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Creamy Smothered Chicken Recipe

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4.2 from 61 reviews

This creamy smothered chicken recipe features juicy, skin-on, bone-in chicken thighs cooked to perfection in a rich, savory, and creamy sauce made with a seasoned flour mixture, chicken broth, and heavy cream. A comforting and flavorful dish ideal for family dinners.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Dry Ingredients

  • ¾ cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon Italian herbs
  • 2 teaspoons paprika
  • 2 teaspoons chili powder

Chicken & Seasonings

  • 2 pounds skin-on, bone-in chicken thighs
  • salt, to taste
  • pepper, to taste

For Cooking

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced

Liquids & Sauces

  • 2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon red pepper flakes
  • 1 cup heavy cream

Optional Garnish

  • fresh parsley, for garnish

Instructions

  1. Prepare the flour mixture: In a bowl, combine the all-purpose flour, garlic powder, onion powder, Italian herbs, paprika, and chili powder. Set aside two tablespoons of this mixture for later use.
  2. Dredge the chicken: Pat the chicken thighs dry with paper towels, then coat each piece thoroughly in the prepared flour mixture.
  3. Sear the chicken: Heat olive oil in a large, high-sided frying pan over high heat. Place the coated chicken thighs in the pan and sear for about 4 minutes on each side until they develop a well-browned crust. Remove the chicken from the pan and set aside.
  4. Sauté aromatics: Lower the heat to medium. Add the diced white onion to the pan and cook until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute, stirring continuously to prevent burning.
  5. Make the roux base: Sprinkle the reserved two tablespoons of the flour mixture over the cooked onions and garlic, stirring well to combine. Cook this mixture for about 2 minutes to remove any raw flour taste.
  6. Add liquids and seasonings: Pour in the chicken broth, then add Worcestershire sauce, dried thyme, dried parsley, and red pepper flakes. Stir the sauce thoroughly and bring it to a boil to begin thickening.
  7. Incorporate cream and season: Reduce heat slightly and stir in the heavy cream to achieve a rich, creamy sauce. Season with salt and pepper to your taste preference.
  8. Simmer the chicken: Return the seared chicken thighs to the pan, submerging them partially in the sauce. Cover the pan and let the chicken simmer gently for 30 minutes, allowing the flavors to meld and the chicken to cook through.
  9. Garnish and serve: Optionally, sprinkle freshly chopped parsley over the dish before serving to add color and fresh flavor.

Notes

  • Using skin-on, bone-in chicken thighs ensures maximum flavor and juiciness.
  • For a spicier dish, increase the chili powder or red pepper flakes to taste.
  • The sauce can be thickened further by simmering uncovered for a few extra minutes after the chicken is cooked if desired.
  • This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the creamy sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-smothered-chicken-recipe/