Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. This helps them to brown nicely. Season both sides generously with salt and pepper. This is a crucial step for building flavor from the start.1.5 lbs Boneless, skinless chicken thighs, 0.5 teaspoon Salt, 0.25 teaspoon Black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs in a single layer. Avoid overcrowding the pan; you may need to sear them in batches. Cook for 3-4 minutes per side, until deeply golden brown. The browning adds a significant depth of flavor to the final dish. Once seared, remove the chicken from the skillet and set it aside on a plate. Don't worry if it's not cooked through at this stage; it will finish cooking in the sauce.1 tablespoon Olive oil, 1.5 lbs Boneless, skinless chicken thighs, 0.5 teaspoon Salt, 0.25 teaspoon Black pepper
- Reduce the heat to medium. Add the thinly sliced onion to the same skillet, scraping up any browned bits from the bottom of the pan (this is called "fond" and is packed with flavor!). Cook the onion, stirring occasionally, for about 5-7 minutes, or until softened and beginning to turn golden. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the dried Italian seasoning.1 large Yellow onion, 2 cloves Garlic, 1 teaspoon Dried Italian seasoning
- Sprinkle the flour over the onions and garlic. Stir well and cook for about 1 minute, allowing the flour to toast lightly. This step is important for thickening the sauce without making it lumpy.2 tablespoons All-purpose flour, 1 large Yellow onion, 2 cloves Garlic
- Gradually whisk in the chicken broth, ensuring you scrape the bottom of the pan to loosen any remaining browned bits. Bring the mixture to a simmer, stirring constantly, until the sauce begins to thicken.1 cup Low-sodium chicken broth, 1 large Yellow onion, 2 cloves Garlic
- Nestle the seared chicken thighs back into the skillet, ensuring they are mostly submerged in the sauce. Reduce the heat to low, cover the skillet tightly, and let the chicken simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. The residual heat and steam will finish cooking the chicken and infuse it with the delicious sauce flavors.1.5 lbs Boneless, skinless chicken thighs, 1 cup Low-sodium chicken broth
- Once the chicken is cooked through, stir in the heavy cream. Let the sauce simmer for another 2-3 minutes, uncovered, until it has reached your desired creamy consistency. Taste and adjust seasoning if necessary.0.25 cup Heavy cream, 1 cup Low-sodium chicken broth, 1.5 lbs Boneless, skinless chicken thighs
- Garnish with fresh parsley, if desired. Serve the Easy Stovetop Smothered Chicken hot, spooning plenty of the rich, creamy sauce over each piece of chicken. It's fantastic served over rice, mashed potatoes, or with crusty bread for dipping.1 tablespoon Fresh parsley, 1.5 lbs Boneless, skinless chicken thighs, 0.25 cup Heavy cream, 1 cup Low-sodium chicken broth
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 2-3 months.