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- 4 chicken thighs, boneless and skinless - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The main ingredients form the base of your dish. Chicken thighs work best here. They stay juicy and tender when cooked. Buttermilk adds flavor and moisture. It also helps the spices stick. The flour gives the chicken a nice crispy coating. Paprika, garlic powder, and onion powder add depth to the flavor. - 2 tablespoons olive oil - 1 onion, sliced - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream The additional ingredients elevate the dish. Olive oil is perfect for cooking the chicken. It adds richness. Onions and garlic bring a sweet and savory taste. Chicken broth gives the sauce a savory base. Heavy cream makes the sauce rich and creamy. It ties all the flavors together. - 1 tablespoon fresh thyme leaves - 1 tablespoon chopped parsley for garnish - Salt and pepper Fresh thyme adds a nice herbal note. It brightens up the creamy sauce. Chopped parsley adds color and freshness to the dish. Always taste your dish and adjust salt and pepper as needed. This ensures the flavors stand out. The right ingredients make all the difference. Each one plays a unique role in creating a delicious, creamy dish. You’ll enjoy the blend of flavors in every bite. {{ingredient_image_1}} First, you need to marinate the chicken. In a bowl, mix together 1 cup of buttermilk with 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a pinch of salt and pepper. Add the 4 chicken thighs to this mix. Let them soak for at least 30 minutes. For best results, marinate them overnight in the fridge. This makes the chicken juicy and tasty. Next, prepare the flour coating. In a shallow dish, mix 1 cup of all-purpose flour with a pinch of salt and pepper. After marinating, take the chicken out of the buttermilk. Let the extra buttermilk drip off. Coat each thigh in the flour mix, making sure to shake off the extra flour. This step gives the chicken a crispy crust. Now, it's time to cook the chicken. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs. Cook them for about 4-5 minutes on each side. Look for a nice golden brown color. Remove them from the skillet and let them rest on a plate. This helps keep them juicy. In the same skillet, add the sliced onion. Cook it for about 3-4 minutes until it softens. Then, add 3 cloves of minced garlic. Cook for another minute. This step builds a rich flavor base for the sauce. Next, pour in 1 cup of chicken broth. This helps deglaze the skillet, which means it lifts all the tasty bits stuck to the pan. Bring it to a simmer. Now, stir in 1 cup of heavy cream and 1 tablespoon of fresh thyme leaves. Let it bubble for about 2-3 minutes until it thickens slightly. Finally, return the chicken to the skillet. Spoon some of that creamy sauce over the chicken. Cover the skillet and lower the heat. Let it cook gently for 15 minutes. This ensures the chicken cooks through and becomes very tender. The sauce will be rich and creamy, perfect for serving. To ensure your chicken is juicy and tender, marinate it well. I recommend using buttermilk. It adds moisture and flavor. Marinate the chicken for at least 30 minutes. For the best taste, let it soak overnight. To check for doneness, use a meat thermometer. The chicken should reach 165°F. If you don't have one, cut into the thickest part. The juices should run clear, not pink. Adding spices can boost the flavor of your dish. Besides the paprika, garlic powder, and onion powder, try adding cayenne for a kick. You can also sprinkle in some smoked paprika for a deeper taste. For fresh herbs, consider thyme and rosemary. Thyme enhances creaminess, while rosemary adds a nice, earthy note. Feel free to mix and match based on your taste. A cast-iron skillet works best for this recipe. It holds heat well, ensuring even cooking. If you don't have one, any heavy-bottomed skillet will do. You'll also need basic tools. A sharp knife for cutting, a cutting board, and a whisk for mixing sauces are essential. Don't forget a meat thermometer to check the chicken's doneness! Pro Tips Marination is Key: Allowing the chicken to marinate in buttermilk not only infuses flavor but also tenderizes the meat, resulting in a juicier dish. Perfect Browning: Make sure the skillet is hot enough before adding the chicken to achieve a beautiful golden crust. Avoid overcrowding the pan. Deglaze for Flavor: Scraping the bottom of the skillet after browning the chicken adds depth to the sauce. Don’t skip this step! Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption. {{image_2}} You can switch up the protein in this recipe for variety. Using chicken breasts instead of thighs works well. Chicken breasts cook faster, so watch them closely. Drumsticks also make a great choice. They stay juicy and full of flavor. If you want to try something new, consider pork or turkey. Pork tenderloin can be a nice substitute, as it absorbs flavors well. Turkey thighs are another option, giving a nice taste and texture. If you prefer a dairy-free version, don't worry! You can easily swap the heavy cream and buttermilk. Coconut milk is a tasty alternative. It adds a subtle sweetness and creaminess. You can also use almond milk or oat milk for a lighter touch. For the buttermilk, mix plant-based milk with a little lemon juice or vinegar. This creates a similar tangy flavor without dairy. For those who love heat, add some spice! You can mix in a few dashes of hot sauce to the sauce. Red pepper flakes bring a nice kick, too. If you want to get creative, try different spice blends. Cajun or Creole seasonings add bold flavor and warmth. You can also use smoked paprika for a smoky taste. Don't be afraid to experiment! Each tweak makes the dish uniquely yours. To store leftovers, wait for the chicken to cool down. Place it in an airtight container. You can keep it in the fridge for up to three days for best freshness. This way, you can enjoy it for lunch or dinner later. For freezing, wrap the chicken tightly in plastic wrap or foil. Then, place it in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, move it to the fridge to thaw overnight. To reheat, use low heat on the stove. This keeps the creamy sauce smooth. You can add a splash of chicken broth if it looks thick. Avoid using high heat, as it can dry out the chicken. Stir gently to ensure even heating. Enjoy your meal just like fresh! I recommend marinating the chicken for at least 30 minutes. You can also marinate it overnight for more flavor. The buttermilk helps to tenderize the meat. This step makes the chicken juicy and adds a nice taste. Yes, you can prepare this dish ahead of time. Cook the chicken and sauce, then store them separately in the fridge. When you're ready to serve, just reheat them gently. This saves time on busy nights. This dish pairs well with fluffy mashed potatoes or rice. Both options soak up the creamy sauce nicely. You can also serve it with steamed vegetables for a colorful plate. A fresh salad adds a nice crunch too. Yes, you can make this recipe gluten-free. Substitute all-purpose flour with a gluten-free flour blend. Just ensure the blend works for frying. This way, you can enjoy the same great taste without the gluten. If you prefer a lighter sauce, you can use half-and-half instead of heavy cream. Coconut cream is another great dairy-free option. Both will give you a creamy texture without being too heavy. You can use bone-in chicken for this recipe, but adjust the cooking time. Bone-in pieces take longer to cook. Make sure to check the internal temperature to ensure it's fully cooked. The key to a great One-Skillet Smothered Chicken lies in marinating the chicken, mixing the perfect coating, and creating a creamy sauce. You learned how each ingredient plays a role in flavor and texture. Now, remember to explore variations and storage tips to keep your meals exciting. Trust me, mastering this dish will impress your family and friends. Enjoy cooking, and don’t hesitate to add your personal touch to make it truly yours. Happy cooking!

One-Skillet Smothered Chicken

A delicious and creamy chicken dish cooked in one skillet, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces chicken thighs, boneless and skinless
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 piece onion, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped parsley for garnish

Instructions
 

  • In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and let them marinate for at least 30 minutes (or up to overnight in the refrigerator).
  • In a shallow dish, mix the all-purpose flour with a pinch of salt and pepper. After marinating, remove the chicken from the buttermilk, allowing excess to drip off, and coat each piece in the flour mixture, shaking off the excess.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the sliced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  • Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and stir in the heavy cream and thyme. Let the mixture bubble for about 2-3 minutes until slightly thickened.
  • Return the chicken to the skillet, spooning some of the sauce over them. Cover and reduce the heat to low, letting it cook for an additional 15 minutes until the chicken is cooked through and the sauce is creamy.
  • Check for seasoning, adding more salt and pepper if necessary. Garnish with chopped parsley before serving.

Notes

Serve with mashed potatoes or rice to soak up the sauce.
Keyword chicken, comfort food, creamy, skillet