Smothered Boneless Chicken Thighs
This smothered boneless chicken thighs recipe is easy to make and packed full of flavor. If you love onion gravy, then this recipe is up your alley. It’s ready in under 30 minutes, and you only need a handful of ingredients to make and enjoy this next-level comfort food.
Why you will love this recipe
- It is a comforting weeknight dinner the whole family will love
- Less than 10 ingredients and most are pantry staples.
- You can customize the seasoning profile to suit your preference
What you will need
Boneless chicken thighs: Substitute with chicken breast cutlets
All purpose flour
Chili lime seasoning: substitute with any seasoning blend of your choice. I used M&S coconut and lime seasoning.
Onions: I used brown onions.
Olive oil
Single cream: equivalent of half and half.
Unsalted butter: You can use salted butter but make sure to adjust the salt accordingly.
Paprika: I used smoked paprika
Garlic granules
Cayenne pepper: optional
Low sodium chicken stock
Salt and black pepper
What you will need
A shallow skillet
A rimmed baking tray or shallow bowl for dredging
How to make smothered boneless chicken thighs
To start making this recipe, first gather all your ingredients.
Slice the onions into rounds thinly, about 3-4mm-ish. Remove any unwanted fat for the boneless chicken thighs if you prefer.
Add the seasoning and flour to a small bowl and mix to combine.
Add the seasoned flour to a rimmed tray and spread it out on the the tray.
Next, add the chicken thighs one at a time to the seasoned flour and coat both sides. Do this until you have exhausted the chicken. Reserve about 1/4 cup of the seasoned flour and discard the rest.
In a shallow skillet, heat olive oil and melt the butter over medium-high heat.
Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until golden brown.
Once cooked, remove the chicken thighs from the skillet and set aside on a plate.
In the same skillet, add sliced onions and stir occasionally until they start to caramelize, about 8-10 minutes.
Sprinkle the reserved seasoned flour into the skillet and mix until the onions are coated.
Slowly pour in the chicken stock while stirring to avoid any lumps forming.
Stir in the single cream and let it simmer for a few minutes until it thickens into a creamy gravy.
Return the chicken thighs to the skillet and spoon some of the gravy over them. Let them cook for an additional 4-7 minutes until fully cooked through. The internal temperature of the chicken should register at least 165F/73C when checked with a meat thermometer.
Once done, remove from heat and serve hot with your choice of sides. I served mine with baked cheesy mashed potatoes and sauteed broccoli. The sauce thickens as it sits, so it’s best to serve this dish while it is still hot.
How to store
I like to store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this dish for up to 3 months and reheat it when ready to eat. Just make sure to thaw it completely before reheating on low heat.
More easy chicken recipes
Baked chicken and peppers with gravy
Instant pot beef tips and gravy
Smothered Boneless Chicken Thighs
Ingredients
- 2 lb Boneless chicken thighs
- 1 cup all purpose flour
- 1 Tablespoon chili lime seasoning
- 2 medium onions about 2 cups
- 2 Tablespoons olive oil
- 1 Cup single cream: equivalent of half and half.
- 2 Tablespoons Unsalted butter
- ½ Tablespoon paprika
- ½ Tablespoon garlic granules
- 1 cup low sodium chicken stock
- Salt and black pepper to taste
Instructions
- Slice the onions into rounds thinly, about 3-4mm-ish thick. Remove any unwanted fat for the boneless chicken thighs if you prefer.
- Add the seasoning and flour to a small bowl and mix to combine.
- Add the seasoned flour to a rimmed tray and spread it out on the tray.
- Next, add the chicken thighs one at a time to the seasoned flour and coat both sides. Do this until you have exhausted the chicken. Reserve about 1/4 cup of the seasoned flour and discard the rest.
- In a shallow skillet, heat olive oil and melt the butter over medium-high heat.
- Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until golden brown.
- Once cooked, remove the chicken thighs from the skillet and set aside on a plate.
- In the same skillet, add sliced onions and stir occasionally until they start to caramelize, about 8-10 minutes.
- Sprinkle the reserved seasoned flour into the skillet and mix until the onions are coated.
- Slowly pour in the chicken stock while stirring to avoid any lumps forming.
- Stir in the single cream and let it simmer for a few minutes until it thickens into a creamy gravy.
- Return the chicken thighs to the skillet (with the resting juice) and spoon some of the gravy over them. Let them cook for an additional 4-7 minutes until warm fully cooked through. The internal temperature of the chicken should register at least 165F/73C when checked with a meat thermometer.Taste and adjust the seasoning accordingly.
- Once done, remove from heat and serve hot with your choice of sides.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious chicken recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
