Ridiculously Good Cast Iron Skillet Smothered Chicken

The key to this recipe is getting a good sear on the meat and building the gravy right in the same skillet. I usually serve it over mashed potatoes, but rice or biscuits work just as well. If you’ve got a pack of chicken thighs in the fridge, this is one of the easiest ways to turn them into something special.

IngredientsYou’ll Need

This is an affordable dinner that just uses pantry staples and bone-in chicken thighs, one of the cheapest cuts. Yay!

For the seasoned flour

• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the chicken

• 2 pounds chicken thighs (bone-in, skin-on; boneless or drumsticks can be used—see notes for adjustments)
• ¼ cup vegetable oil

For the gravy

• 2 tablespoons unsalted butter
• 2 large onions (thinly sliced)
• 2 cups chicken broth
• ½ cup heavy cream (or substitute half-and-half for a lighter version)

To garnish

• Fresh parsley (chopped; optional)

How to Make Smothered Chicken

1. Mix the seasoned flour

Start by combining the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper in a shallow dish.

This mixture will be used both to coat the chicken and to thicken the gravy, so be sure to scoop out ¼ cup now and set it aside for later.

2. Dredge the chicken

Dredge the chicken thighs in the seasoned flour, coating them evenly on all sides.

Shake off any extra—too much flour can lead to a gummy texture instead of a light, crisp crust.

3. Sear the chicken

Heat the oil in a large cast iron skillet over medium-high heat until it’s shimmering. Place the chicken skin-side down in the hot skillet and let it sear without moving for 3–4 minutes.

Flip and sear the other side, then transfer the chicken to a plate. If your pan feels crowded, work in batches.

4. Sauté the onions

Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they soften and begin to turn golden.

They’ll keep cooking in the next steps so they don’t need to be caramelized.

5. Make the roux

Sprinkle the reserved ¼ cup of seasoned flour over the onions and stir to coat everything well. Let it cook for about 2 minutes, stirring often.

This helps cook out the raw flour taste and gives the gravy a deeper, toastier flavor.

6. Build the gravy

Slowly pour in the chicken broth while whisking constantly to keep the mixture smooth. Let it simmer for a few minutes, whisking as needed, until it thickens slightly.

Once it reaches a creamy consistency, remove the pan from the heat and stir in the heavy cream. If the gravy feels too thick, just add a splash more broth to loosen it up.

7. Add the chicken back

Nestle the seared chicken thighs back into the skillet, skin-side up. The tops of the thighs should stay above the surface of the gravy to keep the skin crisp while the rest simmers in the sauce.

Pretty, right?

8. Bake

Place the skillet in your preheated oven and bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

I highly recommend getting in the habit of checking your chicken’s internal temp. It’s so easy to over or undercook it! The gravy should be bubbling, and the chicken golden and tender.

9. Finish and serve

When it’s done, a little parsley is bright and pretty, but totally optional.

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