Go Back
–+ servings
Smothered Chicken

Comforting Smothered Chicken Over Creamy Mashed Potatoes

This Smothered Chicken recipe features crispy chicken thighs in a rich gravy, served over creamy mashed potatoes, making it a comforting family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in Skin-on Chicken Thighs The best choice for juicy flavor and tenderness.
  • 1 tablespoon Lawry's Seasoning Salt Feel free to swap in your favorite blend.
  • 1 teaspoon Garlic Powder Fresh garlic can be a zesty alternative.
  • 1 teaspoon Paprika Smoked paprika can enhance it even further.
  • 1 packet Sazon Packet Try a homemade spice mix if you can't find it.
  • 1/2 teaspoon Cracked Black Pepper Freshly cracked adds a delightful heat profile.
For the Gravy
  • 1/4 cup Flour Essential for dredging and thickening the gravy.
  • 2 tablespoons Avocado Oil or Vegetable Oil Perfect for frying the chicken; olive oil can be a substitute.
  • 2 tablespoons Butter Enriches the sauce; use margarine if preferred.
  • 1 large White Onion Brings sweetness; can be replaced with yellow onion or shallots.
  • 2 cloves Garlic Use less if opting for garlic powder.
  • 1/4 teaspoon Crushed Red Pepper Flakes Feel free to omit if spicy isn’t your style.
  • 2 cups Chicken Stock The base for the gravy.
  • 1/2 cup Heavy Cream Adds lusciousness to the sauce; half-and-half is a lighter alternative.
For Garnish
  • 1 tablespoon Dried Parsley Fresh parsley can brighten up the dish even more.

Equipment

  • Skillet
  • Shallow Bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Season the chicken thighs with Lawry's seasoning salt, garlic powder, paprika, and Sazon, then let them rest.
  2. Flour Mixture: Combine flour with a pinch of salt and cracked black pepper, then dredge the seasoned chicken in it.
  3. Sear Chicken: Heat oil in a skillet and sear the chicken for about 5 minutes on each side until golden brown.
  4. Make Gravy: In the same skillet, sauté the onion and garlic, then form a roux with reserved flour and add chicken stock gradually.
  5. Combine and Bake: Add the seared chicken back into the gravy with heavy cream, bring to a boil, then cover and bake at 400°F for 45 minutes.
  6. Serve: Let the dish rest, garnish with parsley, and serve over mashed potatoes.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 25gProtein: 48gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 170mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

For best results, pat the chicken dry before seasoning to achieve a crispier skin. Adjust seasonings in the gravy as preferred.

Tried this recipe?

Let us know how it was!