Creamy Smothered Chicken Recipe
Chicken on its own can be a bit bland, but it's one of the healthiest proteins you can eat, which is one of the reasons why it's so popular. But sometimes, it can be hard to think of new ways to prepare your chicken, so let us do the work for you! Recipe developer Catherine Brookes of Blue Sky Eating came up with this tried and true recipe for creamy smothered chicken that you'll want to make on repeat. This chicken is anything but bland thanks to its delicious sauce that you cook it in to lock in the flavors. "The taste is savory, herby and rich with some creaminess and a little spice too," Brookes shares of the tasty dish. Another bonus is that there's plenty of sauce to go around and you can spoon the extra over your chicken breasts or even on your side dish.
Brookes shares her favorite part about this creamy smothered chicken, explaining that "This recipe is so warming and tasty!" She adds that "the sauce is rich and savory and the chicken stays so juicy," and what more could you ask for from a chicken recipe? Without further ado, let's jump right in.
Gather the ingredients for this creamy smothered chicken recipe
You will need several ingredients to make this recipe, but trust us, they are all worth it. Head to the store and grab the most important item: skin-on, bone-in chicken thighs. "I prefer to use skin-on chicken thighs as I love how you can get the skin super crisp whilst keeping the meat inside really tender," Brookes notes. "You could sub the chicken for breasts or thigh fillets if preferred."
You will also need all-purpose flour, garlic powder, onion powder, Italian herbs, paprika, chili powder olive oil, white onion, garlic, chicken broth, heavy cream, Worcestershire sauce, dried thyme, dried parsley, pepper flakes, salt, and pepper to taste.
Mix the flour and spices together
Take out a bowl and toss in the flour first. Then, grab some of the spices, including the onion powder, Italian herbs, paprika, and chili powder. Mix them in with the flour to combine. Measure out 2 tablespoons of the flour mixture and place it in a small bowl. Set it to the side since you won't need it quite yet.
Pat and coat the chicken
Use a paper towel or a kitchen towel to pat the chicken thighs dry and remove any excess moisture. Then, dredge the chicken in the flour mixture to coat well. Not only does the flour mixture add flavor from the spices, but it also helps lock in the moisture and brown the chicken once you cook it.
Brown the chicken thighs
It's best to use a high-sided frying pan for this step to avoid splashing hot oil everywhere. Add the oil to the pan and turn the heat to high. Then, sear the chicken thighs for about 4 minutes on each side until browned. Depending on the size of your pan, you may need to cook in batches.
Once browned on both sides, remove the chicken from the pan. "Dredging and browning the chicken first before adding it to the sauce helps to get the skin nice and crisp," Brookes notes.
Sauté the onion and garlic
Keep out the same pan you used to cook the chicken and reduce the heat on the stove to medium. Fry the onion for about 5 minutes, until softened. Then, add the garlic and fry for another minute. Now, add the 2 tablespoons of flour you reserved in step one and stir well to coat the onions. Cook for about 2 minutes.
Make the creamy sauce
To add some liquid to the mix, pour in the stock and Worcestershire sauce, followed by the thyme and parsley. Stir well and bring the mixture to a boil. Once boiling, add the cream and stir again to combine. Then, season with a bit of salt and pepper to taste.
Add the chicken thighs and continue cooking
Go ahead and add the chicken thighs back into the pan. Cover with a lid and simmer for 30 minutes. This will allow the chicken to absorb all the wonderful flavors and finish cooking.
Serve and enjoy
Once the 30 minutes are up, remove the chicken from the pan and serve. This makes a great main course, and Brookes shares a few of her favorite ways to serve it. "This chicken is great served with rice, mashed potatoes or potato wedges," she suggests. "I love to add some broccoli or green beans on the side too."
- ¾ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian herbs
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 pounds skin-on, bone-in chicken thighs
- 2 tablespoons olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon red pepper flakes
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- fresh parsley, for garnish
- Mix together the flour, garlic powder, onion powder, Italian herbs, paprika, and chili powder. Reserve two tablespoons of the flour mixture in a small bowl for later.
- Pat the chicken thighs dry with paper towels and dredge them in the flour mixture.
- Heat the oil in a large high sided frying pan on a high setting. Sear the chicken thighs for about 4 minutes on each side until well browned. Remove from the pan.
- Reduce the temperature to medium and add the diced onion. Fry until softened, about 5 minutes. Then add the garlic and fry for another minute.
- Sprinkle over the 2 tablespoons of reserved flour mixture and stir well. Cook for about 2 minutes.
- Pour in the stock and add the Worcestershire sauce, thyme, parsley, and red pepper flakes. Stir well and bring to a boil.
- Pour in the cream and stir again to combine. Season with salt and pepper to taste.
- Place the chicken thighs back into the pan, cover, and simmer for 30 minutes.
- Optionally garnish the chicken with fresh parsley, then serve.
| Calories per Serving | 939 |
| Total Fat | 68.6 g |
| Saturated Fat | 25.4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 307.4 mg |
| Total Carbohydrates | 34.2 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 5.5 g |
| Sodium | 1,117.2 mg |
| Protein | 45.8 g |
