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–+ servings

Cast Iron Smothered Chicken

A comforting Southern-style chicken dinner made in one skillet with golden seared chicken thighs, caramelized onions, and a creamy homemade gravy. Perfect with mashed potatoes or rice.
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes

Equipment

  • 1 cast iron skillet
  • 1 Shallow dish
  • 1 Whisk

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds chicken thighs bone-in, skin-on
  • ¼ cup vegetable oil
  • 2 tablespoons unsalted butter
  • 2 large onions thinly sliced
  • 2 cups chicken broth
  • ½ cup heavy cream
  • fresh parsley chopped, for garnish

Instructions

  • Prep. Preheat oven to 425°F. Mix flour with garlic powder, onion powder, Italian seasoning, salt, and pepper. Set aside 1/4 cup of the seasoned flour.
  • Cook chicken. Dredge chicken thighs in the remaining seasoned flour. Heat oil in a cast iron skillet and sear chicken 3–4 minutes per side. Remove from pan.
  • Cook onions. Lower heat and add butter and onions. Cook 5 minutes. Stir in reserved flour and cook 2 more minutes.
  • Finish gravy. Slowly whisk in chicken broth. Simmer 3–5 minutes until slightly thickened. Stir in heavy cream and remove from heat.
  • Bake. Nestle chicken into the gravy. Bake uncovered for 30 minutes, until chicken reaches 165°F.
  • Serve. Garnish with parsley and serve hot.

Notes

Store leftovers in the fridge up to 3 days. Reheat gently with a splash of broth. Use boneless thighs if desired; reduce bake time slightly. Add mushrooms, peppers, or spinach for variation.

Nutrition

Calories: 925kcal | Carbohydrates: 34g | Protein: 43g | Fat: 68g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 1205mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 4mg
Servings: 4 servings
Calories: 925kcal
Author: Katie