Introduction

Smothered chicken thighs in rich, creamy gravy make for a comforting and satisfying meal. This recipe combines crispy seared chicken with a flavorful, homemade gravy that’s perfect for dinner anytime. Serve it alongside mashed potatoes to soak up every delicious drop.

A white bowl holds a dish with three main layers. At the bottom is a creamy white mashed potato base, soft and smooth in texture. Over this lies a thick layer of brown mushroom sauce with visible small mushroom pieces and finely chopped herbs scattered throughout. On top sits a thick, golden-brown grilled chicken piece with a slightly crispy, browned exterior, garnished with fresh green herbs. The dish is placed on a white marbled surface. 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. Season both sides with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon seasoning packet. Rub the mixture evenly onto the chicken.
Step 2: In a bowl, combine 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 thoroughly to mix seasonings evenly.
Step 3: Dredge each chicken thigh in the seasoned flour, coating completely, and shake off any excess. Set aside the remaining seasoned flour for the gravy.
Step 4: Heat the oil in a large oven-safe pan over medium-high heat. Place the chicken thighs skin side down and cook for about 5 minutes per side until 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. Whisk and sauté for 3 to 5 minutes to create a light roux and develop flavor.
Step 6: Gradually whisk in the chicken stock and simmer for 3 to 5 minutes until the gravy thickens slightly. Pour in the heavy cream while whisking continuously to combine.
Step 7: Return the seared chicken thighs and any accumulated 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 until the chicken is tender and cooked through.
Step 9: Remove the pan from the oven, uncover, and spoon the gravy generously over the chicken. Garnish with dried parsley and serve immediately, ideally with freshly prepared mashed potatoes.

Tips & Variations

For extra crispiness, pat the chicken thighs very dry and avoid overcrowding the pan when browning.
Use chicken stock with low sodium if you want to control the saltiness of the gravy.
Add a splash of hot sauce to the gravy for a subtle spicy kick.
Replace heavy cream with half-and-half for a lighter gravy, though it will be less rich.
Serve with roasted vegetables or steamed greens alongside mashed potatoes for a balanced meal.

Storage

Store leftover smothered chicken and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the gravy from separating. Avoid microwaving directly on high heat to maintain the creamy texture.

How to Serve

A white plate holds four pieces of browned, seared chicken with a crispy, dark golden crust on top, each piece resting in a thick, chunky orange-brown sauce speckled with finely diced red and yellow vegetables. The sauce fills the plate around and underneath the chicken, and small green herb sprigs are scattered over the dish. A wooden spoon dipped in the sauce rests on the edge of the plate. The plate is set on a green and white patterned cloth over a white marbled surface. 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 chicken thighs can be used. Adjust the baking time slightly, as boneless pieces cook faster—check for doneness after about 30 minutes.

Is it necessary to use a Sazon seasoning packet?

The Sazon packet adds a unique flavor and color to the dish, but if you don’t have it, you can omit it or substitute with a blend of ground coriander, cumin, garlic powder, and annatto powder for a similar profile.