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How to Make Skillet Smothered Chicken Thighs
Golden brown chicken thighs baked in a homemade onion gravy.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
cast iron skillet, chicken thighs, covered, onion gravy, skillet, smothered
Servings:
6
Calories:
675
kcal
Equipment
1
Cast Iron Skillet
Ingredients
2 to 3
pounds
chicken thighs
2
teaspoons
garlic powder
2
teaspoons
onion powder
2
teaspoons
dried oregano
1
teaspoon
dried thyme
1
teaspoon
black pepper
Salt
to taste
1 ½
cups
all purpose flour
½
cup
vegetable oil
4
tablespoons
butter
2
onions
sliced
2
cups
chicken broth
2
cups
water
1
cup
heavy cream
Freshly chopped parsley
for garnish if desired
Instructions
Preheat the oven to 425 degrees F.
In a shallow dish, combine the seasonings with the flour, setting one cup aside.
Roll the chicken thighs in the flour that is remaining in the dish.
In a large cast iron skillet (12 inches or larger), heat the oil over medium heat.
Once the oil is hot, add the chicken and brown on both sides (approx. 5 min. per side).
Remove the chicken from the pan onto a plate.
Add the butter to the skillet and melt.
Next, add the onions and cook for 3 to 4 minutes or until softened.
Add the reserved seasoned flour to the onions and stir until coated.
Cook over medium heat until the flour begins to bubble, about 2 minutes more.
Carefully add the chicken broth and water to the skillet, whisk to blend with the flour and make gravy. It should thicken quickly.
Remove pan from heat and stir in the heavy cream.
Return the chicken to the skillet, letting them slowly sink into the gravy.
Place the filled skillet in the oven and bake for 1 hour.
Remove from oven once cooking is complete and garnish with parsley, if desired, prior to serving.
Notes
A 12" skillet will work, but will be very full. A 15" skillet, if available, would work better.
Chicken legs can be substituted for the chicken thighs.
Using boneless, skinless chicken thighs is not recommended unless you extend the baking time.
Always make sure that your chicken is cooked to an internal temperature of 165F.
Don't discard the chicken bones, but use them to make
Homemade Chicken Bone Broth.
You may substitute the heavy cream with half-and-half or whole milk.
Nutrition
Calories:
675
kcal
|
Carbohydrates:
31
g
|
Protein:
30
g
|
Fat:
48
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
0.4
g
|
Cholesterol:
215
mg
|
Sodium:
485
mg
|
Potassium:
484
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
956
IU
|
Vitamin C:
3
mg
|
Calcium:
78
mg
|
Iron:
3
mg