Print

Cozy Southern Smothered Chicken Thighs Recipe with Easy Onion Gravy

southern smothered chicken thighs - featured image
Print Recipe

A comforting southern recipe featuring crispy seared chicken thighs simmered in a rich, silky onion gravy. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and black pepper, to taste
  • ½ cup all-purpose flour (or gluten-free flour for GF option)
  • 3 tablespoons vegetable oil or canola oil
  • 2 large yellow onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 cups low sodium chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • 2 tablespoons unsalted butter, softened
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Pat chicken thighs dry with paper towels. Season both sides generously with kosher salt and black pepper. Let sit for 10 minutes.
  2. Place ½ cup flour in a shallow dish. Lightly coat each chicken thigh with flour, shaking off excess.
  3. Heat 3 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. When hot, add chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until skin is golden and crispy. Flip and cook other side for 4-5 minutes. Remove chicken and set aside.
  4. Reduce heat to medium. Add sliced onions and minced garlic to the skillet. Stir occasionally and cook until onions are soft and golden brown, about 10-12 minutes.
  5. Sprinkle smoked paprika and dried thyme over onions. Stir to coat. Slowly pour in chicken broth while stirring, scraping up browned bits from the pan. Add butter and stir until melted and gravy thickens slightly, about 5 minutes.
  6. Nestle browned chicken thighs back into the skillet, skin-side up. Reduce heat to low, cover loosely, and simmer for 20 minutes until chicken is cooked through (internal temp 165°F).
  7. Remove lid and cook uncovered for 3-5 minutes if you want crispier skin. Taste gravy and adjust salt and pepper if needed. Garnish with chopped parsley before serving.

Notes

For gluten-free, use gluten-free flour or cornstarch to dredge chicken and thicken gravy. To thicken gravy if too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in. For thinner gravy, add more broth or water. Let chicken rest after simmering to redistribute juices. Use a hot pan and do not move chicken too soon to get crispy skin.

Nutrition

Keywords: southern chicken, smothered chicken thighs, onion gravy, comfort food, easy chicken recipe, crispy chicken, weeknight dinner

Find it online: https://lyrafeast.com/cozy-southern-smothered-chicken-thighs-recipe-with-easy-onion-gravy/