Go Back
–+ servings

Southern Smothered Chicken with Creamy Mushroom Gravy

This Southern smothered chicken is an incredible, ultimate comfort dish featuring tender thighs in a rich, creamy mushroom gravy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs about 1.5 lbs total
  • 2 tablespoons (30 ml) California olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup (4 oz / 115 g) sliced cremini mushrooms
  • 2 cups (480 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (16 g) all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with paprika, salt, and pepper.
  2. Heat olive oil in a large heavy skillet over medium-high heat until shimmering.
  3. Place the chicken skin-side down and cook without moving for 6-7 minutes, until the skin is deep golden and crispy. Flip and cook another 5 minutes. Transfer the chicken to a plate; set aside.
  4. In the same skillet, add the sliced onion and mushrooms. Saute for 5 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and cook for 1 more minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
  6. Stir in the heavy cream and dried thyme. Return the chicken thighs to the skillet, spooning some of the gravy over the top. Reduce the heat to low, cover, and simmer for 30-40 minutes, until the chicken is cooked through and tender (internal temperature reaches 165°F).
  7. Remove from heat and let the dish rest, uncovered, for 10 minutes. Garnish with fresh parsley before serving.

Nutrition

Calories: 580kcalCarbohydrates: 12gProtein: 32gFat: 44gSaturated Fat: 18gCholesterol: 160mgSodium: 1200mgFiber: 1gSugar: 4g

Notes

For a richer flavor, substitute half the chicken broth with dry sherry or white wine.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
Make-ahead tip: Prepare the gravy up to the point of adding cream, then refrigerate. Finish with cream and chicken when ready to serve.
Avoid overcooking the chicken; use an instant-read thermometer to check for 165°F.
Serve over mashed potatoes, rice, or crusty sourdough to soak up the gravy.
If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering gravy.
For a lighter version, replace heavy cream with half-and-half, but expect a thinner sauce.

Tried this recipe?

Let us know how it was!