Go Back
- 4 boneless, skinless chicken thighs - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground pepper to taste - 2 tablespoons olive oil - 1 medium onion, thinly sliced - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, finely chopped for garnish The main ingredients create a rich and creamy sauce. The chicken thighs soak in buttermilk, making them juicy. The blend of spices adds depth to the flavor. - Lemon zest - Red pepper flakes - Fresh herbs like rosemary or oregano Adding lemon zest brightens the dish. Red pepper flakes give it a nice kick. Fresh herbs enhance the taste and aroma. - Large skillet - Mixing bowl - Shallow dish for coating - Wooden spoon - Lid for skillet - Meat thermometer Using the right tools makes cooking easier. A large skillet allows the chicken to cook evenly. A meat thermometer ensures the chicken reaches a safe temperature. {{ingredient_image_2}} To start, I whisk buttermilk, paprika, garlic powder, onion powder, salt, and pepper in a bowl. This mixture makes the chicken juicy and tasty. I add the chicken thighs, making sure they are covered well. I cover the bowl and place it in the fridge. I let it marinate for at least 30 minutes. For more flavor, I sometimes marinate it for up to 12 hours. Next, I prepare the coating. In a shallow dish, I mix flour, salt, and pepper. After marinating, I take the chicken out of the buttermilk. I let the excess buttermilk drip off. Then, I dredge each thigh in the flour mixture. I make sure the coating is even and shake off any extra flour. This step is key for a nice crispy texture. Now, I heat olive oil in a large skillet over medium-high heat. Once the oil is hot, I carefully add the chicken thighs. I cook them for about 4-5 minutes on each side until they are golden brown. After that, I transfer the chicken to a plate. In the same skillet, I add sliced onion. I sauté it for about 3-4 minutes until it’s soft. Then, I add minced garlic and cook for 1 more minute. This step fills the kitchen with a lovely smell! I pour in chicken broth and scrape the tasty bits from the bottom. I let it simmer for a bit before stirring in heavy cream and fresh thyme. After that, I return the browned chicken thighs to the skillet. I nestle them into the creamy sauce and spoon some sauce over the top. I cover the skillet with a lid and reduce the heat to low. I let everything simmer for about 15 minutes. This helps the chicken cook through and become tender. I check that the chicken reaches 165°F (75°C). Before serving, I taste the sauce and add more salt and pepper if needed. I then garnish with parsley for color. To get a nice brown on the chicken, use medium-high heat. This helps the chicken cook evenly. Make sure the skillet is hot before adding the chicken. If you crowd the pan, the chicken will steam instead of brown. Cook each side for about 4 to 5 minutes. You want a deep golden color for great flavor. For a creamy sauce, add heavy cream after the onion and garlic. This gives it a rich taste. Scrape the bottom of the pan to get all the flavor bits. This makes the sauce extra tasty. Let it simmer for a few minutes until it thickens. Stir often to keep it smooth. Serve the chicken on a large platter. Drizzle the creamy sauce over the top. It goes great with fluffy mashed potatoes or rice. These sides soak up the sauce well. Add a green vegetable for color and nutrition. This makes a complete meal that looks as good as it tastes. Pro Tips Marination Matters: Allowing the chicken to marinate for longer than 30 minutes, ideally up to 12 hours, enhances the flavor and tenderness significantly. Perfect Browning: Make sure the skillet is hot before adding the chicken. This helps achieve a beautiful golden-brown crust, sealing in the juices. Thickening the Sauce: If the sauce isn't thickening to your liking, let it simmer a bit longer without the lid to evaporate some of the liquid. Garnish for Flavor: Don’t skip the fresh parsley garnish—it not only adds color but also a fresh flavor that brightens the dish. {{image_4}} You can switch the chicken for other meats. Try boneless pork chops or turkey thighs. Both options work well with the same marinade and sauce. If you prefer beef, flank steak can also be a good choice. Cook it for a shorter time to keep it tender. Each protein brings a unique taste to the dish. To make this dish vegan, replace the chicken with hearty vegetables. Use mushrooms or eggplant for a meaty texture. For the sauce, swap the heavy cream with coconut cream or cashew cream. This gives a rich flavor while keeping it plant-based. You can also use vegetable broth instead of chicken broth. You can change the flavor of the dish easily. Swap thyme for rosemary or oregano for a new taste. Add chili flakes for some heat or a squeeze of lemon for brightness. You can even mix in some smoked paprika for a deeper flavor. Experimenting with different herbs and spices can lead to exciting new meals. To store leftover smothered chicken, place it in an airtight container. Make sure the chicken cools down first. I recommend using glass or plastic containers. This keeps it fresh and prevents spills. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you are ready to eat the leftovers, reheating is easy. You can use a microwave or stovetop. For the microwave, place the chicken in a bowl. Cover it with a lid or a microwave-safe wrap. Heat it on medium power for one to two minutes. Stir halfway to ensure even heating. If using the stovetop, heat a skillet over low heat. Add the chicken and some sauce. Stir gently until hot. If you want to freeze smothered chicken, here's what to do. First, let the chicken cool completely. Then, transfer it to a freezer-safe container. I like to use freezer bags for easy storage. Squeeze out as much air as possible before sealing. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You should marinate the chicken for at least 30 minutes. This helps the chicken soak up the flavors. For the best taste, marinate it for up to 12 hours. This longer time makes the chicken extra tender. Yes, you can use chicken breasts. They will work just fine. However, chicken thighs stay juicier and tastier when cooked. If you use breasts, watch the cooking time so they don't dry out. You can serve this dish with fluffy mashed potatoes or steamed rice. These sides absorb the creamy sauce well. Fresh green vegetables like broccoli or green beans also make great accompaniments. Check the chicken's internal temperature. It should reach 165°F (75°C) to be safe to eat. You can also cut into a thigh. The meat should be white and juices should run clear, not pink. Yes, you can prepare it in advance. Cook the chicken and sauce, then store them in the fridge. When you are ready to eat, reheat the dish on the stove. This way, you can enjoy a warm meal without much fuss. You've learned how to make One-Skillet Smothered Chicken. We covered key ingredients, step-by-step cooking tips, and delicious variations. I shared how to store leftovers and answered common questions. This dish is easy to adapt and serves well for any meal. Enjoy exploring flavors and making this recipe your own. With a little practice, you will impress everyone at your table. Happy cooking!

One-Skillet Smothered Chicken

A delicious and creamy chicken dish cooked in one skillet, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped for garnish

Instructions
 

  • In a medium mixing bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, and a generous pinch of salt and pepper. Add the chicken thighs, ensuring they are well coated in the buttermilk mixture. Cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours for maximum flavor.
  • In a shallow dish, mix the all-purpose flour with a bit more salt and pepper. After marinating, take the chicken out of the buttermilk, allowing the excess to drip off. Dredge each thigh in the flour mixture, ensuring an even coating, and shake off any excess flour.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the chicken thighs. Cook for about 4-5 minutes per side or until they develop a deep golden-brown crust. Transfer the browned chicken to a plate and set aside.
  • In the same skillet, add the sliced onion. Sauté for about 3-4 minutes until the onion becomes tender and translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly, until the garlic is aromatic.
  • Carefully pour in the chicken broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer, then stir in the heavy cream and fresh thyme. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
  • Return the browned chicken thighs to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken, then cover the skillet with a lid. Reduce the heat to low and let the chicken simmer for about 15 minutes, or until fully cooked and tender, reaching an internal temperature of 165°F (75°C).
  • Before serving, taste the sauce and adjust the seasoning with additional salt and freshly ground pepper, if needed. Garnish with finely chopped parsley for a pop of color.

Notes

Serve with mashed potatoes or steamed rice for a complete meal.
Keyword chicken, comfort food, creamy, one-skillet