Description
This Southern Smothered Chicken Thighs recipe features tender, bone-in chicken thighs cooked in a rich homemade gravy made from butter, onions, and chicken stock. Served over fluffy white rice, it creates a classic, comforting Southern soul food meal perfect for a hearty Sunday dinner.
Ingredients
Seasoning Mix
- 2 teaspoons Diamond Crystal kosher salt (use half the amount if using another salt brand)
- 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 (such as vegetable or canola 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
- 6 cups cooked white rice
Instructions
- Prepare Seasoning: In a small bowl, combine kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper to create the seasoning mix.
- Season Chicken: Pat the chicken thighs dry and season all sides generously with the prepared seasoning mix, making sure to pull back the skin to season the meat underneath for maximum flavor.
- Brown Chicken: Heat a large Dutch oven or cast iron skillet over medium-high heat and add the neutral oil. Carefully place the seasoned chicken thighs skin-side down and brown on both sides, about 6 minutes total. Remove the browned chicken and set aside.
- Sauté Onions: In the same pot, add the unsalted butter and sliced yellow onions. Stir and scrape up any browned bits from the bottom of the pan. Cook until the onions are softened and translucent, about 5 to 7 minutes.
- Create Roux and Gravy: Gradually sprinkle in the flour and chicken bouillon powder, whisking constantly to combine with the butter and onions into a smooth paste. Slowly pour in the chicken stock while whisking vigorously to prevent lumps, forming a creamy gravy.
- Simmer Chicken: Bring the gravy to a low boil and return the browned chicken thighs to the pot. Cover with a lid and reduce heat to low. Let the chicken simmer gently in the gravy for 1 hour until tender and fully cooked, stirring occasionally.
- Serve: Spoon cooked white rice onto plates, top with the smothered chicken thighs, and ladle generous amounts of the homemade gravy over the top. Serve immediately for a comforting meal.
Notes
- Using bone-in, skin-on thighs adds flavor and moisture during cooking.
- Pulling back the chicken skin while seasoning ensures the meat is flavorful underneath.
- Adjust seasoning by tasting the gravy before simmering and add more bouillon powder if desired.
- Low sodium chicken stock keeps the salt level balanced, but adjust to your taste.
- For a thicker gravy, simmer uncovered a few extra minutes to reduce after adding the stock.
- Serve with steamed greens or coleslaw for a complete Southern-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Soul Food
