Go Back Email Link
–+ servings

Smothered Chicken

A comforting, one-pan dish of chicken thighs or breasts cooked in a rich, creamy onion gravy, perfect for weeknight dinners.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1.5–2 pounds chicken thighs or breasts Thighs for more flavor; breasts if you prefer leaner meat.
  • 1 cup chicken broth Low-sodium preferred.
  • 1 cup heavy cream
  • 1 large onion Thinly sliced (yellow or sweet onion).
  • 2 cloves garlic Minced.
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil Or another neutral oil.
  • to taste Salt and pepper
  • Fresh herbs for garnish Optional; parsley, thyme, or chives work well.

Instructions

Preparation

  • Pat the chicken dry and season both sides with salt and pepper.
  • Heat the olive oil in a large skillet over medium heat until shimmering. Add the chicken. Brown 4–6 minutes per side, until richly golden. Work in batches if needed so the pan isn’t crowded.
  • Transfer the browned chicken to a plate and set aside.
  • Reduce heat to medium-low. Add the sliced onion to the skillet and cook, stirring, until translucent and starting to caramelize, 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
  • Sprinkle the flour over the onions and stir to coat. Cook 1 minute to remove the raw flour taste.
  • Gradually pour in the chicken broth while stirring, scraping any browned bits from the pan. Cook until the mixture thickens slightly, about 2–3 minutes.
  • Stir in the heavy cream and bring the sauce to a gentle simmer. Taste and adjust seasoning with salt and pepper.
  • Return the chicken to the skillet, nestling it into the sauce. Cover the skillet, reduce heat to low, and simmer 20–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
  • Uncover, spoon sauce over the chicken, garnish with fresh herbs if using, and serve hot.

Notes

Leftovers reheat beautifully. For adaptations, use half-and-half for a lighter creaminess or a dairy-free creamer for a lactose-free version. For gluten-free, substitute flour with cornstarch.