Smothered Chicken Thighs

Name: Smothered Chicken Thighs
Prep time: 4 min
Cook time: 16 min
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken thighs ((4-6 thighs)); 1 teaspoon all-purpose seasoning; 2 tablespoons olive oil (divided); 1/2 cup low sodium chicken stock ((keep refrigerated until use)); 2 teaspoons corn starch; 1 tablespoon butter; 1 cup sliced mushrooms

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Smothered chicken thighs are a flavorful weeknight dinner made with juicy, pan-seared meat and a simple homemade gravy. Everything cooks in one skillet, making cleanup quick. Serve with mashed potatoes or rice for a satisfying meal.

a white platter of pan seared boneless chicken thighs with a bowl of green beans and mashed potatoes in the background.

Similar to our perfect pan seared chicken breasts, this skillet-style smothered chicken and gravy recipe is simple enough for weeknights yet flavorful enough to feel like a comfort food classic. If you love homestyle meals with real ingredients and no fuss, this one’s a keeper. The golden seared thighs, paired with a rich sauce, deliver all the satisfaction of a cozy meal—without flour or heavy cream. And if you’re craving something hearty but still gluten-free, chicken thighs and gravy like this hit the spot.

a stainless steel skillet of pan seared chicken.

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Why We Love This Smothered Chicken and Gravy

Quick and reliable
This dinner comes together in just 30 minutes, with pantry-friendly ingredients and minimal prep.
Rich flavor, light ingredients
No breading or flour needed—just cornstarch and broth to create a naturally gluten-free gravy.
Customizable
Add mushrooms for extra depth, or keep it simple; it’s delicious both ways and works with a variety of side dishes.

Looking for more chicken thigh recipes? Try our smothered chicken slow cooker, chicken thighs in cast iron skillet, and chicken thighs potatoes.

Ingredient Notes and Substitutions

seasoned chicken thighs with all purpose seasoning and paprika on the right.

There is nothing fancy here, just classic wholesome ingredients you know and love!

Chicken: I used boneless, skinless thighs, but you can also use other cuts if you prefer.
All-purpose seasoning: This is used to add flavor to our smothered chicken and gravy. However, you can also use your favorite blend of seasonings such as paprika, dried thyme, garlic powder, dried rosemary, dried oregano, or dried basil.
Olive oil: Used for searing and to keep the chicken from sticking to the pan. You can also use any oil of your choice, such as avocado oil, vegetable oi, or grapeseed oil.
Gravy: This homemade gravy uses low-sodium stock, cornstarch, and butter for the chicken thighs and gravy.
(Optional) Mushroom: I also love to include sliced mushrooms when sautéing the thighs. But these are completely optional!

Recipe Variations

Classic country style: For a heartier twist, dredge the thighs in a light flour mixture seasoned with onion powder, black pepper, and dried herbs before pan-searing. This creates a richer crust and helps thicken the gravy with added flavor from the poultry juices.
Vegetable-packed gravy: Sauté diced carrots, celery, and onions before adding the meat back to the skillet. The added vegetables soak up the pan drippings, turning the dish into a complete meal that’s both rustic and satisfying.
Greens and garlic: Stir in a handful of baby spinach to the gravy just before serving for extra color and nutrients. Top with chopped parsley or other fresh garnishes to brighten up the dish and balance the richness.
Southern-inspired skillet: Season it generously with a blend of Cajun-style spices, then coat in a bit of seasoned flour before pan-frying. Add sliced onions and let them caramelize before making the gravy—this builds a deeper flavor that’s perfect with mashed potatoes or rice.

Equipment Used in this Recipe

Skillet

a stainless steel skillet with a tong and olive oil bottle in the background.

How to Cook Chicken Thighs and Gravy

I prefer cooking thighs in a pan on the stove because it gives me more control over the process compared to baking in the oven. Skillet cooking on the stovetop gives pan-fried meat that nice golden color without any breading.
Pat boneless, skinless thighs dry with paper towels. Brush on 1 tablespoon of olive oil, and sprinkle with all purpose seasoning. Let it stand at room temperature for 10 minutes.
Heat a large stainless-steel skillet over medium-high heat. Add the remaining tablespoon of olive oil to the pan and swirl to coat.
Add the thighs in the skillet, and sear on medium-high heat for 3 minutes on each side. Do not move the meat at all between turning.

Cover skillet with a lid, and let thighs cook for 4 minutes.
Check the internal temperature with a meat thermometer. Thighs are done when the internal temperature reaches 165 degrees F.
Remove it from pan and let rest on a plate or platter covered with foil while preparing gravy.

How to Make Pan Sauce for Chicken

While the pan seared boneless thighs rest, make the gravy.
Mix cold broth and cornstarch, and stir until smooth.
Heat the same skillet on medium heat, and add the butter. Then stir in the broth and cornstarch mixture.
Bring the gravy to a boil, and deglaze the pan by scraping to loosen browned bits. Reduce heat to low and simmer for 3 minutes or until thickened.
Spoon gravy over pan sauteed thighs before serving.

🎯 TFN Pro Tip

Let the meat rest before adding gravy. This keeps the juices in the meat and helps the flavors settle for a better bite.

Serving Suggestions

Smothered chicken thighs often includes some type of starchy potato goodness on the side. My fantastic no-drain recipe for instant mashed potatoes recipe is always a big hit!

Best potato casserole is another great option and a real crowd-pleaser. Or for a really cheesy side dish, I highly recommend you try this cheesy hashbrown casserole cracker barrel that tastes identical to the Cracker Barrel version.

Or keep things low carb and gluten free by serving with rice, cauliflower rice, or mashed cauliflower.

Pair this with a green veggie for a complete and completely satisfying meal! We love to have with steamed green beans or broccoli, or even a simple salad.

And I always like to have a basket of fresh potato rolls or biscuits on the table to sop up every bit of gravy from the plate!

Recipe FAQs

Can I use bone-in thighs in this recipe?

Yes, you can substitute the boneless thighs for bone-in thighs. After pan searing and cooking the meat, be sure to avoid the bone when using an instant-read thermometer to check the temperature.

My chicken always sticks to the pan. What am I doing wrong?

To avoid having it stick to your pan, follow these easy tips: Add oil to a warmed pan and swirl it in the pan to evenly coat the skillet. Once you place the meat in the pan, DO NOT move it until it is time to turn the meat (usually 3-4 minutes). Once the outside of the meat sears with the oil, it “releases” the meat and it will be easy to turn.

Which type of all-purpose seasoning do you recommend for chicken?

I prefer a blend of salt, pepper, garlic, and paprika for seasoning it. The meat can be bland, so the garlic granules help give them a kick of flavor. And the paprika adds a touch of color – as well as flavor.

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