Description
This Smothered Chicken recipe features tender, bone-in, skin-on chicken thighs coated in a flavorful spice rub, seared to perfection, and then slow-braised in a rich, creamy onion and garlic gravy. Baked in the oven until melt-in-your-mouth tender, it offers a comforting and hearty meal perfect for family dinners, served best over mashed potatoes or rice and garnished with fresh parsley.
Ingredients
Scale
Spice Rub
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon mild chili powder
Chicken and Coating
- 6 large bone-in, skin-on chicken thighs
- 1 cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Cooking Ingredients
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
Garnish
- Fresh parsley, chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and place a wire rack on a baking sheet to prepare for the chicken.
- Make Spice Rub: In a small bowl, thoroughly combine paprika, onion powder, garlic powder, Italian seasoning, and mild chili powder to create a balanced, aromatic spice blend.
- Season Chicken: Pat the chicken thighs dry with paper towels to ensure better searing. Generously season ¾ of the prepared spice rub on all sides of the chicken pieces, then lay them on the wire rack.
- Dredge Chicken: In a shallow dish, mix the flour with the remaining spice rub, salt, and pepper. Dredge each chicken thigh in this flour mixture, shaking off any excess, then return them to the wire rack.
- Sear Chicken: Heat vegetable oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- Sauté Vegetables: In the same skillet, add butter and chopped onion. Cook over medium heat until the onions soften and become translucent. Add minced garlic and red pepper flakes, cooking briefly until fragrant.
- Make Gravy: Sprinkle the reserved flour and spice mixture over the onion mixture, stirring constantly to cook the flour for about 2 minutes. Slowly whisk in the chicken broth until the sauce is smooth and begins to simmer. Stir in the heavy cream and season with salt and pepper to taste.
- Braise in Oven: Return the seared chicken thighs to the skillet, spoon some of the creamy gravy over each piece, then cover the skillet with a lid or foil. Place it in the preheated oven and bake for 1 hour to allow the chicken to become tender and absorb the flavors.
- Serve: After baking, garnish with freshly chopped parsley. Serve the smothered chicken over mashed potatoes or rice to soak up the delicious gravy.
Notes
- Patting the chicken dry prior to seasoning helps achieve a crispier skin.
- Using bone-in, skin-on thighs adds extra flavor and keeps the chicken moist during baking.
- Low-sodium chicken broth is preferred to control the saltiness of the gravy.
- Adjust red pepper flakes according to your heat tolerance.
- This dish pairs wonderfully with creamy mashed potatoes or steamed rice to complement the rich sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
