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This smothered chicken recipe can be made on the stove or in a slow cooker. It features tender chicken thighs in a savory gravy that’s perfect for comfort food lovers.
There’s nothing quite like a plate of smothered chicken. This classic comfort food features tender, juicy chicken thighs smothered in a rich, savory gravy, perfect for serving over a bed of fluffy white rice. Whether cooking for a weeknight dinner or hosting family, this dish will satisfy everyone. The recipe is easy to make, and you can customize it to suit your preferences.
Delicious By Design
We wanted to create a recipe that is simple enough for beginners yet filled with layers of flavor.
- The use of bone-in chicken thighs helps keep the meat juicy while developing rich flavors as the dish bakes.
- Our choice to incorporate pantry staples like onion powder, garlic powder, and paprika ensures you can whip this up without needing fancy ingredients.
- Thanks to mustard powder and chicken stock, the gravy is designed to be smooth, savory, and packed with flavor.
What You’ll Need
This smothered chicken in gravy recipe uses simple, easily accessible ingredients. Here’s what you’ll need to get started:
- Kosher salt, black pepper, onion powder, garlic powder, sweet paprika, Creole or Cajun seasoning (optional)
- Bone-in chicken thighs
- Neutral oil and unsalted butter
- Yellow onion, garlic cloves, mustard powder
- All-purpose flour and chicken stock
- Fresh parsley for garnish
- Cooked white rice for serving
Ingredient Spotlight
The star of this recipe is the bone-in chicken thighs. We chose chicken thighs because they are incredibly juicy and hold up well during cooking, absorbing the flavors of the seasoning and gravy. You could substitute boneless chicken thighs if preferred, but bone-in thighs offer better flavor.
When shopping, look for chicken thighs with the skin still intact for crispy results in the oven. If you want a leaner option, chicken breasts could work, but they might be slightly less tender.
What to Serve with Smothered Chicken
For the perfect pairing with smothered chicken, I highly recommend serving it with white rice, mashed potatoes or sour cream mashed potatoes. The creamy texture of the potatoes is a great match for the rich gravy. You could also opt for rice pilaf if you’re looking for something a little lighter but still flavorful.
For vegetable sides, try roasted broccoli or roasted Brussels sprouts. Their crispy, caramelized texture adds a delightful contrast to the smooth gravy.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Preheat your oven to 400°F. While the oven is heating, season your chicken thighs with a mixture of salt, pepper, onion powder, garlic powder, paprika, and optional Creole seasoning. Make sure to lift the skin and season the meat underneath for full flavor.
In a Dutch oven or large skillet, heat oil over medium-high heat. Brown the chicken on both sides for about 6 minutes. Then set it aside.
In the same pan, add butter and onions, sautéing until soft and translucent (about 5-7 minutes). Add garlic and cook for another 30 seconds.
Stir in mustard powder and flour until fully incorporated. Then, gradually add chicken stock while whisking, ensuring the gravy is smooth. Adjust seasoning with salt as needed.
Oven Method
Add the browned chicken thighs back into the gravy, skin side up. Transfer the pot to the oven and bake for 30 minutes covered. Then, uncover and bake for another 10 minutes to crisp the skin.
Slow Cooker Method
After making the gravy, transfer it to a slow cooker. Place the browned chicken thighs on top of the gravy. Cover and cook on low for 5-6 hours or high for 3-4 hours until the chicken reaches 165°F.
Serve and enjoy!
Make It Your Own
To suit your taste, there are plenty of ways to modify this recipe:
- Spicy: Add a dash of cayenne pepper or more Creole seasoning for extra heat.
- Creamy: Stir in a heavy or sour cream splash into the gravy for added richness.
Herbs: Try adding fresh thyme or rosemary along with the parsley to enhance the flavor.
Recipe Tips
- Brown the chicken well: Take your time browning the chicken on both sides before adding it to the gravy. A deep golden-brown color adds incredible flavor to both the chicken and the gravy.
- Whisk the gravy constantly: When making the gravy, whisk the flour and stock continuously to avoid lumps. If your gravy does have lumps, you can strain it or use an immersion blender to smooth it out.
- Use a meat thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F. This will help you avoid overcooking or undercooking the chicken.
- Season as you go: Taste the gravy after adding the stock and adjust the seasoning as needed. You can always add more salt, pepper, or other seasonings to suit your taste.
- Crisp up the chicken skin: If you’re using the oven method, uncover the chicken during the last 10 minutes of baking to crisp up the skin. If needed, switch to broil for a few minutes, but keep an eye on it to avoid burning.
- Thicken or thin the gravy: If your gravy is too thick, add a little more chicken stock, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer the gravy uncovered for a few extra minutes to let it reduce.
- Keep the leftovers fresh: Store any leftover smothered chicken in an airtight container and refrigerate for up to three days. When reheating, add a splash of chicken stock to the gravy to keep it smooth and flavorful.
Storage & Freezing Instructions ❄
Smothered chicken stores well for up to 3 days in the fridge. Reheat on the stovetop over medium heat, adding a little extra chicken stock to loosen the gravy if needed.
To freeze, let the chicken cool completely before transferring to an airtight container. It will keep for up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as described above.
Rate This Recipe
Recipe
Smothered Chicken Thighs and Gravy
Ingredients
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon Creole or Cajun seasoning (optional)
- 3 pounds bone-in chicken thighs
- 2 tablespoons neutral oil
- 4 tablespoons unsalted butter
- 1 yellow onion (sliced)
- 2 garlic cloves (minced)
- 1 teaspoon mustard powder
- 6 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 tablespoons fresh parsley (chopped)
Instructions
Oven Method
- Preheat the oven to 400°F.
- In a small bowl, combine salt, pepper, onion powder, garlic powder, paprika, and Creole or Cajun seasoning (if using).
- Season the chicken on all sides with this mixture, making sure to lift the skin to season the meat underneath.
- Heat a large Dutch oven over medium-high heat and add the oil. Brown the chicken on both sides for about 6 minutes, then set it aside.
- Add butter and sliced onions to the Dutch oven, stirring and scraping any browned bits from the bottom. Sauté the onions until softened and translucent, about 5 to 7 minutes.
- Add minced garlic and cook for about 30 seconds to 1 minute until fragrant.
- Gradually stir in mustard powder and flour until well incorporated with the onions and butter.
- Pour in the chicken stock, whisking until the gravy is smooth. Taste and adjust seasoning if necessary.
- Bring the gravy to a low boil, then return the chicken thighs to the pan, skin side up.
- Cover and bake in the oven for 30 minutes. Then uncover and bake for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley and serve. Spoon extra gravy over the top.
Slow Cooker Method
- In a small bowl, combine salt, pepper, onion powder, garlic powder, paprika, and Creole or Cajun seasoning (if using).
- Season the chicken on all sides with this mixture, ensuring you lift the skin to season the meat underneath.
- Heat a skillet over medium-high heat and add the oil. Brown the chicken on both sides for about 6 minutes, then set it aside.
- Add butter and sliced onions to the skillet, stirring to scrape up any browned bits. Sauté the onions until softened and translucent, about 5 to 7 minutes.
- Add minced garlic and cook for about 30 seconds to 1 minute until fragrant.
- Gradually stir in mustard powder and flour until well combined with the onions and butter.
- Pour in the chicken stock, whisking until the gravy is smooth. Taste and adjust seasoning if necessary.
- Transfer the gravy mixture to a slow cooker. Place the browned chicken thighs on top of the gravy, skin side up.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley and serve. Spoon extra gravy over the top.
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