Delicious Smothered Chicken Thighs with Creamy Gravy

Smothered Chicken Thighs With Creamy Gravy

These Smothered Chicken Thighs with Creamy Gravy are the kind of cozy, soul-warming meal you make when you want dinner to feel extra comforting. Tender chicken, rich pan gravy, and simple ingredients that come together with almost no fuss it’s classic home cooking at its best.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp olive oil or butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 bay leaf (optional)

Optional swap: Use boneless thighs and reduce simmering time by about 10 minutes.

Steps

  1. Season the chicken.
    Pat chicken thighs dry and sprinkle with salt, pepper, and paprika. This helps them brown beautifully.
  2. Sear until golden.
    Warm the oil in a skillet and sear the thighs skin-side down until crisp and deep golden. Flip and cook another 3–4 minutes. Don’t rush color equals flavor.
  3. Sauté the aromatics.
    Remove the chicken and sauté the onion until soft. Add the garlic and cook just 30 seconds it burns easily, so a short sizzle is perfect.
  4. Build the gravy.
    Stir in the flour to coat the onions. Slowly whisk in the broth, then the cream. It may look thin at first it thickens as it simmers.
  5. Season and return the chicken.
    Add thyme and bay leaf. Nestle the thighs back into the skillet, skin-side up.
  6. Simmer gently.
    Cover and cook on low heat for 25–30 minutes, until the chicken is tender and the gravy is silky. Don’t worry if the gravy bubbles softly that’s what makes it luscious.
  7. Finish.
    Remove the bay leaf, taste for seasoning, and spoon that creamy gravy right over the chicken.

Chef’s Tips

  • Browning the chicken deeply is the secret to a richer, more flavorful gravy.
  • If the gravy gets too thick, whisk in a splash of broth at the end to loosen it.
  • Leftovers reheat wonderfully the flavors settle and deepen overnight.

Variations

  • Mushroom Gravy: Add 1 cup sliced mushrooms when sautéing the onions.
  • Cajun Twist: Use Cajun seasoning instead of paprika for a spicier, Southern feel.
  • Lighter Option: Swap cream for evaporated milk still silky, just lighter.