Skillet Smothered Chicken with Onion Gravy

Skillet Smothered Chicken with Onion Gravy ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion
• 2 cloves garlic
• 2 tbsp all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp fresh parsley

Watch how to make Skillet Smothered Chicken with Onion Gravy

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Skillet Smothered Chicken with Onion Gravy

1. Pat the 2 lbs of chicken thighs very dry with paper towels to ensure a crispy skin. In a shallow dish, combine 1/2 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Dredge each chicken thigh in the flour mixture, shaking off any excess.
2. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully place the floured chicken thighs, skin-side down if applicable, into the hot skillet.
3. Sear the chicken for 5-7 minutes per side, until deeply golden brown and crispy. The goal here is to build flavor and render fat, not to cook through. Remove the chicken from the skillet and set aside on a plate.
4. Reduce the heat to medium. Add the thinly sliced large yellow onion to the skillet, scraping up any browned bits (fond) from the bottom. Sauté the onion for 8-10 minutes, stirring occasionally, until it is very soft and caramelized.
5. Add 2 minced garlic cloves to the softened onion and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
6. Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for 2-3 minutes, creating a light roux that will thicken the gravy.
7. Gradually whisk in 3 cups of chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring continuously, and continue to cook for 3-5 minutes until the gravy begins to thicken.
8. Carefully return the seared chicken thighs to the skillet, nestling them into the simmering gravy. Reduce the heat to low, cover the skillet, and let it simmer for 25-30 minutes.
9. Cook until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer. For a richer gravy, stir in 1/2 cup heavy cream during the last 5 minutes of cooking.
10. Taste the gravy and adjust salt and black pepper as needed. Garnish generously with 2 tablespoons of fresh chopped parsley before serving hot with mashed potatoes, rice, or grits.

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