Description

A comforting one-pan dinner featuring crispy, golden-brown chicken thighs smothered in a rich, velvety gravy made with deeply caramelized onions, Worcestershire sauce, and Dijon mustard.

Ingredients

Scale

2.5 pounds boneless, skinless chicken thighs
1 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
3 tablespoons vegetable oil
3 large yellow onions, sliced into half-moons
2 tablespoons butter
2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup heavy cream (optional)
2 tablespoons fresh parsley, chopped
3 cloves garlic, minced (optional)
1 teaspoon dried thyme or rosemary (optional)

Instructions

Pat chicken thighs dry with paper towels. In a shallow bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, and paprika. Dredge chicken pieces in the mixture, shaking off excess, and place on a plate.
Heat vegetable oil in a 12-inch oven-safe skillet over medium-high heat. Brown chicken in a single layer (in batches if necessary) for 4-5 minutes per side until golden and crispy. Remove chicken to a plate.
Reduce heat to medium-low. Add sliced onions to the skillet and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden brown and caramelized. Deglaze with a splash of water or broth if sticking occurs.
Add minced garlic (if using) and cook for 1 minute. Sprinkle 2 tablespoons of flour over the onions and stir constantly for 2 minutes to cook out the raw flour taste.
Slowly pour in chicken broth while whisking constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard, and dried herbs. Simmer for 5 minutes until the gravy thickens.
Return browned chicken to the skillet, nestling it into the gravy. Ensure chicken is partially submerged; add more broth if needed.
Transfer skillet to a preheated oven at 400°F (200°C). Bake for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C).
Remove from oven. Stir in butter and heavy cream (if using). Let rest for 5 minutes to thicken. Adjust seasoning with salt and pepper. Garnish with fresh parsley and serve.

Notes

Do not rush the caramelization of the onions; low heat and patience are key for flavor. Pat the chicken dry before dredging to ensure a crispy crust. Let the chicken rest in the skillet for 5-10 minutes after baking to allow juices to redistribute and gravy to thicken. This dish tastes even better the next day as flavors meld.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 450
Sugar: 8
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 3
Protein: 35

Keywords: smothered chicken, chicken gravy, caramelized onions, one-pan dinner, comfort food, southern cooking, easy chicken recipe