Some of my favorite Southern dishes are so simple, yet so packed with flavor. Take these smothered chicken thighs for example. These tender, juicy chicken thighs are smothered with a simple creamy onion gravy. Everything is made in one pot so the flavors from the chicken really come through in the sauce.
Serve smothered chicken with a starchy side like mashed potatoes, white rice, or even homemade biscuits. It's the perfect comfort food any night of the week!
We eat chicken several nights a week, so I'm always looking for new ways to make things interesting. If that sounds like you, check out my collection of over 30 gluten free chicken dinner ideas.
Ingredient Notes
This classic chicken dinner uses simple ingredients that can be found in any grocery store - you may even have most stocked in your pantry already. It is both gluten free and dairy free as written.
- Chicken Thighs - I typically use bone-in chicken thighs with the skin on for this recipe. It makes a big difference in the flavor and crispyness of the chicken. If you opt for boneless chicken thighs it should still work fine but may cook a little quicker. Just make sure to check the chicken with a thermometer to ensure it is cooked thoroughly.
- Gluten Free Flour Blend - I used Bob's Red Mill 1-to-1 gluten free flour for this recipe. But any gluten free flour blend should work fine here, just avoid singular flours like almond flour, since you need starches to thicken the gravy. If you're not gluten free, just make an even swap for all-purpose flour.
- Non Dairy Milk - I used unsweetened coconut milk, but any plant based milk will work fine. If you're not dairy free, just use your favorite milk in the same measure.
- Gluten Free Chicken Broth (Chicken Stock) - Chicken broth is one of those store bought ingredients that can contain hidden gluten. So if you're following a gluten free diet, make sure to buy one that is marked gluten free. Pacific Foods brand is my favorite.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Chicken Swap - If you prefer boneless chicken thighs or would rather use chicken breast or chicken drumsticks - go for it! As always, I recommend using a thermometer to ensure the internal temperature reaches 165F at the thickest part of the chicken.
- Not Gluten Free - Simple swap the gluten free flour for all-purpose flour.
- Not Dairy Free - Use regular butter and milk in place of the plant-based options. The measurements are the same.
How to Make Smothered Chicken Thighs
The key to smothered chicken is layering in flavors as you cook. So cooking the chicken thighs, then onions, then making the rich gravy all in one pot ensures all the flavors combine to make the most delicious and simple meal.
- STEP 1: Combine the flour, onion powder, garlic powder, salt, black pepper, and paprika in a large ziploc bag or bowl. Stir together to mix well. Then scoop out 3 Tablespoons of the seasoned flour mixture and set it aside.
- STEP 2: Add the chicken thighs into the flour mixture and coat both sides well.
- STEP 3: Heat the oil in a large skillet over medium heat. Shake the excess flour off of the chicken and add it to the pan with the skin side down. Cook until golden brown, about 5 minutes per side. The chicken will not be completely cooked through. Move the chicken to a plate and tent it with aluminum foil.
- STEP 4: Scoop out any really dark bits of flour in the pan. Reduce the heat to medium low. Add the butter to the pan and once it has melted add in the sliced onions. Cook the onions for about 10 minutes, stirring occasionally to prevent burning.
- STEP 5: Once the onions are softened and golden brown, add in the reserved seasoned flour mixture. Cook while stirring constantly for 1 minute.
- STEP 6: Slowly pour in the chicken broth while stirring to dissolve all of the flour.
- STEP 7: Then pour in the milk and stir well to combine.
- STEP 8: Nestle the chicken thighs into the gravy. Scoop some of the gravy over the chicken thighs. Cover the pan and cook for about 15 minutes. Stir the gravy occasionally, spooning gravy over the chicken each time. Once the chicken reaches an internal temperature of 165F and the gravy has thickened, it is ready to serve.
Storage
Store leftover chicken and gravy in an airtight container in the refrigerator for up to 4 days. Make sure to reheat chicken to 165F before serving.
More chicken recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Smothered Chicken Thighs
Ingredients
- 1 ½ pounds Chicken Thighs bone-in, skin on
- ⅔ Cup Gluten Free 1-to-1 Flour Blend or all-purpose flour if not gluten free
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- ¼ Cup Olive Oil
- 2 Tablespoons Vegan Butter
- 1 large Yellow Onion sliced
- 1 ½ Cups Gluten Free Chicken Broth
- ½ Cup Non Dairy Milk
Instructions
- Combine the flour, onion powder, garlic powder, kosher salt, black pepper, paprika in a large ziploc bag or bowl.⅔ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Kosher Salt, 1 teaspoon Black Pepper, 1 teaspoon Paprika
- Remove 3 tablespoons of the mixture and set it aside.
- Add the chicken into the flour mixture and coat both sides, shaking off any excess.1 ½ pounds Chicken Thighs
- Heat the oil in a large skillet over medium heat.¼ Cup Olive Oil
- Add in the chicken and cook until golden brown, about 5 minutes on each side. The chicken will not be cooked all the way through. Remove the chicken to a plate and tent it with foil. Remove any black crumbs from the pan.
- Reduce the heat to medium-low. Add the butter into the pan. Once it has melted, add in the sliced onions.2 Tablespoons Vegan Butter, 1 large Yellow Onion
- Cook the onions until they are softened and golden brown, about 10 minutes.
- Add in the reserved flour mixture. Cook while stirring constantly for 1 minute.
- Pour in the chicken broth while stirring to dissolve all of the flour. Then stir in the milk.1 ½ Cups Gluten Free Chicken Broth, ½ Cup Non Dairy Milk
- Nestle the chicken back into the gravy. Cover the pan and cook for about 15 minutes. Stir the gravy occasionally, spooning more gravy over the chicken each time. Allow the chicken to cook until the internal temperature reaches 165 °F (74 °C) and the gravy thickens.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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