Smothered Chicken Thighs and Gravy

Delicious By Design

We wanted to create a recipe that is simple enough for beginners yet filled with layers of flavor.

• The use of bone-in chicken thighs helps keep the meat juicy while developing rich flavors as the dish bakes.
• Our choice to incorporate pantry staples like onion powder, garlic powder, and paprika ensures you can whip this up without needing fancy ingredients.
• Thanks to mustard powder and chicken stock, the gravy is designed to be smooth, savory, and packed with flavor.

Ingredient Spotlight

The star of this recipe is the bone-in chicken thighs. We chose chicken thighs because they are incredibly juicy and hold up well during cooking, absorbing the flavors of the seasoning and gravy. You could substitute boneless chicken thighs if preferred, but bone-in thighs offer better flavor.

When shopping, look for chicken thighs with the skin still intact for crispy results in the oven. If you want a leaner option, chicken breasts could work, but they might be slightly less tender.

What to Serve with Smothered Chicken

For the perfect pairing with smothered chicken, I highly recommend serving it with white rice, mashed potatoes or sour cream mashed potatoes. The creamy texture of the potatoes is a great match for the rich gravy. You could also opt for rice pilaf if you’re looking for something a little lighter but still flavorful.

For vegetable sides, try roasted broccoli or roasted Brussels sprouts. Their crispy, caramelized texture adds a delightful contrast to the smooth gravy.

Make It Your Own

To suit your taste, there are plenty of ways to modify this recipe:

• Spicy: Add a dash of cayenne pepper or more Creole seasoning for extra heat.
• Creamy: Stir in a heavy or sour cream splash into the gravy for added richness.

Herbs: Try adding fresh thyme or rosemary along with the parsley to enhance the flavor.

• Brown the chicken well: Take your time browning the chicken on both sides before adding it to the gravy. A deep golden-brown color adds incredible flavor to both the chicken and the gravy.
• Whisk the gravy constantly: When making the gravy, whisk the flour and stock continuously to avoid lumps. If your gravy does have lumps, you can strain it or use an immersion blender to smooth it out.
• Use a meat thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F. This will help you avoid overcooking or undercooking the chicken.
• Season as you go: Taste the gravy after adding the stock and adjust the seasoning as needed. You can always add more salt, pepper, or other seasonings to suit your taste.
• Crisp up the chicken skin: If you’re using the oven method, uncover the chicken during the last 10 minutes of baking to crisp up the skin. If needed, switch to broil for a few minutes, but keep an eye on it to avoid burning.
• Thicken or thin the gravy: If your gravy is too thick, add a little more chicken stock, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer the gravy uncovered for a few extra minutes to let it reduce.
• Keep the leftovers fresh: Store any leftover smothered chicken in an airtight container and refrigerate for up to three days. When reheating, add a splash of chicken stock to the gravy to keep it smooth and flavorful.

Smothered chicken stores well for up to 3 days in the fridge. Reheat on the stovetop over medium heat, adding a little extra chicken stock to loosen the gravy if needed.

To freeze, let the chicken cool completely before transferring to an airtight container. It will keep for up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and reheat as described above.