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Several chicken thighs covered with onion gravy in a cast iron pan.
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Smothered Chicken Thighs

Smothered chicken thighs are a classic Southern dinner featuring tender, juicy chicken covered with a creamy onion gravy. It's a simple one pan recipe that's packed with flavor!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 586 kcal

Ingredients

Instructions

  • Combine the flour, onion powder, garlic powder, kosher salt, black pepper, paprika in a large ziploc bag or bowl.
    ⅔ Cup (99 g) 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 (681 g) Chicken Thighs
  • Heat the oil in a large skillet over medium heat.
    ¼ Cup (51 g) 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 (28 g) Vegan Butter, 1 large (155 g) 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 (350 g) Gluten Free Chicken Broth, ½ Cup (114 g) 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

STORAGE: Store leftover chicken and gravy in an airtight container in the refrigerator for up to 4 days.  Reheat chicken to an internal temperature of 165F before serving.