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Smothered Chicken with Gravy and Mushrooms

A comforting, one-pan dinner that delivers big flavor with tender chicken, rich mushroom gravy, and a creamy, silky finish. Simple pantry staples come together to create a dish that feels homemade and special at the same time. Perfect for weeknights or a weekend dinner with friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 pieces boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 oz sliced mushrooms
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions
 

  • Season the chicken thighs with salt and pepper on both sides. This builds the flavor base for the entire dish.
  • In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken thighs and sear until they are golden brown on each side, about 3 to 4 minutes per side. Remove the chicken and set it aside, leaving the flavorful browned bits in the pan.
  • Add the diced onion to the pan and sauté until it becomes translucent and starting to brown, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds to wake up its aroma.
  • Toss in the sliced mushrooms and cook until they release their moisture and soften, about 5 minutes. If the pan looks dry, splash in a little broth to loosen the nice fond on the bottom.
  • Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste, creating a light roux that will thicken the gravy.
  • Pour in the chicken broth slowly, whisking as you go to prevent lumps. Return the chicken to the pan along with the thyme. Bring the mixture to a gentle simmer.
  • Stir in the heavy cream, letting the sauce simmer until it thickens to a rich, velvety gravy. Taste and adjust salt and pepper if needed.
  • Nestle the chicken back into the sauce, spooning some of the gravy over the top. Reduce heat to low and cook for about 5 to 7 minutes, or until the chicken is cooked through and the flavors have melded.
  • Finish with a knob of butter stirred in to add shine and silkiness. If you like, sprinkle fresh parsley for a bright finish.