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6 bone-in, skin-on chicken thighs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

2 tablespoons olive oil

1 medium onion, sliced

3 cloves garlic, minced

3 tablespoons all-purpose flour

2 cups chicken broth

½ cup heavy cream or whole milk

½ teaspoon dried thyme

Optional garnish: chopped parsley

1. Pat chicken thighs dry and season on both sides with salt, pepper, paprika, garlic powder, and onion powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chicken thighs skin-side down and sear for 5–6 minutes until golden and crispy. Flip and cook 3 minutes more. Remove and set aside.

4. Reduce heat to medium and add sliced onions to the skillet. Cook 4–5 minutes until softened.

5. Stir in garlic and cook for 30 seconds until fragrant.

6. Sprinkle flour over onions and stir to coat, cooking for 1 minute.

7. Slowly pour in chicken broth, whisking to prevent lumps.

8. Stir in cream and dried thyme, bringing gravy to a gentle simmer.

9. Return chicken thighs to the skillet, cover, and simmer for 25–30 minutes until chicken is cooked through and tender.

10. Taste gravy and adjust seasoning. Garnish with parsley and serve warm.

Bone-in, skin-on thighs provide the best flavor and tenderness.

If gravy becomes too thick, thin with a splash of chicken broth.

This dish pairs perfectly with mashed potatoes, rice, or buttery biscuits.

Keywords: smothered chicken thighs, chicken with gravy, comfort food chicken, easy chicken dinner