Creamy One Skillet Smothered Chicken Thighs

Creamy One Skillet Smothered Chicken Thighs is a rich and comforting dish that brings together tender, skin-on chicken thighs coated in seasoned flour, then smothered in a luscious cream-and-broth gravy. With simple pantry spices and one skillet, this recipe delivers deep flavor, minimal fuss, and a satisfying main course perfect for weeknights or casual weekends. It’s the kind of dish you’ll want to serve over rice, pasta, or with crusty bread—because that gravy deserves to be soaked up.

Why You’ll Love This Recipe

You’ll love this Creamy One Skillet Smothered Chicken Thighs recipe because it combines the best of comfort food with straightforward prep. The seasoned flour gives the chicken a crisp, flavorful crust, while the creamy gravy elevates the dish into something special. Everything happens in one oven-safe skillet—less cleanup, more time to relax. Plus, bone-in skin-on thighs deliver juicy, rich meat that holds up beautifully in the oven. Serve it for family dinner, impress guests, or just treat yourself—you’ll appreciate the ease and flavor.

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• Salt (to taste)
• 1½ cups all-purpose flour
• 2½ pounds chicken thighs (bone-in, skin-on)
• ½ cup vegetable oil
• 4 tablespoons butter
• 2 onions, sliced into rings
• 2 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• Freshly chopped parsley for garnish (optional)

Step-by-Step: How to Make Creamy One Skillet Smothered Chicken Thighs

1. Preheat your oven to 425 °F.
2. In a shallow dish, combine the garlic powder, onion powder, dried oregano, dried thyme, black pepper, salt (to taste) and the 1½ cups of flour. Set aside 1 cup of this seasoned flour mixture for later.
3. In the remaining seasoned flour, dredge the chicken thighs—coating each piece thoroughly.
4. In a large, oven-safe skillet (minimum 12-inch), heat the vegetable oil over medium heat. Add the coated chicken thighs and brown each side for about 5 minutes until golden. Remove chicken and drain excess oil.
5. To the same skillet, add the butter and let it melt. Add the sliced onion rings and cook for 3–4 minutes until softened.
6. Add the reserved 1 cup of seasoned flour to the onions and stir to coat. Cook another ~2 minutes until the mixture begins to bubble.
7. Carefully pour in the chicken broth and water, stirring to blend with the flour-onion base. The gravy will thicken quickly. Then stir in the heavy cream.
8. Return the chicken thighs to the skillet, nestling them into the gravy so the thighs are partially submerged.
9. Place the skillet in the preheated oven and bake uncovered for 1 hour.
10. Garnish with freshly chopped parsley (optional) before serving.

Helpful Tips

• Opt for bone-in, skin-on chicken thighs to achieve the richest flavor and the most succulent texture.
• To ensure even browning, make sure the skillet is hot before adding the chicken.
• Once you add the flour to the onions, stir continuously to avoid lumps and to get a smooth gravy base.
• When adding the liquids, pour slowly and stir to prevent the flour from clumping at the bottom.
• After baking, check that the internal temperature of the chicken reaches at least 165 °F to ensure safe cooking.
• If the gravy becomes too thick, you can stir in a little extra broth or water just before serving for a looser sauce.
• For extra flavor, you can finish under the broiler for 1–2 minutes for a lightly crisped top (watch closely to avoid burning).

Substitutions And Variations

• Chicken legs (drumsticks) can be substituted for the thighs if you prefer.
• Swap half or all of the heavy cream for half-and-half if you want a slightly lighter sauce.
• For a herby twist, add fresh chopped chives or thyme at the end instead of parsley.
• Mix in vegetables like mushrooms, spinach, or sun-dried tomatoes into the gravy before baking for more color and variety.
• If you love cheese, sprinkle grated Parmesan or shredded mozzarella on top of the chicken during the last 10 minutes of baking so it melts into the sauce.
• For a gluten-free version, use a gluten-free all-purpose flour blend instead of plain flour.

Storage Instructions

Keep any leftovers fresh by storing them in an airtight container in the fridge for up to three days. To reheat: gently warm the skillet on the stovetop over low heat, stirring the sauce so it doesn’t separate; if it becomes too thick, add a splash of broth or cream. You can also reheat individual portions in the microwave, uncovered, at medium power in 30-second intervals, stirring in between. Note that the gravy may thicken further upon cooling — simply loosen it with a little hot liquid when reheating.

Nutritional Information

Approximate per-serving values:

• Calories: 757 kcal
• Carbohydrates: 31 g
• Protein: 36 g
• Fat: 54 g (Saturated Fat: 22 g)
• Cholesterol: 252 mg
• Sodium: 514 mg
• Potassium: 561 mg
• Dietary Fiber: 2 g
• Sugar: 3 g
• Vitamin A: 986 IU
• Vitamin C: 3 mg
• Calcium: 81 mg
• Iron: 3 mg

Serving Suggestions

• Serve the creamy smothered chicken thighs hot over cooked pasta (like egg noodles), rice (white or brown), or mashed potatoes—so the sauce gets soaked up nicely.
• A side of steamed green veggies (such as broccoli or green beans) or a simple garden salad helps balance the richness.
• Crusty bread makes a great accompaniment so you can mop up every last bit of that delicious gravy.
• For a lighter touch, serve with roasted asparagus or a crisp arugula salad with lemon-vinaigrette.
• A glass of chilled white wine (if desired outside restrictions) like a Sauvignon Blanc pairs beautifully with the creamy sauce and herbs.

Frequently Asked Questions About Creamy One Skillet Smothered Chicken Thighs

Q: Can I substitute boneless chicken thighs for bone-in ones?
Yes — you can substitute boneless skin-on or skinless thighs, but the cooking time may be shorter (because boneless cooks faster) and the flavor may be slightly different since bone-in tends to deliver more moisture and depth. Just adjust accordingly and monitor internal temperature until it reaches 165 °F.

Q: Can I replace the water with a mix of broth and cream instead?
Absolutely — you can replace the water with additional chicken broth for a richer flavor, or reduce the water and increase cream if you prefer a thicker, creamier sauce. Just be mindful of the sauce thickness and adjust liquid quantities to keep the gravy smooth.

Q: How can I make the sauce thicker or thinner?
If you want a thicker sauce, let the gravy simmer a little longer on the stovetop before baking, or reduce the liquids slightly. If the sauce becomes too thick, stir in a small amount of hot broth, water, or cream just before serving to loosen it.

Q: Can I cook this on the stovetop only, without the oven?
You could, but the oven baking step helps fully cook the thighs evenly and lets the sauce meld around the chicken. If you choose stovetop only, cover the skillet and simmer on low heat for a longer time (about 35–40 minutes), checking for doneness; however, the texture may differ slightly.

Q: Can I prep this ahead of time?
Yes — you can up to a point: you can coat the chicken in seasoned flour ahead (cover and refrigerate) and slice the onions, but brown the chicken and build the sauce just before baking for best texture. If made ahead, store in the fridge and then reheat in the oven at about 350 °F for ~20 minutes or until hot through.

Conclusion

Thank you so much for stopping by and trying this creamy one skillet smothered chicken thighs recipe. I absolutely enjoy bringing hearty, flavorful dishes like this into the kitchen—it’s one of those meals that feels like a warm embrace on the plate. The ease of using just one skillet paired with the richness of the sauce makes it a go-to for both everyday dinners and special occasions. I hope you find joy in cooking and savoring every bite—and that this dish earns a spot in your regular rotation. Happy cooking and hearty eating to you from the food-loving community!

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