Creamy Smothered Chicken (Print Version)

Chicken thighs in rich creamy gravy with mushrooms, onions, and herbs—comfort food in 30 minutes.

# Ingredients You'll Need:

→ Seasoned Flour

01 - 3/4 cup all-purpose flour
02 - 1 tablespoon garlic powder
03 - 1 tablespoon onion powder
04 - 1 tablespoon Italian herb blend
05 - 2 teaspoons paprika
06 - 2 teaspoons chili powder

→ Chicken

07 - 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste

→ Sauce

10 - 1 medium white onion, finely diced
11 - 3 garlic cloves, minced
12 - 2 cups chicken broth
13 - 1 teaspoon Worcestershire sauce
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - 1/4 teaspoon red pepper flakes, or to taste
17 - 1 cup heavy cream

# Step-by-Step Instructions:

01 - In a shallow bowl, mix flour, garlic powder, onion powder, Italian herbs, paprika, and chili powder. Reserve 2 tablespoons for the sauce.
02 - Pat chicken thighs dry with paper towels. Season with salt and pepper, then coat evenly in the seasoned flour mixture.
03 - Heat olive oil in a large deep skillet over medium-high heat. Place chicken skin-side down and sear for 4–5 minutes until golden. Flip and sear the other side for 3–4 minutes. Remove and set aside.
04 - Reduce heat to medium. Add diced onion and cook for 4–5 minutes until soft and translucent. Add garlic and sauté for 1 minute until fragrant.
05 - Sprinkle in the reserved 2 tablespoons of seasoned flour. Stir constantly for 2 minutes to cook out the raw flour taste.
06 - Gradually pour in chicken broth while stirring to avoid lumps. Add Worcestershire sauce, thyme, parsley, and red pepper flakes. Bring to a gentle boil.
07 - Lower the heat to medium-low. Stir in heavy cream. Nestle chicken thighs back into the skillet, skin-side up.
08 - Cover and simmer for 30 minutes or until chicken reaches 165°F (74°C). For a thicker sauce, uncover during the last 5–10 minutes of cooking.
09 - Taste the sauce and adjust seasoning if needed. Garnish with parsley and serve hot.

# Extra Tips & Details:

01 - For boneless thighs, reduce simmering time to 20–25 minutes.
02 - Chicken breasts may be used, but watch cooking time to avoid drying out.
03 - Make the sauce ahead and store separately for up to 2 days.
04 - Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
05 - Add mushrooms or spinach in the final 10 minutes of simmering for added vegetables.
06 - For a lighter option, replace heavy cream with half-and-half.

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