Savory Smothered Chicken Thighs Gravy
Tender chicken thighs enveloped in rich, creamy gravy, perfect for comforting family gatherings.
Ingredients
Main Ingredients
- 4 pieces Bone-in, Skin-on Chicken Thighs Consider drumsticks for a different texture
- 1 tablespoon Lawry’s Seasoning Salt Adjust based on dietary needs
- 1 teaspoon Garlic Powder Fresh garlic works for a more robust taste
- 1 teaspoon Paprika Smoked paprika for extra flavor
- 1 packet Sazon Packet Substitute with ground coriander and cumin
- 1 teaspoon Cracked Black Pepper Adjust to spice comfort level
- 1/2 teaspoon Red Pepper Flakes Adjust to spice comfort level
- 1/2 cup All-Purpose Flour Swap with gluten-free flour for a gluten-free option
- 2 tablespoons Unsalted Butter Margarine can be a milk-free alternative
- 1 cup White Onion Yellow onions or shallots can be used
- 4 cloves Garlic Cloves Adjust according to garlic preference
- 3 cups Chicken Stock Homemade stock offers best flavor
- 1 cup Heavy Cream Half-and-half is a lighter alternative
Instructions
Preparation
- Gather all your ingredients and utensils. Rinse the chicken thighs under cold water, pat them dry with paper towels, and place them on a clean cutting board.
Dredging
- In a large bowl, mix the all-purpose flour, Lawry’s seasoning salt, garlic powder, paprika, black pepper, and red pepper flakes. Dredge each chicken thigh in this mixture, ensuring an even coating.
Searing
- In a large skillet or Dutch oven, melt the butter over medium-high heat. Once it’s bubbling, add the coated chicken thighs. Cook until they are golden brown, about 5-7 minutes per side. Remove from skillet and set aside.
Gravy Base
- In the same skillet, add chopped onions and minced garlic. Sauté until the onions become translucent and aromatic, about 3-4 minutes.
Simmer
- Gradually whisk in the chicken stock, scraping the bottom of the pan to deglaze. Stir in the heavy cream and Sazon packet. Bring this mixture to a gentle simmer.
Combine & Bake
- Return the seared chicken thighs to the skillet, ensuring they are submerged in the gravy. Cover the skillet and reduce the heat to low. Cook for about 30-35 minutes until the chicken is cooked through and tender.
Serve
- Once thoroughly cooked, serve the chicken hot, drizzled with the creamy gravy.
Notes
For best results, pair with warm mashed potatoes or seasoned vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.