Smothered Chicken Thighs

4.94 from 31 votes

Make juicy smothered chicken thighs in just 30 minutes with this easy skillet recipe featuring homemade pan gravy and simple pantry spices.

Prep Time4

Cook Time16

resting time10

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 230kcal

Pat boneless, skinless chicken 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. Place thighs in skillet, and sear on medium-high for 3 minutes on each side. Do not move the chicken at all between turning.
Turn heat down to low. If using sliced mushrooms, add them now. Cover skillet with a lid, and let thighs cook for 4 minutes.
Check the internal temperature of the chicken with a thermometer. Chicken thighs are done when the internal temperature is 165º. Remove chicken from pan and let rest on a plate or platter covered with foil while preparing gravy.

While the chicken rests, make the gravy. Mix cold chicken broth in a measuring cup or small bowl and cornstarch. Stir until smooth.
Melt butter in the skillet on low-medium heat. Once it's melted, 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; simmer for 3 minutes or until thickened. Remove pan from heat. Spoon gravy over chicken thighs before serving.

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

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 meat juices.

- Vegetable-packed gravy: Sauté diced carrots, celery, and onions before adding it 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.

Storing Instructions:

Cooked breasts can be kept in an airtight container in the fridge for up to 4 days, and in the freezer for up to 3 months.