This Smothered Chicken recipe is easy enough for a weeknight but still feels special enough for Sunday dinner. You cook the chicken thighs and gravy together in one pan, so cleanup is simple. It goes well with just about any side.
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I first made this recipe to use up some chicken thighs I had in the fridge, and now my family asks for it all the time. A good pan gravy can make any night feel special. I like to serve it over mashed potatoes, but rice or egg noodles are great too.
How to make smothered chicken
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this smothered chicken recipe, you will need the following ingredients:
For the chicken
- chicken thighs, boneless, skinless
- flour
- salt
- paprika
- pepper
- garlic powder
- salted butter
- avocado oil
For the gravy
- yellow onion, finely diced
- garlic, minced
- chicken bone broth
- sherry
- Kitchen Bouquet (optional, for color)
- corn starch
- heavy cream
- cold water
- salt and pepper, to taste
If you don’t have avocado oil, you can use olive oil instead. Kitchen Bouquet is optional. It makes the gravy a little darker and adds some flavor, but it’s fine to leave it out.
Making smothered chicken
Smothered chicken is a simple recipe that can be made in just a few steps. Here is how to make it.
Start by trimming any excess fat from the chicken thighs.
Combine the flour, salt, paprika, pepper, and garlic powder in a shallow container. Dredge both sides of each chicken thigh in the flour mixture.
Add just enough cold water to the remaining flour mixture to make a thick, paste-like consistency, then dredge one side of each chicken thigh in that paste.
Put the butter and oil in a large non-stick skillet over medium heat. When they’re hot, add the diced onion and cook for 3 to 4 minutes.
Move the onion to one side of the pan.
Place the chicken in the pan, dry side down.
Brown it, then flip and brown the other side.
Add the garlic and cook for 1 minute.
Pour in the chicken broth, sherry, and Kitchen Bouquet if you’re using it.
Cover the pan and lower the heat to keep it at a gentle simmer. Cook until the chicken is done.
Turn up the heat a little. Mix the cream, cornstarch, and cold water in a bowl, then stir this mixture into the pan sauce. Let it simmer until it thickens.
Taste the sauce and add salt and pepper if you need to. The amount you need can depend on your brand of chicken bone broth.
Serve the chicken hot over your favorite side. I used mashed potatoes in the photo, but rice or egg noodles are also delicious.
Leftovers
Keep leftover smothered chicken in a covered container in the fridge for up to three days. Warm it up gently on the stove or in the microwave. If the gravy is too thick, add a little broth or water.
Always trust your judgment with leftovers. If anything looks or smells off, it’s best not to eat it.
I hope y’all enjoy this one! Let me know if you try it.
More Recipes Like This
- Classic Pot Roast Recipe (braised)
- Chicken Marinade
- Baked Chicken Tenderloin Recipe
- Air Fryer Baked Potatoes (crispy skin, fluffy middle)
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Smothered Chicken
This simple Smothered Chicken Recipe is perfect for a weeknight meal or a fancy Sunday dinner. It is easy to prepare, and works well next to many different sides.
Ingredients
- 4 chicken thighs boneless, skinless
- 3/4 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons salted butter
- 2 tablespoon avocado oil
- 1 medium yellow onion finely diced
- 1 clove garlic minced
- 3 cups chicken bone broth
- 2 tablespoon sherry
- 1 teaspoon Kitchen Bouquet optional
- 4 tablespoons corn starch
- 1/2 cup heavy cream
- 3 tablespoons cold water
- salt & pepper to taste
Instructions
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Trim any excess fat from the chicken thighs.
-
Combine the flour, salt, paprika, pepper, and garlic powder in a shallow container.
-
Dredge both side of each chicken thighs in the flour.
-
Add just enough cold water to the remaining flour to make a thick paste-like consistency. Dredge one side of each thigh in the remaining flour/water mixture.
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In a large non-stick skillet, add the butter and oil and place over medium heat.
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Once the butter and oil is hot, add the diced onion to the pan and sauté for 3-4 minutes. Move the onion over to one side of the pan.
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Add the chicken with the dry-side down. Cook until browned and then flip to the other side and brown that side too.
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Add the garlic to the pan and sauté for 1 minute.
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Add the chicken broth, sherry, and Kitchen Bouquet (if using) to the pan and cover. Reduce the heat to medium-low to maintain at a low simmer. Cover, and cook until the chicken is cooked through.
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Increase the heat slightly. Whisk together the cream, corn starch, and cold water to form a slurry. Whisk into the pan sauce and simmer until thickened.
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Taste and add salt and pepper if necessary. How much you'll need to add depends on the brand of chicken bone broth that you use.
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Serve hot over your favorite side. Pictured is mashed potatoes.
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