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Two smothered chicken thighs under creamy mushroom gravy on a white plate beside mashed potatoes

Easy Smothered Chicken Thighs in Creamy Mushroom Gravy

Boneless chicken thighs are seared, then simmered in a mushroom, onion and cream gravy for about 46 g protein per serving, all from chicken.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 744
Ingredients Method Notes

Ingredients
  

For the chicken
  • 8 boneless skinless chicken thighs (about 900 g / 2 lb); patted dry
  • 30 g all-purpose flour / 1/4 cup; for dredging
  • 3/4 tsp kosher salt for the dredge
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
For the mushroom gravy
  • 2 tbsp unsalted butter (28 g)
  • 1 yellow onion medium (150 g); sliced into half-moons
  • 340 g cremini mushrooms / 12 oz; sliced 6 mm thick
  • 1/2 tsp kosher salt for the gravy
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 2 tbsp all-purpose flour (16 g); for the gravy
  • 480 ml low-sodium chicken broth / 2 cups
  • 1 tbsp Worcestershire sauce
  • 120 ml heavy cream / 1/2 cup
  • 2 tbsp fresh parsley chopped, for serving

Method
 

  1. Slice the onion into half-moons and the mushrooms 6 mm thick, and mince the garlic. Pat the thighs dry with paper towels and trim any large pieces of fat.
  2. Mix the 30 g / 1/4 cup flour, 3/4 tsp salt, pepper, smoked paprika and garlic powder in a shallow dish. Press each thigh into the mixture until coated, then shake off the excess.
  3. Heat the olive oil in a 30 cm / 12-inch cast-iron skillet over medium-high heat for 3 minutes, until it shimmers. Sear 4 thighs for 4 minutes per side without moving them, until deep golden brown. Move them to a plate and repeat with the other 4. Don't crowd the pan, because the thighs steam instead of browning. They won't be cooked through yet.
  4. Lower the heat to medium. Add the butter, onion, mushrooms and 1/2 tsp salt to the same skillet. Cook for 8 to 9 minutes, stirring every minute or so, until the mushrooms are browned and the pan is mostly dry. Stir in the garlic and thyme for 30 seconds.
  5. Sprinkle the 2 tbsp flour over the vegetables and stir for 1 minute, until no dry streaks remain. Pour in the broth a splash at a time, scraping up the browned bits from the bottom. Stir in the Worcestershire and cream, then bring to a simmer, about 3 minutes.
  6. Nestle the thighs back into the gravy with any juices from the plate. Cover, lower the heat to medium-low, and simmer for 12 to 14 minutes, until the thickest thigh reads 175 F / 79 C.
  7. Uncover and simmer 2 to 3 minutes more if the gravy doesn't yet coat the back of a spoon. Taste, adjust the salt and pepper, and sprinkle with parsley. Serve each plate with 2 thighs and a generous spoonful of gravy.

Notes

  • Weigh the raw thighs. The 46 g protein estimate assumes 900 g / 2 lb for 4 servings.
  • Sear in two batches of four, or the thighs steam and never brown.
  • Slice mushrooms 6 mm thick so they brown instead of shrinking to nothing.
  • Taste before adding the last salt, since the broth and Worcestershire already carry sodium.
  • Protein and nutrition numbers are estimates from the ingredients and don't include sides.