Smothered Chicken

These smothered chicken thighs are pan-seared to golden perfection, then simmered low and slow in a rich, savory mushroom gravy. Pair with mashed potatoes and a side of green beans for a complete meal.

Ingredients

• For the Chicken:

  • 1 (1.25-pound) package bone-in, skin-on chicken thighs

  • ¼ teaspoon garlic powder

  • Salt and freshly ground black pepper, to taste
    
    

• For the Seasoned Flour:

  • 1 cup all-purpose flour

  • 2 teaspoons garlic powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons onion powder

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper
    
    

• For the Gravy:

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 8 ounces button mushrooms, sliced

  • 1 shallot, sliced

  • 2 tablespoons minced garlic

  • 1 cup chicken bone broth

  • 1 cup evaporated milk

  • Parsley, for garnish

Directions

1. Season the Chicken: Season both sides of the chicken thighs with salt, pepper, and garlic powder.

2. Prepare the Seasoned Flour: In a shallow bowl, whisk together the flour, garlic powder, smoked paprika, onion powder, salt, and pepper. Set aside 3 tablespoons of the seasoned flour for the gravy.

3. Dredge the Chicken: Dredge the chicken thighs in the seasoned flour, ensuring they are well-coated.

4. Pan-Fry the Chicken: Heat a cast-iron skillet over medium heat. Add the butter and olive oil. Fry the chicken thighs in the skillet until both sides are golden brown, about 7 minutes per side. The chicken will not be completely cooked through at this point.
   
   

5. Sauté Vegetables: Remove the chicken from the skillet. Add the sliced shallot and mushrooms to the skillet, cooking and stirring until softened, about 3 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds.

6. Make the Gravy: Sprinkle the reserved 3 tablespoons of seasoned flour over the mushroom mixture, stirring to form a smooth paste. Slowly whisk in the chicken bone broth, followed by the evaporated milk. Continue whisking until the gravy thickens, about 5 minutes.

7. Simmer the Chicken: Return the chicken thighs to the skillet, ensuring they are submerged in the gravy. Cover the skillet and reduce the heat to low. Simmer until the internal temperature of the chicken reaches 165°F (74°C), about 20 to 25 minutes.

8. Serve: Garnish with chopped parsley and serve the smothered chicken over mashed potatoes or alongside green beans.

Nutritional Information (Per Serving)

• Calories: 674 kcal

• Total Fat: 38g

  • Saturated Fat: 13g

• Cholesterol: 216mg

• Sodium: 899mg

• Total Carbohydrates: 41g

  • Dietary Fiber: 4g

  • Sugars: 10g

• Protein: 46g

• Vitamin C: 8mg

• Calcium: 220mg

• Iron: 5mg

• Potassium: 950mg