Smothered Chicken
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Smothered Chicken is exactly what it sounds like — tender, juicy poultry absolutely smothered in a rich and creamy sauce! It doesn’t require too many ingredients, and you likely have most of them on hand. Plus, this smothered chicken recipe comes together in under an hour with very little effort!
Smothered Chicken
This recipe for smothered chicken may be simple, but it’s definitely not lacking in the flavor department!
The seasoning on the chicken and the creamy sauce tie together perfectly for a delicious meal.
But I haven’t even told you the best part! You can cook the chicken and the sauce right in the same skillet, maximizing flavor and minimizing dishes.
Skillet meals are always a lifesaver on busy nights, whether it’s a quick meat and veggies kind of recipe or something extra cheesy.
And since this recipe covers the protein and sauce, you get mix-and-match side dishes so you never get bored!
Ingredient Notes and Substitutions
- Chicken Thighs – I love to use bone-in, skin-on thighs to get juicy meat and crispy skin.
However, this smothered chicken recipe is pretty versatile, so you can use boneless breasts or thighs if you prefer. - Seasonings – You’ll coat both sides of the chicken with salt and pepper, plus poultry seasoning and smoked paprika.
Find poultry seasoning with the other spices — it’s a blend containing a variety of dried herbs and spices that perfectly complement chicken and turkey’s natural flavors.
Thyme, marjoram, rosemary, or sage (or a mixture) are great replacements. - Onion & Garlic – A must for any savory recipe! Slice the onion as thin as you can so you get a little bit in every bite. Yellow onions are great, but a sweet Vidalia would work too.
I also love the flavor of freshly minced garlic, but you can substitute about a teaspoon of garlic powder if needed. - Worcestershire Sauce – This is a can’t-miss ingredient that adds so much flavor and depth to the sauce.
In a pinch, substitute soy sauce mixed with a tiny bit of mustard powder or Dijon. - Chicken Stock – Vegetable broth is the best substitute, though the overall flavor will be a bit different.
- Heavy Cream – This is what makes the sauce so thick and luxurious! You can swap in half-and-half or milk, but the smothered chicken sauce will be much thinner.
Tips and Tricks to Make This Recipe for Smothered Chicken
- Sear the chicken well.
Make sure the oil is nice and hot before adding the thighs to the pan. Leave space between each so they sear, not steam, and don’t touch them until it’s time to flip.
Also, you only need to cook the meat for 5-6 minutes on each side — enough to create a crust and lock in the juices. It will finish cooking later as it simmers in the sauce.
- Guarantee a flavorful sauce.
After you remove the chicken, melt butter in the pan before adding the onion slices.
They’ll release some liquid as they soften, which will help loosen any dark bits stuck to the bottom.
It’s best to leave the onions alone instead of stirring them around as they cook.
Just be sure to give them a stir before adding the garlic, and use that time to scrape up the loosened bits from the pan.
And for even more flavor, you can cook the onions a bit longer until they start to caramelize!
- Check that the chicken is fully cooked before serving.
How long you need to simmer smothered chicken thighs will depend on how large and thick they are, as well as how much they cooked with the initial sear.
It’s always best to test the internal temperature of the meat to ensure it’s safe to eat.
Insert the thermometer into the thickest part, avoiding the bone — it should read 165°F when fully cooked.
Prep Ahead
- Slice onion
- Mince garlic
- Pat chicken dry
Kitchen Tools You Will Need
- Heavy Bottom Skillet or Dutch Oven – Large enough to cook all of the chicken at once and wide enough to cook the sauce evenly.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Meat Thermometer – Always know your poultry is safe to eat by checking the internal temperature!
Serving Suggestions
You can count on fluffy mashed potatoes to transform smothered chicken thighs into a cozy, stick-to-your-ribs kind of meal.
Add a vegetable like honey-glazed carrots, green beans, or creamed spinach to round out the plate.
Roasted fingerling potatoes would also be delicious, and they don’t require as much effort.
Or, serve smothered chicken over pasta or rice so there’s still something to soak up all that yummy sauce!
Storing and Reheating Smothered Chicken Thighs
Allow leftovers to cool before transferring to an airtight container — sauce and all!
Smothered chicken will keep for 3-5 days in the refrigerator or up to 2 months in the freezer. Reheat gently on the stove until the meat returns to a safe 165°F, thawing in the fridge first if frozen.
Smothered Chicken Recipe FAQ
Don’t overcook it! It also helps to pan-sear it first if you can, which creates a crust to help lock in the juices.
Cook chicken until it reaches a safe internal temperature of 165°F and no more. If you plan to let the meat rest before serving, you can remove it from heat at around 162°F as it will continue to cook as it rests.
Bone-in poultry also tends to be a bit juicier than boneless, but you can enjoy perfect results with either cut if you cook it just right.
Because it’s made with heavy cream, it will naturally thicken as it simmers and cools.
If it’s still not quite thick enough — or if you used half-and-half or milk instead — you can use a slurry. Mix 1-2 tablespoons of warm water with an equal amount of flour or cornstarch, then stir that into the sauce and let it simmer for at least a few minutes.
Everything tastes better with bacon in my book, so consider adding crispy, crumbled strips on top before serving.
You could also sauté sliced mushrooms with the onions for a more savory flavor, or add some red pepper flakes for a spicy kick!
Enjoy!
With love, from our simple kitchen to yours.
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Smothered Chicken
Equipment
Ingredients
- 4 chicken thighs, skin-on, bone-in (about 1-1 ½ lbs)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1/2 large yellow onion, thin sliced
- 3 cloves garlic, minced
- 2 teaspoons worcestershire sauce
- 4 tablespoons all purpose flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon chopped fresh parsley, optional garnish
Instructions
- Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, poultry seasoning, and paprika.
- Heat the olive oil in a large skillet or dutch oven over medium-high heat. Carefully add the chicken thighs, and fry until golden brown, about 5-6 minutes per side. Remove the chicken and set aside.
- In the same skillet, reduce the heat to medium low and add the butter and melt slightly. It’s ok if there is some oil left in the pan. Add the sliced onion and minced garlic. Sauté until the onion is softened, and garlic is fragrant. About 3-4 minutes.
- Add the Worcestershire sauce and sprinkle the flour over the mixture. Stir to combine.
- Gradually whisk in the chicken stock, and heavy cream, making sure to eliminate any lumps.
- Return the seared chicken thighs to the skillet and bring the heat back up to medium high until everything comes to a simmer.
- Reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes or until the chicken reaches 165 degrees Fahrenheit with a meat thermometer.
- Serve immediately with optional chopped fresh parsley.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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