Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. Season both sides generously with salt and freshly ground black pepper. This initial seasoning is crucial for building flavor.1.5 pounds boneless, skinless chicken thighs or breasts, to taste salt, to taste freshly ground black pepper
- Heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat. Once the butter has melted and the oil is shimmering, carefully add the chicken pieces. Sear them for 3-4 minutes per side, until golden brown. You want a beautiful crust, but the chicken doesn't need to be cooked through at this stage. Remove the chicken from the skillet and set it aside on a plate.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1.5 pounds boneless, skinless chicken thighs or breasts
- Reduce the heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom of the pan. Cook the onion, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, 2 cloves garlic
- Sprinkle the flour over the onions and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a paste. This is your roux, which will thicken the sauce.1/4 cup all-purpose flour, 1 medium yellow onion, 2 cloves garlic
- Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Keep stirring until the mixture is smooth and begins to thicken.1.5 cups chicken broth
- Stir in the heavy cream, dried thyme, and dried rosemary. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes, allowing it to thicken further. Season the sauce with salt and pepper to your taste. Remember that chicken broth and any initial chicken seasoning already contain salt, so taste before adding too much.1/2 cup heavy cream, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, to taste salt, to taste freshly ground black pepper
- Carefully return the seared chicken pieces to the skillet, nestling them down into the sauce. Ensure the chicken is mostly submerged.1.5 pounds boneless, skinless chicken thighs or breasts
- Cover the skillet tightly with a lid or foil. Reduce the heat to low and let the Smothered Chicken simmer gently for 20-25 minutes, or until the chicken is cooked through and incredibly tender. The sauce should have thickened beautifully around the chicken.
- Remove the skillet from the heat. Let the Smothered Chicken rest, covered, for 5 minutes before serving. This allows the juices to redistribute, making the chicken even more succulent. Garnish with fresh chopped parsley, if desired.fresh parsley
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat. Can also be frozen for up to 2-3 months.