Description
Smothered Baked Chicken with Creamy Gravy: Tender, oven-baked chicken drenched in rich, savory gravy. Pure comfort on your plate.
Ingredients
Scale
- Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 yellow onion, chopped
- Flavor Boosters:
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Pantry Staples:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Finishing Touches:
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Brown the Chicken, Get That Flavor:: First things first, pat those chicken thighs super dry. Seriously, don’t skip this; it’s the secret to a good sear! Heat a little oil in an oven-safe skillet over medium-high heat. Once it’s shimmering, carefully place the chicken, skin-side down. You want a gorgeous, golden-brown crust, about 5-7 minutes. Flip ’em over and give the other side a quick sear, just a couple minutes. This step is all about building flavor, and oh, the smell of that browning chicken! Don’t worry if it sticks a little; those bits are flavor gold for our gravy.
- Sauté Aromatics & Build the Roux:: Remove the chicken to a plate, leaving all those delicious drippings in the skillet. Reduce the heat to medium. Toss in your chopped onion and let it soften, stirring occasionally, for about 3-5 minutes until it’s translucent and fragrant. Then, add your minced garlic and cook for just a minute more until it’s super aromatic – don’t let it burn! Sprinkle in the flour, stirring constantly for about 2 minutes. This creates our roux, the base for that creamy gravy. It’ll look a bit pasty, but trust the process, hon!
- Whisk in Broth, Create the Gravy:: Slowly, I mean *slowly*, pour in the chicken broth, whisking constantly to avoid any lumps. This is where patience is a virtue! Once all the broth is in and the mixture is smooth, stir in the smoked paprika and dried thyme. Bring it to a gentle simmer, letting it thicken for about 5 minutes. The smell is already starting to get amazing, isn’t it? It should be thick enough to coat the back of a spoon. If it’s too thick, a splash more broth; too thin, simmer a little longer!
- Add Cream & Nestle Chicken:: Once your gravy has thickened beautifully, pour in the heavy cream. Stir it until it’s fully incorporated and the gravy is smooth and luscious. Season with salt and pepper to taste. Honestly, taste it! Every time I forget, I end up with bland gravy. Gently nestle those browned chicken thighs back into the skillet, skin-side up, making sure they’re partially submerged in that glorious creamy gravy. It’s starting to look like a real meal now, right?
- Bake to Perfection:: Pop that skillet into your preheated oven at 375°F (190°C). Bake for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be beautifully golden and crispy, and the gravy will be bubbling around the edges. I always peek a few times, just to make sure it’s doing its thing. If the skin is browning too fast, you can loosely tent it with foil, but I usually don’t have that problem!
- Rest & Serve Your Smothered Baked Chicken with Creamy Gravy:: Once cooked, pull the skillet from the oven. Let the Smothered Baked Chicken with Creamy Gravy rest for about 5-10 minutes before serving. This resting time is crucial; it allows the juices to redistribute, keeping the chicken incredibly tender. Garnish with some fresh parsley if you’re feeling fancy, or just dig in! The chicken will be fall-off-the-bone tender, and that creamy gravy? Oh, it’s just the best. Grab a spoon and get ready for pure comfort.