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Smothered Chicken Thighs Gravy Easy Family Comfort Food Dinner

Smothered Chicken Thighs with Gravy

These smothered chicken thighs are seasoned to perfection, pan-seared until golden, then baked low and slow in a rich, creamy homemade gravy. Comfort food at its finest—perfect with mashed potatoes or rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Southern
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken
  • 4–5 bone-in, skin-on chicken thighs
Seasonings
  • 2 teaspoons Lawry’s seasoning salt (plus 1 tablespoon divided)
  • 2 tablespoons garlic powder, divided
  • 2 tablespoons paprika, divided
  • 1 packet Sazon seasoning
  • 2 teaspoons cracked black pepper
  • ¼ teaspoon crushed red pepper flakes
  • dried parsley, for garnish
Flour & Pan Components
  • 2 cups all-purpose flour
  • 2 tablespoons avocado or vegetable oil
  • 2 tablespoons unsalted butter
Aromatics & Liquids
  • ½ large white onion, sliced
  • 7–8 cloves garlic, finely chopped
  • 2 ½ cups chicken stock
  • ½ cup heavy cream

Method
 

  1. Pat chicken thighs dry and bring to room temperature. Season both sides with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, and the Sazon packet.
  2. In a bowl, whisk together flour, remaining 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and cracked black pepper.
  3. Dredge chicken thighs in the seasoned flour, shaking off excess. Reserve remaining seasoned flour.
  4. Heat oil in a large oven-safe pan over medium-high heat. Sear chicken skin-side down for about 5 minutes per side until golden brown. Remove and set aside.
  5. If necessary, remove excess oil, leaving about 2 tablespoons. Add butter, onion, garlic, crushed red pepper flakes, black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté 3–5 minutes to form a light roux.
  6. Gradually whisk in chicken stock and simmer 3–5 minutes until slightly thickened. Stir in heavy cream.
  7. Return chicken thighs and any juices to the pan, nestling them into the gravy.
  8. Bring to a gentle boil, cover, and transfer to a preheated 400°F (200°C) oven. Bake for 45 minutes.
  9. Uncover, spoon gravy over chicken, garnish with dried parsley, and serve hot.

Notes

Serve with mashed potatoes, rice, or buttery biscuits. For extra richness, substitute half the stock with milk or add a splash more cream.