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Smothered Chicken

Smothered chicken with fork-tender golden thighs in a rich dark onion and mushroom gravy, cooked in one cast iron skillet. This Southern-style chicken and gravy features caramelized onions, a creamy gravy, and simmered thighs that pool sauce around the edges.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 tsp Salt and cracked black pepper to taste
  • 2 tbsp vegetable oil
Onion and mushroom gravy
  • 1 large onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 clove garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and cracked black pepper to taste. Make sure both sides and the edges are evenly coated.
Sear the chicken
  1. Heat the vegetable oil in a cast iron skillet over medium-high heat and place chicken thighs skin-side down. Sear for 6-7 minutes until deeply golden, then flip and sear 4 minutes on the second side and remove.
Build the onion-mushroom base
  1. Add the thinly sliced onion to the same skillet and cook over medium heat for 6-7 minutes until deeply caramelized. Stir until the onions turn dark and sweet.
  2. Add the sliced cremini mushrooms and minced garlic, then cook for 4-5 minutes. Stir and scrape up any browned bits as the mushrooms release their moisture.
Make the gravy
  1. Sprinkle the all-purpose flour over the vegetables and stir for 1 minute. Cook off the raw flour taste until it looks slightly toasted.
  2. Gradually whisk in the chicken broth, scraping up browned bits from the skillet. Keep whisking until smooth and thickened.
  3. Stir in the heavy cream, Worcestershire sauce, and dried thyme. Simmer just until the gravy looks unified and slightly thick.
Simmer and serve
  1. Return the chicken to the skillet skin-side up. Nestle it into the gravy so it stays partially surrounded by sauce.
  2. Cover and simmer for 15 minutes until the chicken is cooked through. Look for steady bubbling under the lid and juices running clear.
  3. Garnish with fresh parsley and serve over mashed potatoes or rice. Spoon the dark onion and mushroom gravy around the edges of the skillet for maximum pooling.

Notes

For maximum color on the thighs, pat them dry before seasoning so the skin sears deeply golden. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave until hot throughout. Freezing is yes for the chicken and gravy (cool, then freeze up to 3 months) though cream-based gravy may thicken—stir in a splash of broth when reheating. For a lighter swap, use half-and-half instead of heavy cream.