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 gravy made from onions, garlic, and chicken broth. Baked in the oven for one hour, the chicken absorbs all the delicious flavors, resulting in a comforting, hearty dish perfect for serving over mashed potatoes or rice.
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
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and place a wire rack on a baking sheet for the chicken to rest on.
- Make Spice Rub: In a small bowl, combine paprika, onion powder, garlic powder, Italian seasoning, and chili powder to create a flavorful rub.
- Season Chicken: Pat the chicken thighs dry with paper towels. Generously season them with three-quarters of the prepared spice rub, ensuring even coverage. Place the chicken thighs on the wire rack.
- Dredge Chicken: In a shallow dish, mix the flour, remaining spice rub, salt, and pepper. Dredge each chicken thigh in this flour mixture, shaking off any excess, then place them back on the wire rack.
- Sear Chicken: Heat vegetable oil in an oven-safe skillet over medium-high heat. Add the chicken thighs and sear them for several minutes on each side until they are nicely browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Lower the heat to medium and add butter to the same skillet. Add chopped onion and cook until softened, about 3-5 minutes. Stir in minced garlic and red pepper flakes, cooking until fragrant, approximately 1 minute.
- Make Gravy: Sprinkle the reserved flour mixture over the sautéed onions and cook for 2 minutes, stirring constantly to avoid lumps. Gradually whisk in the chicken broth until smooth, then bring the mixture to a simmer. Whisk 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 gravy over the top, then cover the skillet. Transfer it to the preheated oven and bake for 1 hour to allow the flavors to meld and the chicken to become tender.
- Serve: Remove from oven, garnish with freshly chopped parsley, and serve the smothered chicken hot over mashed potatoes or rice for a complete meal.
Notes
- For extra crisp skin, sear chicken very well before baking.
- Use bone-in, skin-on chicken thighs for the most flavorful and tender results.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the gravy will be less rich.
- If you don’t have a wire rack, place chicken directly on a foil-lined baking sheet instead, but the rack helps keep the coating crisp before baking.
- Adjust chili powder and red pepper flakes to control the spice level according to taste.
- Leftover smothered chicken reheats well and can be frozen for up to 3 months.
