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Smothered Chicken

Smothered chicken with fork-tender golden thighs in a rich, dark onion and mushroom gravy, made in a cast iron skillet. Onion gravy pools around the edges as the chicken simmers until fully cooked.
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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
  • 1 salt to taste
  • 1 cracked black pepper to taste
  • 2 tbsp vegetable oil
Onion and mushroom gravy
  • 1 onion large, thinly sliced
  • 8 oz cremini mushrooms sliced
  • 3 garlic cloves, 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 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 the chicken skin-side down for 6-7 minutes until deeply golden; flip and sear for 4 minutes, then remove.
Caramelize onions and cook mushrooms
  1. Cook the sliced onion over medium heat for 6-7 minutes until deeply caramelized.
  2. Add sliced mushrooms and minced garlic and cook for 4-5 minutes until softened and fragrant.
  3. Sprinkle all-purpose flour over the vegetables and stir for 1 minute.
Build the onion and mushroom gravy
  1. Gradually whisk in chicken broth, scraping up browned bits from the skillet.
  2. Stir in heavy cream, Worcestershire sauce, and dried thyme; return chicken skin-side up and cover.
  3. Simmer covered for 15 minutes until the chicken is cooked through, with the dark gravy pooling around the edges.
Finish and serve
  1. Garnish with fresh parsley and serve over mashed potatoes or rice.

Notes

For deeper, darker gravy, don’t rush the onion caramelization—wait until the onions look thoroughly browned. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove until hot. Freezing is yes, but gravy may thicken slightly after thawing—add a splash of broth or cream when reheating. For a lighter option, use half-and-half instead of heavy cream while keeping the simmer time the same.