutes, then flip and cook an additional 5 minutes until each side is golden brown. Remove the chicken from the pan and set aside.
Prepare Roux and Aromatics: Remove excess oil from the pan, leaving approximately 2 tablespoons. Add unsalted butter, sliced onions, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk continuously and sauté the mixture for 3 to 5 minutes to create a light roux that will thicken the gravy.
Add Liquids and Thicken Gravy: Gradually whisk in the chicken stock to the roux mixture, simmering for 3 to 5 minutes until the gravy thickens slightly. Stir in the heavy cream while continuing to whisk to combine and develop a rich, creamy sauce.
Combine Chicken and Gravy: Nestle the seared chicken thighs back into the pan with the gravy, including any juices accumulated from the chicken.
Bake the Chicken: Bring the contents of the pan to a boil on the stovetop, then cover with a lid. Transfer the pan to a preheated oven at 200°C (400°F) and bake for 45 minutes to allow the chicken to cook through and absorb the flavors of the gravy.
Finish and Serve: Remove the pan from the oven, uncover, and spoon the gravy generously over the chicken. Garnish with dried parsley and serve immediately with freshly prepared mashed potatoes or your choice of side.

Notes

For best results, ensure chicken thighs are patted dry before seasoning to help the flour coating stick better.
You can substitute avocado oil with vegetable or canola oil if preferred.
Adjust the amount of crushed red pepper flakes to control the spice level of the gravy.
This dish pairs exceptionally well with creamy mashed potatoes or buttered rice to soak up the flavorful gravy.
Using an oven-safe skillet or pan is essential as the dish finishes cooking in the oven.
If you prefer a thicker gravy, you can add an additional tablespoon of seasoned flour during the roux step.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Dish
Method: Baking
Cuisine: Southern American

Keywords: smothered chicken thighs, creamy chicken gravy, southern chicken recipe, baked chicken thighs, comfort food chicken, chicken with gravy