Description
Enjoy a comforting dish of creamy smothered chicken thighs, featuring tender, seared chicken simmered in a rich sauce of onions, garlic, and mushrooms. Perfectly paired with mashed potatoes or rice, this recipe is sure to satisfy your cravings for a hearty meal.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup sliced mushrooms (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the chicken thighs dry with paper towels.
- In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the chicken thighs.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs over and cook for an additional 5 minutes. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the sliced onion and sauté for about 3-4 minutes until they start to soften.
- Add the minced garlic and sliced mushrooms (if using) to the skillet. Cook for another 2-3 minutes, stirring frequently.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any flavorful bits stuck to the pan.
- Stir in the heavy cream, Worcestershire sauce, dried thyme, and smoked paprika. Mix everything well and bring the mixture to a gentle simmer.
- Once the sauce is simmering, return the seared chicken thighs to the skillet, skin side up.
- Reduce the heat to low, cover the skillet with a lid, and let the chicken cook in the sauce for about 25-30 minutes.
- After 30 minutes, check the chicken for doneness. If its not quite there, cover and cook for an additional 5-10 minutes.
- Once the chicken is cooked through, remove the lid and let it simmer uncovered for an additional 5 minutes.
- Give the sauce a taste and adjust the seasoning if necessary.
- Before serving, sprinkle freshly chopped parsley over the top.
- Serve the smothered chicken hot, spooning the creamy sauce generously over the top.
- This dish pairs beautifully with mashed potatoes, rice, or a side of crusty bread.
- For a complete meal, consider adding a side of steamed vegetables or a fresh salad.
- If you have any leftovers, let the chicken cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Notes
- Feel free to customize the recipe by adding your favorite vegetables or herbs.
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes