Description
Smothered chicken thighs with creamy gravy brings comfort straight from Grandma’s Southern kitchen to your dinner table. Tender chicken nestled in a rich, silky sauce makes your weeknight meal feel like a warm, satisfying hug.
Ingredients
Scale
Proteins:
- 6 bone-in, skin-on chicken thighs
Seasonings and Spices:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
Cooking Liquids and Fats:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth (low sodium)
- ½ cup milk (whole or 2%)
- ¼ cup sour cream or Greek yogurt (optional)
Instructions
- Thoroughly pat 6 bone-in chicken thighs completely dry using paper towels. Generously sprinkle 1 teaspoon each of paprika and garlic powder, plus salt and pepper across all surfaces.
- Heat 2 tablespoons olive oil in a large skillet at 375°F. Carefully place chicken thighs skin-side down, allowing them to sear for 5-7 minutes until golden brown and crispy.
- Flip chicken thighs and cook an additional 3-4 minutes. Transfer meat to a clean plate, keeping the pan’s delicious browned bits intact.
- Reduce skillet heat to medium. Add chopped onion and saute for 2-3 minutes until translucent and fragrant.
- Mince 2 garlic cloves and scatter them into the skillet. Stir rapidly for 30 seconds, preventing burning.
- Dust 2 tablespoons flour across the pan, whisking continuously to create a smooth roux for 1 minute.
- Gradually pour 1½ cups chicken broth and ½ cup milk into the skillet. Whisk constantly to prevent lumps from forming.
- Sprinkle ½ teaspoon dried thyme into the developing gravy. Simmer for 4-5 minutes until sauce thickens considerably.
- Nestle seared chicken thighs back into the gravy. Cover partially and simmer for 20 minutes at 325°F.
- Check chicken’s internal temperature reaches 165°F. Optional: Swirl in ¼ cup sour cream for extra richness. Season to taste and serve immediately.
Notes
- Season the chicken thoroughly and pat it completely dry to ensure a crispy, golden-brown skin that seals in flavor.
- Let the chicken rest at room temperature for 15-20 minutes before cooking to help it sear evenly and prevent uneven cooking.
- For a lighter version, swap heavy cream with Greek yogurt or use chicken breasts instead of thighs, adjusting cooking time to prevent drying out.
- Create a gluten-free version by replacing wheat flour with cornstarch or a gluten-free flour blend when making the roux.
- Prep Time: 10 minutes
- Cook Time: 1 hour 24 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg