How to Make Skillet Smothered Chicken Thighs

Skillet Smothered Chicken Thighs

I know you’re going to love these smothered chicken thighs, I mean anything with the words, “smothered” or “covered” in the title has got to be good, right?

This recipe is almost a one pan meal, all you need to do is add a carb like rice or pasta to serve it over and you’re good to go.

The chicken thighs in this recipe are juicy, tender and cooked in the oven to golden brown perfection. Additionally, the homemade onion gravy is so chock full of savory delicious flavor that I’m sure you’ll want to save this one to make again and again.

What to Serve with Smothered Chicken Thighs:

• Over Rice, Pasta or Mashed Potatoes
• Instant Pot Garlic and Herb Carrots
• Copycat Chick-fil-A Kale Crunch Salad

What Are the Benefits of Cooking With Cast Iron?

• Transfers small amounts of iron to your food.
• Safe and affordable.
• Lasts for generations.
• Even heating and cooking.
• Non-stick when seasoned correctly.

If you need help learning how to properly season, wash and care for your cast iron skillet then be sure to check out this article on How to Care for Cast Iron Skillets.

If you’re looking to buy a new cast iron skillet, I would highly recommend the American made Lodge brand. Below are a few of my favorite picks from Amazon that you can click on and see if you want to add any to your collection.

Ingredients Required for Smothered Chicken:

• chicken thighs
• garlic powder
• onion powder
• dried oregano
• dried thyme
• black peppers
• salt, to taste
• all purpose flour
• vegetable oil
• butter
• onion
• chicken broth
• water
• heavy cream
• parsley

How to Make Skillet Smothered Chicken Thighs:

Preheat the oven to 425 degrees F.

In a shallow dish, combine the seasonings with the flour, setting one cup aside.

Roll the chicken thighs in the flour that is remaining in the dish.

In a large cast iron skillet (12 inches or larger), heat the oil over medium heat.

Once the oil is hot, add the chicken and brown on both sides (approx. 5 min. per side).

Remove the chicken from the pan onto a plate.

Add the butter to the skillet and melt.

Next, add the onions and cook for 3 to 4 minutes or until softened.

Add the reserved seasoned flour to the onions and stir until coated.

Cook over medium heat until the flour begins to bubble, about 2 minutes more.

Carefully add the chicken broth and water to the skillet, whisk to blend with the flour and make gravy. It should thicken quickly.

Remove pan from heat and stir in the heavy cream.

Return the chicken to the skillet, letting them slowly sink into the gravy.

Place the filled skillet in the oven and bake for 1 hour.

Remove from oven once cooking is complete and garnish with parsley, if desired, prior to serving.

Cooking Notes:

• A 12″ skillet will work, but will be very full. A 15″ skillet, if available, would work better.
• Chicken legs can be substituted for the chicken thighs.
• Using boneless, skinless chicken thighs is not recommended unless you extend the baking time.
• Always make sure that your chicken is cooked to an internal temperature of 165F.
• Don’t discard the chicken bones, but use them to make Homemade Chicken Bone Broth.
• You may substitute the heavy cream with half-and-half or whole milk.

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