Description
This Southern Smothered Chicken Thighs recipe features tender chicken thighs cooked slowly in a flavorful homemade gravy made with butter, onions, and chicken stock. Perfectly seasoned with a blend of spices and served over fluffy white rice, this dish is a comforting classic ideal for a hearty Sunday dinner.
Ingredients
Seasoning
- 2 teaspoons Diamond Crystal kosher salt (use half if using another brand/type of salt)
- 2 teaspoons ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
Chicken and Cooking
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
- 6 tablespoons unsalted butter
- 1 yellow onion, sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder (or to taste)
- 4 cups low sodium chicken stock
Serving
- 6 cups cooked white rice
Instructions
- Prepare the seasoning: In a small bowl, combine the kosher salt, ground black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper to create the spice mixture.
- Season the chicken: Pat the chicken thighs dry. Gently pull back the skin of each thigh and season the meat underneath as well as the skin on all sides with the prepared seasoning mixture.
- Brown the chicken: Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the neutral oil. Once hot, add the chicken thighs and brown them on both sides for about 6 minutes total. Remove browned chicken from the pot and set aside.
- Sauté the onions: To the same pot, add the unsalted butter and sliced yellow onions. Stir while scraping up any browned bits from the bottom of the pot. Cook the onions until they are softened and translucent, about 5 to 7 minutes.
- Make the roux and gravy: Gradually sprinkle in the all-purpose flour and chicken bouillon powder, whisking constantly to combine with the butter and onions. Slowly add the chicken stock while whisking vigorously until a smooth gravy forms. Taste and adjust seasoning with more bouillon powder if needed.
- Simmer the chicken: Bring the gravy to a low boil, then return the browned chicken thighs back to the pot. Cover, reduce the heat to low, and simmer gently for 1 hour, stirring occasionally, until the chicken is tender and cooked through.
- Serve: Plate the smothered chicken thighs over scoops of cooked white rice. Spoon extra gravy on top and serve immediately for a comforting, classic Southern meal.
Notes
- Use Diamond Crystal kosher salt for accurate seasoning; if using another brand, reduce salt quantity by half as directed.
- Bone-in chicken thighs provide more flavor and moisture, but you can use boneless if preferred; adjust cooking time accordingly.
- Low sodium chicken stock allows better control of saltiness in the gravy.
- For extra richness, you can add a splash of cream to the gravy before simmering.
- This dish pairs well with collard greens or steamed vegetables for a full Southern feast.
