One Pan Smothered Chicken Thighs | Our Counter Top
One Pan Smothered Chicken Thighs
20 mins prepServes 4
Golden chicken, caramelized onions, and mushrooms in a creamy gravy. This is the kind of dinner that needs mashed potatoes or crusty bread to get every last bit of sauce. Save this for your next cozy dinner!
Pat the chicken dry and season with ½ tsp salt and the black pepper. Heat olive oil in a large skillet over medium heat. Sear chicken skin-side down for 7–9 minutes, until golden and the skin releases easily. Flip and sear for 3–4 minutes. Transfer to a plate.
Leave about 1 tbsp of fat in the pan and spoon out any excess. Reduce heat to medium-low. Add the onion and remaining ½ tsp salt. Cook for 20–25 minutes, stirring occasionally, until softened and caramelized. Add a splash of water if the pan gets too dry.
Add mushrooms and cook for 6–8 minutes, until softened and their moisture has cooked off. Add garlic and cook for 1 minute, then stir in smoked paprika, garlic powder, and thyme.
Add butter. Once melted, stir in flour and cook for 1–2 minutes. Slowly pour in chicken broth while stirring, scraping up the browned bits. Stir in cream.
Return chicken skin-side up, along with any juices. Cover and gently simmer on low for 25–35 minutes, or until cooked through and the thickest part reaches at least 165°F, without touching the bone.
Uncover and simmer for a few minutes if needed to thicken the gravy. Taste and adjust salt and pepper. Top with parsley and serve with mashed potatoes, rice, or crusty bread. enjoy!
