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A close-up of a plate of smothered chicken covered in a creamy brown sauce with sliced onions, garnished with chopped herbs, and served over a bed of white rice. A fork is partially visible on the right side of the plate.
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5 from 4 votes

Smothered Chicken Thighs and Gravy

This smothered chicken thighs recipe combines bone-in chicken thighs with a rich gravy made from onions, garlic, and chicken stock. It can be prepared in the oven for a quick meal or in a slow cooker for a hands-off approach. The chicken is tender, juicy, and full of flavor, making it the perfect comforting dinner.
Course Dinner, Main
Cuisine American, Southern
Keyword Smothered Chicken, smothered chicken and gravy, Smothered Chicken Thighs
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 632
Author Erren Hart

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
US Customary - Metric

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.

Nutrition

Calories: 632 | Carbohydrates: 15g | Protein: 37g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1157mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 887IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg