Print

Smothered Chicken Thighs with Mushroom Gravy

Crispy smothered chicken thighs in creamy mushroom gravy on rustic plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This dish is the definition of comfort food, made easy. Simple ingredients transform into a deeply satisfying meal that feels like a warm welcome at the end of a long day.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 8 ounces cremini or white button mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour (for the gravy)
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels. Mix 1 tsp salt, pepper, and smoked paprika. Season chicken on both sides. Sprinkle 2 tbsp flour over thighs to coat lightly.
  2. Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Add chicken skin-side down, sear for 5-7 minutes until golden and crispy. Flip and sear other side for 3-4 minutes. Transfer to a plate.
  3. In the same skillet, add onion and mushrooms. Cook for 6-8 minutes until soft and browned. Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle remaining 2 tbsp flour over veggies. Cook, stirring, for 2 minutes. Slowly whisk in chicken broth. Bring to a simmer. Stir in cream, thyme, and Worcestershire sauce.
  5. Nestle seared chicken back into the skillet, submerging in gravy. Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is cooked through and tender.
  6. Taste gravy and adjust seasoning. Garnish with fresh parsley before serving.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, swap heavy cream for full-fat coconut milk. Always pat chicken dry for a good sear and do not crowd the pan. Leftovers keep in the fridge for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/smothered-chicken-thighs-with-mushroom-gravy/