Description

Southern Smothered Chicken Thighs with Onion Gravy is a timeless one-skillet comfort meal featuring boneless chicken thighs simmered in a rich, creamy onion and garlic gravy. Seasoned with classic spices and finished with a touch of thyme and heavy cream, this dish brings the soul of the South to your table. Perfect over mashed potatoes or buttered rice, it’s hearty, flavorful, and ideal for family dinners or special occasions.

Ingredients

Scale

For the chicken:

6 bone-in, skin-on chicken thighs
Salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tbsp olive oil

For the gravy:

2 tbsp unsalted butter
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
½ cup heavy cream
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Season the chicken thighs with salt, pepper, garlic powder, onion powder, and paprika

Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-6 minutes. Flip and cook another 3-4 minutes. Remove and set aside

In the same skillet, reduce heat to medium. Add butter and chopped onion. Cook until softened

Stir in garlic and cook for 1 minute until fragrant

Sprinkle in flour and stir to make a roux. Cook for 1-2 minutes until lightly golden

Slowly pour in chicken broth while stirring to avoid lumps. Add heavy cream and thyme. Stir well and bring to a simmer

Return the chicken thighs to the skillet, skin-side up. Spoon some gravy over the top

Cover and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender

Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving if desired

Notes

Make it ahead: Prepare the dish up to 2 days in advance. Reheat slowly to maintain the gravy’s creamy consistency.
Customize the spice level: Add cayenne or hot sauce if you like heat, or keep it mild for family-friendly comfort.
Don’t rush the simmer: Allow the chicken to soak in the gravy for maximum flavor and tenderness.
Skillet size matters: Use a 12-inch skillet or larger to avoid overcrowding and ensure proper browning.
Pair with sides that absorb gravy: Mashed potatoes, cornbread, or rice are ideal partners for this rich sauce.