Go Back
Plate of smothered chicken thighs in rich gravy with onions on the side.

Smothered Chicken and Gravy

A cozy, rich, and peppery dish where juicy chicken is smothered in a flavorful gravy, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces Chicken thighs or breasts Thighs are recommended for juiciness.
Gravy Basics
  • 1/4 cup All-purpose flour For dredging and thickening.
  • 2 tablespoons Butter Can substitute with oil or mix.
  • 2 cups Chicken broth Low sodium helps control salt.
  • 1 medium Onion Sliced.
  • 1 clove Garlic Optional, add for additional flavor.
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1/4 cup Milk or cream Optional, for extra creaminess in gravy.

Method
 

Preparation
  1. Pat the chicken dry, season both sides with salt, pepper, and paprika, then dredge in flour and shake off the excess.
  2. Heat a large skillet with butter and a little oil, and brown the chicken on both sides until golden.
  3. Remove the chicken to a plate and add sliced onion to the same skillet; let it soften, adding garlic in the last 30 seconds.
Making the Gravy
  1. Sprinkle in 2 to 3 tablespoons of flour, stir, and cook for a minute or two.
  2. Slowly pour in the chicken broth while stirring to scrape up browned bits from the pan.
Cooking
  1. Put the chicken back in the skillet along with any juices from the plate, cover, and simmer until chicken is cooked through and tender.
  2. Taste the gravy and adjust with extra pepper or milk for creaminess as desired.
Serving
  1. Let the dish sit for about 5 minutes off the heat before serving to let the gravy settle.

Notes

For best results, pat chicken dry before flouring, don't rush the browning, and simmer gently. If gravy is too thick, add broth; if too thin, let it simmer uncovered.