Smothered Chicken Thighs with Gravy (One Pan!)

Chicken thighs in a cast iron pan with gravy. A large serving spoon is scooping up a thigh.

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Smothered Chicken Thighs with Gravy (One Pan!)

My smothered chicken thighs are made with simple ingredients and turn out perfectly juicy every time. The best part is the rich gravy sauce, which infuses savory depth into every bite!

Prep Time15

Cook Time45

Resting time10

Total Time1 10

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 383kcal

Author: Samantha Erb

Equipment

large oven-safe skillet
lid or aluminum foil

Ingredients

2 pounds chicken thighs bone-in, skin-on
4 teaspoons onion soup mix divided
2 tablespoons vegetable oil divided
1 10.5-ounce can cream of mushroom soup
1 10.5-ounce can cream of chicken soup
¾ cup chicken broth
fresh parsley chopped, for garnish

Instructions

Pat the chicken thighs dry and brush both sides lightly with oil. Sprinkle about 2 teaspoons of the onion soup mix over both sides.
Preheat the oven to 350°F. Heat the remaining oil in a large oven-safe skillet over medium-high heat, then add the chicken skin-side down and cook 3 to 4 minutes per side until golden brown. It doesn't need to be cooked through yet. Keep an eye on the onion bits, since they scorch faster than the skin browns. Move the chicken to a plate.
Whisk the cream of mushroom, cream of chicken, broth, and the remaining 2 teaspoons of onion soup mix in a bowl until smooth. Pour it into the skillet and bring to a gentle simmer, scraping up the browned bits from the bottom.
Return the chicken to the skillet skin-side up in the gravy. Cover with a lid or foil and bake 30 to 40 minutes, until the chicken reaches 165°F to 175°F.
Let it rest in the gravy for about 10 minutes so the sauce settles. Sprinkle with parsley and serve with mashed potatoes or rice.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop with a splash of chicken broth to loosen the gravy back up, since it thickens in the fridge.

If your gravy is thinner than you'd like, stir in a quick cornstarch slurry. Mix a little cornstarch with equal water, then stir it in and let it simmer until it thickens.

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