Description
Learn to make tender Smothered Baked Chicken with Creamy Gravy. My warm, comforting recipe is packed with flavor, perfect for family dinners. So easy!
Ingredients
Scale
- Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- Flavor Boosters:
- 2 cups low-sodium chicken broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Gravy Essentials:
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil
Instructions
- Season and Sear the Chicken:: Okay, so first things first: pat that chicken dry, hon. Seriously, a dry bird gets a crispy skin, and we want that! Sprinkle generously with salt, pepper, and a bit of that dried thyme. Heat a splash of olive oil in a large oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the chicken, skin-side down. Let it sear for about 5-7 minutes until it’s golden brown and crispy. This step, honestly, makes all the difference for flavor in your Smothered Baked Chicken. Don’t overcrowd the pan; I once tried to fit too much, and it steamed instead of seared. Oops!
- Sauté the Aromatics:: Remove the chicken and set it aside. Don’t clean the pan! Those browned bits? That’s pure flavor, my friend, the start of an amazing creamy gravy. Add a pat of butter to the skillet, then toss in your chopped yellow onion. Sauté for about 5 minutes until it softens and starts to get translucent. Then, add the minced garlic and cook for another minute until it smells absolutely divine – seriously, that garlic smell is one of my favorites. Just don’t let it burn, that’s a mistake I’ve made more times than I care to admit with Smothered Baked Chicken.
- Build the Roux:: Now for the magic: the roux! Sprinkle the flour over the softened onions and garlic. Stir it constantly for 1-2 minutes, letting it cook out that raw flour taste. It should form a thick paste. This is where you gotta be patient; a good roux sets up a good gravy. I always tell myself, “slow and steady wins the gravy race.” It might look a little lumpy at first, but keep stirring! This is crucial for that perfect creamy gravy for your Smothered Baked Chicken.
- Whisk in the Liquids:: Gradually, and I mean gradually, whisk in the chicken broth. Add a little, whisk until smooth, then add a little more. This is critical for a lump-free gravy. Once all the broth is in, stir in the Worcestershire sauce. Bring it to a gentle simmer, letting it thicken for about 5 minutes. You’ll see it transform into this beautiful, silky base. Oh, and this is where I usually forget to taste for seasoning, so don’t be like me when making Smothered Baked Chicken!
- Smother and Bake:: Carefully nestle the seared chicken back into the skillet, skin-side up, making sure it’s partially submerged in that gorgeous gravy. Pop the skillet into your preheated oven at 375°F (190°C). Let it bake for 25-30 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the gravy is bubbly and thicker. The smell filling your kitchen at this point? Unbeatable, honestly. This is where the magic of Smothered Baked Chicken really happens!
- Finish with Cream and Serve:: Remove the skillet from the oven. Stir in the heavy cream. Give it a good swirl to combine everything into that rich, luscious gravy. Let it rest for a few minutes; this lets the flavors meld and the gravy settle. Garnish with fresh chopped parsley. Seriously, that pop of green just makes it look so inviting. Serve this Smothered Baked Chicken with Creamy Gravy warm, perhaps with some mashed potatoes to soak up all that goodness – it’s a truly comforting meal!