Smothered Chicken
Chicken thighs braised in a rich onion-and-mushroom gravy in one skillet. Ready in 20 minutes—the weeknight version of Sunday dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 52g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in skin-on
- 2 large, sliced yellow onion
- 12 oz, sliced mushrooms, cremini or baby bella
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- 2 sprigs (or 0.5 tsp dried) fresh thyme (or dried)
Instructions
- 1
Pat chicken dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat 1 tbsp oil in a 12-inch skillet over medium-high. Sear chicken skin-side down until golden, 3–4 minutes, then flip and cook 2 minutes. Transfer to a plate.
- 3
Add butter to the skillet. Toss in onions and cook until softened and golden at the edges, about 4 minutes.
- 4
Add mushrooms and cook until they release liquid and shrink, stirring, about 3 minutes. Pour in broth and Worcestershire.
- 5
Return chicken to the skillet, skin-side up. Scatter thyme on top. Cover and simmer until chicken is cooked through (165°F internal temp), 6–8 minutes.
- 6
Uncover. Taste the gravy and season with salt and pepper. Serve chicken over rice or with biscuits.
Tools you’ll need
- 12-inch skillet with lid
- tongs
- instant-read thermometer
- paper towels
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