Go Back

Smothered Chicken

Smothered chicken with a rich, dark onion and mushroom gravy, made in a cast iron skillet for fork-tender thighs. The chicken is seared golden, then simmered skin-side up until it’s cooked through and the gravy pools around the edges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 salt and cracked black pepper to taste
  • 2 tbsp vegetable oil
Onion and mushroom gravy
  • 1 large onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken thighs all over with garlic powder, onion powder, smoked paprika, salt, and cracked black pepper to taste.
  2. Heat vegetable oil in a cast iron skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until deeply golden, then flip and sear 4 minutes; remove to a plate.
Cook the onions, mushrooms, and garlic
  1. In the same skillet, cook the onion over medium heat for 6-7 minutes until deeply caramelized.
  2. Add mushrooms and garlic and cook 4-5 minutes, stirring until the mushrooms release their juices.
Make the onion gravy
  1. Sprinkle all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
  2. Gradually whisk in chicken broth while scraping up the browned bits from the skillet.
  3. Stir in heavy cream, Worcestershire sauce, and dried thyme.
Simmer and serve
  1. Return chicken to the skillet skin-side up, cover, and simmer for 15 minutes until cooked through.
  2. Garnish with fresh parsley and serve over mashed potatoes or rice, spooning the thick dark gravy over the top and around the edges.

Notes

Pro tip: keep the skillet hot while searing so you get deep brown fond—whisking the broth in will turn those browned bits into a darker gravy. Store leftovers in the fridge for up to 3-4 days; reheat gently in a skillet or microwave with a splash of broth to loosen the sauce. Freezing is not recommended because the cream can break after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar flavor with a thinner gravy.